We’re grilling and enjoying the best of summer produce this week.
Salads, a light soup, and taco bowls are all on the menu.
What’s on your menu this week?
What To Eat This Week
Start with grilled romaine salads — they’re simple, smoky, and can easily be a meal on their own. If you want more protein, add some grilled chicken for a satisfying, quick dinner.
Next, try a light parmesan chickpea soup. It’s not heavy like winter soups—this version is bright, filling, and quick to make, perfect when you want something comforting without weighing you down.
For a laid-back dinner, fish taco bowls are a great choice. They’re versatile, so everyone can customize their bowl with their favorite toppings.
Grilled flank steak fajitas are a go-to around here. They’re quick, flavorful, and always a crowd-pleaser—perfect for entertaining or an easy weeknight feast.
Broccoli cheddar risotto is next—a comforting, creamy dish that never gets old. It’s a great way to spotlight tender broccoli and rich cheese.
Try blueberry grilled chicken salads for the weekend. The contrast of sweet berries and savory grilled chicken with a bright vinaigrette is fantastic for warm-weather meals.
For lunch, a chilled summer chicken salad is a seasonal favorite—fresh, creamy, and exactly what you want on a hot day.
And for breakfast, shaved egg avocado toast is a simple, satisfying start to the day—creamy avocado topped with thinly sliced hard-cooked egg and a sprinkle of salt and pepper.