Who else is trying to squeeze every bit of summer produce into their meals right now?
This week’s menu is packed with vibrant, seasonal flavors and easy crowd-pleasers.
Start the week with grilled vegetable and halloumi skewers—served with a bright pistachio pesto that’s fantastic made ahead. These skewers are smoky, salty, and perfectly summery.
Next, make a grilled chicken strawberry poppyseed salad for a light, satisfying meal. The combination of sweet strawberries and savory grilled chicken is refreshing and filling.
Try a sheet pan pesto salmon for a quick, one-pan dinner. It’s simple to prep and bake, and pairs beautifully with roasted broccoli or any green vegetable you have on hand.
Crispy baked quesadillas are a great option for an easy, customizable dinner. They’re perfect for using up leftover vegetables, rotisserie chicken, or pantry staples—crispy on the outside and melty inside.
If you’re craving something comforting, a creamy Cajun chicken penne is a reliable favorite. It’s rich, well-seasoned, and makes excellent leftovers for busy days.
Finish the week with a bold gorgonzola-crusted steak salad. The tangy blue cheese adds depth, and the salad is a great place to toss any remaining produce from earlier in the week.
For breakfasts, I’m planning a batch of almond butter baked oatmeal—hearty, slightly sweet, and great for grab-and-go mornings. For lunches, classic tomato picnic toast keeps things light and summery using ripe tomatoes and good bread.
What are you cooking this week? Share your menu and any seasonal favorites you’re enjoying.