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.

40 Quick Summer Dinners You Can Make in 30 Minutes or Less

what to cook this week august 2 8 shopping list
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Shopping List

1 ounce baby spinach
2 pints cherry tomatoes
5 garlic cloves
2 lemons
3 pounds zucchini
4 stalks celery
1 English cucumber
4 bell peppers
2 ripe plantains
1 mango
1 red onion
1 avocado
1 red chile (like serrano)
1 lime
1 shallot
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
Kalamata olives
4 ounces dry white wine
One 14-ounce can black-eyed peas
Mixed seeds
Two 14-ounce cans crushed tomatoes
8 ounces low-sodium vegetable stock
Sesame seeds

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

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.

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

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.

Saturday: Warm Ginger-scallion Pork & Kale Salad

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.

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.

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...