How is August almost over?
We’re closing out the month with a menu that celebrates peak summer produce — think ripe tomatoes, fresh zucchini, sweet peaches and garden herbs. Here’s a week of simple, seasonal meals to make the most of what’s in the garden right now.
What To Eat This Week
Start the week with a fragrant one-pot peach and basil chicken. It’s bright, easy to pull together, and perfect served alongside grilled chopped vegetables — a smoky, colorful side that showcases summer produce.
Midweek, use all the garden zucchini in a zucchini lasagna bolognese. This lighter take on lasagna swaps pasta sheets for thinly sliced zucchini, so you get all the comfort with less heft.
Treat yourself to a white clam sauce pizza with chili oil for a special midweek dinner. The briny clam sauce and a touch of heat from the chili oil make this an ideal warm-weather pizza.
Another quick option is a weeknight pasta with a creamy artichoke sauce. It’s unexpectedly simple, full of tangy, savory flavor, and comes together fast on a busy evening.
For a backyard-cookout vibe, try chipotle beer BBQ chicken paired with creamed grilled corn. The smoky, slightly spicy chicken matches perfectly with sweet, charred corn.
On the weekend, let a slow cooker handle sweet and spicy pulled pork while you relax. Serve it with a vibrant corn, peach and tomato salad for a balance of savory and fresh sweet notes.
For lunches this week, pack a bright strawberry crunch salad alongside tomato picnic toast — fresh, juicy tomatoes on crisp bread make for an effortless, satisfying midday meal. For breakfasts, lemon curd chia pudding offers a refreshing, make-ahead option that tastes like summer in a jar.
What’s on your menu this week? Use up garden abundance, keep the dishes seasonal and simple, and enjoy the last warm days of August.