Labor Day, the unofficial end of summer, is upon us. We’re sending the season off the only way we know how: with barbecue fare, grilled delights and fresh produce. Whether you’re hosting a cookout or hanging with your roommate, these seven dinners will impress, satisfy and allow you to savor the best parts of the season while you still can.
Here’s What to Cook Every Night This Week (August 29 – September 4)
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Published Aug 25, 2022
Thomas Barwick/Getty Images
Shopping List
Produce
1 peach
1 mango
1 avocado
3 red onions
1 jalapeño
5 limes
8 ears corn
2 pints cherry tomatoes
6 cloves garlic
5 ounces arugula
1 large tomato
1 pound baby potatoes (red or yellow)
1 lemon
1 small red cabbage
3 medium carrots
2 medium heads fennel
One 4-inch piece ginger
1 stalk lemongrass
1 bunch rosemary
1 bunch cilantro
1 bunch basil
1 bunch parsley
1 bunch scallions
1 bunch chives
Meat
4 slices prosciutto
1½ pounds thin-cut boneless, skinless chicken breasts
1 egg
1 pound unpeeled shrimp
1 pound smoked andouille sausage
2½ pounds chicken drumsticks
3 pounds skirt steak
Dairy
2 slices fresh mozzarella cheese
2 sticks unsalted butter
Grated Parmesan cheese, for serving
1 large ball burrata cheese, for serving
8 ounces Greek yogurt
Grains
2 slices sourdough bread (or one small baguette)
Steamed white rice, for serving
1 pound gnocchi
4 Kaiser rolls
Canned and Packaged Goods
One 15-ounce can chickpeas
2 ounces sesame seeds
4 ounces breadcrumbs
8 ounces coconut milk
Fish sauce
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, smoked paprika, cayenne pepper, mayonnaise, chile powder, garlic powder, dried thyme, dried oregano, rice vinegar, honey, sriracha, vegetable oil, brown sugar, chile crisp, flaky sea salt, jerk seasoning
Monday: Grilled Peach, Prosciutto and Mozzarella Sandwich
This sweet-and-salty delicacy is only 15 minutes and six ingredients away. Feel free to zhuzh up the finishing touches with a drizzle of balsamic vinegar or honey (or better yet, grill the peaches before placing them on the sandwich).
Tuesday: Grilled Jerk Chicken Cutlets with Mango Salsa
Wednesday: Summer Skillet Gnocchi with Grilled Corn and Burrata
Between the charred summer corn, juicy cherry tomatoes, sharp red onion and creamy, dreamy burrata cheese, this one-pan wonder is our favorite way to dress up store-bought gnocchi. We’ll bring the pinot grigio.
Thursday: Chickpea Burgers
Vegetarians rejoice: These sammies are flavorful, tender and filling, unlike some plant-based burgers you’ve had before. To take yours over the top, try crowning it with a few strips of tofu bacon.
Friday: Shrimp Boil Skewers with Corn, Sausage and Potatoes
These skewers may look labor intensive, but they’re actually a breeze to assemble (and way less messy than a full-fledged seafood boil). Don’t be shy with the spicy Cajun butter.
Saturday: Grilled Honey-Sriracha Chicken Drumsticks with Fennel-Cabbage Slaw
This Medieval-looking main is as sticky as it is satisfying. The tangy, unconventional slaw is the ultimate foil for the spicy meat, but you can also save time with store-bought coleslaw if you’d prefer.
Sunday: Lemongrass-Ginger Coconut Grilled Steak
Place this next-level dish on the picnic table and let the compliments roll in. All it takes is lemongrass, coconut milk, ginger and a handful of pantry staples—just be sure to slice the steak against the grain so it’s tender, not chewy.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.
