Here’s What to Cook This Week (May 31 – June 6)

After scarfing down all those burgers and hot dogs during Memorial Day weekend, we’re in need of light, refreshing meals. On the other hand, we’re still craving summer flavors that beg to be enjoyed al fresco. So, here are seven dinners to make this week that are packed with seasonal ingredients and won’t weigh you down. We’ll meet you on the patio.

Keep the grill hot and end the holiday weekend with some next-level veggie burgers. They’ll blow the dry, frozen patties you’re used to way out of the water. Serve them with roasted potatoes, veggie skewers or herby shoestring fries.

This stunning centerpiece is almost like having a charcuterie board all to yourself. Savor creamy burrata cheese between bites of sugar snap peas, asparagus, and lots of summer produce (cherries! peaches! plums!). Add a few slices of prosciutto to the mix, if you feel so inclined.

It’s your pantry’s time to shine. Use essentials like sesame oil, soy sauce, honey and fresh ginger to turn a fillet of fish into an unforgettable meal. We serve it with zucchini and red onion to make it extra summery. Might we suggest wrapping it in foil and popping it on the grill instead of baking it in the oven?

The hottest summer night doesn’t stand a chance against this refreshing cold soup. All it takes is dumping cucumbers, avocados, Greek yogurt and fresh herbs in a blender and pulsing until creamy and combined. The Asiago-encrusted baguette is prime for dipping.

Put down the ground beef and step away from the taco seasoning. This vegetarian alternative is just as flavorful, only way more colorful and sophisticated. It stars sautéed poblanos, mushrooms and cherry tomatoes.

Meet the summer salad you didn’t know you needed. It’s equal parts fresh and indulgent, since it pairs juicy tomatoes, peaches and basil with sweet-and-salty, crispy corn fritters. Bonus: They’re served with fresh mozzarella, but there’s also grated Parmesan and shredded mozz in the fritters.