This week we’re making a quick but slightly fancy breakfast: Avocado Toast with Tomatoes, Balsamic, and Feta! Similar to the smoked salmon version we chatted about a few weeks ago, this is pretty enough to be on a brunch menu, but fast enough to make on a weekday morning.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for 2 slices:

Bakery: 2 slices sourdough

Produce: 1 large avocado, 4 oz grape tomatoes, lemon (for juice, can use bottled if that's what you have)

Dairy: 1 oz feta, crumbled

Inside aisles: Balsamic glaze (1 tsp-1 tbsp) and sea salt (about 1/4 tsp) to taste

It might not be officially summer, but it is officially hot outside, so Anne talks through an assembly style meal, Chicken Bacon Ranch Sandwich Wraps. These are versatile so feel free to mix up the veggies, as long as you don't overfill the wrap, since we don't want it hard to contain everything.

As always, the printable recipe card is linked above, but if you're making a grocery list here's what you'll want to have or grab for every 2 wraps you're making:

Inside aisles: 10" (burrito size) tortillas, 3 tbsp ranch dressing

Produce: 2 leaves iceberg lettuce, 10-12 grape tomatoes

Meat: 1 cup cooked chicken breast, 4 slices cooked bacon

Dairy: 2 slices cheddar cheese

This week we’re roasting up a simple, sheet pan side that works with almost any meal—Roasted Potatoes and Broccoli! It’s an easy, no-fuss recipe with crispy edges, tender veggies, and minimal cleanup. Great for weeknights or prepping extra sides for leftovers.

As always, here’s your grocery list for quick planning:

Produce: 1.5 lb baby red potatoes, 1 lb broccoli florets

Seasonings: 1.5 tbsp oil (high heat like avocado or canola is best), 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, 1/4 tsp black pepper

Kitchen consumables: Parchment paper

This week we’re making a crispy, cheesy flatbread that comes together fast—Chicken Bacon Ranch Flatbread! It’s a great way to use up cooked chicken and bacon, and it’s perfect for a quick lunch, dinner, or even game day snack.

As always, here’s your grocery list for easy prep:

Protein:

• 3/4 cup cooked chicken (leftover or rotisserie)

• 4 slices cooked bacon

Dairy:

• 1 cup shredded mozzarella cheese

Pantry:

• 2 naan flatbread

• 1/4 cup ranch dressing, plus more for drizzle (about 1/3 cup total)

Optional Toppings:

• Fresh green onions for garnish

This week we’re making a One Pot Caprese Pasta—a light, fresh dish that’s perfect for warm weather or when you’re craving something simple but satisfying. Juicy tomatoes, creamy mozzarella, and a touch of balsamic come together in one pot for easy prep and easy cleanup.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for each serving:

Produce: 10 oz grape/cherry tomatoes, 6+ leaves fresh basil

Dairy: 4 oz fresh mozzarella (pearls for less prep, but any fresh is fine)

Inside aisles: 8 oz angel hair (dry), 2 tbsp balsamic vinegar (divided), 2 tbsp olive oil, 1/2 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp garlic powder

Also: 2-2.5 cups water

This week we’re making a quick and fancy-feeling breakfast: Smoked Salmon Avocado Toast! It’s one of those recipes that looks impressive but comes together in minutes—perfect for a nutritious grown up breakfast on busy mornings or serving at brunch with friends.

The full printable recipe is linked above, but if you're making your grocery list here's what you'll need for each serving:

Cold/Deli: Smoked salmon (2 slices)

Bakery: Sourdough bread (slice)

Produce: 1/2 large avocado, 1/2 tsp lemon juice, 1 tbsp diced red onion

Inside aisles: 1 tsp capers, salt and pepper to taste if desired

This week, we're diving into a summer-ready favorite: Chicken Bacon Ranch Pasta Salad! It's cool, creamy, and packed with flavor—perfect for meal prep, potlucks, or an easy dinner that won't heat up the kitchen. As always, the ingredients are below for your grocery list:

Protein: 8 oz cooked chicken breast (leftover or rotisserie), 8 slices cooked bacon

Dairy: 4 oz cheddar, cubed

Produce: 2 Green onions

Inside aisles: 8 oz dry pasta (I use cavatappi), 1/2 cup ranch, 1 tsp oil, plus salt for the pasta water

This week we're making an easy cheesy broccoli which comes together in the air fryer quickly, and takes just a few extra minutes in the oven. With a 2 ingredient cheese sauce, you probably have what you need, but as always, the ingredients are below for your grocery list.

You'll need:

Produce: 1 lb broccoli

Dairy: 4 oz cheddar, 1/3 cup heavy cream

Seasonings: 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper