Weekly Meal Plan 15

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In this plan, we’re taking advantage of the in-season gems that August has to offer.

Collection of meals in weekly meal plan 15.

It’s time to make room for late summer produce before it slips away: sweet corn with kernels bursting, tomatoes so good they barely need anything done to them, and the ever-so-prolific zucchini. There’s only a small window for this stuff—don’t let it close on you.

White bowl of cheese ravioli in lemon sauce with veggies.

Summer Harvest Ravioli With Lemon Butter Sauce

This cheese ravioli, tossed in a lemon butter sauce with the best of late summer—tomatoes, corn, and basil—is fresh, light, and ready in 20 minutes flat.

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Fiesta Shrimp Rice Bowls

These Mexican-inspired shrimp rice bowls are well-seasoned, full stop: sweet bell peppers, red onion, plump shrimp, all piled over rice, plus whatever else you’re craving. One bowl, one meal, under 30 minutes.

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Baked Alaska pollock on a sheet pan with lemon wedges.

Crispy Baked Alaska Pollock Recipe

Twenty-five minutes and seven simple ingredients. That’s all it takes to get this lemony, golden, crisp baked Alaska pollock on the table.

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Sheet pan with veggies and cheesy chicken morsels.

Sheet Pan Chicken Philly Cheesesteak

Kick things up this week with these sheet pan chicken Philly cheesesteaks. Ready in under 30 minutes with dead-simple ingredients. The whole family’s going to love them!

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Easy Cast-Iron Pizza

This cast-iron pizza, with its thick, chewy, buttery golden crust, takes pizza night to a whole new level. And it’s ready in under 30 minutes. Dress it however you like and make it your go-to.

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Grocery List 🛒

For your convenience, you can download a printable version here.

Smart Prep Tips for the Week 📝

On Sunday

For Tuesday’s shrimp bowls, cut up bell pepper and red onions, and refrigerate in an airtight container.
Do the same for Thursday’s sheet pan chicken Philly cheesesteaks—cut the bell peppers and onions, and store them in their own airtight container. For the mushrooms, line a paper bag with a dry paper towel—it’ll wick away the moisture the mushrooms release as they sit. Add the sliced mushrooms in a single, loose layer (don’t wash them first; excess water is the enemy here), fold the top over loosely so they can still breathe, and set the bag on a shelf in the main part of the fridge, not the door or crisper. They’ll keep nicely for up to 5 days.