Weekly Meal Planner: June 19-25, 2010

By Food & Wine
Updated March 08, 2017

1 of 7

Saturday, June 19

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• Chicken-Chili Tamale Pie (left)

• Spicy Coleslaw

• Tequila-Cilantro Sorbet

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2 of 7

Sunday, June 20

Credit: © James Baigrie
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• Smoky Barbecued Chicken (left)

• Grandma Kirk's Baked Beans

• Kansas City Style Barbecue Sauce

• Grill-Roasted Bacon-and-Scallion Corn Muffins

• Green Salad

• Lemon Cake with Lemon Frosting

3 of 7

Monday, June 21

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• Linguine with Broccoli Rabe–Walnut Pesto (left)

• Spinach Caesar Salad

• Fresh watermelon

Tip: Save leftover watermelon for drinks later in the week.

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Tuesday, June 22

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• Pop-Open Clams with Horseradish-Tabasco Sauce (left)

• Zucchini Ribbons with Raw Tomato Marinara

• Crusty Bread

5 of 7

Wednesday, June 23

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• Tuna, Green Bean And Potato Salad (left)

• Grilled Tomato Crostini

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Thursday, June 24

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• Chilled Avocado Soup Topped with Crab (left)

• Fresh Green Salad with Citrus Vinaigrette

• Watermelon and Ginger Limeade

Tip: Save extra avocados for tomorrow's salad dressing. Use leftover watermelon from earlier in the week to make the drinks.

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Friday, June 25

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• Andouille Pizza with Onion Confit and Fontina Cheese (left)

• Iceberg Wedges with Guacamole Dressing

• Cajun Lemonade

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