Here’s What to Cook Every Night This Week (July 1 – 7)

It’s been hot for weeks, but it’s now officially summertime. If I were you, I’d head to the nearest farmers market, stock up on all the summer fruits and vegetables your trusty tote bag can hold and cook the following seven dinners to celebrate. Read on for a few of my favorites, ranging from a 20-minute, simple pasta recipe any newbie can tackle to a party-ready galette that’s the ideal tomato recipe for summer.

Monday: Tomato-Peach Caprese Skewers

Face it: You’re already hoarding pounds of farmers market peaches. So why not put them to good use with this simple salad skewer recipe? The balsamic glaze drizzle is optional, but I wouldn’t skip it. You can also make the dish even more filling by serving it with crusty bread, dressed greens or a charcuterie board.

Tuesday: Skillet Chicken with Apricots and Fresh Herbs

Place this masterpiece on the table and let the chorus of oohs and ahhs roll in. The apricots already make the meal stunning, but don’t skip the fresh basil and tarragon on top. They impart a certain je ne sais quoi (and make the dish twice as photo-worthy).

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

It doesn’t take long (about 20 minutes, to be exact) to make a dinner for the books when you have fresh summer produce on your side. Garlic, basil and pantry staples bring this pasta together, along with rich burrata. Might I suggest adding grilled zucchini rounds to the mix?

Thursday: Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette

It might be the most elegant 15-minute, no-cook dinner you’ll ever serve. Prep the wheat berries and hard-boiled eggs ahead so all you’ll need to do before serving is whisk the dressing and assemble. Grill the produce for a touch of smokiness, and add borage and nasturtium flowers to garnish if you’re fancy.

Friday: Grilled Goat Cheese Sandwiches with Balsamic Beets

Don’t sleep on in-season beets—and don’t let the time commitment keep you from making this ooey-gooey sandwich either. If you prep the red beet purée and roasted golden beets ahead, all that’s left to do before mealtime is assemble and grill.

Saturday: Tomato and Yellow Zucchini Risotto

Sorry, am I drooling? Believe it or not, there isn’t a drop of cream, butter or cheese in this luxuriously thick vegan risotto. It turns out that if you cook zucchini long enough, it turns lush and soft all on its own. The more you know.

Sunday: Cherry Tomato Galette with Garlic and Herbs

Blistered tomatoes and fresh herbs make this galette look beyond gourmet, so no one will suspect the base is store-bought puff pastry. Serve it with white wine, a side of dressed greens and grilled steak, if you’re feeling ambitious.