Here’s what to eat during the last week of June!
This week features some of my favorite summer meals—fresh, flavorful, and easy to enjoy.
Zucchini noodles with chicken, spinach, and feta meatballs are a go-to. They’re satisfying, bright, and versatile—you can make the meatballs ahead to save time on a busy night.
For Taco Tuesday, try marinated flank steak fajitas. Grilling everything makes prep and cleanup simple, and the marinade adds great depth of flavor.
Midweek, enjoy a chimichurri chickpea panzanella salad. This is one of those meals I can’t get enough of—the chimichurri keeps well and elevates other dishes, like eggs, throughout the week.
If you want comforting but seasonal fare, a summer chicken pot pie galette delivers. It takes a bit more time, but the flaky herbed crust and savory filling are worth it, and the leftovers reheat beautifully.
Put leftover chimichurri to good use on a grilled corn, tomato, and avocado salad for a light summer meal. Add grilled chicken, shrimp, or leftover flank steak for extra protein.
Kick off the weekend with a white clam sauce pizza—bright, briny, and unmistakably summery. Canned clams work well if fresh aren’t available.
For breakfast, butter-roasted cherry swirl overnight oats are an easy, flavorful option that preps ahead for busy mornings. For lunches, whipped ricotta toast with roasted pineapple and a sprinkle of sea salt is a fresh, delicious choice.
What’s on your menu this week?