We all need staple dinners to rely on during busy nights. But if your usual pastas, burgers and bowls are getting old, I have seven meals that are sure to spice up your rotation. Here, you’ll find inventive seasonal dishes, like Greek biftekia and shawarma-spiced salmon, that will satisfy without making you work too hard. Plus, many of them put summer fruits and vegetables front and center.
Here’s What to Cook Every Night This Week (August 19 – 25)
Spring rolls, hold the wrapper
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Published Aug 15, 2024
Photo: Liz Andrew/Styling: Erin McDowell
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Shopping List
Produce
4 red onions
10 garlic cloves
10½ ounces cherry or grape tomatoes
3 ounces baby spinach
12 leaves Boston lettuce
2 carrots
1 avocado
5 lemons
2 celery stalks
2 leeks
1½ pounds Yukon Gold or russet potatoes
2 bell peppers
2 medium zucchini
1 cucumber
1 tomato
3 baking or large waxy potatoes
3 large sweet onions
1 bunch basil
1 bunch scallions
2 bunches mint
4 bunches parsley
1 bunch rosemary
1 bunch radishes
1 bunch cilantro
Meat
3 boneless, skinless chicken breasts
2 pounds mussels
One 3-pound, center-cut salmon fillet
1 pound ground beef
Dairy
2 tablespoons butter
Yogurt, for serving
3 ounces whole milk
1 large egg
10 ounces Greek yogurt
Grains
10 ounces dried bucatini (or other long noodles)
12 ounces rice stick noodles
12 sesame crackers
Couscous, pasta, rice, quinoa or another grain, for serving
Flatbread or pita, for serving
4 ounces jasmine rice
Canned and Packaged Goods
3½ ounces sun-dried tomatoes in oil
3 ounces cashews
8 ounces store-bought peanut sauce
8 ounces dry white wine
4 ounces seafood broth
Two 15-ounce cans chickpeas
Tahini, for serving
1 ounce breadcrumbs
4 ounces French green lentils
Pantry Ingredients: extra-virgin olive oil, balsamic vinegar, kosher salt, freshly ground black pepper, sesame oil, mayonnaise, tomato paste, dried oregano, red wine vinegar, ground coriander, ground cumin, sweet or hot smoked paprika, garlic powder, ground sumac, ground ginger, ground cinnamon, ground cloves or allspice, cayenne pepper, dried mint, bay leaf, cumin seeds, coriander seeds, crushed red pepper flakes
Monday: Vegan Sun-Dried Tomato, Basil and Balsamic Bucatini
All this veggie-packed pasta needs is a flourish of grated Parmesan cheese—or nutritional yeast, to keep it vegan. Might I suggest adding white beans to the mix for a boost of plant-based protein? (Grilled summer squash or corn would go nicely, too.)
Tuesday: Spring Roll Bowls
Wednesday: Moules-Frites (Steamed Mussels and Fries)
Where do I start: the tender shellfish, garlicky white wine sauce, paper-thin fries or the creamy lemon-herb aioli? I’d suggest following in France’s footsteps and serving this 30-minute gem with a fresh baguette for soaking up every drop of sauce.
Thursday: Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini
Complete with a rich, lemony sauce made from vegan mayonnaise. As for the summery stew, it can be plated over pasta or any grain you have on hand. Alternatively, you can add vegetable stock to the mix to make an easy soup or use the chickpeas and veggies to fill quesadillas.
Friday: Slow Roasted Shawarma-Spiced Salmon
Once you’ve made the warm, versatile spice mix, you’re more than halfway there—the oven will take care of the rest. Pair it with something fresh and crunchy (like sliced cucumbers) and something punchy and creamy (like Greek yogurt and tahini) to cut through the richness of the fish.
Saturday: Classic Biftekia and Chips
Have you had your fill of frozen burgers yet this summer? This Greek classic will spice up your usual beef dinner. Not only is the meat seasoned with dried herbs, but it cooks alongside potato wedges and gets doused in lemon-oregano dressing for good measure.
Sunday: Mujaddara with Spiced Lemon Yogurt
This Middle Eastern rice dish, studded with lentils and caramelized onions, is just right for serving a crowd. The legumes and yogurt load each bite with protein and fiber, but feel free to supplement leftover chicken or ground beef.
