A long weekend provides such a chance to catch up on my home to-do list, including meal prep for the week ahead. With summer temperatures setting in, it’s going to be more difficult than usual to spend a whole day over the stove. Alternating roasting veggies with a pan of brownies in the oven might be just the motivation I need!

Here’s what I’m thinking for how to use up my basket this week:

• Chipotle lime shrimp tacos with avocado and roasted tomatillo salsa

Smoked ribs, roasted asparagus, green salad

Pasta with chicken, mushrooms, escarole, and sun-dried tomatoes (using up the shredded leftovers from last week’s whole roast green garlic chicken!)

Harissa-roasted broccoli, tofu, and quinoa bowl

Instant Pot Butter Chicken (will chop up and toss in my tomatoes along with the tomato purée, didn’t get quite enough to cook it down for a substitute)

White clam pizza with kale and sun-dried tomatoes (very loosely based on this Food Network recipe)

I’ll probably also use the kale and last week’s green garlic in a quiche. I definitely need to make some salads to work on using up all the romaine we got this week. I have some extra berries in the fridge and I love a Black and Blue salad – I add sliced steak to make it a more substantial meal.