Here’s What to Cook Every Night This Week (August 9 – 15)

Our first order of business come summer (besides hitting the beach, obvi) is sinking our teeth into the spoils of the season. Whether it’s corn fresh off the cob or a juicy tomato salad, there are endless ways to get your fill of summer’s best produce. Here are seven dinners to cook this week starring some of our favorite seasonal fruits and veggies.

Because Mondays call for refreshing, 15-minute no-cook meals. This one boasts a buttery tropical sauce that comes together in the blender. Buy pre-spiralized zucchini to save even more time.

Like Hawaiian pizza, only a million times fancier. Lucious prosciutto takes over for traditional ham, while the pineapple is caramelized in a mixture of brown sugar, pepper and salt before being baked atop frozen puff pastry squares.

It’s *almost* too pretty to eat. Cherry tomatoes and strawberries keep the salad feeling light and fresh, while pecans, bacon and hard-boiled eggs make it more filling.

This sweet-and-salty trifecta is equal parts unexpected and damn delicious. Even better, it’s ready to devour in just 30 minutes.

The weekend is a cause for celebration, meaning it’s totally acceptable to have a pile of chips for dinner. (Which, OK, you can round out with grilled chicken and a side salad if you’d like.) Here, tortilla chips are buried under fresh corn, homemade Monterey Jack cheese sauce, crumbled cotija and sour cream.

Sweet dreams are made of this. And luckily, the ingredient list couldn’t be simpler. Serve it over pasta or rice or soak up all the extra cream sauce with hunks of crusty bread.