Meal Plan // Week of September 9, 2024

We had a bit of a heatwave in the Bay Area last week, and it was a nice change of pace! In my particular location on the peninsula, we don’t get too many of those even during the summer. Thankfully, salads, the air fryer, and crockpot meals helped us avoid heating up the kitchen too much. While many people associate crockpot meals with colder months, I love being able to prepare meals without standing over a hot stove or turning on the oven, no matter the season.

Embracing Summer Produce in September

Even though it’s September, and the seasonal shift brings thoughts (and magazine covers and your social media feed!) of apple cider and apple cider donuts, the farmer’s market tells a different story. The stands are still overflowing with summer’s bounty: squash, tomatoes, corn, peppers, stone fruits, berries, and more. No apples, pears, or pumpkins in sight—at least not yet in the Bay Area!

I’m excited to take advantage of all this late-summer produce and incorporate it into my meals. I try my best to aim for balanced meals and this week my meal plan highlights:

• Quality proteins: organic chicken, wild salmon and grass-fed beef
• Fiber-rich carbohydrates: spinach, cabbage, sweet potatoes and tons of other colorful vegetables and herbs
• Healthy fats: olive oil and nut butters

MEAL PLAN:

Mango Cucumber Chopped Salad with Rotisserie Chicken

This bright and refreshing salad is a family favorite. Even one of my kids, who isn’t a fan of raw cabbage, loves it—likely because of the delicious peanut dressing that works on just about anything! For a heartier meal, I add pulled rotisserie chicken, but chickpeas or crispy tofu are also fantastic options.

Time-saving tip: This salad requires a bit of chopping, so I recommend prepping it ahead of time if possible. With 9-10 different plant foods in this salad alone, it’s a great way to get as many different plant sources as possible each week!

Summer Zucchini Casserole with Roasted Salmon or Chicken Apple Sausage

Still swimming in zucchini from your garden or the farmer’s market? This summer casserole is a great way to use it up! It’s a childhood favorite in my house that I’ve updated a bit, but it’s still just as loved. We often pair it with grilled or roasted chicken apple sausage or a simple roasted filet of salmon for a complete meal.

Crispy Chicken Sandwiches with Green Beans and Roasted Sweet Potatoes

This crispy chicken sandwich is my favorite kind of fast food. We make our own house fry sauce, which is perfect for dipping green beans or roasted sweet potatoes. It’s a delicious and healthier alternative to typical fast food, and it’s a family favorite.

Skirt Steak Salad with Mustard Vinaigrette

Don’t let the name fool you—this skirt steak salad really is a simple weeknight meal. We love to enjoy grass-fed and finished beef a few times a month, and pairing it with a pile of fresh greens and a punchy mustard vinaigrette is always a hit. The recipe calls for blue cheese, but feel free to swap it for feta or goat cheese if that’s more your style.

Enjoy the Last Days of Summer

Whether your weather has cooled down or it still feels like the middle of summer, I hope you continue to enjoy the bounty of summer produce. 

Happy cooking!

Christina