Sure, summer isn’t over just yet. But with fall items slowly creeping onto supermarket shelves, I can already feel the crunchy leaves crumbling under my boots. So, I’m taking every opportunity to eat outdoors with loved ones while the weather is still warm. Here, you’ll find seven dinners to cook this week that are most delicious when served alfresco. There are plenty of end-of-summer gems to indulge in, from five-ingredient corn soup to grilled Greek chicken skewers.
Here’s What to Cook Every Night This Week (September 2 – 8)
Pizza night just got easier
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Published Aug 29, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Bloomberg Creative/Getty Images
Shopping List
Produce
1 pound (about 3 medium) peaches
2 small red onions
One 1-pound eggplant
3 lemons
3 limes
2 poblano peppers
5 garlic cloves
2 ears corn
10 ounces new potatoes
1 head Bibb lettuce
2 large sweet potatoes
1 avocado
1 sweet onion
2 summer squash
1 pint yellow cherry tomatoes
1 European cucumber
1 bunch thyme
2 bunches parsley
1 bunch mint
2 bunches scallions
1 bunch cilantro
1 bunch microgreens
1 bunch basil
1 bunch dill
Meat
8 chicken thighs
1½ pounds boneless skinless chicken breast
Dairy
1 stick unsalted butter
20 ounces ricotta cheese
4 ounces bite-size mozzarella cheese balls
3 ounces crumbled blue cheese
3 ounces sour cream
2 tablespoons milk
3 ounces finely grated Pecorino Romano cheese
12 ounces Greek yogurt
Grains
15 ounces pearl couscous
12 yellow corn tortillas
1 pound small pasta (like penne or rigatoni)
Canned and Packaged Goods
One 15½-ounce can chickpeas
24 ounces vegetable broth
3 ounces kalamata olives
Tahini
One 14-ounce can corn kernels
Sesame seeds
1 pound pizza dough
2 ounces pepperoncini
One 14-ounce can black beans
Pantry Ingredients: extra-virgin olive oil, smoked paprika, kosher salt, freshly ground black pepper, all-purpose flour, garlic powder, cayenne, red wine vinegar, Dijon mustard, dried oregano
Monday: Pearl Couscous with Chickpeas, Eggplant and Peaches
Make the most of stone fruit season while you still can. This recipe puts juicy summer peaches front and center, along with roasted veggies, fresh herbs and nutty tahini. I’d top it with crumbled goat cheese or leftover chicken if you have either on hand.
Tuesday: Lime Chicken with Corn and Poblano Salad
This vibrant main deserves a spot on your late-summer picnic table. The skin-on chicken thighs are dredged in a citrusy, spiced flour blend before roasting to perfection. While they cook, you can toss together the corn and poblano salad.
Wednesday: Easy 5-Ingredient Corn Soup
If you have time to boil corn on the cob, this simple soup is within reach. Puréed with potatoes for a silky, thick texture, the dish is topped with toasted brown butter sesame seeds for a little razzle-dazzle. Have plenty of crusty bread on hand for dipping.
Thursday: Chopped Italian Salad Pizza
This pie is piled high with cheese and vegetables, because balance is crucial. The recipe calls for store-bought pizza dough for minimal fuss. Serve this crisp, refreshing meal with cold soup, prosciutto and a glass of vino for good measure.
Friday: Sweet Potato and Black Bean Tacos with Blue Cheese Crema
Consider these tacos a preview of the fall produce you’ll be eating on the daily in a few weeks. If you have picky eaters at the dinner table (or just don’t like blue cheese), feel free to substitute ranch dressing, sour cream or store-bought queso.
Saturday: Skillet Pasta with Summer Squash, Ricotta and Basil
I consider this one-pan wonder a delicious ode to the season. Yellow tomatoes and summer squash are cooked until tender, then stirred with starchy pasta water and plenty of Pecorino Romano cheese to create an easy-yet-elegant sauce.
