We’re making the most of every last bit of summer in this week’s menu.
Expect bright herbs, ripe tomatoes, fresh corn and lots of grilling.
What are you planning to cook this week?
What To Eat This Week
Start with summer risotto stuffed peppers for an easy, comforting main. They’re a favorite for a reason—creamy risotto tucked into roasted peppers makes a satisfying, vegetable-forward meal.
For a simple dinner that feels special, try a crispy orzo and bacon frittata. It’s perfect for breakfast-for-dinner nights and makes great leftovers.
Grilled chimichurri chicken served alongside a light couscous salad is one of our go-to summer meals. Make extra chimichurri—you can spoon it over grilled salmon later in the week.
Bright and chewy, zucchini farro salad is a great side or lunch. It gets even better the next day, so plan to enjoy leftovers.
Grill up summer salmon and finish it with that leftover chimichurri for a fast, flavorful dinner that highlights seasonal produce.
Don’t let the season pass without a tomato pie—its savory, herby filling and flaky crust are summer in every bite.
For an easy midday meal, pack a summer chicken salad—bright, simple and great on greens or a sandwich.
Round out the week with granola scones for breakfast—crisp on the outside, tender inside, and perfect with coffee.
These recipes lean on seasonal produce and easy techniques to keep dinners fresh and flavorful through the last warm weeks of summer. Enjoy!