It’s *finally* warm enough to eat outside on the reg. Personally, I can’t wait to host alfresco gatherings every chance I get. To give you some inspo, I’ve gathered seven dinner recipes to cook this week that are admittedly delicious anytime and anywhere, but at their most magical when enjoyed outdoors. My picks include a few grilled options, so dust off the barbecue for the season while you’re at it.
Here’s What to Cook Every Night This Week (May 27 – June 2)
Hawaiian pizza, but make it prosciutto
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Published May 23, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Natissima/Getty Images
Shopping List
Produce
2 lemons
10 garlic cloves
1¾ pounds romaine lettuce
1½ pounds sweet potatoes
1 large head cauliflower (or 4 cups cauliflower rice)
4 avocados
1 red onion
2 ounces baby arugula
13 ounces collard greens
8 carrots
1 English cucumber
2 red cabbages
5 ounces baby spinach
3 limes
1 jalapeño
2 medium peaches
One 1-inch piece ginger
1 bunch scallions
1 bunch basil
1 bunch mint
1 bunch cilantro
Meat
6 large skinless, boneless chicken breasts
1 large egg
6 ounces prosciutto
24 large shrimp (1 pound)
Dairy
6 ounces grated Parmesan cheese
2 tablespoons whole-milk yogurt
8 ounces grated aged Gouda cheese
3 ounces heavy cream
Grains
4 cups crusty bread (like baguette)
4 kaiser rolls
1 large oval flatbread or prebaked pizza crust, at least 12 inches long
1 pound bucatini or other long pasta
20 ounces cooked quinoa or brown rice
Canned and Packaged Goods
2 green olives
4 ounces breadcrumbs
One 28-ounce can pineapple rings
4 ounces marinara sauce
5 ounces hummus
5 ounces peanut butter
6 ounces dry white wine
Two 14-ounce packages extra-firm tofu
Pickled vegetables, such as carrots, onion and daikon
3 ounces dry-roasted peanuts
Pantry Ingredients: mayonnaise, white wine vinegar, extra-virgin olive oil, Dijon mustard, Worcestershire sauce, freshly ground black pepper, lemon pepper, kosher salt, cooking spray, sesame seeds, paprika, ground cumin, ground coriander, all-purpose flour, hot sauce, sweet chili sauce, soy sauce or tamari, rice vinegar, garlic powder, sesame oil, sriracha, cornstarch, vegetable or canola oil, sugar, peach or white balsamic vinegar
Monday: Family-Style Chicken Caesar Salad
Even kids can get down with this creamy, cheesy classic. Don’t stress about mixing the traditional anchovy-laced dressing; here, olives and Worcestershire sauce pack it with all the savory, briny umami it needs, minus the fish.
Tuesday: Cauliflower Sweet Potato Burgers
Vegetarians will rave about these hearty handhelds, which contain 32 grams of plant-based protein per sammy. Pan-fry the patties as the recipe suggests for quick cooking, or pop them on the grill if the weather suits you.
Wednesday: Prosciutto Hawaiian Pizza
Hot take: Pineapple on pizza is delicious, and even more so when it’s crowned with crispy shards of prosciutto, sharp red onion and gooey Gouda cheese. The key to the short cook time is your choice of store-bought flatbread or prebaked pizza crust. Trust me: Your guests won’t notice the shortcut.
Thursday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce
A veggie wrap is a light, refreshing alternative for folks who don’t eat bread (or those who just want extra greens). Sturdy, crunchy collard leaves hold their own against store-bought hummus and sweet-and-spicy peanut butter dip—even if you assemble them ahead and keep them in the fridge ’til dinner.
Friday: Pasta Florentine with Grilled Chicken
This foolproof pasta is equal parts creamy, smoky and comforting. If it’s warm enough, cook the chicken on the grill. But if not, you can always prepare it indoors on a grill pan or cast iron skillet. Any long pasta shape will work—just be generous with the Parmesan.
Saturday: Veggie Banh Mi Bowls with Crispy Tofu
Punchy marinated tofu, fluffy quinoa, fresh herbs and pickled veggies come together for a plant-based bowl that’s loaded with protein. Top it with spicy mayo, crunchy sesame seeds and lime juice to your heart’s content.
Sunday: Sriracha Shrimp Skewers with Collard-Peach Salad
Garlicky, gingery shrimp meets a hearty greens and smoke-kissed stone fruit for an entrée worth serving at your next fancy dinner party (and posting to your Instagram story). The collards and cabbage are massaged and soaked in a salt-sugar brine, so they’re sure to turn out supremely tender.
