Our first order of business come summer (besides hitting the beach, obvi) is sinking our teeth into the spoils of the season. Whether it’s corn fresh off the cob or a juicy tomato salad, there are endless ways to get your fill of summer’s best produce. Here are seven dinners to cook this week starring some of our favorite seasonal fruits and veggies.

RELATED: 51 Summer Salad Recipes Under 500 Calories (That Still Taste Delish)

what to cook this week august 9 15 shopping list
Hirurg/Getty Images

Shopping List

Produce
1 medium mango
6 ounces frozen mango
2 avocados
One 1-inch piece ginger
2 zucchini
1 pineapple
1 large head romaine lettuce
3 pints cherry tomatoes
8 ounces strawberries
2 shallots
1 peach
1 white onion
3 garlic cloves
8 ears corn
2 limes
2 pounds dried sour cherries (or fresh cherries)
1 sweet onion
1 bunch mint
1 bunch radishes
1 bunch thyme
1 bunch cilantro
1 bunch basil

Meat
4 large eggs
8 ounces prosciutto
10 ounces bacon
4 chicken breasts

Dairy
1 stick unsalted butter
5 ounces crumbled Gorgonzola
4 ounces whole milk
8 ounces heavy cream
6 ounces shredded Monterey Jack cheese
3 ounces crumbled cotija cheese
5 ounces sour cream
12 ounces Camembert cheese

Grains
One 12-ounce box linguine
8 slices challah bread

Canned and Packaged Goods
Full-fat coconut milk
Tamari
2 sheets frozen puff pastry
Pecans
Dairy-free ranch dressing (or regular ranch dressing)
Tortilla chips
One 750-milliliter bottle Manischewitz cherry wine
8 ounces shelled pistachios

Pantry Ingredients: crushed red pepper flakes, salt, freshly cracked black pepper, light brown sugar, coconut oil, extra-virgin olive oil, all-purpose flour, cayenne pepper, red wine vinegar

Laura Edwards/The Yoga Kitchen Plan

Monday: Zoodles with Avocado and Mango Sauce

Because Mondays call for refreshing, 15-minute no-cook meals. This one boasts a buttery tropical sauce that comes together in the blender. Buy pre-spiralized zucchini to save even more time.

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Photo: Mark Weinberg/Styling: Erin McDowell

Tuesday: Spicy Pineapple Prosciutto Tarts

Like Hawaiian pizza, only a million times fancier. Lucious prosciutto takes over for traditional ham, while the pineapple is caramelized in a mixture of brown sugar, pepper and salt before being baked atop frozen puff pastry squares.

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Coconuts and Kettlebells

Wednesday: Strawberry Cobb Salad with Dairy-Free Ranch Dressing

It’s *almost* too pretty to eat. Cherry tomatoes and strawberries keep the salad feeling light and fresh, while pecans, bacon and hard-boiled eggs make it more filling.

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Photo: Liz Andrew/Styling: Erin McDowell

Thursday: Linguine with Bacon, Peaches and Gorgonzola

This sweet-and-salty trifecta is equal parts unexpected and damn delicious. Even better, it’s ready to devour in just 30 minutes.

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Photo: Liz Andrew/Styling: Erin McDowell

Friday: Mexican Street Corn Dip

The weekend is a cause for celebration, meaning it’s totally acceptable to have a pile of chips for dinner. (Which, OK, you can round out with grilled chicken and a side salad if you’d like.) Here, tortilla chips are buried under fresh corn, homemade Monterey Jack cheese sauce, crumbled cotija and sour cream.

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Photo: Liz Andrew/Styling: Erin McDowell

Saturday: 30-Minute Creamy Chicken, Corn and Tomato Skillet

Sweet dreams are made of this. And luckily, the ingredient list couldn’t be simpler. Serve it over pasta or rice or soak up all the extra cream sauce with hunks of crusty bread.

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Colin Price/Great Grilled Cheese

Sunday: Cherry Cheeseball Grilled Cheese Sandwiches

From the gooey Camembert to the sour cherry marmalade to the sugared pistachios, this sammy is downright divine. Feel free to substitute fresh summer cherries for dried.

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RELATED: The 17 Best Summer Vegetables to Grow This Year

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

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