The best part about summer—besides the warm weather, beach days and blended cocktails—is the produce. Peaches, corn, cherries, tomatoes and melons are all in their prime right now, and we intend on devouring as many as possible before it gets cold. So, don your mask and head to the farmers market to stock up for seven dinners to cook every night this week, each starring the season’s bounty.
Here’s What to Cook Every Night This Week (August 3 – 9)
2 red onions
3 garlic cloves
1 head green cabbage
6 ears corn
1 European cucumber
1 pint cherry tomatoes
1 small piece ginger
2 pounds fresh or frozen sour cherries
1 pint strawberries
1 bunch cilantro
2 bunches scallions
1 bunch chives
1 bunch parsley
1 bunch basil
1 bunch microgreens or sprouts
1 bunch mint
1¼ pounds shrimp
12 ounces boneless, skinless chicken breasts
1 pound lean, ground lamb (ideally leg or shoulder)
1½ pounds sea scallops (about 16 large scallops)
1 small carton half-and-half
8 ounces shredded mozzarella cheese
12 ounces fresh mozzarella
8 ounces grated Parmesan cheese
8 ounces ricotta
1 stick unsalted butter
10 ounces Brie
12 taco-sized corn tortillas
2 to 3 pita breads
1 loaf crusty bread (like baguette)
Canned and Packaged Goods
1 8-ounce package pizza dough
1 8-ounce bag pine nuts
Pantry Ingredients: kosher salt, freshly-ground black pepper, chili powder, garlic powder, cayenne, extra-virgin olive oil, hot sauce, crushed red-pepper flakes, all-purpose flour, baking powder, vegetable oil, soy sauce, rice vinegar, peanut oil, sesame oil, sriracha, allspice, sugar, balsamic vinegar
Monday: Spicy Shrimp Tacos With Mango Salsa
In a perfect world, you’d be eating this 20-minute meal on the beach with a piña colada in hand. Until then, the backyard will have to do.
Tuesday: Corn Fritter Caprese With Peaches And Tomatoes
Shuck a few fresh ears for the most indulgent salad you’ve ever made. Once the fritters are fried, all you have to do is assemble with fresh produce, mozzarella and basil.
Wednesday: Grilled Peach, Chicken And Ricotta Pizza
There’s no cure for hump day like pizza. Especially one that starts with easy premade dough. Fire up the barbecue or grill pan to get impressive char marks on the crust.
Thursday: Watermelon Poke Bowls
You love sushi but prepping raw fish yourself can be a little intimidating. Enter this vegetarian spin on a Hawaiian staple, which calls for diced watermelon instead of tuna. Oh, and you’ll want to put the citrusy ginger-soy dressing on everything.
Friday: Meatballs In Sour Cherry Sauce
A Syrian-inspired appetizer that’s hearty and delicious enough to enjoy as a main. Serve with toasted pita triangles.
Saturday: Pan-seared Scallops With Citrusy Corn Succotash
A light, elegant entrée that has date night written all over it. And luckily, the 40-minute recipe is pretty much foolproof.
Sunday: Grilled Cheese Crostini
Just the project for the laziest day of the week. All you have to do is toast slices of crusty bread on the grill, then top them with Brie and balsamic-marinated strawberries. Now, where’s that corkscrew?