Happy first official day of summer!
This week’s menu is pure summer deliciousness, and I’m excited to share it with you.
What To Eat This Week
Start the week with a weeknight burst tomato burrata pasta—bright, simple, and perfect for warm evenings. The juicy tomatoes and creamy burrata make this an effortless, impressive meal.
Next, enjoy a summer garden quinoa with flank steak. This dish combines tender steak with fresh, herb-forward quinoa for a satisfying and flavorful dinner that feels both hearty and light.
For a quick, crowd-pleasing option, try grilled chicken Caesar sandwiches. Serve with chips or pair them with grilled asparagus for a green, smoky side that elevates the whole plate.
Make extra quinoa earlier in the week so you can turn it into bruschetta quinoa zucchini boats later on. These are a fantastic meatless meal—full of texture and summer flavor.
Sheet pan shrimp nachos are a must for a relaxed, festive night. Crispy chips piled with seasoned shrimp, melty cheese, and fresh toppings are ideal with a chilled glass of white wine or a margarita.
Finish the week with a pretzel-crusted chicken salad tossed in a honey mustard vinaigrette. It’s crunchy, tangy, and downright delicious.
For breakfasts, bake a big batch of salted maple granola to enjoy with cold milk or yogurt—easy, crunchy, and full of cozy sweetness. For lunches, keep things simple with a make-ahead egg salad that’s perfect for sandwiches or plated with fresh greens.
What’s on your menu this week?