August Dinner Menu Ideas

August Dinner Menu Ideas - An Oregon Cottage

August is full-on summertime here in the Pacific Northwest – school doesn’t start back until Labor Day and the weather is usually reliably sunny and warm (although you never know here, really…). Our grill sees the most action now and our whole family is pretty much in agreement that the garden vegetables taste best grilled so it’s not unusual for us to eat them every other day. In between we’re making salads, quick stir-fries, or easy frittatas that only use the stovetop or broiler. The only time I use the oven is in the mornings to make bread – because when the tomatoes are coming on, you’ve got to have grilled Easy Artisan Bread to eat them with. SO good.

Here are some August dinner menu ideas that again take advantage of seasonal produce, yet are quick and easy to prepare. They are really what our family eats and enjoys, so I hope you will find some ideas for your family here, too!

Greek Salad

Rotisserie chicken, Easy Homemade Pita Bread, Sesame Seed Hummus, Authentic Greek Salad

Tostadas made with Homemade Refried Beans, leftover rotisserie chicken, lettuce, cheese, onion, etc., served with homemade Pico de Gallo and/or Salsa Cruda

Chicken Caesar Wraps (using last of rotisserie chicken), heirloom tomato salad

Asian Slaw, Spicy Chicken Noodle Salad (use grilled chicken)

Easy Grilled Potatoes

Grilled chicken-zucchini skewers (sprinkled with Basic Spice Rub & served with Tomato Chutney), Easy Grilled Potato Planks, Green Beans with Caramelized Onions and Tomatoes

Grilled pork chops with Rhubarb Chutney, Caesar Slaw, Grilled Artisan Bread & fresh tomato slices

Slow cooked pulled pork, chicken, or beef (whatever’s on sale) soft tacos, Spicy Cumin Lime Coleslaw

Slow cooker ribs finished on grill with Chipotle BBQ sauce, Zucchini, Corn, and Tomato SauteTuscan White Bean Salad

Zucchini-Feta Fritters with Lime - An Oregon Cottage

 

Summer Pasta Salad with Tomatoes and Green Beans, grilled chicken, Zucchini and Feta Fritters (made early and reheated on the grill)

Greek Tuna and Tomato Salad, Grilled Garlic Green Beans, and grilled Easy Sourdough Artisan Bread

Summer Corn and Bacon Tart (made with a super easy press-in-the-pan crust), grill leftover artisan bread to serve with Fresh Tomato Bruschetta Topping

Easy Grilled Vegetables, Swiss Chard and Sausage Frittata, Tomato and Feta Salad

easy grilled vegetables

Grilled salmon, grilled garden vegetables

Sausage & Corn Stuffed Zucchini, sliced tomatoes, green salad with Balsamic Vinaigrette

Italian Sausage Pasta Primavera (using seasonal green beans, red peppers, zucchini & onion)

Garden Stir-fry with pork (green beans, zucchini, peppers & onions), rice

 

Note: our family’s menu always has a couple of standards: Saturdays alternate between burgers on homemade buns (or pigs-in-blankets) & fries and homemade pizza; Sundays are mostly on-your-own leftovers (if nothing is available, a quick pasta is made using our frozen roasted tomato sauce or pesto).

If you need more ideas for menu planning, you can always check out these articles in our archives:

I hope you enjoy and are able to use some of these favorite family meals of ours. You can follow me on Pinterest for even more simple, seasonal and from scratch dinner ideas!

Sharing at: Menu Plan Monday.

Comments

  1. says

    Hi Jami from another Oregon gardener and writer. I was intrigued by the possibility of sending in a post to one site and having it propagate to four others! Now that is what I call good gardening. My primary goal with my site is as a home for all creative endeavors including–I hope–a second book. However, as I continue to work on that, I get a huge amount of pleasure from my garden. And what a summer we’ve had, eh? A little bit too hot for my taste, but the tomatoes and the squash sure are happy. The Dahlias too. Please add my link to your grouping. Many thanks Jami! With much appreciation, Susie T. in Portland, Ore. http://www.life-change-compost.com/summer-pleasures/

    • says

      Nice to meet you, Susie! Yes, the garden is going crazy and it’s all happening weeks earlier than I’m used to – we’re already swimming in tomatoes and the gravenstine apples are all ready and the plums are looking like they’re ready. Whew. What fun to have you link up! The party is open to links Tuesday-Thursday and then we pick some for the features, etc., so be sure to link within that time frame so we can see your garden. :)

  2. Paula in the UP says

    I stumbled across your blog looking for weight loss solutions and eating real and whole foods. I’m so glad I did! I like what I’ve read so far. I have a question about the portions size, you say you just cut your portions in half. Is this from what you typically ate or from what is recommended ? Because that can make a big difference. Also when reading through your recipes, which sound delicious and easy by the way, you list the serving amount, but how many are your serving? What would a serving for just an individual? For instance your Caesar wraps, makes 8 servings, are 2 a serving for one person?

    Thanks for sharing your weight loss story, it all seems so practical and commonsense. Off to read more of your menus and recipes!!

    • says

      Thank you, Paula, I sure hope my story and tips are useful to you! I’ve answered this before, too, so I think I need to add it to our next ebook that’s coming out. :) I cut MY portions in half – whatever I was eating previously. Since I knew the weight I maintained at those portions, it made sense to me that cutting those in half would help me lose some pounds. And it did. :)

      The ‘servings’ that are listed in recipes and on packages are just guidelines – there’s not a one-size-fits-all serving size. For instance, my 6-ft, 190 lb. husband eats 3 times what I eat – and he’s lean and muscled. And I’ve found that for most recipes, the “servings” are simply a guide to either 1) the number it produces or 2) what a group might eat. So if it said serves 4 and I needed 6, I’d know double it (even though I didn’t need 8, just to be sure there was enough).

      In your example of the wraps, they make 8 wraps. Which I should clarify on the recipe – wraps, not servings, so thank you. :)

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