What to Cook Every Night This Week (July 8 - 14)
How do you get back into the swing of things after a holiday weekend? It’s tough, but don’t worry—dinner is covered. This week, summer-inspired pasta, grilled steak and tacos are on the menu. Here’s everything you need to make it happen.
2 cups rotisserie chicken or other shredded chicken
3 pounds chicken thighs
1½ pounds steak of choice, such as ribeye
16 ounces monkfish
1 pound asparagus
1 yellow onion
7 medium shallots
3 cups spinach
5 ears of corn
22 garlic cloves
4 sprigs fresh rosemary
5 sprigs fresh thyme
2 bunches fresh cilantro
3 pints cherry tomatoes
⅓ cup radishes
1 red beet
1 Chioggia beet
1 bunch yellow beets
1 large leek
1 jar mixed pitted olives
½ cup raw cashews
1 cup shredded Mexican cheese blend
12 ounces fresh goat cheese
1 can coconut milk
8 slices rye bread
20 corn tortillas
12 ounces pappardelle
⅔ cup dry white wine
Hard taco shells
Salsa or pico de gallo
Crumbled queso fresco
Olive oil, unsalted butter, balsamic vinegar, distilled white vinegar, salt, black pepper, garlic powder, ground chili powder, ground cumin, paprika, cayenne, crushed red pepper flakes, dried oregano, dijon mustard, sugar and taco seasoning.
Tuesday: Creamy Sweet Corn Pappardelle
Mark our words: When this delightful summery dish is on the menu, your fam will want to make every night pasta night.
Wednesday: Grilled Tuscan Steak Recipe
Grilling steak on a weeknight? It’s not just possible—it’s a breeze.
Thursday: Baked Chicken Thighs with Asparagus
This one-pan dinner is a total time-saver. Less time in the kitchen means more time getting pumped for the weekend.
Friday: Leftover Steak Salsa Verde Tacos
Remember that leftover steak from earlier in the week? It’s the star of tonight’s dinner—spend your newfound free time shaking margaritas.
Saturday: Grilled Goat Cheese Sandwiches with Balsamic Beets
No, making grilled cheese on Saturday is not a cop-out. Take one bite of this decadent grilled goat cheese sandwich stuffed with colorful beets and you’ll know why.