We’re wrapping up August with a final burst of summer flavors!
My meal plan this week celebrates peak-season produce—zucchini, tomatoes, and sweet corn are all making repeat appearances. I’m taking advantage of every last ripe tomato and tender zucchini while they’re abundant.
If you haven’t tried the zucchini lasagna bolognese yet, it’s a must. The bolognese can be made ahead, which makes weeknight dinners so much easier, and the layers of zucchini keep it light but satisfying.
Street corn tacos with jicama and garlic-lime mayo make a perfect Taco Tuesday: bright, crunchy, and full of summer corn flavor.
For a cool, nourishing option, fig grain bowls with lavender-lemon vinaigrette are refreshing and satisfying. They’re lovely as-is or boosted with chickpeas or grilled chicken for extra protein.
Shrimp salad rolls are on my list to prolong that beachy feeling—simple to assemble and great for warm evenings when you want something light.
Korean beef bowls are another favorite. They’re excellent for meal prep since they hold up well as leftovers and deliver bold, comforting flavors.
One of my go-to August salads is a marinated tomato and peach salad served alongside crispy chipotle-cheddar smashed potatoes. The contrast of juicy fruit-tomato with rich, spicy potatoes is irresistible.
For breakfasts this week I’m planning rainbow chia pudding parfaits—an easy, make-ahead option that feels a bit celebratory. For lunches, Tuscan tuna melts are hearty, simple to make, and great for busy days.
What’s on your menu this week?