a note from us
I’m not a summer girl. The heat, the humidity, it’s not really my thing. But summer produce? I’m completely smitten. This week’s menu leans all the way into the season: ripe tomatoes, zucchini ribbons, and fresh herbs from our back deck garden. We were inspired by Caprese salad but wanted to elevate it into a delicious meal. The basil-marinated flank steak is packed with all the flavors we love. Paired with a simple panzanella and charred zucchini dressed in mint oil, it’s a fresh, vibrant plate that feels like summer perfection.
Be sure to give the steak a few hours to marinate if you can. It makes all the difference. We’re sharing this week's make-ahead suggestions, plus a brunch idea for using up any extra steak or bread. So be sure to check it out in the Weekly Essentials Section.
With a new month comes a new spirit of the month. We’re heading back into bourbon for July so be sure to take a peek at the liquor store notes for the month. We can’t wait to share five summer spins on this traditionally winter spirit. We're starting with Barrymore Room, a silky, shaken cocktail made with fresh berries (strawberries or raspberries, either work beautifully). It’s one of those drinks that feels both summery and classic.
As always, we hope this week brings you tasty joy.
Kevin & Kate
Barrymore Room
Basil Flank Steak, Zucchini Ribbons & Panzanella Salad
Your Weekly Essentials
Everything you’ll need to make this meal pop —plus a few pantry staples you probably already have.
Marinate your steak ahead of time and toast the bread cubes in advance to keep things easy.
Got leftovers? We’ve got a simple suggestion for turning them into a weekend brunch.
Everything you need to for this month’s cocktails.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Quick Marinade Window
The basil flank steak is flexible: an hour will do in a pinch, but 3–4 hours is the sweet spot. If you start marinating the morning or afternoon of your Date Nite, you’re golden, just let the steak rest at room temp for 30 minutes before cooking.
2. Tomato Upgrade
Heirloom tomatoes are the gold-star choice for this panzanella. If you spot good ones at the farmers’ market (or even in your grocery’s specialty section), grab a few. Summer is the time to splurge.
3. Bread Choices & Brunch Bonus
Any crusty loaf works: ciabatta, a rustic Italian boule, even day-old sourdough. If you have a larger loaf than you need, hold onto it for this week’s leftover brunch idea.
4. Zucchini Ribbon Tools
A Y-peeler gives thin, slightly rustic ribbons (quick cook, soft bite). A mandoline delivers wider strips; just char them a touch longer if they’re thicker. We absolutely love this peeler.
5. Deck-Garden Herbs
We leveled-up our summer cooking with rail planters on our 5 × 7 ft deck. We have basil, three kinds of mint, Italian parsley, oregano, thyme, and rosemary all within arm’s reach. Want to grow your own urban herb garden? We love our deck railing planters!
6. Make-Ahead Friendly
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Marinate the flank steak up to 4 hours ahead (1 hour minimum if short on time).
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Toast bread cubes for the panzanella earlier in the day; leave them out uncovered to stay crisp.
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Mint oil can be made a few hours in advance and kept at room temperature until serving.
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Wash and prep herbs in advance and store in a damp paper towel in the fridge to keep them fresh.
7. room temp matters
Let your steak come to room temp before cooking, about 30 minutes out of the fridge. It cooks more evenly and helps you get that perfect sear.
8. Don’t Overdress the Salad
Toss the panzanella about 15–20 minutes before serving so the bread has time to soak in the flavor without losing its texture. Start light on the dressing. You can always add more.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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