Fall officially arrives this week!
We’re starting with lingering summer flavors and easing into cozy fall favorites.
What To Eat This Week
Begin the week with quinoa bruschetta zucchini boats to use up any garden zucchini while the produce is still at its peak. They’re fresh, satisfying, and a great way to stretch vegetables into a main course.
Follow that with a honeycrisp harvest salad for an elevated, seasonal lunch or side. It takes a bit of prep but the combination of crisp apples, hearty greens, and savory toppings makes it worth the effort.
Lemon brown butter salmon paired with parmesan roasted broccoli is a simple, flavorful weeknight dinner that feels special without much fuss. The bright lemon and nutty brown butter complement the crisp-tender broccoli perfectly.
Midweek, try a burst tomato and caramelized onion pasta skillet. This dish highlights late-summer tomatoes and deeply caramelized onions for a rich, comforting pasta that celebrates tomato season.
Later in the week, mini pesto meatball melts are an easy, crowd-pleasing option—great for a casual dinner or when you want something indulgent and quick.
As evenings cool, a creamy chicken and orzo soup is a wonderful way to transition into soup season. It’s warming, nourishing, and easy to customize with vegetables you have on hand.
For lunches, keep a batch of smashed chickpea salad in the fridge for quick sandwiches or grain bowls. It’s a hearty, protein-packed option that stores well and makes weekday meals effortless.
Breakfasts should embrace fall: cinnamon toasted pumpkin pie oatmeal is a comforting, spiced start to the day that feels seasonal without being over the top.
What are you planning to cook this week? Share what’s on your menu and any favorite seasonal swaps you like to make as the weather turns.