This is back to school week for us. While most of the country has been sweltering all summer, here in California we’ve had unseasonably mild temperatures. So for the first week of school, the fog abandoned us and it is going to be HOT 95° – 100+° this week. This is what I remember from my childhood. Freezing summers and just in time for school to start – we roast. It was totally unfair. 
However it also means I really don’t want to heat up the house by cooking inside. Enter the grill! Over the fall we remodeled the back yard and have an outdoor kitchen with a grill connected to the natural gas line on the house. No more worrying if the tank has enough gas. It’s brilliant! So the menu this week is designed to keep the house cool, check it out:
M Trout w/ garlic and onions (grill baby grill!)
T carne asada tacos this inspired me. I’m going to put it in the crock pot
W grilled garlic chicken w/ roasted veggie linguini — We’ll roast the veggies on the grill with the chicken
T grilled veggie sandwhiches
F Tilapia and fresh herb butter fresh veggies and salad
S steak with broccolini and sweet potato gratin. It should cool off by the weekend for me to bake the gratin. If not, crock pot!
S chili-lime chiken un-kabobs Un-kabobs? Yeah. I think I have the only kids that don’t like meat on a stick. So I just grill the chicken breasts and the veggies and serve it up.
That’s what we’ve got! How do you keep the house cool for dinner?
I am so glad I don’t eat all that processed food anymore. Having my own garden and feeding my family from it has been very healthy for us.