Here’s What to Cook Every Night This Week (August 14 – 20)

No matter your feelings on the term “girl dinner,” odds are we’re in agreement about eating girl dinner. This snack-heavy trend spotlights filling, TikTok-approved meals that require minimal effort to come together. They’re just right for hot summer nights when you shudder at the thought of turning on the stove—or worse, the oven. Read on for seven low-key dinners to cook this week.

48 No-Cook Meals to Make for Dinner This Summer

what to cook this week august 14-20: hand picking up strawberries at the farmers market
rbkomar/Getty Images

Shopping List

9 ounces blackberries
1 pint cherry tomatoes
1 orange
2 medium zucchini
1 white onion
9 garlic cloves
4 ears corn
2 limes
2 pints strawberries
2 lemons
3 kiwis
3 golden kiwis
2 mangoes
4 small bunches grapes
1 pound cherries
8 figs
2 peaches
2 white peaches
3 apricots
3 plums
1 cup cubed watermelon
1 cup cubed cantaloupe
1 pint raspberries
1 pint golden raspberries
1 bunch tarragon
2 bunches mint
1 bunch cilantro

1 egg
4 ounces salami
2 pounds jumbo shrimp

1 pound 2 ounces Brie cheese
5 ounces Greek yogurt
¼ pound block feta cheese
2 sticks unsalted butter
4 ounces whole milk
2 ounces heavy cream
6 ounces shredded Monterey Jack cheese
3 ounces crumbled cotija cheese
2 ounces sour cream
4 ounces blue cheese
4 ounces aged goat cheese
4 ounces soft triple crème cheese
4 ounces Cotswold cheese

4 whole wheat pita rounds
1 loaf crusty bread
Cooked white rice, for serving
Dinner rolls, for serving

Canned and Packaged Goods
1 sheet frozen puff pastry
8 ounces hummus
6 ounces marinated artichoke hearts
9 ounces sliced roasted red peppers
12 ounces assorted olives
2 ounces roasted, salted pistachios
2 ounces dried currants
Tortilla chips

Pantry Ingredients: all-purpose flour, honey, flaky salt, extra-virgin olive oil, za’atar, kosher salt, freshly ground black pepper, crushed red pepper flakes, cayenne pepper, balsamic vinegar, granulated sugar

Monday: Blackberry-Brie Upside-Down Pastries

Speaking of trends, upside-down pastries took #foodtok by storm this summer, and it’s no surprise why. They’re easy to assemble (thanks, frozen puff pastry), elegant and endlessly riffable. Ours star summer blackberries, creamy Brie, fresh herbs and honey.

Tuesday: 15-Minute Mezze Plate with Toasted Za’atar Pita Bread

The only “cooking” you’ll need to do to fix this mélange of Mediterranean bites is toasting the pita until it’s crisp and golden. The rest is simple assembly. Wash it all down with a glass of white wine, an Aperol spritz or a boozy lemonade.

Wednesday: Minty-Fresh Zucchini Salad with Marinated Feta

You won’t need to cook to pull off this summer salad, but the feta (aka the best part) does require a bit of forethought. It’ll need to marinate in fresh mint, orange peel, spices and olive oil for at least one day ahead of serving.

Thursday: Mexican Street Corn Dip

You may think girl dinner is limited to charcuterie boards, but nachos are also a popular approach. Here, store-bought tortilla chips are layered with fresh corn, homemade queso, cilantro, sour cream and all the fixings. Top the masterpiece with pickled onions or jalapeños, grilled chicken and fresh lime juice, if you feel so inclined.

Friday: Grilled Cheese Crostini

Strawberries and balsamic are a match made in girl dinner heaven. Add charred bread and gooey Brie to the mix, and you have a next-level meal that’s fancy enough for a dinner party, yet easy enough for a last-minute snack. Serve the crostini with dressed arugula or cold soup.

Saturday: Camarones al Mojo de Ajo (Shrimp in Garlic Sauce)

Sure, you’ll need to use the stove for this one, but the shrimp will be ready in 15 minutes. It starts with a simple, citrusy lemon butter that’s infused with plenty of fresh garlic. Once it’s fragrant, the shrimp are quickly sautéed in the sauce, then served with rice, bread and lemon wedges for spritzing.

Sunday: Fruicuterie Board

There’s no shortage of seasonal produce in this crowd-pleasing charcuterie board, which includes likely suspects like watermelon and peaches, as well as curveballs like golden raspberries and fresh figs. Serve the spread alongside vino, crackers and cured meats to make it a true dinner.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...