Here’s What to Cook Every Night This Week (September 16 – 22)
With only one week of summer left, we’re officially down to the wire. Let’s make the most of it with a week’s worth of fresh, produce-focused dinners to say goodbye to one season and hello to another. And about that grocery list? Yep, we’ve got you.
8 pieces mixed chicken thighs and legs (about 3 pounds)
16 large sea scallops (about 1½ pounds)
16 medium shrimp
2 quarts cherry tomatoes
11 garlic cloves
2 yellow onions
2 red onions
2 sweet potatoes
2 ears corn
1 small bunch kale
¾ cup kalamata olives
4 clementines or small oranges
1 small bunch fresh rosemary
1 small bunch fresh thyme
1 small bunch oregano
1 bunch fresh basil
1 bunch fresh chives
1 sheet frozen puff pastry
Kosher salt, freshly ground black pepper, crushed red-pepper flakes, cumin seeds, coriander seeds, nigella seeds, ground sumac, chili powder, extra-virgin olive oil, 16 ounces spaghetti, 7 ounces orzo, 1 cup quinoa, 32 ounces vegetable broth, all-purpose flour, two 14.5-ounce cans diced tomatoes
Monday: One-Pot Tomato Basil Pasta
By some sort of magic, this pasta makes its own sauce from just a few ingredients. Psst: You’ll use some of the tomatoes later in the week, so don’t go too crazy.
Tuesday: Sweet Potato, Tomato, Kale and Halloumi Sheet Tray
You want something delicious, but you don’t feel like cooking. This one-pan meal is for you. The tomatoes get saucy, the kale gets crispy and don’t even get us started on the halloumi cheese.
Wednesday: Citrus, Shrimp and Quinoa Salad with Feta
This is how we do a midweek pick-me-up: with a bright citrus salad that doubles as tomorrow’s lunch.
Thursday: Orzo with Spiced Tomato Sauce and Feta
You’ve never had red sauce like this before, but with heady spices and plenty of briny feta, you’ll definitely want to make it again.
Friday: Skillet Roast Chicken with Peaches, Tomatoes and Red Onion
Since it’s still gorgeous outside, why not make this meal an alfresco one? That single dish you’ll have to clean can wait.
Saturday: Cherry Tomato Galette with Garlic and Herbs
Not today, takeout pizza. This stunning galette is like a flaky, fresh version of your favorite slice. It was high time for an upgrade, anyway.
Sunday: Pan-Seared Scallops with Citrusy Corn Succotash
Introducing our new favorite way to feel fancy without lifting a finger. These scallops look super impressive but take a mere 15 minutes to cook.