I mentioned last week how excited I am for the coziness of fall. However, I’m still trying to take advantage of every bit of summer produce that I can. Whether you have tomatoes, squash, broccoli, or other veggies on hand, this week’s menu is perfect for using them up. Comfort food doesn’t have to be bad for you!
Italian Monday: Pasta Primavera
It may not be spring, but this “spring pasta” is irresistible at any point in the year. It’s loaded with six different kinds of veggies and tastes way lighter and more refreshing than your typical pasta dish. I feel like I’m back in Tuscany already…
Hot tips
- Try your hand at homemade pasta for an even more authentic Italian experience. It’s way easier than it sounds!
Zesty Tuesday: Grilled Cilantro Lime Chicken
I make grilled chicken thighs at least oncea week, and this bright marinade made with fresh lime juice, cilantro, and taco seasoning is a new family favorite. Marinate the chicken overnight for the best flavor!
Hot tips
- Make a double batch of basmati rice to serve on the side, and save the leftover rice for tomorrow’s dinner.
- To make dinner more exciting, set up a “build your own bowl” station with toppings like guacamole, pico de gallo, pickled red onions, cheese, and sour cream.
Skip-The-Takeout Wednesday: Chicken Fried Rice
Getting Asian takeout was a huge part of the early days of Tim and I’s marriage. Now, we get to enjoy the same flavors at home with this 30-minute, one-pan chicken fried rice.
Hot tips
- Buy a rotisserie chicken to save time — I usually get mine from Whole Foods.
- Throw in any leftover veggies you have on hand. It doesn’t have to be broccoli!
Comforting Thursday: Broccoli Cheddar Soup
Broccoli cheddar soup is a classic for a reason. It’s so simple, but the way that the tender broccoli and sharp cheddar shine keeps you coming back for more. You might have to make a double batch of this one!
Hot tips
- If you have any leftover rotisserie chicken from yesterday, throw it in for extra protein.
- Bake a fresh loaf of sourdough or no-knead Dutch oven bread to pair with the soup… yumm.
Fishy Friday: Lemon Butter Broiled Tilapia
Tilapia is one of my favorite kinds of fish, and the whole family is obsessed with this baked tilapia. It’s made with five simple ingredients, comes together in just 15 minutes, and tastes restaurant-worthy.
Hot tips
- Get fancy with Parmesan risotto and oven-roasted asparagus on the side.
- Use any leftover tilapia to make fish tacos this weekend!
Appetizer of the Week: Braised Tomatoes with Burrata
This is the first year in a while that we’re not visiting Italy, so I’m missing Italian flavors big-time. My mouth is watering just thinking about these sweet roasted tomatoes with creamy burrata, basil, and garlic…
Dessert of the Week: Beignets
Wednesday is National Beignet Day, and if you’ve ever been lucky enough to try these pillowy-soft rectangular donuts, you know exactly how incredible they are. RUN to make these!
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