What to Cook Every Night This Week (August 26 – September 1)

We’re kind of in denial about it, but it turns out that summer actually is coming to an end. The days are getting shorter, the night air has a chill to it and the kids are gearing up for another year at school. There’s plenty on your to-do list, but thankfully, we've taken care of one thing—what to make for dinner. This week’s menu (complete with everything you need to grab at the grocery store) is all about family-friendly favorites, to transition everyone into a good fall.

Figs Are in Season and Here’s What to Make with Them

basket of zucchini
DigiPub/Getty Images

Grocery List:

½ pound of boneless, skinless chicken breast
2 pounds ground turkey
12 zucchinis
½ European cucumber
2 tomatoes
4 pints cherry tomatoes
1 red bell pepper
1 russet potato
2 heads garlic
2 ½ cups snap peas
2 bunches scallions
2 medium poblano peppers
2 cups shredded red cabbage
2 cups shredded green cabbage
1 head Boston lettuce
2 carrots
1 red onion
3 sweet or yellow onions
1 peach
2 limes
1 lemon
1 bunch fresh cilantro
1 bunch fresh thyme
1 bunch parsley
1 bunch basil
1 can black beans
1 can corn
1 avocado
1 jar enchilada sauce
1 8-ounce container sour cream
1 cup Greek yogurt
2 jars of marinara sauce
16-ounce box cavatappi
16-ounce box spaghetti
1 package of corn tortillas
Bread crumbs
4 whole-wheat hamburger buns
1 dozen eggs
Shredded cheddar or Monterey Jack cheese
Grated Pecorino Romano cheese

Pantry Ingredients:

Store-bought taco seasoning, kosher salt, black pepper, vegetable oil, olive oil, soy sauce, rice vinegar, Sriracha, salsa, all-purpose flour, cumin, garlic powder, oregano, red-pepper flakes and sesame seeds.

Monday: Low-carb Zucchini Enchiladas

This is a great way to use up all of those gorgeous zucchinis you impulse bought at the farmers market over the weekend. Plus, the kids will be so distracted by all the gooey cheese that they won’t even notice the vegetables. Note: You could add already-cooked rotisserie chicken (just make sure to add to your shopping list) or keep vegetarian. 

Tuesday: Breakfast (tacos) For Dinner

It’s time to change up your typical Taco Tuesday with these Austin-inspired breakfast tacos from Aida Mollenkamp. They’re easy, filling and oh-so-delicious. 

Wednesday: Cavatappi With Roasted Cherry Tomatoes And Pesto

Coterie member Katie Workman knows a thing or two about feeding a family. Here, she roasts fresh cherry tomatoes until they’re sweet and tosses them with pasta and freshly made pesto. Yum. Psst: Double up your pesto recipe so you have some necessary leftovers for Saturday.

Thursday: Chicken And Snap Pea Stir-fry

Sometimes you need a fast dinner, and sometimes you need a faster-than-fast dinner. This falls into that category: It’s ready in 20 minutes, and always a hit with the whole family.

Friday: Greek Turkey Burgers With Tzatziki Sauce

It’s still summer for a few more weeks, which means we’re firing up the grill as often as possible. On this week’s menu? A light, herby burger with plenty of tangy tzatziki on top. 

saturday zoodles and pesto
Photo: Liz Andrew/ Styling: Erin McDowell

Saturday: Zoodles And Pesto

We told you that farmers market zucchini would not go to waste! Grab that spiralizer and get making your zoodles. Don’t worry—if you reuse your leftover pesto from Tuesday’s dinner, you won’t have much heavy lifting for this light and easy dinner.

Sunday: One-pan Spaghetti And Meatballs

We love setting Sundays aside for good old-fashioned family dinners. Nothing fits the bill better than spaghetti and meatballs, especially when it doesn’t leave you with a pile of dirty dishes at the end. Instead of making beef meatballs, use the remaining ground turkey you bought!