On The Menu: 2nd Week Of August

Summer is in full swing here in Lancaster County, and this week’s menu leans right into it. Peaches show up more than once, tomatoes are at their sweetest, and there is even a stop at the grill for a pizza night that might just change how you think about homemade pizza. From a big pot of chicken taco soup that is perfect for busy weeknights to a brisket that is easy enough to serve last-minute company, this week has something for every kind of evening. Grab your grocery list, and let’s get cooking.

This is such a delicious, dump-and-cook kind of dinner. You add everything to the pot, let it simmer, and dinner is basically done. My Favorite Chicken Taco Soup makes a big pot, so it is perfect for lunches the following day or two, and it freezes beautifully in individual portions.

I will probably make the Mexican Caesar Salad to go with it, and if you have the time, make the salsa too. It is scrumptious, and honestly not much more effort than opening a jar.

🌿 TIP BOX: For a thicker, richer soup, stir in four ounces of cream cheese near the end of cooking. Using a rotisserie chicken instead of raw chicken breasts saves time and adds even more flavor.

My Favorite Chicken Taco Soup

Mexican Caesar Salad

Chips And Homemade Salsa

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This pasta dish looks luscious, rich and creamy with plenty of mushrooms tucked into every bite. Bobby loves mushrooms, so I will be adding even more than the recipe calls for. Our local farm market carries the best wild mushrooms, and they always make a dish look extra special. Round out the meal with grilled Italian sausages and a plate of sliced garden tomatoes.

🌿 TIP BOX: Look for a mix of wild mushrooms at your farm market or grocery store for the best flavor and texture. A little extra Parmesan stirred in at the end never hurts either.

Creamy Mushroom Pasta

Grilled Italian Sausages

Sliced Garden Tomatoes

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I am not a huge fan of pizza from our local pizza shops, but making pizza on the grill has changed how I feel about homemade pizza entirely. The dough goes right on the grates, so the crust comes off a little charred and wonderfully crisp, nothing like anything from the oven. I grab fresh dough from the grocery store to make this meal extra easy. If your store does not carry it, most pizza restaurants will happily sell you their dough. Serve it alongside an Italian chopped salad for a simple, satisfying meal.

🌿 TIP BOX: Brush the top of the dough with oil before flipping it onto the grill, oil side down, so it releases cleanly and does not stick to the grates. Keep the lid closed while it cooks so the crust gets that smoky char in just a couple of minutes.

Easy Grilled Pizza

Italian Chopped Salad

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This recipe is such comfort food for me. Salmon cakes were on our menu rotation when I was growing up, and I still make them often. Make the homemade tartar sauce too. It is such an easy recipe: just mayonnaise, relish, onion, and lemon, but it makes a big difference to the whole dish.

The tomato, peach, cherry, and burrata salad is something special, and while cherries are in season, we will eat it every week. This is one recipe you should try.

🌿 TIP BOX: Do not skip mashing the bones into the salmon. They crush easily between your fingers and add calcium along with all that flavor.

Healthy Salmon Cakes With Homemade Tartar Sauce

Rice Pilaf

Tomato, Peach, Cherry, And Burrata Salad

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This menu looks like one that would be great to serve for company, but it is so easy. Brisket is a delicious cut of meat that gets gloriously tender with low-and-slow cooking, and it can even be made a day or two ahead and reheated, which makes it perfect for entertaining.

I may just call a few friends to join us for dinner at the last minute. Round out the meal with garlic mashed potatoes and sautéed green beans.

🌿 TIP BOX: If you are inviting friends over last minute, buy dessert instead of baking one. It keeps the whole evening easy and lets you focus on the main event.

Slow Cooker Beef Brisket

Garlic Mashed Potatoes

Sauteed Green Beans

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I am very excited about this one. Salmon tastes even more delicious when paired with oranges, and this glaze comes together right in the same skillet the salmon was cooked in, so cleanup is simple. I will serve the salmon over the Asian ramen noodle salad instead of on the side. So good.

🌿 TIP BOX: For a glaze with more body, whisk a teaspoon of cornstarch into a teaspoon of water and stir it into the orange juice mixture. It thickens up in less than a minute right in the pan. For the salad, save the ramen flavor packet for another use and skip adding it here; the dressing has plenty of flavor on its own.

Orange Glazed Salmon

Asian Ramen Noodle Salad

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Peaches and pork are a perfect culinary match. The pork chops are seared first, then the peaches are caramelized right in the same skillet with a splash of balsamic vinegar, and the sauce comes together there too before the chops go back in to finish. This recipe is made in one skillet, so cleanup will be easy. Round it out with rice and crispy oven-roasted asparagus.

🌿 TIP BOX: Pat the pork chops dry before seasoning them. It helps the crust brown properly instead of steaming in the pan.

Peach Pork Chops

Rice

Crispy Oven Roasted Asparagus

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I am not much of a baker, but I do love to make cookies, and I am very excited about these. Scones are a buzzword for heavenly to me, and berry scones- what could be better? These are small batch, tender, and just sweet enough, with fresh berries folded right into the dough and a sprinkle of sugar for a bit of crunch on top.

🌿 TIP BOX: Any fresh berry works here: raspberries, blueberries, or blackberries, so use whatever looks best at the market. If using strawberries, chop them small and double the amount for the best texture.

Berry Scone Cookies

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Looking for even more to add to your rotation? Here is a mix of favorites, from hearty mains to summer sides and a sweet treat or two, that are worth clicking over to.

If you want a smart way to feed a crowd, or just yourself if you are hungry, cheesy garlic breadsticks are the answer.

I make cheese baked egg toasts whenever we have overnight company.

Southwest pasta salad is a side dish everyone loves, and I make it all summer long.

Easy enough for weeknights but still company-worthy, grilled caprese chicken is a keeper.

I have made summer Italian spaghetti salad for decades, and it never gets old.

I am ready for another low country boil with crab.

I am using up my zucchini to make my favorite sweet bread recipe, glazed lemon zucchini bread.

One of my favorite soups to make in the summer is New England clam chowder.

For dessert, a simple summer berry cake is hard to beat.

Crusty bread, ripe tomatoes, and fresh herbs come together in panzanella salad, a Tuscan bread salad.

Serve it over warm biscuits and you have cheesy chicken pot pie, pure comfort in a bowl.

Creamy sweet corn with pancetta is a side dish that tastes like summer on a spoon.

Sweet corn shines in this fresh corn salad with apple cider vinaigrette.

Brunch gets an upgrade with eggs Benedict quiche and hollandaise sauce.

For something a little different, try a delicious raw apple cake.

Meal prep gets easier with high-protein ham-and-egg cups ready in the fridge.

A cherry tomato tart with herbed ricotta makes a beautiful light lunch or appetizer.

Bright and tender strawberry-lemon pound cake with a lemon glaze is a summer favorite.

Cool nights call for a bowl of summer corn and zucchini chowder.

For breakfast or a snack, streusel-topped banana nut bread never disappoints.

A smashed potato salad brings crispy edges to a picnic classic.

Kids and adults alike love mini German pancakes puffed up straight from the oven.

For a hearty dinner, baked Tuscan chicken casserole is a satisfying choice.

And to end on something sweet, peach cobbler with oatmeal topping is the perfect way to use up ripe peaches.

I hope this week’s menu gives you a little inspiration for your own table. Mix and match the nights however works best for your family, double up on leftovers, or swap in whatever looks best at your farm market. And do not skip the berry scone cookies. They might just become your new favorite treat too. As always, thank you for spending part of your week here with me. I will see you back here next time with a brand new On The Menu.

Happy cooking, friends…