Summer is coming to an end and the last weeks of August still offer magnificent seasonal products.
This time of year remains ideal for enjoying vegetables full of sun, juicy fruits and family grills.
Preparing your menus in advance not only saves time and money, but also varying culinary pleasures while respecting nutritional balance.
The week of August 18 to 24, 2025 promises to be perfect for light cooking while feasting. Markets are still full of tomatoes, courgettes, eggplant And other summer delights that deserve a place of choice on our plates.
Monday August 18: start the week in freshness
Energizing breakfast
Start this day with a smoothie bowl with red fruits. Mix raspberries, blueberries and a banana with a little almond milk. Pour into a bowl and add homemade granola, a few tapered almonds and chia seeds. This preparation brings vitamins, fibers and antioxidants necessary to start well.
Mediterranean lunch
Prepare a Greek salad revisited With cherry tomatoes, cucumber, black olives, feta, red peppers and a drizzle of extra virgin olive oil. Accompany with grilled pita bread and a little homemade houmous. This light but nourishing meal is perfectly suited to still high temperatures.
Comforting dinner
In the evening, opt for salmon papillotes with summer vegetables. Place the salmon fillets on parchment paper with zucchini rings, cherry tomatoes, fresh herbs and a line of lemon. Papillote cooking preserves all aromas and requires few fat.
Tuesday August 19: Italian flavors
Italian breakfast
Prepare a cappuccino Accompanied by toast of grilled whole wholemeal bread, garnished with fresh ricotta, fishing slices and a net of acacia honey. This sweet and savory combination brings softness and energy.
Pasta lunch
Cook out Penne with eggplants and basil. Brown diced eggplant with garlic, add peeled tomatoes, fresh basil and a little grated parmesan. This full vegetarian dish celebrates the flavors of the Italian sun.
Light dinner
Finish with a giant bruschetta On country bread, garnished with tomatoes, Mozzarella Di Bufala, Basil and olive oil. Accompany a green salad with pine nuts and balsamic vinegar.
Wednesday August 20: Asian getaway
Exotic breakfast
Enjoy a coconut porridge With pieces of fresh mango, grilled coconut shavings and some black sesame seeds. This creamy preparation transports to distant horizons.
Fusion lunch
Prepare a Bun with shrimp With rice vermicelli, sautéed shrimp, julienne of carrots, cucumber, salad and fresh herbs. Lemon nuoc-mâm sauce brings the indispensable authentic touch.
Wok dinner
Make a drove At Cashew with broccoli, peppers, shiitaké mushrooms and bamboo shoots. Season with soy sauce, fresh ginger and sesame oil. Serve with fragrant jasmine rice.
Thursday August 21: return to French sources
Local breakfast
Savor Cereal bread sandwiches With half-salt butter, mirabelle jam and a bowl of milk coffee. Simple and authentic, this breakfast recalls childhood mornings.
Campagnard lunch
Cook a quiche lorraine Accompanied by a mesclun salad with nuts and vinaigrette with shallots. This Lorraine specialty remains timeless and perfect for lunch with friends.
Bistrot dinner
Prepare a duck breast with peaches With Sarladaise potatoes and green beans. The softness of the peaches contrasts perfectly with the pronounced taste of the duck breast.
Friday August 22: barbecue atmosphere
American breakfast
Make blueberry pancakes With maple syrup and a few crisp bacon slices. This generous breakfast is preparing for an active day.
Lunch on the go
Compose Grilled chicken wraps With avocado, tomatoes, iceberg salad and homemade ranch sauce. Practical practices, they are perfectly suitable for nomadic lunches.
Barbecue dinner
Organize a barbecue party With marinated beef skewers, craft sausages, grilled vegetables and German potato salad. Do not forget the varied sauces and the grilled country bread.
Gourmet weekend: Saturday 23 and Sunday 24 August
Saturday relaxation
The weekend starts with a prolonged brunch. Prepare benedict eggs, smoked salmon, crushed lawyers on toast, fresh fruit and pastries. Accompany with pressed fruit juices and quality coffee.
In the evening, opt for a fish plancha With dorade, red mullet and shrimp, accompanied by Provencal ratatouille and pilaf rice. Iodine flavors go perfectly with the vegetables of the sun.
Family Sunday
Finish the week with a traditional Sunday lunch. Roast pork with Provence herbs, gratin dauphinois and green beans with almonds make up this generous meal which brings together the whole family.
Practical tips for successful menus
Organisation et courses
Establish your shopping list By grouping the ingredients by rays. Favor season and locals when possible. The markets at the end of August still offer beautiful summer vegetables at attractive prices.
Preparations in advance
Some preparations can be anticipated. Marinades, sauces and pastries keep for several days. Prepare your washed and cut vegetables to save time on weekdays.
Nutritional balance
Be sure to include in each meal protein, vegetables, starchy foods et good fat. Vary the protein sources between meats, fish, eggs and legumes. Summer vegetables provide essential vitamins and minerals.
Summer hydration
Do not forget to drink enough, especially in strong heat. Flat water, flavored sparkling water, homemade icing teas and vegetable juice help maintain good hydration.
This week from August 18 to 24, 2025 offers the opportunity to savor the last pleasures of summer while slowly preparing the transition to the fall. Each meal becomes an opportunity to share convivial moments around tasty products and various recipes that will delight all palaces.