CloseOur column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!We quickly went from spring to full-on summer weather here in Vermont! I’m loving the warmer days and have been spending as much time outside as possible—including dinners on the deck. This week’s easy recipes come together in 20 minutes and are a delicious way to welcome the start of the summer season.Your Meal PlanJason DonnellyThe week begins withCherry Tomato & Garlic Pasta, which is a light, yet full-of-flavor recipe. This recipe starts with sizzling six cloves of garlic in olive oil, so you can imagine how yummy your kitchen will smell when you make this dinner. Plus, it packs in the veggies in the form of cherry tomatoes (technically fruits, I know) and zucchini—two of my favorites in summer. Another veggie-loaded recipe in the line up is Wednesday’s combo ofGrilled Shrimp TostadaswithSimple Cabbage Salad. Cabbage does double duty in this dinner, both topping the tostadas and serving as a salad.I’m also putting my grill to work this week (you can also use a grill pan) with Monday’sVegetarian All-American Portobello Burgers, Tuesday’sGrilled Caprese Chickenand Friday’sGrilled Peach & Brie Smothered Chicken. The combination of sweet peaches with cheesy brie is so delicious!Sunday:Cherry Tomato & Garlic PastaMonday:Vegetarian All-American Portobello BurgersTuesday:Grilled Caprese ChickenwithChopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata OlivesWednesday:Grilled Shrimp TostadaswithSimple Cabbage SaladThursday:Roasted Red Pepper, Spinach & Feta Penne PastaFriday:Grilled Peach & Brie Smothered ChickenGet the Printable Shopping List Here!Big Batch BreakfastCarolyn HodgesI’m back to working from the office a few days a week and I’m always rushing to get out the door on time. So this week, I’ll be prepping a batch of3-Ingredient Overnight Berry Muesli, so I don’t have to worry about making breakfast. I love the subtle sweetness of the dried fruit in muesli, paired with tart berries and yogurt.Get the Recipe:3-Ingredient Overnight Berry MuesliTreat YourselfFrozen Peach Margaritas—is there anything more summery than that? These frosty cocktails are full of fresh flavor, and they’re just the thing to help cool me down on these warmer nights. I’ll be making a blender-full for my next get-together.Get the Recipe:Frozen Peach MargaritasWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!We quickly went from spring to full-on summer weather here in Vermont! I’m loving the warmer days and have been spending as much time outside as possible—including dinners on the deck. This week’s easy recipes come together in 20 minutes and are a delicious way to welcome the start of the summer season.Your Meal PlanJason DonnellyThe week begins withCherry Tomato & Garlic Pasta, which is a light, yet full-of-flavor recipe. This recipe starts with sizzling six cloves of garlic in olive oil, so you can imagine how yummy your kitchen will smell when you make this dinner. Plus, it packs in the veggies in the form of cherry tomatoes (technically fruits, I know) and zucchini—two of my favorites in summer. Another veggie-loaded recipe in the line up is Wednesday’s combo ofGrilled Shrimp TostadaswithSimple Cabbage Salad. Cabbage does double duty in this dinner, both topping the tostadas and serving as a salad.I’m also putting my grill to work this week (you can also use a grill pan) with Monday’sVegetarian All-American Portobello Burgers, Tuesday’sGrilled Caprese Chickenand Friday’sGrilled Peach & Brie Smothered Chicken. The combination of sweet peaches with cheesy brie is so delicious!Sunday:Cherry Tomato & Garlic PastaMonday:Vegetarian All-American Portobello BurgersTuesday:Grilled Caprese ChickenwithChopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata OlivesWednesday:Grilled Shrimp TostadaswithSimple Cabbage SaladThursday:Roasted Red Pepper, Spinach & Feta Penne PastaFriday:Grilled Peach & Brie Smothered ChickenGet the Printable Shopping List Here!Big Batch BreakfastCarolyn HodgesI’m back to working from the office a few days a week and I’m always rushing to get out the door on time. So this week, I’ll be prepping a batch of3-Ingredient Overnight Berry Muesli, so I don’t have to worry about making breakfast. I love the subtle sweetness of the dried fruit in muesli, paired with tart berries and yogurt.Get the Recipe:3-Ingredient Overnight Berry MuesliTreat YourselfFrozen Peach Margaritas—is there anything more summery than that? These frosty cocktails are full of fresh flavor, and they’re just the thing to help cool me down on these warmer nights. I’ll be making a blender-full for my next get-together.Get the Recipe:Frozen Peach MargaritasWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!We quickly went from spring to