Here’s What to Cook Every Night This Week (May 20 - 26)
As we gear up for Memorial Day, we have all things summer on the brain: pool parties, sunglasses, beach weekends and, of course, alfresco dining. We’re celebrating with a week of grilling, seasonal produce and new twists on the classics. Here’s everything you need to cook this week, brought to you by our Coterie members: Katie Workman, Phoebe Lapine, Monique Volz, Heidi Larsen, Gaby Dalkin, Liz Harris and Charlene Thomas.
1.5 pounds extra-large shrimp
1 pound lean ground turkey
5 slices turkey bacon
1 package prosciutto
1 pound boneless, skinless chicken breasts
1 whole chicken
1 package hot dogs
1 12-ounce bag frozen shelled edamame
1 pound plus 1 cup sugar snap peas
2 cups peas
2 cups radishes
½ pound string beans
1 medium zucchini
2 ears of corn
1 white onion
6 green onions
2 romaine hearts
1 hunk ginger
1 bunch mint leaves
2 cloves garlic
1 bunch cilantro
1 bunch chives
1 bunch tarragon
1 pineapple (or 1 can pineapple rings)
1 package guacamole
1 pint heavy cream
1 can coconut cream
½ cup grated Parmesan cheese
4 slices pepper jack cheese
1 pound penne
1 cup quinoa
1 package whole-grain hamburger buns
1 package hot dog buns
1 log goat cheese
1 package dried cranberries
1 handful walnuts
1 beer, such as an IPA
Sea salt, pepper, unsalted butter, red pepper flakes, cayenne pepper, olive oil, lime juice, sambal oelek (or your favorite Asian hot sauce), barbecue sauce, sugar, balsamic vinegar, Dijon mustard, honey, lemon juice, ketchup, brown sugar, allspice.
Monday: Pasta with Ramps, Edamame and Sugar Snap Peas in Parmesan Cream Sauce
Ramps are in season until the beginning of June, so nab them at the farmers market while you can. They take center stage in this creamy pasta with snap peas and edamame.
Tuesday: Coconut Lime Shrimp Packs with Summer Vegetables
Hit the grill on Tuesday night with this 20-minute shrimp recipe. It’s speedy, but the combo of coconut lime marinade, zucchini and mint feels way upscale for a simple weeknight dinner.
Wednesday: Sweet and Spicy BBQ Bacon Hawaiian Turkey Burgers
Why not officially make every Wednesday Burger Night? Lighten it up with a turkey burger that packs powerful flavors, thanks to bacon, barbecue sauce, pineapple and pepper jack cheese.
Thursday: Grilled Romaine Salad with Prosciutto-Wrapped Shrimp
Wrap Tuesday’s extra shrimp in prosciutto for this hearty summer salad. (If anyone in your family doesn’t like greens, they clearly haven’t tried them grilled.)
Friday: Tex-Mex Hot Dogs
This is not your average ballpark hot dog. Pile on guacamole, grilled corn and charred jalapeños to take it over the top.
Saturday: Beer Marinated Grilled Chicken Skewers with Spring Quinoa Salad
Set up the patio—you’re serving a low-key weekend dinner under the stars. (Don’t be intimidated by the grilling; it only takes about ten minutes.)
Sunday: Spiced Spatchcock Chicken with Peach BBQ Sauce
Peach season is just beginning, so grab a few to accent this roasted chicken slathered in a homemade barbecue sauce.