Weekly Meal Plan: June 15-21

SUNDAY: SUMAC LAMB CHOPS WITH FETA-PEA MASH

Ground sumac, a staple in Middle Eastern spice cupboards, gives simple seared lamb chops a tart, citrusy boost. On another night, try pairing the brightly flavoured feta-pea mash with roasted fish or grilled chicken, or use it as a topper for crostini.

Get the recipe here.

MONDAY: ZUCCHINI NOODLES WITH FETA & BASIL

Spiral-cut zucchini makes a light and refreshing alternative to pasta and base for this dish. If you don't own a spiralizer, you can buy precut zucchini noodles in the produce section.

Get the recipe here.

TUESDAY: BUTTERY HALIBUT WITH BALSAMIC CHERRY TOMATOES AND ARUGULA SALAD

Balsamic cherry tomatoes and crisp croutons pair perfectly with simple seared fish. Cooking tomatoes until their skins start to ripple brings out their inherent sweetness, making a delicious complement to the buttery halibut.

WEDNESDAY: CRISPY CHICKEN WITH HERB AND WHEAT BERRY SALAD

Browning the chicken on the stovetop before finishing it in the oven makes the skin extra crispy. You can substitute the wheat berries with the same amount of barley, spelt berries or brown rice.

Get the recipe here.

THURSDAY: ZUCCHINI AND CHICKEN ALFREDO

This pasta dinner is a fast treat for cool or rainy summer nights.  The rich, creamy sauce is lightened up with loads of lemon, thyme and zucchini.

FRIDAY: PUFF PASTRY TART WITH CHANTERELLES & EMMENTAL

This easy take on pizza will have everyone going back for seconds. Serve with a simple and fresh side salad.

Get the recipe here.

SATURDAY: THE ULTIMATE STRAWBERRY RHUBARB PIE

A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.

Get the recipe here.