Early summer is all about the produce, and we’re taking full advantage with this week’s menu. Strawberries, corn, beets and fresh herbs are everywhere, which means that it couldn’t be easier to throw together flavorful, healthy meals all week long. Get thee to a farmers market (or at least the good grocery store) and start cooking.
What to Cook Every Night This Week (June 24 – 30)
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Published Jun 20, 2019
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Shopping List:
2 5-ounce packages fresh spinach
2 cups halved strawberries
2 large avocados
½ red onion
½ cup chopped yellow onion
2 shallots
5 scallions
2 zucchini
1 medium beet
2 medium carrots
1 large red bell pepper
5 ears corn
5 lemons
3 limes
1 head butter lettuce
3 bunches fresh basil
1 bunch fresh mint
1 bunch fresh cilantro
8 garlic cloves
1 cup frozen edamame
⅔ cup raw sliced almonds
¼ cup shelled pistachios
½ cup gluten-free oats
½ cup uncooked quinoa
2 cups tomato sauce
12 ounces pappardelle
1¼ pound ground dark meat chicken or turkey
2 pounds fresh salmon
1½ pounds flank or skirt steak
1 egg
⅓ cup grated Parmesan cheese
Pantry Ingredients:
Olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, Dijon mustard, honey, strawberry jam, tomato paste, soy sauce, fish sauce, chili paste, kosher salt, black pepper, red pepper flakes, smoked paprika.
Monday: Summer Strawberry Spinach Salad With Avocado
We know it’s tempting to make pies and shortcakes with all those glorious strawberries you picked over the weekend. But we urge you to follow Coterie member Monique Volz’s lead and save some for this healthy, filling salad. We promise, your Monday will be so much better.
Tuesday: Creamy Sweet Corn Pappardelle
This summery pasta manages to be both decadent and light at the same time—and it’s totally vegan. Sign us up.
Wednesday: Italian Baked Gluten-free Chicken Meatballs
We haven’t quite reached the dog days of summer yet, so it’s probably still not too hot to turn on the oven. And even if it is, these light, gluten-free meatballs are totally worth it. Take a note from Coterie member Phoebe Lapine and serve them over zucchini noodles for an easy dinner.
Thursday: Colorful Beet Salad With Carrot, Quinoa And Spinach
This salad has it all: sweetness from the beets and carrots, protein from quinoa and avocado and a tangy vinaigrette to tie it all together. We feel healthier just thinking about it.
Friday: Grilled Flatbread Pizza With Artichoke, Lemon And Ricotta
Friday night always feels like pizza night to us. But that doesn’t mean there’s any reason to stay inside on a beautiful summer night. Instead, we like to throw the dough right on the grill, with some fresh ingredients to keep it seasonal.
Saturday: Thai Steak Lettuce Cups
Who needs to go out on a Saturday night when you can have restaurant-quality Thai flavors right at home? Pro tip: don’t skimp on the fresh herbs—they make all the difference.
Sunday: Grilled Salmon Skewers With Basil Vinaigrette
The best way to chase away the Sunday scaries is to pour a glass of crisp rosé, fire up the grill, and cook a gorgeous, nutritious dinner. Coterie member Gaby Dalkin’s salmon skewers certainly fit the bill.