Labor Day weekend, summer’s unofficial end, is days away. There’s only one appropriate way to bid our favorite time of year adieu: with an epic seasonal dinner. Here, we’ve rounded up seven simple, shareable dinners that fit the occasion, from a drool-worthy burger to a crisp salad pizza. So, fire up the grill and gather your friends and neighbors—this final feast is going to be a scorcher.
Here’s What to Cook Every Night This Week (August 28 – September 3)
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Published Aug 24, 2023
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Shopping List
Produce
6 limes
2 poblano peppers
9 garlic cloves
1 head bibb lettuce
1 red onion
4 pounds sweet potatoes
1 tomato
4 leaves butter lettuce
1 sweet onion
2 summer squash
1 pint yellow cherry tomatoes
1 small cabbage
3 medium carrots
2 medium heads fennel
1 small piece ginger
1 pound baby potatoes
4 ears corn
3 lemons
2 bunches scallions
1 bunch cilantro
1 bunch microgreens
2 bunches basil
1 bunch chives
2 bunches parsley
1 bunch mint
Meat
8 chicken thighs
1 pound ground beef
2½ pounds chicken drumsticks
1 pound unpeeled shrimp
1 pound smoked andouille sausage
1½ pounds flank steak
3 anchovies
Dairy
18 ounces ricotta cheese
8 ounces pearl mozzarella cheese
4 slices cheddar cheese
2 ounces grated Pecorino Romano cheese
8 ounces plain Greek yogurt
1 stick unsalted butter
Grains
4 hamburger buns
1 pound pasta
Canned and Packaged Goods
One 14-ounce can corn kernels
1 pound pizza dough
2 ounces pepperoncini
Pantry Ingredients: extra-virgin olive oil, all-purpose flour, garlic powder, cayenne pepper, kosher salt, freshly ground black pepper, red wine vinegar, Dijon mustard, dried oregano, coconut oil, apple cider vinegar, Italian seasoning, Himalayan pink salt, cumin, avocado oil, ketchup, seasoned rice vinegar, honey, sriracha, vegetable oil, chili powder, smoked paprika, dried thyme, crushed red pepper flakes, Worcestershire sauce, malt vinegar, whole-grain mustard
Tuesday: Chopped Italian Salad Pizza
Balance is everything, no? Don’t sweat the dough: The recipe calls for using minimal fuss store-bought. Pair this crunchy, fresh pie with cold soup, cured meats and a glass of vino to complete the masterpiece.
Thursday: Skillet Pasta with Summer Squash, Ricotta and Basil
Bursting with yellow zucchini and golden cherry tomatoes, this skillet delight is as sunny as it is scrumptious. Add burrata or crumbled bacon if you’re feeling decadent, or sun-dried tomatoes for a tart punch.
Friday: Grilled Honey-Sriracha Chicken Drumsticks with Fennel-Cabbage Slaw
These char-kissed drums are so much more elegant than hot dogs, yet just as timely and fun to eat. You could use the swicy sauce on breasts or thighs instead, but we try to avoid cutlery whenever we can in the summertime.
Saturday: Shrimp Boil Skewers with Corn, Sausage and Potatoes
Savor the later summer glory of a seafood boil with essentials like tender potatoes, succulent shrimp, smoky andouille sausage and corn on the cob, all slathered in zingy Cajun butter that you’ll concoct yourself. Simply lay newspaper across the patio table, place the skewers on top and let your guests dig in.
