Here’s What to Cook Every Night This Week (August 24 – 30)

Produce
2 shallots
1 peach
2 red onions
7 garlic cloves
2 poblano peppers
1 pint mushrooms
2 pints cherry tomatoes
4 limes
3 lemons
11 large zucchini (or 3 pounds prepared zoodles and 2 large, whole zucchini)
2 ears corn
1 bunch asparagus
1 bunch fresh thyme
3 bunches fresh parsley
2 bunches fresh cilantro
1 large bunch green onion
1 large piece fresh ginger

Meat
6 ounces bacon
Four 6-ounce, skinless salmon fillets
1½ pounds large, tail-on shrimp
Four 6-ounce chicken breasts

Dairy
4½ ounces crumbled Gorgonzola
4½ ounces crumbled goat cheese
2 sticks unsalted butter
12 ounces shredded cheddar or Jack cheese
Sour cream (optional for serving)

Grains
12-ounce box linguine
12 taco-sized flour tortillas
1¼ cups couscous
12 rectangular tortillas or wraps (available in the deli section of most grocery stores)

Canned and Packaged Goods
Sesame seeds
Dry white wine (we recommend Pinot Grigio or Sauvignon Blanc)
Two 5-ounce cans oil-packed tuna
1 jar sliced pepperoncini
1 jar capers
1 jar salsa

Pantry Ingredients: extra-virgin olive oil, salt, freshly-ground black pepper, sesame oil, soy sauce, garlic powder, honey, crushed red-pepper flakes, chicken broth, cumin, smoked paprika

We’re using summer produce every chance we get. Juicy peaches are no exception.

Who said vegetarian tacos had to be boring?

This healthy recipe is not only ready to devour in a half-hour, it also doesn’t require you to dirty a single pot or pan.

Buttery, bright and spiked with dry white wine. We’re eating ours outside.

Because your weekend should start as soon as humanly possible. Props to canned tuna for always coming in clutch.

Our favorite part about cooking foil packets right on the barbecue? Way less cleanup.

If the laziest day of the week was a six-ingredient, kid-friendly dinner, this would be it.