It’s the dead of summer, which means that we’re either about to leave on vacation or we just got back. And either way, we can’t be bothered with figuring out what to make for dinner on top of everything else. Luckily, summer is all about light, simple suppers that don’t take much effort. Here’s your plan for dinner every night this week.
What to Cook Every Night This Week (July 22 - 28)
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Published Jul 18, 2019
Steve Debenport/ Getty Images
Shopping List:
4 6-ounce salmon fillets, skin removed
1⅓-pound tail-on peeled shrimp
1 pound flank or skirt steak
4 large yellow or orange tomatoes
1 pound heirloom tomatoes
2 pints cherry tomatoes
4 ears fresh corn
2 summer squash
3 pounds zucchini
3 ripe peaches
1 seedless cucumber
1 head Boston lettuce
1 cup snap peas
1 red bell pepper
1 jalapeño pepper
½ red chile pepper (such as Fresno)
½ avocado
3 limes
1 lemon
2 bunches scallions
1 shallot
1 sweet onion
1 red onion
1 tablespoon minced ginger root
2 bunches basil
1 bunch cilantro
¼ cup mint leaves
12 garlic cloves
1/3 cup pecorino Romano
1/3 cup goat cheese
1 cup ricotta
2 slices fresh mozzarella
4 slices prosciutto
1 loaf sourdough bread
⅓ cup cashews
1½ pound dried pasta (such as penne or rigatoni)
4 ounces rice vermicelli
Pantry Ingredients:
Extra-virgin olive oil, coconut oil, butter, Champagne vinegar, white wine, rice vinegar, soy sauce, sweet chile sauce, sriracha, cumin, salt, black pepper
Monday: Yellow Tomato Gazpacho
Yellow tomatoes tend to be milder than red ones—and they give this cold soup a gorgeous color. (Tip: prep the ingredients over the weekend and just throw them in the blender when you get home Monday night.)
Tuesday: Crispy Salmon Succotash
In the summer, we like to use fresh corn and tomatoes just about anywhere we can. If you’re craving extra veggies, take a cue from Coterie member Gaby Dalkin and serve this with a crisp green salad.
Wednesday: Skillet Pasta With Summer Squash, Ricotta, And Basil
We think of pasta as a winter meal, but this is one that won’t weigh you down. Plus, it’s ready in 30 minutes and uses only one pan, which means less time in a hot kitchen.
Thursday: Grilled Peach, Prosciutto, And Mozzarella Sandwich
If you’ve never paired fresh peaches and fresh mozzarella before, it’s time to get on board. Add a few slices of salty prosciutto and a crusty piece of sourdough and dinner is done.
Friday: Thai Beef Bowls With Rice Noodles
It’s Friday night, and we’re craving takeout. But instead of getting something hot and greasy, we’re going for cool and fresh (and ready in less time than delivery).
Saturday: Street Corn Pasta Salad With Cilantro Pesto And Goat Cheese
Everything we love about Mexican elotes, in pasta salad form. Coterie member Monique Volz just gets us.
Sunday: Shrimp Scampi Zoodles
We love a big Sunday supper, but not when it’s a million degrees out. This has all of our favorite flavors (aka garlic) but still feels light and healthy.