Everything feels fresh and vibrant right now, and this week’s menu celebrates the best of the season.
Start the week with summer risotto-stuffed peppers — creamy, comforting, and full of seasonal vegetables. These reheat beautifully, so they’re perfect for making ahead and enjoying as leftovers.
On Taco Tuesday, serve garden black bean tostadas for a crunchy, satisfying meal. They come together quickly and are easy to customize with your favorite toppings.
Midweek, fire up the grill for skirt steak with avocado pesto and corn relish — a crowd-pleasing dish where the pesto and relish can be prepared ahead to save time.
For a bright, one-pan dinner, try peach-basil chicken. It’s wonderfully summery; pair it with a crisp green bean salad for extra texture and color.
Tortilla-crusted salmon sliders make a fun, flexible option — dress them up with toppings or enjoy the salmon as a simple patty without a bun.
When you need something fast and reliable, a sheet-pan of sausage and peppers is always a good idea: minimal fuss and maximum flavor.
For breakfast, a chilled zucchini pie is excellent made ahead and easy to reheat if desired. For lunch, nicoise bagelwiches are a fresh, portable choice that’s perfect for busy days.
What’s on your menu this week?