So many delicious summer dinners!
What’s on your menu this week?
What To Eat This Week
Mini meatball pesto soup
Our favorite taco salad
Marinated tomato BLTs
20-minute summer squash pasta
Grilled chimichurri chicken and couscous
Grilled shrimp orzo salad
Sweet corn, peach and tomato salad with crispy quinoa
Blueberry coffee cake muffins
This week’s selection features bright, seasonal dinners that are quick to prepare and full of fresh flavors. Start with a comforting mini meatball pesto soup for a cozy evening, then switch to a vibrant taco salad that’s perfect for lighter nights. Enjoy marinated tomato BLTs when tomatoes are at their peak, or whip up a 20-minute summer squash pasta for a fast, satisfying meal.
For something with a bit of char and herbaceous punch, try grilled chimichurri chicken served over couscous. On warmer evenings, a grilled shrimp orzo salad offers a cool, satisfying dinner you can make ahead. Fresh produce shines in a sweet corn, peach and tomato salad topped with crispy quinoa for texture. And don’t forget an easy baked treat—bursting blueberry coffee cake muffins—for a sweet finish or a weekend breakfast.
These recipes are intended to inspire simple, seasonal cooking with minimal fuss. Mix and match based on what’s fresh at the market and how much time you have—each dish works as a main or pairs nicely with a simple side salad or crusty bread for a complete summer meal plan.