Our menu this week highlights the best of summer’s flavors.
If you haven’t noticed, I can’t get enough of tomatoes and corn — perfect picks for August.
What To Eat This Week
Start with a quick and flavorful weeknight pasta: burst tomato burrata pasta. It’s simple to make and packed with bright tomato flavor. Toss in a few handfuls of spinach if you want some extra greens.
It’s Taco Tuesday — try summer grilled corn enchiladas before fresh corn is gone. They’re seasonal, fresh, and perfect for late-summer dinners.
For another tomato-forward meal, make bruschetta chicken. The ripe tomatoes are irresistible right now. Serve with parmesan roasted broccoli for a satisfyingly crunchy, savory side.
Next up: steak and potato skewers with a bright herb chimichurri. These skewers are easy to prep ahead of time, and the chimichurri keeps well for make-ahead convenience.
Make a light mini meatball pesto soup for a refreshing change of pace. It’s a great way to use up pesto and provides a lighter, nourishing bowl that still feels comforting.
Finish the week with marinated tomato BLTs while tomatoes are at their peak. Their juicy, vine-ripened flavor really makes these sandwiches sing.
For lunches this week, a batch of avocado chicken salad is an easy, flavorful choice. For breakfast and portable snacks, bake banana oatmeal muffins — they’re filling and great to grab on the go.
What’s on your menu this week?