One of the last full summer menus — simple, fresh, and perfect for warm evenings.
What are you cooking this week?
What to Eat This Week
Brown butter zucchini pasta — a light, comforting pasta highlighting summer squash and nutty brown butter.
Grilled chimichurri chicken and couscous — bright, herb-forward sauce paired with fluffy couscous for an easy weeknight meal.
Cacio e pepe grilled sourdough pizza — crisp sourdough topped with creamy cheese and lots of black pepper for bold, simple flavor.
Crispy chicken Caesar sandwiches — crunchy, savory chicken with classic Caesar flavors stacked on toasted bread.
Italian chopped salad baguettes — all the vibrant textures of a chopped salad tucked into a handheld sandwich for easy eating.
Grilled summer salmon — flaky, smoky salmon with bright accompaniments to keep things fresh and light.
Heirloom avocado bagelwiches — creamy avocado and ripe heirloom tomatoes layered inside a toasted bagel for a satisfying brunch or lunch.
S’mores overnight oats — a playful, make-ahead breakfast that tastes like dessert with chocolate, graham, and marshmallow flavors.
These recipes showcase summer produce and straightforward techniques so you can spend less time in the kitchen and more time enjoying the season. Swap sides, mix in fresh herbs, or grill whatever looks best at the market. Happy cooking!