August 31 to September 4, 2026: What to cook this week
Monday: Bowls of silken tofu with peanuts, vermicelli and cucumber salad
This salad is perfect for a weeknight meal. Made with rice vermicelli, cucumber, avocado, and silken tofu pieces, it comes together in just 30 minutes. Enhanced with a flavorful soy sauce dressing and the rich texture of peanuts, it's a simple and delicious recipe you'll want to make again and again.
Tuesday: Pork loin steak with chimichurri sauce
For a more economical but equally delicious alternative to beef steak, try these pork shoulder steaks. Thanks to their marbling, this cut of meat is ideal for grilling or cooking in a cast-iron skillet, a method that yields results very similar to barbecue. And for an Argentinian twist, top them with a refreshing chimichurri sauce.
Wednesday: Beef, pear and hazelnut rolls
We were delighted to discover this fresh and economical dinner option. These flavorful wraps combine tender beef with crisp lettuce and sweet pear, offering a true explosion of flavors and textures. A quick and easy evening meal that the whole family will love.
Thursday: Air fryer shrimp po'boy sandwiches
The New Orleans-style "Po' Boy" sandwich is typically made with roasted meats or fried seafood, as in this recipe. To simplify things on a busy weeknight, we opt for an air fryer instead of traditional deep frying to cook the breaded shrimp. We then top a brioche bun with lettuce, tomato, and a dill and caper pickle juice mayonnaise. The result is perfectly crispy and delicious!
Friday: Barbecue chicken, corn salad with peaches
At the end of summer, corn season coincides with peach season, so we take advantage of both harvests to prepare this sunny dish. We marinate chicken thighs in a peach barbecue sauce (using ripe peaches for maximum flavor) and serve them with a salad of peaches and grilled corn dressed with a ginger vinaigrette. It's the perfect recipe to say goodbye to August as the back-to-school season gets underway.
