On The Menu 1st Week Of August: 42 Fresh Summer Recipes

This week’s menu plan features 42 fresh summer recipes using corn, tomatoes, and zucchini, perfect for easy August dinners.

August has arrived, and with it comes the best of Lancaster County’s summer harvest. Corn, tomatoes, and zucchini are piled high at every farm stand, and this week’s menu makes the most of all of it. From a hearty tomato pie with a little bit of a southern soul to a cool couscous salad and a company-worthy balsamic flank steak, there’s something here for every night of the week.

Peaches are at their peak too, so I couldn’t resist sharing a cobbler from my friend Ann that’s simple, pretty, and perfectly sweet. Let’s get cooking!

Zucchini and tomatoes are having their moment in the Lancaster County gardens right now, and this dish makes the most of both. Tender ribbons of zucchini are rolled around a filling of spinach, ricotta, and mozzarella, then baked under a blanket of marinara sauce. Bobby and I like ours with a little extra protein, so I brown and crumble some Italian sausage right into the filling. Alongside, a fresh corn salad tossed in a bright apple cider vinaigrette brings the sweet, just-picked taste of summer to the table.

🌿 TIP BOX: When slicing zucchini for roll-ups, choose the largest ones you can find and aim for about ⅛ inch thick slices. A mandoline makes quick work of it, but a sharp knife works just fine too. Bake the slices just until pliable, not soft, so they roll up easily without tearing.

Zucchini Lasagna Roll Ups With Spinach And Cheese

Fresh Corn Salad With Apple Cider Vinaigrette

---

There’s always been a little Southern girl living inside this Northern heart of mine, and tomato pie proves it every time. Layers of juicy, salted tomatoes settle into a creamy mixture of mozzarella, cheddar, and parmesan, all tucked into a flaky pie shell and baked until golden.

Just like the roll-ups yesterday, I’ll brown and crumble some Italian sausage into the cheese mixture to turn this into an even heartier meal, and my whole family asks for it all summer long. On the side, a simple arugula salad with toasted pepitas, shaved parmesan, and a bright lemon vinaigrette rounds out the meal.

🌿 TIP BOX: The secret to a tomato pie that slices cleanly instead of turning soupy is drying out the tomatoes first. Salt the sliced tomatoes and let them sit on paper towels for 20 to 30 minutes, then blot them dry before layering them into the pie.

Tomato Pie

Arugula Salad With Lemon Vinaigrette

---

Orange and teriyaki are a natural pairing, and this salmon is proof. The fillets are basted with a glossy, sweet-and-savory sauce made from orange juice, soy sauce, brown sugar, garlic, and ginger. I always make mine in the air fryer instead of the oven, and it comes out perfectly flaky every time. Alongside, a summer Israeli couscous salad tossed with cherry tomatoes, cucumber, red pepper, feta, and olives in a red wine vinaigrette rounds out the plate.

🌿 TIP BOX: To air fry this salmon, cook the basted fillets at 400°F for about 8 to 10 minutes, basting again halfway through, until the fish flakes easily with a fork. Cooking times can vary by air fryer model, so start checking a couple minutes early the first time you make it.

Orange Teriyaki Salmon

Summer Israeli Couscous Salad

---

I cooked so many dishes in a cast iron skillet, and this one shows exactly why. Crispy bacon, seared chicken, and sweet corn all come together in a garlicky, creamy sauce finished with parmesan and fresh basil, right in one pan. I made this last week and it was such a hit that I’m putting it back on the menu already. Alongside, simply sliced garden tomatoes need nothing more than a sprinkle of salt to shine.

🌿 TIP BOX: For the best sear on the chicken, pat it dry before coating it in flour, and don’t crowd the skillet. Searing in batches if needed keeps the pan hot enough to give the chicken a golden crust instead of steaming it.

Garlic Butter Creamed Corn Chicken

Sliced Garden Tomatoes

---

Company’s coming, and this balsamic flank steak makes a delicious, casual dinner everyone will love. The steak soaks in a garlicky balsamic marinade, then grills up quickly with a beautiful char. That balsamic marinade is one of my favorites. It’s also fabulous drizzled over grilled vegetables or used as a marinade for chicken or salmon.

Corn on the cob and a panzanella salad, Tuscan bread salad tossed with crusty bread and summer vegetables, round out the table.

I’ll make the peach cobbler (this week’s sweet treat) and serve it with vanilla ice cream.

🌿 TIP BOX: Grill flank steak over high heat for just three to five minutes per side, then let it rest for ten minutes before slicing. Always cut against the grain to keep every bite tender.

