Back-to-School Day with Coffee in Ljubljana

The first of September always feels special – a mix of nostalgia for summer and excitement for new schedules and fresh challenges. It’s been a long day, and that late-afternoon coffee was calling.

This time I enjoyed mine in the heart of Ljubljana, with a golden croissant on the side. ☕🥐 The city center was buzzing with parents finally catching their breath after the first school day and students already making plans for the afternoon.

Moments like these remind you that summer really is over, but the new season brings its own rhythm – best enjoyed with a coffee and a small sweet treat in good company.

How do you like to spend the first Monday of September? At home with a cup on your balcony, or do you head into the city for that café vibe?

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This Week in the Kitchen: 7 Quick Dinners for the Last Week of Summer Break

Summer holidays are almost over and September 1st is just around the corner. 📚✨ The final week of August is the perfect time for meals that don’t take hours to prepare but still bring comfort, flavor, and a sense of home.

This week, I’ve prepared 7 quick dinners – all ready in under 30 minutes. Scroll down or use the links below to jump straight to the recipe you want ⬇️

Jump to: Monday · Tuesday · Wednesday · Thursday · Friday · Saturday · Sunday

Monday – Chicken Strips in Creamy Mustard Sauce with Rice

Start the week with something cozy and familiar. Tender chicken strips in a creamy mustard sauce are quick to make yet full of flavor. Served with rice, it’s simple, filling, and always a win.

Ingredients (serves 2):
– 250 g chicken breast
– 1 onion
– 150 ml heavy cream
– 1 tbsp Dijon mustard
– 150 g rice
– 2 tbsp oil
– Salt, pepper

Method:
1. Cook rice in salted water.
2. Slice chicken, chop onion.
3. Heat oil, sauté onion, add chicken until golden.
4. Stir in mustard, cream, season, simmer 5 min.
5. Serve with rice.

Tip: Add lemon juice or parsley at the end for freshness.

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Tuesday – Pasta with Zucchini and Feta

Zucchini and feta create a fresh, light pasta dish that’s ready in under 20 minutes – perfect for summer evenings.

Ingredients (serves 2):
– 200 g pasta
– 1 zucchini
– 2 garlic cloves
– 100 g feta
– 2 tbsp olive oil
– Salt, pepper

Method:
1. Cook pasta al dente.
2. Slice zucchini, sauté with garlic in olive oil.
3. Toss in pasta, crumble feta, season and serve.

Tip: A sprinkle of lemon zest brightens it up.

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Wednesday – Pan-Seared Salmon with Potato Salad

Quick, healthy, and elegant. Crispy salmon paired with creamy potato salad is ready in under 30 minutes.

Ingredients (serves 2):
– 2 salmon fillets
– 400 g potatoes
– 1 onion
– 2 tbsp sour cream
– 1 tbsp olive oil
– Salt, pepper, dill

Method:
1. Boil potatoes, peel, slice.
2. Mix with onion, sour cream, dill.
3. Season salmon, sear 2–3 min per side.
4. Serve with potato salad.

Tip: Start salmon skin-side down for crispiness.

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Thursday – Spinach Risotto with Lemon and Parmesan

Creamy risotto with spinach, lemon zest and Parmesan – a restaurant-style meal ready in 30 minutes.

Ingredients (serves 2):
– 200 g risotto rice
– 1 onion
– 100 g choped spinach
– 40 g Parmesan
– ½ lemon (juice & zest)
– 500 ml vegetable stock
– 2 tbsp oil
– Salt, pepper

Method:
1. Sauté onion in oil.
2. Add rice, cook briefly.
3. Gradually add stock, stirring.
4. Add spinach near the end.
5. Stir in lemon and Parmesan, serve.

Tip: Risotto is best served fresh while creamy.

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Friday – Tuna and Avocado Wraps

A quick Friday fix – soft tortillas filled with creamy tuna and avocado, done in just 10 minutes.

Ingredients (serves 2):
– 2 tortillas
– 1 can tuna
– 1 avocado
– 2 tbsp Greek yogurt
– ½ lemon (juice)
– Salt, pepper

Method:
1. Mash avocado with yogurt, lemon juice, salt, pepper.
2. Stir in tuna.
3. Warm tortillas, fill, add lettuce if desired, roll up.

Tip: Toast wraps after rolling for crunch.

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Saturday – Spaghetti Aglio Olio with Shrimp

Garlic, chili, olive oil and shrimp turn simple spaghetti into a Mediterranean delight in 20 minutes.

Ingredients (serves 2):
– 200 g spaghetti
– 200 g shrimp
– 3 garlic cloves
– ½ chili
– 3 tbsp olive oil
– Salt, pepper, parsley

Method:
1. Cook pasta al dente.
2. Sauté garlic and chili in oil.
3. Add shrimp, cook 2–3 minutes.
4. Toss with pasta, season, garnish parsley.

Tip: Cook shrimp quickly on high heat to keep them juicy.

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Sunday – Vegetable Stew with Beans and Corn

A comforting Sunday stew with beans, corn, carrots, and potatoes – simple, hearty, and ready in 30 minutes.

Ingredients (serves 2):
– 1 can beans
– 1 can corn
– 2 carrots
– 1 onion
– 1 potato
– 700 ml vegetable stock
– 1 bay leaf
– 2 tbsp oil
– Salt, pepper

Method:
1. Sauté onion in oil.
2. Add diced potato and carrot, cook briefly.
3. Pour in stock, add bay leaf, simmer 15 min.
4. Stir in beans and corn, cook 10 min more.
5. Season and serve.

Tip: Add smoked paprika for rustic flavor.

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