Here’s What to Cook Every Night This Week (August 17 – 23)
Before we know it, grilling season will come to an end. So, we’re squeezing in as many meals on the barbecue as possible before fall hits, including all seven dinner ideas for this week. Might we suggest grilled strawberry shortcake for dessert?
1 watermelon (or pre-cut wedges)
1 10-ounce container or bag baby arugula
3 red onions
8 garlic cloves
2 pints cherry tomatoes
3 bell peppers
1 summer squash
1 12-ounce bag green beans
1 5-ounce bag mixed greens
1 pound baby potatoes, red or yellow
4 ears corn
4 bunches basil
3 bunches parsley
2 bunches mint
6 ounces prosciutto
1½ pounds flank steak
1 whole chicken
1 pound unpeeled shrimp
1 pound smoked andouille sausage
4 ounces crumbled goat cheese
8 ounces grated, aged Gouda
18 ounces halloumi
1 stick unsalted butter
1 12-inch flatbread or pre-baked pizza crust
1 medium loaf sourdough bread
Canned and Packaged Goods
1 28-ounce can pineapple rings
1 small jar marinara sauce
1 jar or can anchovies
3 ounces pine nuts
Pantry Ingredients: extra-virgin olive oil, garlic powder, freshly-ground black pepper, chili powder, ground cumin, ground coriander, salt, Worcestershire sauce, malt vinegar, dried herbs (like thyme, oregano and tarragon), whole-grain mustard, balsamic vinegar, onion powder, rice vinegar, smoked paprika, cayenne, red-pepper flakes
Monday: Grilled Watermelon Steaks
These vegetarian beauties are seasoned and charred just like a nice cut of beef. The peppery arugula salad topped with tangy goat cheese is just the match for sweet, smoky melon.
Tuesday: Cheater’s Prosciutto Hawaiian Pizza
Store-bought flatbread is the key to this 30-minute wonder. Try toasting it on the grill along with the pineapple rings.
Wednesday: Grilled Flank Steak with Lemon-Herb Sauce
Let the steak marinate in garlic, Worcestershire and herbs while you unwind with a cocktail. Once happy hour ends, it’s time to grill.
Thursday: Grilled Caprese Skewers with Halloumi and Sourdough
Who doesn’t want to have bread and cheese for dinner? Salad just tastes better on a stick.
Friday: Cheater’s Grilled Whole Chicken with Vegetables
The secret to barbecuing an entire bird? Spatchcocking. This technique calls for removing the backbone, which flattens the chicken and allows it to cook evenly to golden-brown perfection.
Saturday: Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing
There’s no shortage of ways to use summer’s signature fuzzy fruit. But this green bean and basil salad, topped with smoky cheese and pine nuts, is one of the best.
Sunday: Shrimp Boil Skewers with Corn, Sausage and Potatoes
All the fixins’ of an old-school seafood boil—with way less mess. The gamechanger here is the spicy Cajun butter, made with smoked paprika, cayenne, chili powder and dried herbs.