Welcome to another week of WHAT TO EAT!
It’s August, the weather is hot, and summer produce is at its peak—so let’s take advantage of it.
Start the week with the best-ever tomato panzanella salad. It’s bright, juicy, and perfect on its own; if you want something heartier, serve it with grilled chicken, fish, or steak. This salad feels like summer in a bowl.
Use garden vegetables and pantry staples to make a sheet pan gnocchi dinner. It’s quick, simple, and a crowd-pleaser—roast gnocchi with your favorite vegetables for a satisfying midweek meal.
Fish taco bowls are a versatile option you can customize based on what’s in your fridge. Assemble bowls with seasoned fish, fresh salsa, crunchy slaw, and a creamy sauce for an easy, flavorful dinner.
For a comforting yet summery soup, try mini meatballs in a light pesto broth. This warm, herb-forward dish stores well and makes excellent leftovers.
Toward the end of the week, make a potato chip frittata—it’s unexpectedly delicious and ridiculously easy. Serve it hot or cold for brunch, lunch, or a light dinner.
Finish the week with summer squash brown butter pasta. The nutty brown butter highlights tender summer squash and makes for a simple, elegant meal that celebrates the season.
For breakfasts, prepare a batch of spinach and red pepper egg cups—portable, protein-packed, and great for busy mornings. For snacks, no-bake oatmeal peanut butter balls are a favorite: easy to make and perfect for nibbling between meals. For lunches, try hummus and havarti veggie sandwiches loaded with crisp summer vegetables for a fresh, satisfying midday meal.
What’s on your menu this week?