Dinner for the Week Ahead
Weekly meal plans help keep the kitchen organized and reduce last-minute grocery runs. I took July off from strict planning to enjoy a looser approach to cooking, but by mid-month I was ready to return to a predictable routine. Planning on Monday and shopping once for the week saves time, money and stress—especially if you check your pantry and fridge before you make your list.
This week’s plan leans into summer flavors and seasonal produce. I’m also busy with classes and an Instagram Live this week; I’ll share my teaching schedule as it’s finalized. I’m preparing to launch a cooking class membership and will open enrollment briefly, so join the waitlist if you want to be notified when doors open. I’ll also host a meal planning webinar on August 20 to walk through simple strategies for grocery shopping, batch cooking and packing lunches.
SUNDAY
We’ll spend the day at Redfish Lake in the Sawtooths, so dinner needs to be simple and satisfying. I thawed rib eyes in the fridge earlier in the day so they’ll be ready for an easy sear on the grill or cast-iron pan. To keep things uncomplicated, serve with air-fryer potato wedges seasoned with Cajun spices and roasted Brussels sprouts tossed with olive oil, salt and pepper. These sides are hearty, travel-friendly and quick to finish once you arrive home.
MONDAY
I’ll post a back-to-school lunch recipe today that’s great for packing ahead. I’m collaborating with Farmhouse Delivery to share school lunch ideas and meal solutions for busy families; use the discount code “Smartinthekitchen” or “Smart” on your first order. For dinner, try a light, bright pasta that showcases summer asparagus: capellini with lemon, garlic and parsley. I’ve included the recipe below so you can follow along.
Capellini with Lemon, Asparagus, Garlic & Parsley
Serves 6
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 bunch asparagus, woody ends removed and stalks thinly sliced
Zest and juice of 1 lemon
Kosher salt
Ground black pepper
½ pound capellini or other thin pasta
½ cup fresh flat-leaf parsley, minced
Bring a large pot of well-salted water to a rolling boil—season like the ocean. In a large sauté pan over medium heat, warm the olive oil and add garlic and asparagus. Sauté 1–2 minutes until the garlic is fragrant but not browned. Remove from heat, stir in lemon zest, lemon juice and 1 teaspoon salt, and set aside.
Cook the pasta until al dente, following package timing. Reserve about ½ cup of the starchy cooking water, then drain the pasta. Return the pan to low heat, add the drained pasta and parsley, and toss to combine. Add a few tablespoons of the reserved pasta water at a time to loosen the sauce and reach a silky, glossy finish. Season with salt and pepper to taste and serve immediately.
TUESDAY
Taco Tuesday calls for Instant Pot Chicken Tinga—shredded, smoky chicken that’s perfect for tacos, tostadas, quesadillas or salads. Keep a tray of chopped toppings and sides ready: chopped cilantro, diced onion, lime wedges, guacamole and a tangy salsa verde. This is a great option when you want bold flavor without heating up the house.
WEDNESDAY
Join my Instagram Live at 2pm CT for tips on meal planning lunches, especially helpful if you’re balancing kids at home or returning to school schedules. For dinner, slow-cooker BBQ pork ribs are an easy, hands-off crowd-pleaser; finish them on the grill for extra char. Pair ribs with a crunchy red cabbage salad for brightness and either a creamy potato salad or grilled corn on the cob for a classic summer plate.
THURSDAY
We might hit our favorite sushi spot, but if we eat at home it will be a simple sushi-style night: miso soup, crunchy butter lettuce salad with carrot-ginger dressing and tuna poke bowls or a tuna tartare-style dish. Serve small plates like eggplant dip and garlicky crostini alongside strawberry-basil mojitos for a festive touch.
FRIDAY
Celebrate the start of the weekend with a relaxed evening. Pour a cocktail, put your feet up and enjoy easy, flavorful grilling: soy-honey steak kabobs packed with vegetables are a fast, satisfying option. A big summer salad—think peppery arugula, juicy watermelon and crumbled cheese—makes a bright, refreshing accompaniment without extra fuss.
Tips for the week: prep a few staples on Sunday—wash and chop produce, make a simple dressing, and cook a grain or two to speed up dinners. Keep containerized leftovers visible in the fridge so they’re used first. Consulting your pantry before shopping and planning a single weekly grocery trip will save time and money while keeping mealtimes simple and delicious.