31 Easy August Dinner Recipes to Make Every Night This Month

Corn and tomatoes are in season, which means I'm using them in as many meals as humanly possible. Meet me at the farmers market with the biggest tote bag you own to stock up, then make this 35-minute crowd-pleaser.

Sure, ground beef is a traditional, affordable filling for stuffed peppers, but store-bought rotisserie chicken allows you to pull them off without turning on the stove. Call it a warm-weather miracle.

This 35-minute vegetarian gem has fancy dinner party written all over it. (Couscous just sounds fancy, you know?) Sweet summer peaches and nutty tahini curb the acidity and sharpness of the kalamata olives and red onion.

When corn on the cob is in season, it really doesn't take much to turn the kernels into something delicious. Case in point? This summer soup, which only calls for fresh corn, potatoes and a few pantry staples. Ta-da.

PSA: You can (and should) use your slow cooker in the summertime, because it allows dinner to basically cook itself without turning your kitchen into a sauna. Plus, the less time you spend cooking, the more time you have to hang outside in the (OK, equally hot, but more fun) sun.

The crisp, caramelized halloumi cheese almost steals the spotlight from the juicy summer tomatoes—almost. In case you've never tried it, halloumi is a briny, semi-hard cheese that can be grilled or pan-fried without melting. It's also a great source of meatless protein.

Some nights, boring chicken breasts just won't cut it. These thighs are crispy, juicy and basically impossible to overcook. (BTW, the corn-poblano salad would pair well with salmon, nachos, salsa or even basic greens.)

Bless you, store-bought flatbread. Once again, you (and creamy, dreamy burrata) save dinnertime in 35 minutes. The spicy sausage on top is precooked, so you'll only need to bake the pie to melt the cheese.

“It’s beautiful, simple and pure,” writes model and cookbook author Gisele Bündchen. “The rub applied to the cauliflower—miso, mustard and garlic—comes together in about 30 seconds.” Pair it with a prosciutto-topped salad, grilled fish and baguette to make it a heartier meal.

I love salmon, but tilapia is significantly cheaper. Turn a few fillets into shatteringly crisp nuggets of bliss with a coating of flour, egg and store-bought taco seasoning. The recipe calls for baking the fish, but you can fry it instead if you're feeling ambitious.

Forget your usual Caesar that leaves you craving a snack 30 minutes after mealtime. Between the grains, chicken and avocado, this dinner salad packs a whopping 54 grams of protein per serving. Problem solved.

Behold: the fanciest lazy dinner (or lunch) of all time. Just toast the bread, layer the toppings and grill the sandwich for a few minutes per side until the cheese melts. If you're not a prosciutto fan, substitute crispy pancetta or smoky bacon.

A few pantry staples and eggs unite to give zucchini, corn, peas and tomatoes new life. This simple bake is an epic (and photogenic) way to use up all the less-than-perfect summer produce in your fridge.

The tartness of the berries and sweetness of the peach cut right through the richness of all *three* cheeses (that's goat, fontina and Emmentaler).

Burgers and hot dogs are tasty and all, but let’s face it: They’re kind of a snooze-fest after the 15th cookout of the summer. These skewers are just as easy to prepare, but guaranteed to spice up the menu—literally.

An abundance of in-season zucchini means finding creative ways to use it, like as a substitute for pasta or tortillas. This bake boasts all the cheesy goodness of traditional enchiladas, minus some of the carbs.

Why wait for Tuesday? One bite of this tropical delight and you'll want to make every night taco night. Bonus points for pairing them with homemade guac and tortilla chips.

Believe it or not, this decadent bowl of vegan risotto doesn't contain a drop of dairy. The key is cooking the zucchini long enough so that it breaks down and turns luxuriously creamy. I promise it's worth the wait.

Slightly sweet, deeply flavorful and ready for its Instagram debut, this steak only requires eight ingredients and 30 minutes of marinating to come together. Pair it with potato salad, coleslaw and cornbread to make it a feast.

I'm betting you have nearly all the ingredients you need in your kitchen right now. Four corn cobs should be enough, but you can still prepare the skillet in the off season (or any time you're feeling lazy) with canned or frozen kernels.

In the dog days of summer, no-cook dinners are total lifesavers. This crowd-pleasing handheld is first slathered with condiments, then piled high with meat and cheese. I'll bring the potato chips.

Wanna know a secret? You can make a dinner party-worthy meal to enjoy al fresco in just one hour. Oh, and you'll only have to scrub one dirty pan after you eat. I'll meet you on the patio with a bottle of white—you can thank me later.

These are a far cry from the hockey puck-like veggie burgers you've had in the past. Canned black beans make the patties moist and tender. (The generous dollop of guacamole on top doesn't hurt either.)

Summertime and the grilling's easy. It's even easier if you cook your veggies in foil packets instead of in a grill basket and season the chicken with nothing but a few staples, like whole-grain mustard and fresh lemon juice.

What’s the forecast? Oh, right, another scorcher—what a surprise. No worries: You’re not turning on the oven tonight. Once you try it (and love it), keep this make-ahead dish in mind for your next picnic or barbecue.

This Greek riff on beef burgers comes together in a roasting pan, alongside lemon-oregano potatoes. If you want to plate it Western-style, top the patties with cheese and serve them on buns. Or, go Mediterranean with olives, Greek salad and a flourish of crumbled feta.

There's nothing I love more than a quick, easy meal that leaves you with one dirty dish to clean. Even better, the recipe only calls for eight ingredients, many of which you probably have on hand right now. Might I suggest pairing the pasta with fresh garlic bread?

Who knew the modest, timeless sandwich could look so classy? The four-ingredient crust for this savory pie is a cinch to put together, but you can easily substitute store-bought pie crust or frozen puff pastry to save time.

With the help of dressed greens and crusty bread, this summery, five-ingredient appetizer can become a bonafide meal. The key is scoring, seasoning and grilling the cheese, just like you would a piece of meat. Don't get me started on the caramelized apricots.

Fish is often grilled or sautéed quickly over high heat, but this recipe slows down the process. Keeping the barbecue at a low temp and cooking the fish in an open foil packet allows it to soak up as much smoky flavor as possible. Choose from trout, catfish, red snapper or branzino.

Meat, spuds, cheese and minimal greens—it's a salad after my own heart. The potatoes will soak up the spicy chorizo juices while they roast, but they're also tossed in a zingy lime vinaigrette for good measure.