I’ll never truly grow tired of burgers and hot dogs…but it’s nice to mix things up every so often. Here, you’ll find seven seasonal-inspired meals that go beyond the usual suspects, from a 15-minute cold soup recipe (that *isn’t* gazpacho) to a summer seafood burger that rivals your favorite ground beef patties. Best of all, these ideas all take 45 minutes or less to make from start to finish. I’ll meet you in the backyard.
Here’s What to Cook Every Night This Week (August 5 – 11)
Fire up the grill—it’s skewer night
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Published Aug 1, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Olena Malik/Getty Images
Shopping List
Produce
2 English cucumbers
2 avocados
4 limes
8 garlic cloves
3 lemons
1 sweet onion
4 pints cherry tomatoes
3 ears corn
1 head red-leaf lettuce
2 heads endive
2 heads radicchio
5 ounces snap peas
1 shallot
1 red onion
4 apricots
1 fennel bulb
3 bunches parsley
2 bunches mint
2 bunches scallions
1 bunch dill
2 bunches basil
1 bunch thyme
2 bunches cilantro
1 bunch oregano
Meat
1½ pounds skinless salmon fillets
4 chicken breasts
1½ pounds beef tenderloin
6 to 8 ounces sweet Italian sausage
Dairy
15 ounces Greek yogurt
1 stick unsalted butter
6 ounces shredded Asiago cheese
9 ounces ricotta cheese
3 ounces crumbled goat cheese
One 8-ounce piece halloumi
4 ounces shredded low-moisture mozzarella cheese
Grated Parmesan cheese, for serving
Grains
1 baguette
4 whole wheat hamburger buns
1 pound spaghetti or other long pasta
Canned and Packaged Goods
14 ounces coleslaw
18 ounces canned chickpeas
8 ounces store-bought pizza dough
4 ounces pizza or marinara sauce
Pantry Ingredients: kosher salt, freshly ground black pepper, Old Bay seasoning, coconut oil, extra-virgin olive oil, chili powder, crushed red pepper flakes, red wine vinegar, honey
Monday: 15-Minute Cucumber-Avocado Blender Soup
A green main meets cheese-encrusted bread, and boom: It’s kid-friendly. This cold soup is vegetarian and a no-cook meal, since it’s quickly blitzed in a blender while the Asiago baguette bakes to savory perfection.
Tuesday: Salmon Burgers
Red meat is certainly not a requirement when it comes to making a burger for the books. Mix the tangy coleslaw topper a day in advance so it has extra time to marinate in the fridge overnight.
Wednesday: Summer Pasta with Tomatoes, Basil and Ricotta
I’ll never run out of reasons to stock up on in-season cherry tomatoes, one of them being this eight-ingredient meal. A few splashes of starchy pasta water turn the sauce glossy and rich in an instant. Add fresh summer corn to the pot too, if you feel so inclined.
Thursday: The Ultimate Dinner Salad
Spicy chickpeas, corn, chicken and tangy goat cheese make this dinner salad beyond memorable. My favorite part is the spicy lemon-herb sauce, which gets its flavor from parsley, mint and cilantro. The leftovers would pair seamlessly with roasted potatoes, grilled fish and bruschetta.
Friday: Steak Skewers with Chimichurri Sauce
Fire up the coals for these expertly charred steak skewers, served with zippy chimichurri sauce for dipping. Plate them with potato salad, coleslaw, mac and cheese and your go-to summer spritz to make it a feast.
Saturday: Whole Grilled Halloumi with Apricots
All this Instagram-worthy charred cheese needs to transform into a bonafide meal is dressed greens and crusty bread. The key is treating the halloumi as you would a piece of meat or poultry by seasoning and scoring it before it hits the grill.
Sunday: Crispy Cast-Iron Skillet Pizza with Fennel, Sausage and Garlic
No self-respecting foodie will bow out of pizza night, especially when the pie is topped with sharp fennel and flavorful Italian sausage. Did I mention you’ll only need one skillet, eight ingredients and 30 minutes to pull it off?
