Can you believe Labor Day (aka the unofficial end of summer) is almost here? To keep from being too devastated, I’ve rounded up seven seasonal dinners to cook this week that will serve as a delicious sendoff. My favorites are grilling recipes that call for peak-delicious produce, so you can celebrate the holiday weekend right. Read on for my ideas, including a next-level burger, skillet gnocchi and a stunning tomato galette.
Here’s What to Cook Every Night This Week (August 26 – September 1)
Summer is *not* over yet
•
Published Aug 22, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Klaus Vedfelt/Getty Images
Shopping List
Produce
2 ripe plantains
1 mango
2 red onions
1 avocado
1 red chile (such as serrano)
1 red bell pepper
5 limes
2 lemons
6 ears corn
5 pints cherry tomatoes
10 garlic cloves
4 ounces arugula
One 1-inch piece ginger
1 medium tomato
4 pounds sweet potatoes
1 small red cabbage
3 medium carrots
2 medium heads fennel
4 butter lettuce leaves
2 bunches cilantro
1 bunch parsley
3 bunches scallions
1 bunch basil
1 bunch asparagus
1 bunch chives
1 bunch rosemary
1 bunch thyme
Meat
Two 10- to 12-ounce boneless sirloin or New York strip steaks (1 to 1½ inches thick)
Four 6-ounce chicken breasts
1 pound ground beef chuck, bison, turkey, lamb or chicken (or a mix)
2½ pounds chicken drumsticks
1 large egg
Dairy
2 sticks unsalted butter
½ cup grated Parmesan cheese, plus more for serving
Burrata cheese, for serving
4 slices dairy-free or regular cheddar cheese
8 ounces plain Greek yogurt
Grains
1 pound store-bought gnocchi
4 hamburger buns
Canned and Packaged Goods
One 14-ounce can black-eyed peas (or beans of your choice)
2 tablespoons mixed seeds
One 14-ounce sheet frozen puff pastry
Pantry Ingredients: coconut oil, kosher salt, maple syrup or agave nectar, soy sauce or tamari, harissa paste, freshly ground black pepper, extra-virgin olive oil, crushed red pepper flakes, honey, cumin, smoked paprika, dried oregano, apple cider vinegar, Italian seasoning, garlic powder, cayenne pepper, avocado oil, ketchup, seasoned rice vinegar, sriracha, vegetable oil
Monday: Sweet and Spicy Plantain Salad
Caramelized plantains, refreshing veggies and a lime-maple dressing make for a delicious salad your guests will never see coming. Black-eyed peas give the dish a boost of plant-based protein, but you could sub black, pinto or white beans if you prefer.
Tuesday: Antoni Porowski’s Strip Steak with Harissa Butter and Parsley Salad
Juicy sirloin steak, slathered in spicy, citrusy compound butter—need I say more? Not only will the dish make your guests swoon, but it’ll also only take you 20 minutes to make from start to finish.
Thursday: Honey-Lime Chicken and Veggies in Foil
Flex your grilling skills with gingery chicken breasts, charred corn on the cob and tender asparagus, cooked in foil packets for low-lift cleanup. The poultry would pair seamlessly with a garlicky aioli, spicy mayo or tzatziki, if you fancy a dip.
Friday: Cherry Tomato Galette with Garlic and Herbs
This tomato tart is timely, beginner-friendly and begging for its Instagram debut. Store-bought puff pastry gets topped with the prettiest produce of the season, as well as salty Parmesan and fresh herbs. Plate it with dressed greens, sliced steak, fried fish or grilled veggies to make it a heartier meal.
Saturday: The Ultimate ‘Sweet Laurel’ Burger with Sweet Potato Fries
I’d be remiss to not include a juicy, impeccably seasoned burger in my edible ode to summer. Beef is the go-to, but ground lamb, chicken, turkey or even bison would be fine substitutes. Just don’t skip the garlicky sweet potato fries on the side.
Sunday: Grilled Honey-Sriracha Chicken Drumsticks with Fennel-Cabbage Slaw
These charred drums are somuch more elegant than hot dogs, yet just as festive and fun to eat. You could use the swicy (aka sweet and spicy) sauce on breasts or thighs instead, but I like to avoid cutlery whenever I can in the summertime.
