You managed to avoid hosting for both Memorial Day weekend and the Fourth of July. Kudos. But if you ask us, it isn’t really summer until you’ve had friends or family over for an alfresco feast. Read on for seven dinners that are destined to be served outdoors. (We even included a crowd-pleasing dessert idea—you can thank us later.)

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

what to cook this week july 18 24 shopping list
Morsa Images/Getty Images

Shopping List

Produce
1 bag Simple Truth Organic Ready-to-Eat Brussels Sprouts
1 bag Simple Truth Ready-to-Eat Snap Peas
Zest of 1 Simple Truth Organic Navel Orange
2 sprigs Simple Truth Organic Rosemary
6 green onions
11 Simple Truth Organic Garlic Bulbs
1 sweet onion
2 pints Simple Truth Organic Grape Tomatoes
1 lime
18 ounces corn kernels, fresh or frozen (about 4 ears)
1 Simple Truth Organic Yellow Onion
2 Simple Truth Organic Red Onions
Simple Truth Organic Little Gem Lettuce, for serving
2 peaches
1 pound heirloom carrots
2 bunches broccolini
1 bunch Simple Truth Organic Cilantro
2 bunches Simple Truth Organic Basil
1 bunch Simple Truth Organic Chives

Meat
Four 5- to 6-ounce trout fillets (or another thin fish, like mackerel or bluefish)
2 Simple Truth Pasture-Raised Eggs
Two 6-ounce Simple Truth Organic Air-Chilled Boneless, Skinless Chicken Breasts

Dairy
1 stick Simple Truth Organic Salted Butter
24 ounces Simple Truth Organic Ricotta Cheese
4 ounces Simple Truth Organic Sour Cream
4 ounces Simple Truth Organic Milk
Crumbled queso fresco or cotija cheese
4 ounces grated cheddar cheese
2 ounces Simple Truth Organic Parmesan Cheese
2 ounces Simple Truth Organic Cream Cheese

Grains
7 ounces Simple Truth Organic 100% Whole Grain Brown Rice
1 pound Simple Truth Organic 100% Whole Wheat Spaghetti (or other long pasta)
4 to 6 burger buns

Canned and Packaged Goods
2 ounces Simple Truth Dry Roasted Macadamia Nuts
Two 15-ounce cans Simple Truth Organic Black Beans
2 ounces breadcrumbs
Simple Truth Guacamole, to serve
One 8-ounce ball store-bought pizza dough
One 14-ounce sheet puff pastry
Pine nuts
Simple Truth Organic Pesto
Simple Truth Plant-Based Sugar Cookie Mix
Simple Truth Plant-Based Chocolate Chip Cookie Mix
Simple Truth Plant-Based Dark Chocolate Brownie Mix
Simple Truth Sea Salt Caramel Oatmilk Non-Dairy Frozen Dessert (or ice cream of your choice)
Simple Truth Rainbow Sprinkles Shaker

Pantry Ingredients: kosher salt, dark brown sugar, soy sauce, rice vinegar, freshly ground black pepper, neutral oil, extra-virgin olive oil, mayonnaise, chili powder, garlic powder, cayenne, all-purpose flour, baking soda, vegetable oil, cumin, smoked paprika, sumac, flaky salt

Shop All Ingredients

Monday: Brussels Sprouts and Snap Peas with Orange, Macadamia Nuts and Rosemary

You’ll actually enjoy eating your veggies, thanks to Simple Truth’s organic, ready-to-eat produce. Bright citrus and crunchy nuts make this vegetable dish impeccably balanced. Serve it over quinoa or rice to make it more filling or crown the sprouts and peas with burrata or prosciutto.

Get the recipe

Mark Weinberg/I Dream of Dinner

Tuesday: Caramelized Black Pepper Trout

Sorry salmon, not this week. The sweet-savory, sticky sauce—which gets its magic from dark brown sugar, soy sauce and rice vinegar—pairs well with just about everything, including tofu, chicken, squash, broccoli and cabbage, if trout isn’t your choice.

Get the recipe

Erin McDowell

Wednesday: Summer Pasta with Tomatoes, Basil and Ricotta

You’re only eight ingredients and 40 minutes away from feeding a table of six. The dreamy sauce is courtesy of pasta water and grape tomatoes, which get juicy as they cook. Stir in the ricotta at the end for a more decadent consistency.

Get the recipe

Katherine Gillen

Thursday: Corn Fritters with Elote Dip

One bite and these crispy, cheesy cakes will become your favorite thing about summer. All these beauties need is a refreshing green salad (or better yet, a bowl of five-ingredient corn soup) to become a bonafide meal.

Get the recipe

Katherine Gillen

Friday: Black Bean Burgers with Guacamole and Griddled Onions

Forget the hockey puck-like veggie burgers of barbecues past. These are moist, flavorful and surprisingly simple to whip up, thanks to canned black beans and easy, store-bought guac.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Saturday: Grilled Peach, Chicken and Ricotta Pizza

Fire up the grill for an unforgettable pie that even your picky kids won’t mind eating. The charred peaches and onions add extra smokiness to every bite.

Get the recipe

Katherine Gillen

Sunday: Carrot-Ricotta Tart with Pesto and Pine Nuts

Isn’t she lovely? No one would ever guess that this classy tart starts with a sheet of frozen puff pastry. (The store-bought pesto drizzle on top can be our little secret, too.)

Get the recipe

Dessert: DIY Ice Cream Sandwiches

Think of these sammies as an opportunity to get creative. All you need are Simple Truth’s vegan cookie and brownie mixes, your choice of ice cream or non-dairy frozen dessert and all the toppings your heart desires. (We’re partial to rainbow sprinkles.) Kids will especially love assembling their own creations.

Get the recipe

RELATED: The 70 Best Grilling Recipes to Cook and Eat All Summer

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