Here’s What to Cook Every Night This Week (August 22 – 28)

Say it ain’t so: Summer 2022 is almost a wrap. Let’s send the season off right, shall we? This week, we’re cooking seven timely meals starring your favorite summer produce. Think zucchini, corn, tomatoes, peaches and more. (That’s your cue to head to the nearest farmers market with the biggest tote bag you can find.)

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

what to cook this week august 22 28 shopping list
Arturo Peña Romano Medina/Getty Images

Shopping List

3 pints cherry tomatoes
3 medium peaches
1 small red onion
One 1-pound eggplant
1 lemon
9 garlic cloves
5 large zucchini
4 ears corn
1 large head romaine lettuce
1 large avocado
7 ounces strawberries
8 shallots
12 apricots
1 yellow onion
3 ounces frozen peas
4 large tomatoes
1 bunch asparagus
3 bunches basil
1 bunch thyme
1 bunch parsley
1 bunch mint
1 bunch dill
1 bunch tarragon

10 eggs
12 slices bacon
8 chicken thighs (about 3 pounds)

8 ounces mini fresh mozzarella balls
9 ounces ricotta cheese
4 ounces grated Parmesan cheese
1 stick unsalted butter
2 ounces heavy cream
4 ounces milk
4 ounces grated cheddar

1 pound orecchiette
12 ounces pearl couscous
1 pound lasagna noodles

Canned and Packaged Goods
One 15.5-ounce can chickpeas
24 ounces vegetable broth
3 ounces pitted kalamata olives
One 7-ounce package pie crust
2 ounces capers
2 ounces raw pecans
4 ounces dairy-free ranch dressing
6 ounces dry white wine

Pantry Ingredients: kosher salt, freshly ground black pepper, balsamic vinegar, Dijon mustard, honey, extra-virgin olive oil, smoked paprika, cayenne pepper, all-purpose flour, coconut oil, gluten-free self-rising flour

Monday: Caprese Pasta Salad

Tomato, mozz and basil—it’s a flawless combination that never gets old. Even better, this picnic-ready side calls on Dijon mustard, honey and balsamic vinegar instead of gloppy mayo.

Tuesday: Pearl Couscous With Chickpeas, Eggplant And Peaches

Bring on the plant-based protein (17 grams per serving to be exact). You’d be surprised how well the nutty tahini and briny kalamata olives complement sweet peaches and tender eggplant.

Wednesday: Zucchini Ricotta Galette

Cheese and pie crust for dinner? Don’t mind if we do. The galette is decidedly non-fussy since you won’t have to crimp the sides. Serve it with a green salad or gazpacho.

Thursday: Cheater’s Skillet Lasagna With Corn And Cherry Tomatoes

All this cheesy, comforting dish requires of you is 35 minutes and your trustiest skillet. And once you try it, you just might prefer your lasagna deconstructed forever. (Chalk it up to the blistered tomatoes and charred corn).

Friday: Strawberry Cobb Salad With Dairy-free Ranch Dressing

Any salad with bacon in it—let alone juicy strawberries, crunchy pecans and buttery avocado—is one after our own heart. Prepare the hard-boiled eggs in advance to save time.

Saturday: Skillet Chicken With Apricots And Fresh Herbs

Brace yourself for a chorus of oohs and ahhs when this skillet masterpiece hits the table. Don’t skip the fresh basil and tarragon on top: They lend the summer stunner a certain je ne sais quoi.

Sunday: Summer Slice

When you’re craving warmer days come winter, whip up this one-pan egg dish for a taste of sunshine. (The leftovers make a delicious breakfast, BTW.)

For even more great recipes, check out our first cookbook, Only the Good Stuff.

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

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...