What I'm Cooking This Week – Real-Life Summer Menu (June 9)

Written By Chef Amber Soup's On Seattle

Summer is officially here in Seattle — the markets are bursting with fresh produce, the grill is fired up, and after a long winter of comfort food, I’m craving fresh, bright flavors that nourish and satisfy. This week, I’m leaning into seasonal dishes that reheat beautifully, pair well together, and bring a little joy to your dinner table — whether you're eating outside on the patio or rushing home after soccer practice.

I’m Chef Amber, and I cook custom, in-home meals for busy families and professionals who want to eat well without the stress of cooking. Below is my real-life summer menu for this week — and yes, I can cook it for you, too. You’ll also find a printable shopping list and recipe to try at home.

This Week’s Menu
Feel free to steal this menu — or let me take care of dinner for you.

Crisp Apple Gorgonzola Chopped Salad with Chicken

🥗 Crisp Apple Gorgonzola Chopped Salad with Chicken
Romaine, apples, cranberries, walnuts, sunflower seeds, shredded chicken, and Gorgonzola, tossed in a creamy poppyseed dressing with a swirl of balsamic glaze. Serve cold.

Roast Beef Dinner

🥩 Roast Beef Dinner
Slow-braised chuck roast with mushroom gravy, served with mashed potatoes and buttered corn. Hearty, nostalgic, and comforting.

Ground Pork Udon Stir Fry

Mini Shrimp Fresh Rolls

🍜 Ground Pork Udon Stir Fry
Savory ground pork, edamame, shredded carrots, mushrooms, and thick udon noodles in a soy-ginger sauce. Served with mini shrimp fresh rolls and creamy peanut sauce.

🍗 BBQ Grilled Chicken Leg Quarters
Marinated, grilled leg quarters paired with a zesty summer vegetable rice salad made with sautéed zucchini, mini bell peppers, and broccoli.

Featured Recipe: Summer Vegetable Rice Salad

This colorful side dish is the definition of flexible — delicious warm, chilled, or room temp. It works as a light lunch or the perfect side for grilled meats, tofu, or tempeh.

Ingredients:

  • 2 cups cooked short grain rice

  • 1 zucchini, sliced into half-moons

  • 1 cup chopped mini bell peppers

  • 1 cup chopped broccoli florets

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Salt & pepper to taste

  • Optional: chopped parsley or dill

Instructions:

  1. Sauté zucchini, peppers, and broccoli in olive oil until just tender (about 5–6 minutes).

  2. In a large bowl, combine cooked rice with the sautéed vegetables.

  3. Drizzle with lemon juice and season to taste with salt, pepper, and herbs.

  4. Serve warm or chill for later. This salad keeps well for up to 4 days.


Want Help With Dinner? If this menu speaks to you, but your schedule says otherwise — I can help. I offer weekly in-home meal prep across Seattle. I’ll plan, shop, cook, and clean up so you don’t have to lift a finger.

Click here to book a free 15-minute consult

Whether you’re managing dietary needs or just want to eat well without the effort, I’ve got you.

Giving Back This Week

Last week, I was honored to attend the Impact100 Seattle Grant Award Celebration — an inspiring evening of women-led giving. I donated a personalized chef experience as a raffle prize, and it was a joy to support such a powerful cause.

I’m also donating soup again this year for Empty Bowls, an annual fundraiser for the Ballard Food Bank hosted by The Clay Corner. I'll be bringing my Avgolemono Soup alongside a vegan, gluten-free option from another amazing chef. Tickets are sold out, but you can still donate here to support neighbors in need.

Thanks for reading — and happy eating!
Chef Amber
Soup’s On Seattle
@soupsonseattle | Website | info@soupsonseattle.com

Shopping List (Printable)

Produce:

  • Romaine hearts

  • 2 apples

  • 1 cup dried cranberries

  • 1 zucchini

  • 1 cup mini bell peppers

  • 1 cup broccoli florets

  • 1 lemon

  • 1 cup shredded carrots

  • 1 small red onion

Pantry/Condiments:

  • Olive oil

  • Balsamic glaze

  • Poppyseed dressing

  • Soy sauce

  • Ginger

  • Peanut sauce

  • Salt & pepper

Dairy:

  • Gorgonzola cheese

  • Butter

Proteins:

  • Chicken leg quarters

  • Shredded rotisserie chicken or chicken breasts

  • Ground pork

  • Shrimp (for fresh rolls)

  • Chuck roast (2.5–3 lb)

Grains/Noodles:

  • Short grain rice

  • Udon noodles

  • Mashed potatoes (or ingredients: potatoes, cream, butter)

Misc:

  • Sunflower seeds

  • Walnuts

  • Fresh parsley or dill (optional)

Chef Amber Soup's On Seattle
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