On The Menu 3rd Week Of August

A full week of summer dinner recipes plus 45 recipes to try, from lasagna soup and grilled chicken to a sweet berry tart.

Hello friends! I’m sharing a delicious On The Menu, a full week of dinners planned out for you from Monday through Sunday, plus a sweet treat to end the week on a high note. Plus other recipes I just thought you would like, 45 in all.

One thing I have come to love about planning dinners ahead is how well they set up the next day. A big pot of soup, a double batch of chicken, extra salmon in the fridge- these are not just dinner; they are tomorrow’s lunch too. And leftovers have a way of tasting even better the second time around, once the flavors have had a little more time to settle in.

So as you look through this week’s menu, know that a little extra effort at dinnertime pays you back all week long. Let’s get to the menu!

Monday starts the week with a bowl of pure comfort: Lasagna Soup. It has all the flavors of a good lasagna: hot Italian sausage, ground beef, and a rich tomato broth, simmered together with tender curly noodles and topped with a scoop of ricotta, parmesan, and mozzarella.

We love soup at our house and eat it year-round, even in the summer. This lasagna soup makes wonderful leftovers, perfect for packing up for lunches through the week.

Round out the meal with warm Garlic Parmesan Puff Pastry Breadsticks and a bright Arugula Salad with parmesan, pepitas, and a lemony vinaigrette.

🌿 TIP BOX: If you are making this soup ahead for lunches, cook the noodles separately and add a scoop to each bowl before ladling in the soup. This keeps the noodles from soaking up too much broth and getting soft as they sit.

Lasagna Soup

Garlic Parmesan Puff Pastry Breadsticks

Arugula Salad With Parmesan, Pepitas, and Lemon Vinaigrette

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Tuesday brings salmon to the table, and this one is a beauty. The Spinach Stuffed Salmon has a creamy filling of spinach, feta, and mozzarella tucked right into the fillet, with a touch of Cajun seasoning that warms it up without overpowering the fish.

Salmon only makes it onto the menu once this week, but I love it so much I will make a half batch again just to have it for my lunches.

Alongside it, Ina Garten’s Summer Garden Pasta lets ripe cherry tomatoes marinate with garlic and basil before tossing with angel hair and plenty of parmesan. I love any Ina Garten recipe.

🌿 TIP BOX: To keep leftover salmon moist and tender, reheat it slowly at a low temperature of 275°F, with a splash of water and a tight foil cover, for about 15 minutes. Avoid high heat or long microwave bursts, which can toughen and dry out the delicate fish.

Spinach Stuffed Salmon

Ina Garten’s Summer Garden Pasta

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Wednesday’s dinner takes the classic flavors of caprese and turns them into a hearty main dish salad. Balsamic-marinated chicken comes off the grill and gets sliced over a bed of spinach and arugula, along with sweet cherry tomatoes, mini mozzarella balls, and a creamy basil pesto dressing made with Greek yogurt.

This is such a beautiful way to serve an easy, fresh dinner. My brother is flying in from Los Angeles to spend some time with us, and tonight’s grilled chicken with its decomposed caprese salad will be a lovely treat for us all.

Serve it alongside a slice of warm focaccia bread rich with olive oil, and finish the evening with a peach version of my strawberry cobbler, made the same simple way with a box cake mix.

🌿 TIP BOX: This focaccia dough needs to rest in the refrigerator overnight, so plan to mix it up the evening before you want to serve it. The long, slow rise is what gives the bread its light, airy texture.

Caprese Grilled Chicken Salad

Overnight Focaccia

Peach Cobbler With This Recipe

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Thursday’s dinner welcomes the family in for the weekend with a big pan of Layered Enchilada Casserole. Seasoned ground beef, corn tortillas, red enchilada sauce, and plenty of hand-shredded cheese are stacked in layers instead of rolled, so all those classic enchilada flavors come together with far less fuss.

Many of you know Tex-Mex flavors are among my favorites. I cannot wait to make this enchilada casserole. It is new to me, but I can already tell it is going to be a winner just from reading through the recipe.

Round out the table with creamy homemade refried beans made from scratch with dried pinto beans, and a crisp Mexican chopped salad tossed with corn, black beans, avocado, and a tangy ranch dressing.

🌿 TIP BOX: The dried pinto beans for the refried beans need to soak overnight before cooking, so plan to start them the night before your family arrives. This step makes the beans wonderfully creamy without needing a single can.

Layered Enchilada Casserole

Homemade Refried Beans

Mexican Chopped Salad

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Friday’s dinner is all about the grill with BBQ Hoisin Chicken Thighs. Bone-in, skin-on thighs cook low and slow until tender, brushed several times with a sweet-and-spicy homemade sauce of hoisin, honey, soy sauce, and a touch of sriracha. If you don’t want to grill them, bake them in the oven.

Chicken thighs are our favorite to grill. I’ll double this recipe and freeze the extra, since I love having homemade dinners tucked away in the freezer for those nights I don’t want to cook but still want something delicious.

Serve them alongside my grandmother’s tangy dill pickle potato salad (everyone loves it) and a simple sliced garden salad drizzled with balsamic vinaigrette.

🌿 TIP BOX: To freeze extra hoisin chicken thighs, let them cool completely, then wrap them tightly and store flat in a freezer bag for up to three months. Thaw overnight in the refrigerator, then warm gently in a low oven so the glaze doesn’t scorch.

