Here’s What to Cook Every Night This Week (August 2 – 8)

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.

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.

Just like the O.G., this veggie-filled “pasta” dish is buttery, bright and filling—minus the carbs. Even better, it comes together in a single skillet for minimal dirty dishes.

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.

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.

Despite your reservations about cooking seafood, this recipe is super forgiving. The fillets cook in about five minutes, and you could easily swap cod for another white fish like haddock, grouper or mahi-mahi. Salt the fish ahead of cooking to help it maintain its shape in the sauce.

Kale is a nutritious salad base, but when served raw, it can be a bit tough to chew. Briefly sautéing it in a vinegary, sweet dressing helps soften it up beautifully.