I love a barbecue just as much as the next foodie. But what of the summer picnic? The classics are easy to make ahead and transport to the nearest gingham blanket, plus you can typically skip the whole grilling ordeal and prepare something in the air-conditioned comfort of your home instead. This week, I urge you to serve the following seven dinners that are hearty enough to keep you full at the end of a busy weekday, but also low fuss enough to tote to any outdoor gathering on your agenda this summer.
Here’s What to Cook Every Night This Week (July 8 – 14)
Fetch your gingham blanket
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Published Jul 3, 2024
Katherine Gillen
Ekaterina Vasileva-Bagler/Getty Images
Shopping List
Produce
One 1-inch piece ginger
7 garlic cloves
4 cucumbers
5 large lemons
1 lime
2 ounces mixed greens
1 watermelon (or 6 cups cubed watermelon)
3 avocados
2 ounces microgreens or sprouts
6 stalks celery
6 medium peaches
1 small red onion
2 pints cherry tomatoes or 2 large heirloom tomatoes
3 bunches scallions
1 large bunch basil
1 bunch parsley
2 bunches dill
1 bunch oregano
1 bunch chives
Meat
1 pound boneless, skinless chicken breast
1 rotisserie chicken
1 pound medium shrimp
Dairy
3 ounces grated Parmesan cheese
2 ounces crumbled feta cheese
8 ounces goat cheese
2 tablespoons butter
Grains
One 8-ounce loaf focaccia
4 split-top rolls
Canned and Packaged Goods
8 ounces marinated, baked tofu
1 ounce sesame seeds, for serving
1 tablespoon almond butter
1 ounces sun-dried tomatoes
Pickled ginger, for serving
3 ounces peanuts
2 sheets frozen puff pastry
Two 15.5-ounce cans white beans
Pantry Ingredients: sesame oil, soy sauce, rice vinegar, tahini, sriracha, extra-virgin olive oil, kosher salt, freshly ground black pepper, neutral oil cooking spray, peanut oil, mayonnaise, honey, crushed red pepper flakes, Dijon mustard, Old Bay
Monday: Cold Sesame Cucumber Noodles
Hot take: Spiralized cucumbers are even more refreshing than zucchini noodles. Believe it or not, this cooling dish will turn you into a tofu fan at first bite. (Although you could easily substitute grilled chicken, shredded rotisserie chicken, white beans, feta cheese, chickpeas or salmon for protein instead.)
Tuesday: Chicken Pesto Focaccia Sandwiches
Wednesday: Watermelon Poke Bowls
Plant-based eaters will be charmed by this fish-free riff on poke. Watermelon stars in place of traditional raw tuna, and a nutty, zingy dressing brings a medley of fresh produce (cucumber! avocado! microgreens!) to life. Did I mention it’s a no-cook meal?
Thursday: Avocado Chicken Salad
Rotisserie chicken saves the day—again. Your guests (or roomies) won’t detect your shortcut once the meat is chopped and combined with celery, scallions, avocado and a tangy, herby dressing. Swap in Greek yogurt for mayo for a protein boost.
Friday: Mini Peach Tarts with Goat Cheese and Honey
It’s a stone fruit summer, and this is one of my favorite ways to make the most of the season’s bounty. Add plums, nectarines, berries or mangoes to the mix, and serve the tarts with dressed greens or even cold soup (like yellow tomato gazpacho) to make the meal heartier.
Saturday: Marinated White Bean and Tomato Salad
Five minutes of cooking + one hour of marinating = the easiest, most Insta-worthy canned bean salad you ever did see. It would taste divine paired with toasted baguette, steamed rice, pasta or arugula. Once you infuse the garlicky olive oil, you’re more than halfway to dinner.