BBQ Hoisin Chicken Thighs

The Best Potato Salad Ever

Sliced Fresh Garden Tomatoes Drizzled With Pesto

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Saturday keeps the grill going with Marinated Hamburgers. This hamburger recipe caught my attention because the patties soak up a delicious marinade for extra flavor and moisture. What a brilliant idea.

Serve the burgers and all the fixings alongside crispy air fryer french fries and thick slices of ripe garden tomatoes.

🌿 TIP BOX: Blot the sliced potatoes dry with a paper towel before drizzling them with oil. Removing that extra moisture is the secret to fries that turn crispy instead of soggy in the air fryer.

Marinated Hamburger + Fixings

Air Fryer French Fries

Sliced Garden Tomatoes with Olive Oil and Salt

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Cod In Red Pepper Sauce

Nani’s Sauteed Rice made with seafood stock

Chinese Garlic Green Beans

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Berry Tart With Lemon Curd

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OTHER RECIPES THAT SOUND SO GOOD THIS WEEK ON THE MENU…

Sweet corn, smoky bacon, and tender potatoes simmer together in a rich broth for Corn Chowder Recipe With Fresh Corn And Bacon, a comforting soup made even better by letting the cobs simmer right in the broth.

For a little heat, Blackened Cod gets coated in a smoky Cajun spice blend and seared in butter until the crust turns dark and the inside stays flaky.

A splash of apple cider vinegar is the surprising twist that takes Egg Salad With A Twist from ordinary to something you will want to make again and again.

On the sweeter side, Grilled Teriyaki Salmon gets basted in a maple-and-teriyaki glaze that caramelizes beautifully over the coals.

Grated zucchini, sweet potato, and carrot come together in crispy, golden bites for Easy Zucchini Fritters, a fun way to sneak extra vegetables onto the table.

A skillet supper that comes together like a taco in a pan, Tex-Mex Skillet is delicious spooned over rice, tortillas, or even pasta.

Sour cream, bacon, cheddar, and ranch seasoning mix stir together in minutes for Crack Dip, the party appetizer everyone always asks for the recipe to.

Ripe blueberries fold into a light, moist batter and get finished with a puckery lemon glaze in Easy Blueberry Muffin Recipe with Lemon Glaze, a treat that freezes beautifully for busy mornings.

For a fresh, creamy side, Mexican Street Corn Salad tosses charred corn with lime, cotija, and a little smoked paprika for that classic elote flavor without the mess of the cob.

Buttermilk-soaked chicken gets dredged and fried to a golden crunch, then piled high with bacon, Swiss, and tangy slaw for Summertime Fried Chicken Sandwiches with Tangy Slaw, a sandwich worth every bit of the effort.

Sweet summer peaches meet peppery arugula, fresh basil, and creamy goat cheese in Peach Salad with Arugula, Basil, and Goat Cheese, the kind of salad that tastes like the height of the season.

Chopped herbs frozen in little cubes of olive oil are the secret to saving all that garden freshness, and How To Freeze Summer Herbs walks through exactly how to do it.

A buttery, flaky crust wraps around cinnamon-dusted peaches in Easy Peach Galette, a rustic finish to any summer meal.

Cod loin roasted over jammy tomatoes and fennel gets a bright finish from basil in Mediterranean Baked Cod, a dish that leans right into peak tomato season.

Buttery and rich with a gentle citrus tang, Key Lime Pound Cake is finished with a simple lime glaze that drips down every slice.

Fresh tomatoes and tender zucchini make a garden sauce for Rigatoni with Sausage, Tomatoes, and Zucchini, a pasta that leans on freshly grated cheese for the finishing touch.

Soft, fluffy, and made tangy with a bit of plain yogurt in the dough, Homemade Flatbread Recipe cooks right on the stovetop with no oven required.

Sweet corn cut right off the cob is the base for Pappardelle with Corn and Hot Sausage, tossed with butter, scallions, and plenty of parmesan.

Crunchy broccoli, crisp apple, and a handful of blueberries tossed together in a creamy no mayo dressing for Healthy Broccoli Salad, a colorful side that always disappears fast.

A garlic butter finish takes Grilled Mushrooms with Garlic Butter over the top, tossed together the moment they come off the grill so the butter melts right in.

Toss grilled shrimp in warm melted butter, mayo, and a trio of fresh herbs, then pile onto toasted brioche buns for 30 Minute Warm, Buttery Shrimp Rolls, a Connecticut-style summer classic.

For an Asian-inspired option, Marinated Grilled Mushrooms soak in soy sauce, garlic, and ginger before grilling, then top with grated Romano for a savory finish.

Bright, garlicky, and tangy, The Best Ever Refrigerator Dill Pickles come together with no canning required, just a simple brine poured over fresh cucumbers.

Perfectly seasoned and cooked in minutes, Air Fryer Salmon comes out with a lightly smoky, garlicky crust thanks to smoked paprika and freshly grated garlic.

Peas, crispy bacon, and parmesan toss together in a smooth, creamy dressing for Creamy Pasta Salad, a potluck favorite that is easy to customize with whatever you have on hand.

Summer squash and zucchini bake up golden and bubbly with cream, panko, and parmesan in Yellow Squash and Zucchini Casserole, a lighter take on a classic gratin.

I hope this week’s menu gives you a full week of easy, delicious meals to look forward to. From that first bowl of lasagna soup on Monday to the last bite of berry tart on Sunday, there is something here for every night, plus plenty of extra recipes below to keep filling out your rotation all season long. Thank you for following along and cooking with me this week. I would love to hear which recipe you try first!

Happy cooking, friend…