August farmers markets are truly the stuff of dreams—juicy tomatoes and peaches, and sweet corn as far as the eye can see. For this week’s menu, we stuffed our baskets full of fresh produce and went from there. We basically owe it to our future, sad, winter selves who have only potatoes and turnips to choose from. Here’s our produce-forward dinner plan for the week, complete with a shopping list.
What to Cook Every Night This Week (August 12-18)
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Published Aug 8, 2019
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Grocery List:
8 chicken thighs
1 lb unpeeled shrimp
1 lb smoked Andouille sausage
5 peaches
12 apricots
6 cups cubed watermelon
1 lb baby potatoes
1 cup sliced baby bella mushrooms
3 tomatoes
3 cups cherry tomatoes
½ red bell pepper
9 ears sweet corn
1 medium zucchini
½ European cucumber
1 cup microgreens or sprouts
1 avocado
3 bunches scallions
2 bunches basil
1 tbsp fresh tarragon
¼ cup parsley
1 small yellow onion
8 shallots
16 cloves garlic
1 lime
1 lemon
1 tbsp fresh ginger
¼ cup pickled ginger
4 cups vegetable broth
1 lb pizza dough
1 lb spaghetti
½ cup peanuts
8 eggs
1 cup cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 lb fresh mozzarella
1 cup grated Parmesan cheese
¼ cup half-and-half
¼ cup heavy cream
¼ cup milk
8 tbsp butter
¾ cup dry white wine
Pantry Ingredients:
Olive oil, vegetable oil, peanut oil, sesame oil, soy sauce, rice vinegar, balsamic vinegar, Sriracha, salt, pepper, red-pepper flakes, chili powder, smoked paprika, garlic powder, dried thyme, dried oregano, cayenne pepper, sesame seeds, all-purpose flour, coconut flour and baking powder.
Monday: Crustless Zucchini Pie
This is kind of like the love child of a quiche and a frittata—it’s thick and creamy, but without the guilt-inducing crust. We like to follow Coterie member Monique Volz’s lead and make extra to eat for breakfast all week.
Tuesday: One-pot Tomato Basil Pasta
There are some weeknights when dinner just has to be on the table in 30 minutes, and this one-pot pasta fits the bill. With a super-quick cook time, fresh ingredients make all the difference.
Wednesday: Watermelon Poke Bowls
When it’s this hot out, basically all we want to eat is fresh watermelon—crisp, cool and totally refreshing. This easy bowl has plenty of that, plus sliced cucumbers, avocados and peanuts for crunch.
Thursday: Grilled Peach And Prosciutto Pizza
We love grilling pizzas, because the high heat makes the crust extra crispy. And in August, we do as Coterie member Gaby Dalkin tells us and top them with sweet peaches, fresh mozzarella, plenty of fresh basil and a little drizzle of balsamic.
Friday: Shrimp Boil Skewers With Corn, Sausage And Potatoes
Whether you’re actually by an ocean this August or just in your backyard dreaming of one, this easy dinner is the summer sea breeze on a plate. Serve it with a crisp glass of white and hope that September never comes.
Saturday: Corn Fritter Caprese With Peaches And Tomatoes
Everyone loves a good caprese salad, but this one is truly next level—peaches and tomatoes, with a base of crispy corn fritters. It’s impressive enough for company, but easy enough that you can still spend most of the day at the pool.
Sunday: Skillet Chicken With Apricots And Fresh Herbs
We love a classic chicken dinner on Sunday. And in the summer, when fresh apricots are in season, they get a little extra special. Serve with a loaf of crusty bread to soak up the delicious juices.