Some of my favorite summer dishes are making an appearance this week!
This week’s menu features the best zucchini lasagna, an array of satisfying bowls, and a fantastic breakfast to start the day right.
What’s on your menu this week?
What To Eat This Week
Spring couscous bowls are a perfect choice for the season — bright, flavorful, and filling. They’re easy to assemble ahead of time and great for lunches or light dinners.
Apricot chicken with broccoli offers a lovely balance of sweet and savory. It’s a reliable, family-friendly dinner that comes together quickly on busy nights.
Chimichurri quinoa with flank steak is one of my favorite summer mains. The bright herb sauce livens up tender steak and hearty quinoa for a satisfying meal.
Zucchini lasagna bolognese with spicy basil breadcrumbs is a crowd-pleaser — rich, comforting, and lighter than traditional lasagna thanks to the zucchini ribbons.
The parmesan pasta frittata is wonderfully simple and full of flavor. It’s an effortless way to use leftover pasta and makes a great brunch or dinner.
Peach, pesto, and burrata grilled pizza is my new dream pizza combo — sweet, herby, and creamy. It’s perfect for warm evenings and entertaining.
For lunch, a chickpea tortellini salad is a go-to. It’s hearty enough to satisfy, keeps well in the fridge, and improves in flavor if made a little ahead of time.
And for breakfast, butter-roasted cherry swirl overnight oats are an old favorite that still delights. They’re creamy, fruity, and ready to grab-and-go in the morning.
These dishes highlight seasonal ingredients and simple techniques to make weeknight cooking enjoyable. Mix and match them throughout the week for variety, and don’t be afraid to prep components in advance to save time.