Happy September!
We’re savoring the end of summer produce while welcoming a few early fall flavors into the kitchen.
What To Eat This Week
Start the week with a roasted salmon salad dressed in a warm ginger dressing — the dressing is so bright and flavorful it’s practically drinkable.
For Taco Tuesday, try black bean and garden veggie tostadas for a crunchy, satisfying vegetarian option that highlights fresh produce.
Zucchini skillet lasagna is a great way to use up abundant summer zucchini; swap in ground turkey or beef if you prefer a meatier version.
Sticky chicken fingers are a family favorite — pair them with a crunchy kale Caesar-style salad for contrast in texture and flavor.
Coconut curry pork meatballs make a comforting late-summer dinner. They’re aromatic, slightly sweet, and a crowd-pleaser.
Finish the week with street corn sheet pan nachos—top them with whatever leftovers you have for an easy, festive meal.
For lunches, make a big batch of smoky chicken salad to enjoy throughout the week. And because it’s September, pumpkin protein pancakes are a clever seasonal treat for breakfasts or brunch.
What’s on your menu this week?