Seasonal produce is shining this week! Bright, ripe tomatoes, juicy stone fruit, fresh herbs and tender greens make it easy to create simple, flavorful meals that highlight the best of summer. Below are ideas and short descriptions to inspire your weekly menu using what’s abundant now.
What’s on your menu this week?
What To Eat This Week
Marinated tomato BLTs — Thick slices of ripe, marinated tomatoes elevate the classic BLT. Let the tomato slices soak briefly in olive oil, vinegar, a little garlic and fresh herbs, then layer with crisp bacon, peppery lettuce and tangy mayo on toasted bread. The marinated tomatoes add bright acidity and extra juiciness that make this sandwich feel special.
Grilled chicken pesto pasta bake — A cozy, hands-off casserole that’s great for feeding a family or for leftovers. Tender grilled chicken and al dente pasta are tossed in fragrant pesto, mixed with roasted vegetables or fresh cherry tomatoes, and finished with a golden cheese crust. It’s a nice way to use basil and summer tomatoes while keeping dinner comforting.
Italian chopped salad on garlic baguettes — A vibrant chopped salad with salami, mozzarella, crisp vegetables and olives tossed in a zesty vinaigrette makes a hearty topping for toasted garlic baguette slices. It’s a perfect lunch or light dinner option when you want bold flavors and crunchy textures without a lot of fuss.
Burst tomato burrata pasta — When tomatoes are at their peak, cook them until they burst and release their juices to create a naturally saucy base for pasta. Toss with creamy burrata, plenty of basil and a drizzle of good olive oil for a simple, elegant meal that celebrates seasonal produce.
Grilled honey mustard chicken and broccoli — A quick, healthy option that’s full of flavor. Chicken is brushed with a honey-mustard glaze and grilled alongside broccoli until slightly charred and tender. Serve with rice, potatoes or a simple green salad for a balanced weeknight dinner.
Grilled garlic butter shrimp — Succulent shrimp tossed in garlic butter and grilled until just pink make for a fast, impressive main. Serve with grilled vegetables, a simple pasta or crusty bread to soak up the buttery juices. Fresh lemon and parsley brighten the dish and pair beautifully with summer produce.
Heirloom bagelwiches — Use ripe heirloom tomatoes and creamy avocado on toasted bagels for a substantial breakfast or lunch sandwich. Layer with sliced cucumber, sprouts, fresh greens and a smear of herbed cream cheese or mayo. The colorful tomatoes add visual appeal and sweet, nuanced flavor.
Blueberry muffin baked oatmeal — A warm, comforting baked oatmeal studded with fresh or frozen blueberries has all the flavor of a muffin but with heartier texture and easy meal prep. It’s a great make-ahead breakfast that reheats well and can be customized with nuts, seeds or different fruit depending on what’s in season.
Tips for using seasonal produce this week:
– Shop farmer’s markets or look for locally grown labels to get the freshest tomatoes, berries and greens.
– Keep preparations simple—roasting, grilling, and quick sautés enhance natural flavors without masking them.
– Make the most of herbs: basil, parsley and mint can transform a dish with just a handful.
– Use ripe tomatoes in raw applications (sandwiches, salads, bruschetta) and slightly less-ripe ones for sauces or roasting.
– Plan a couple of make-ahead items like baked oatmeal or a pasta bake so you have easy meals during busier days.
These ideas are adaptable to what you have on hand. Swap proteins, mix in seasonal vegetables, and adjust herbs to taste. With a few simple techniques—grilling for smoky char, quick marinating for depth, and finishing with bright acids and fresh herbs—you can make the most of summer’s bounty all week long.