Here's what I'm thinking for my sort-of plan:
Grilled chicken breasts with barbecue sauce
Salad with sauteed mushrooms and roasted red pepper (I have about half a jar left of my original batch from last summer... The green and purple peppers are all over the farmers' markets right now, so I know the red ones should be here soon. Then I can make some more. Much more. For now, I need to be okay with finishing this last jar.)
Corn on the cob
Chilled tomato soup (from Simply Organic by Jesse Ziff Cool):
3 lbs ripe, juicy tomatoes, coarsely chopped
1 medium red onion, coarsely chopped
1 c basil leaves
1/4 c olive oil
juice of 1/2 lemon
1 tsp ground cumin
1 tsp ground turmeric
Puree veggies and basil until smooth. Strain if you wish for a more refined soup. Add oil, juice, cumin, turmeric. Season w/ salt, pepper, sugar to taste. Chill.
With this, we'll have roasted corn and goat cheese quesadillas. Like a summer version of tomato soup and grilled cheese.
Huevos Rancheros. We'll add some chorizo to the beans.
Fenton Farm Market is today. I'll probably just cook some of what I buy there. I'm betting a salad will be involved.
Have a good week!