What to Cook Every Night This Week (August 19 – 25)
Summer may be winding down, but it’s not over yet. Time to take advantage of the cooler nights and eat dinner alfresco as much as you possibly can. Lucky for you, we’ve got an idea for what to cook every night this week, shopping list included.
8 chicken thighs
16 large sea scallops (about 1½ pounds)
¼ pound bacon
9 garlic cloves
3 red onions
6 ears corn
1 cup cherry tomatoes
1 small red bell pepper
2 stalks celery
1 cup baby spinach
1 pineapple, peeled and cored
5 ounces portobello mushrooms
2 medium red potatoes
1 bunch scallions
1 bunch fresh chives
1 bunch fresh parsley
1 bunch fresh dill
1 bunch fresh mint
1 small bunch fresh oregano
1 small bunch fresh summer savory (or fresh thyme)
1 knob fresh ginger
1½ cups marinated artichoke hearts
5 tablespoons unsalted butter
8 ounces cream cheese
16 ounces feta
3½ ounces cheddar cheese
1½ cups ricotta cheese
½ cup heavy cream
½ dozen eggs
Plain Greek yogurt
8 flour tortillas
1 large flatbread
Kosher salt, freshly ground black pepper, olive oil, all-purpose flour, whole-wheat flour, sugar, fine sea salt, extra-virgin olive oil, red wine vinegar, apple cider vinegar, rice vinegar, crushed red-pepper flakes, paprika, pickled jalapeño slices, capers, maple syrup, Dijon mustard, one can black beans, 4 cups low-sodium chicken stock, gochujang, soy sauce, peach jelly, wheat berries
Monday: Portobello and Avocado Quesadillas with Magic Green Sauce
Start the week by taking it easy with a 30-minute meal. It’s comforting and easy, but the herby, spicy green sauce keeps it fresh and flavorful.
Tuesday: Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette
A sad mess of greens isn’t filling, but this gorgeous composed salad is. The secret? Hard-boiled eggs and wheat berries for extra protein.
Wednesday: Grilled Flatbread Pizza with Artichoke, Ricotta and Lemon
Let’s make pizza Wednesday a thing. With store-bought flatbread and easily prepared toppings, it’s totally within reach.
Thursday: Market Corn Chowder with Summer Savory
Every season is soup season, as long as you’re cooking with fresh, seasonal ingredients. This dreamy corn chowder tastes like summer in a bowl (and takes only 30 minutes to make).
Friday: Pineapple Korean Chicken Thighs
It’s finally the weekend and the last place you want to be is in the kitchen. Thankfully, this gochujang-spiked one-skillet meal requires little more than a half hour of your time. It doesn’t hurt that it tastes like a vacation, either.
Saturday: Pan-Seared Scallops with Citrusy Corn Succotash
Would you believe us if we told you these babies take just 15 minutes of actual cooking time? Yep, you should probably cancel that weekend dinner reservation.
Sunday: Whole-Wheat Feta Tart with Caramelized Onions and Herbs
We think it’s fully acceptable to serve a savory cheese tart for the main course. Pair it with a side salad and Sunday dinner is done.