full-on summer weather here in Vermont! I’m loving the warmer days and have been spending as much time outside as possible—including dinners on the deck. This week’s easy recipes come together in 20 minutes and are a delicious way to welcome the start of the summer season.Your Meal PlanJason DonnellyThe week begins withCherry Tomato & Garlic Pasta, which is a light, yet full-of-flavor recipe. This recipe starts with sizzling six cloves of garlic in olive oil, so you can imagine how yummy your kitchen will smell when you make this dinner. Plus, it packs in the veggies in the form of cherry tomatoes (technically fruits, I know) and zucchini—two of my favorites in summer. Another veggie-loaded recipe in the line up is Wednesday’s combo ofGrilled Shrimp TostadaswithSimple Cabbage Salad. Cabbage does double duty in this dinner, both topping the tostadas and serving as a salad.I’m also putting my grill to work this week (you can also use a grill pan) with Monday’sVegetarian All-American Portobello Burgers, Tuesday’sGrilled Caprese Chickenand Friday’sGrilled Peach & Brie Smothered Chicken. The combination of sweet peaches with cheesy brie is so delicious!Sunday:Cherry Tomato & Garlic PastaMonday:Vegetarian All-American Portobello BurgersTuesday:Grilled Caprese ChickenwithChopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata OlivesWednesday:Grilled Shrimp TostadaswithSimple Cabbage SaladThursday:Roasted Red Pepper, Spinach & Feta Penne PastaFriday:Grilled Peach & Brie Smothered ChickenGet the Printable Shopping List Here!Big Batch BreakfastCarolyn HodgesI’m back to working from the office a few days a week and I’m always rushing to get out the door on time. So this week, I’ll be prepping a batch of3-Ingredient Overnight Berry Muesli, so I don’t have to worry about making breakfast. I love the subtle sweetness of the dried fruit in muesli, paired with tart berries and yogurt.Get the Recipe:3-Ingredient Overnight Berry MuesliTreat YourselfFrozen Peach Margaritas—is there anything more summery than that? These frosty cocktails are full of fresh flavor, and they’re just the thing to help cool me down on these warmer nights. I’ll be making a blender-full for my next get-together.Get the Recipe:Frozen Peach Margaritas
Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign uphereto get a meal plan delivered to your inbox every Saturday!
We quickly went from spring to full-on summer weather here in Vermont! I’m loving the warmer days and have been spending as much time outside as possible—including dinners on the deck. This week’s easy recipes come together in 20 minutes and are a delicious way to welcome the start of the summer season.
Your Meal Plan
Jason Donnelly
The week begins withCherry Tomato & Garlic Pasta, which is a light, yet full-of-flavor recipe. This recipe starts with sizzling six cloves of garlic in olive oil, so you can imagine how yummy your kitchen will smell when you make this dinner. Plus, it packs in the veggies in the form of cherry tomatoes (technically fruits, I know) and zucchini—two of my favorites in summer. Another veggie-loaded recipe in the line up is Wednesday’s combo ofGrilled Shrimp TostadaswithSimple Cabbage Salad. Cabbage does double duty in this dinner, both topping the tostadas and serving as a salad.
I’m also putting my grill to work this week (you can also use a grill pan) with Monday’sVegetarian All-American Portobello Burgers, Tuesday’sGrilled Caprese Chickenand Friday’sGrilled Peach & Brie Smothered Chicken. The combination of sweet peaches with cheesy brie is so delicious!
Sunday:Cherry Tomato & Garlic Pasta
Monday:Vegetarian All-American Portobello Burgers
Tuesday:Grilled Caprese ChickenwithChopped Salad with Tomatoes, Cucumber, Red Onion & Kalamata Olives
Wednesday:Grilled Shrimp TostadaswithSimple Cabbage Salad
Thursday:Roasted Red Pepper, Spinach & Feta Penne Pasta
Friday:Grilled Peach & Brie Smothered Chicken
Get the Printable Shopping List Here!
Big Batch Breakfast
Carolyn Hodges
I’m back to working from the office a few days a week and I’m always rushing to get out the door on time. So this week, I’ll be prepping a batch of3-Ingredient Overnight Berry Muesli, so I don’t have to worry about making breakfast. I love the subtle sweetness of the dried fruit in muesli, paired with tart berries and yogurt.
Get the Recipe:3-Ingredient Overnight Berry Muesli
Treat Yourself
Frozen Peach Margaritas—is there anything more summery than that? These frosty cocktails are full of fresh flavor, and they’re just the thing to help cool me down on these warmer nights. I’ll be making a blender-full for my next get-together.
Get the Recipe:Frozen Peach Margaritas
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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