Now that it’s the last month of summer, there’s no time to waste. Since you’d rather be hanging in the yard (or pool) instead of standing over a hot stove, this week’s dinner menu is dedicated to recipes that only take half an hour or less to prepare. In fact, some of the dishes are ready to devour in just 15 minutes.
Here’s What to Cook Every Night This Week (August 2 – 8)
1 ounce baby spinach
2 pints cherry tomatoes
5 garlic cloves
3 pounds zucchini
4 stalks celery
1 English cucumber
4 bell peppers
2 ripe plantains
1 red onion
1 red chile (like serrano)
One 1-inch piece ginger
110 grams shredded carrots
9 ounces mixed heirloom tomatoes
2 bunches parsley
2 bunches scallions
1 bunch cilantro
1 bunch basil
2 bunches kale
1½ pounds large tail-on shrimp
1 rotisserie chicken
Four 5-ounce cod fillets
1 pound ground pork
1 ounce crumbled feta cheese
1 stick unsalted butter
6 ounces Greek yogurt
7 ounces burrata
2 small whole-wheat pitas
Crusty bread, for serving
4 large, thick slices of sourdough
Canned and Packaged Goods
4 ounces dry white wine
One 14-ounce can black-eyed peas
Two 14-ounce cans crushed tomatoes
8 ounces low-sodium vegetable stock
Pantry Ingredients: dried oregano, dried basil, dried thyme, dried rosemary, dried parsley, dried dill, onion powder, garlic powder, salt, freshly ground black pepper, cinnamon, nutmeg, extra-virgin olive oil, Dijon mustard, rice vinegar, coconut oil, maple syrup or agave nectar, soy sauce, crushed red pepper flakes, avocado oil, coconut aminos, honey
Monday: Mediterranean Pita Pizzas
A lazy dinner with no clean-up? Be still our pizza-loving heart. It’s as easy as layering store-bought pita with hummus, fresh produce, a simple Greek seasoning mix and lots of feta.
Tuesday: 20-minute Shrimp Scampi Zoodles
Wednesday: Greek Yogurt Chicken Salad Stuffed Peppers
This refreshing no-cook meal is picnic perfect. Instead of mayo, the creamy dressing calls for Greek yogurt, Dijon mustard and rice vinegar for extra tang. But the real secret to this quick recipe is store-bought rotisserie chicken.
Thursday: Sweet And Spicy Plantain Salad
There are so many textures and flavors going on here. Think sweet mango, tender black-eyed peas, buttery avocado, fresh lime juice and starchy pan-fried plantains.
Friday: Tomato-poached Cod With Fresh Herbs
Saturday: Warm Ginger-scallion Pork & Kale Salad
Sunday: Bruschette With Mixed Heritage Tomatoes And Burrata
Make the most of tomato season with this timeless combination of Italian flavors. Rub the bread well with garlic before crowning it with basil-kissed tomatoes, chopped burrata and a drizzle of olive oil.
For even more great recipes, check out our first cookbook, Only the Good Stuff.