Balsamic Grilled Flank Steak

Corn On The Cob

Panzanella Salad: Tuscan Bread Salad

---

We love crab! And since we live 15 minutes from the Maryland State line, it’s just a short drive to the Chesapeake Bay! So, things like a bushel of blue crabs and crab cakes are among our favorite gifts from the sea!

These crab cakes are baked with lump crab meat, cracker crumbs, and Old Bay, keeping the filler to a minimum so the crab flavor shines through. Alongside, grilled portobella mushrooms and a Caesar salad with homemade dressing round out the meal.

🌿 TIP BOX: After mixing the crab cake ingredients, refrigerate the mixture for at least 30 minutes before shaping the cakes. This step firms everything up so the cakes hold together beautifully once baked, instead of falling apart in the pan.

Maryland Crab Cakes

Grilled Portobella Mushrooms

Caesar Salad With Homemade Salad Dressing

---

I can’t wait to make this soup! The recipe is so easy and so interesting and this soup is the taste of summer. Bacon, sweet corn, potatoes, and bell pepper simmer together in a rich, creamy broth, with the corn cobs tossed right into the pot to deepen the flavor as it cooks. Alongside, a warm loaf of butter topped beer bread is the perfect thing for soaking up every last bit of broth.

🌿 TIP BOX: For the creamiest chowder, don’t throw away the corn cobs after cutting off the kernels. Simmering them in the broth releases natural starches and sweetness that make the soup extra rich, so pull them out again before serving.

Corn Chowder

Best Butter Topped Beer Bread

---

Peaches are ripe and delicious and just about my favorite in-season fruit! What a great idea from my friend Ann at On Sutton Place.

🌿 TIP BOX: Let your peaches ripen on the counter in a paper bag for a few days before baking. They’ll be easier to slice and much juicier once they’re perfectly soft.

Sweet, Pretty Easy Peach Cobbler

---

I’ve been eyeing this Epic Baked Potato Dinner Board for a fun, build your own dinner night with the family.

Pesto season has me all in, and this Best Pesto Pasta Salad is on my list to make soon.

For an easy make ahead lunch, the Best Tuscan Tortellini Salad looks like just the thing.

This Cheddar Sweet Corn Pie is such a clever way to use up sweet corn while it’s at its best.

I can already tell these Chicken Pesto Stuffed Sweet Potatoes will become a regular in our dinner rotation.

Another pesto favorite on my list is this French Bread Pizza With Chicken And Pesto, perfect for a quick weeknight dinner.

With the herb garden overflowing, I’m grateful for this guide on How To Freeze Summer Herbs so nothing goes to waste.

I’m a sucker for anything with blackberries, and these Blackberry Slab Pie Bars look like the perfect summer dessert.

This Loaded Bacon Ranch Potato Salad would be a hit at any summer cookout.

For the prettiest no-bake dessert I’ve seen in a while, take a look at this Meyer’s Lemon Ice Box Cake.

I made this Tomato Peach Cherry and Burrata Salad With Herb Vinaigrette last summer and can’t wait to bring it back to the table.

This Lemon Chicken Pasta has just the kind of bright, simple flavor I love on a warm evening.

Salmon lovers will want to try this Bang Bang Salmon Made Perfect in Just 15 Minutes for a fast weeknight dinner.

This Thai Spaghetti Salad brings a little spice and crunch to the summer table.

With zucchini piling up, these Fluffy Zucchini Pancakes are a delicious way to use some of it up.

And this Garden Zucchini Casserole is another great way to make the most of a summer squash surplus.

This Simple Berry Cheese Tart (An Easy Puff Pastry Dessert) looks like the perfect not too sweet ending to a summer dinner.

I love a cool noodle dish on a hot evening, and these Cold Sesame Noodles are calling my name.

This Zucchini Pie is another wonderful way to use up all that summer zucchini.

These Mini Summer Berry Galettes would be so pretty for a summer gathering with friends.

This Summer Sausage Skillet with Andouille Sausage sounds like a flavorful, easy weeknight dinner.

I can’t wait to try this Savory Tuscan Ragu: A Hearty Pasta Game Changer on a cooler evening.

This Lemony Tuscan Artichoke Soup: A Cozy Mediterranean Comfort sounds bright and comforting all at once.

This Creamy Sweet Corn With Pancetta is a delicious way to dress up corn while it’s in season.

And this Grilled Peach, Chicken and Arugula Barbari Flatbread combines so many of my favorite summer flavors in one dish.

That’s a full week of August dinners, from quick weeknight meals to a Saturday spread that’s perfect for company. I hope this menu inspires you to make the most of the season’s produce while it’s still here, whether that means a trip to your local farm stand or just clearing out the extra zucchini and corn sitting on your counter.

As always, feel free to swap in whatever your family loves best, that’s what makes a menu plan work for real life.

Happy cooking, friends!