Here’s What to Cook Every Night This Week (August 7 – 13)

High summer means two things: seasonal produce and low-effort meals. (After all, we’d rather be lounging poolside than meal-planning.) This week, we’re skipping the stress and embracing our laziest, easiest meals—from pineapple-prosciutto tarts to tomato-burrata pasta, plus one ingenious way to ensure a perfect steak.

90 Easy Summer Dinners That Everyone Will Love (Including Many That Take 30 Minutes or Less)

what to cook this week: person unloading a grocery bag of produce
Maria Korneeva/Getty Images

Shopping List:

1 bunch scallions
2 bunches fresh basil
1 bunch fresh tarragon
1 bunch fresh parsley
1 bunch fresh dill
1 bunch fresh chives
1 bunch fresh cilantro
5 ounces baby spinach
1 small shallot
10 garlic cloves
1 stalk lemongrass
One 3-inch piece ginger
1 pound cherry tomatoes
3 tomatoes
6 ears corn
2 small celery stalks
1 pint baby portobello mushrooms
1 pineapple
4 peaches
1 lemon

Meat and Seafood
8 ounces prosciutto
1 pound peeled, deveined medium shrimp (fresh or frozen)
3 pounds skirt steak

8 ounces burrata
6 tablespoons unsalted butter
3 eggs
8 ounces halloumi
¼ cup heavy cream
Ricotta cheese, for serving
¼ cup half-and-half
1 cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
12 ounces fresh mozzarella         

10 ounces long pasta (such as bucatini)
12 ounces short pasta (such as radiatore)
Corn tortillas
4 split-top rolls

Canned and Packaged Goods
2 sheets frozen puff pastry
Guacamole, for serving
¼ cup mayonnaise
1 cup coconut milk

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, flaky salt, light brown sugar, fine sea salt, crushed red pepper flakes, Old Bay, Dijon mustard, all-purpose flour, baking powder, vegetable oil, fish sauce

Monday: Pasta with Burst Cherry Tomatoes, Fresh Corn and Burrata

If you’re drowning in a backyard tomato crop, we’re envious. Take advantage of your spoils by making this seven-ingredient pasta, which requires minimal cooking to achieve a glossy sauce.

Tuesday: Spicy Pineapple Prosciutto Tarts

When we’re dreaming of vacation, pineapple is a must. These sweet and savory tartlets are like a highbrow riff on Hawaiian pizza, and all you need to round out your meal is a big green salad.

Wednesday: Halloumi and Caramelized Mushroom Tacos

Not all taco fillings need to be slow-cooked for hours or prepped in advance, and these vegetarian handhelds are proof. They call for six ingredients, take 20 minutes to make and if you use corn tortillas, they’re also gluten free.

Thursday: Shrimp Rolls with New England–Style Dressing

We’re making these babies on repeat, partly because they take 20 minutes to put together and partly because they’re like a budget-friendly lobster roll. Toasting the buns in butter adds to the indulgent effect.

Friday: Green Goddess Pasta

If pesto and ranch dressing had a baby, the result would be this irresistible green pasta. We prefer using a noodle that catches the sauce in its nooks and crannies (like radiatore), but really anything goes.

Saturday: Corn Fritter Caprese with Peaches and Tomatoes

Expand your summer salad repertoire with this colorful, lettuce-free dish. You only need to cook the fritters, so it looks impressive without requiring a ton of effort. Even better, it won’t wilt on the patio while you enjoy a glass of wine.

Sunday: Lemongrass-Ginger Coconut Grilled Steak

End the week on a high note with this gorgeous and easy steak recipe. By marinating the meat in coconut milk, brown sugar and fish sauce, you’ll increase caramelization along with flavor. The result? A nearly foolproof sear along with oohs and ahhs at the dinner table.


Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...