Hi friends! How is it almost July?! Seriously, I don't know where the summer is flying off to, but I wish it would slow down! I know I haven't posted much lately (sorry!) but I've been busy working on an exciting new freelance project. If you subscribe to my newsletter (or follow me on social media) then you've already heard the news: this week, I launched a brand new weekly column for Delish.com called "Insanely Easy Weeknight Dinners." Each week, I'll be developing a week's worth of easy weeknight dinners and putting together a shopping list (including pantry items you may already have at home), so all you have to do is head to the grocery (or just order the stuff online), and you'll have a week's worth of food and five easy dinners to prepare! My recipes, photos, and shopping list will be be featured on Delish.com each weekend – and will stay up all week on their website.

Though it's definitely a lot of work, I was thrilled by this opportunity, because it gives me a great platform to encourage more people (beyond my blog) to cook simple, healthy, homemade meals for their families – and to spend more time connecting around the table. And, as a freelancer, I can't say no to great (well-paid!) job when they come along! So, I invite you all, my dear blog readers, to join me over at Delish.com each week to see what I'm cooking. The recipes will all be brand new, and I really, truly hope that some of you take the challenge and cook these meals along with me each week. And don't worry – I'll still be posting here at The Yellow Table! It may just take me a week or so to get my footing juggling the extra work.

Here's this week's menu:

Monday: Penne with Roasted Summer Vegetables and Ricotta Salata

Tuesday: Chicken Meatball Sliders with Wilted Spinach

Wednesday: Blackened Salmon with Corn, Tomato, Avocado Salad

Thursday: Grilled Lamb Skewers with Couscous Tabbouleh

Friday: Spiced Pork Tacos with Avocado Crema and Peach Salsa (recipe below)

And I would LOVE your feedback: Are these the sort of recipes you'd actually make? If not, why? And what sort of recipes would you like for me to post? YOU all are the reason I do what I do, so please let me know what you think. I truly want this to be a great resource for you, to make weeknight meals as hassle-free as possible. I've already got my recipes written and shot for next week, but I'm taking suggestions/requests for future weeks! Let me know what you think in the comments below.

In the meantime, I wanted to share one of my favorite recipes from the current week's meal plan: Spice-Rubbed Pork Tacos with Avocado Crema and Peach Salsa. I can't get enough of peaches right now, and this peach salsa is the perfect compliment to the spice-rubbed pork and creamy avocado sauce. Enjoy!

Stay tuned...I've got big news to announce Thursday, so I'll see you on the blog then!

xo, Anna


Serves 4

2 (8-ounce) butterflied boneless pork chops

1 teaspoon chipotle powder

1 teaspoon cumin

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

¼ teaspoon coriander

¼ teaspoon allspice

2 tablespoons extra-virgin olive oil, divided

1 avocado, diced (1 cup)

¼ cup low-fat Greek yogurt

Juice of 1 1/2 limes (6 tablespoons), divided

3 peaches, diced (2 cups)

½ shallot, minced (2 tablespoons)

3 tablespoons chopped cilantro

1 teaspoon sugar

8 corn or flour tortillas

Cilantro leaves, for serving

Cut the butterflied pork chops into 4 pieces and place between two sheets of plastic wrap. Using a meat pounder, pound the meat to 1/2-inch thickness.

In a medium bowl, whisk together the chipotle, cumin, oregano, garlic, salt, pepper, coriander, and allspice. Add the meat and rub with the dry rub mixture plus 1 tablespoon of the olive oil. Rub evenly to coat.

In a small food processor or blender, blend together the avocado, yogurt, and 4 tablespoons of the lime juice. Season to taste with salt.

In a large bowl, combine the peaches, shallot, cilantro, sugar, and the remaining 2 tablespoons of lime juice and remaining 1 tablespoon of the olive oil. Season to taste with salt and pepper.

Heat a grill pan to high and grill the pork chops for 3 minutes; flip and grill for a remaining 2 to 3 minutes. Let rest for a few minutes, then thinly slice.

Heat the tortillas in a dry pan over medium-high heat until blistered.

Serve the tacos buffet-style, or plate yourself: spoon a dollop of avocado crema into each tortilla and top with some pork and peach salsa. Garnish with cilantro leaves.