Here’s What to Cook Every Night This Week (July 20 – 26)

Produce
3 red bell peppers
3 yellow bell peppers
1 green bell pepper
1 orange bell pepper
3 carrots
1 head broccoli
4 red onions
1 yellow onion
1 sweet onion
6 garlic cloves
3 ears corn
3 tomatoes
1 pint cherry tomatoes
2 large zucchini
3 lemons
4 peaches
6 ounces peas
1 bunch broccoli rabe
1 bunch asparagus
3 bunches parsley
1 bunch scallions
2 bunches basil

Meat
1 pound boneless, skinless chicken breasts
8 pieces chicken (thighs and legs)
12 ounces top round beef
2 pounds salmon fillets
1 pound Italian sausage
2 links cooked chorizo
1 pound shrimp
1 pound littleneck clams

Dairy
1 stick butter
6 ounces Parmesan cheese
Greek yogurt for serving

Grains
1 pound lasagna noodles
1 pound gnocchi
1 bag couscous
1 bag carnaroli or Arborio rice

Canned and Packaged Goods
Sesame seeds
1 jar capers
1 jar tahini
1 can chickpeas
1 box golden raisins
1 carton vegetable or chicken stock
1 32-ounce carton chicken broth
1 bag almonds
1 bottle white wine
1 12-ounce jar roasted red peppers
1 small can tomato paste
Za’atar
Bay leaf
Dried saffron

Pantry Ingredients: nonstick spray, extra-virgin olive oil, kosher salt, fresh-ground black pepper, soy sauce, honey, peanut oil, sesame oil, rice wine vinegar, crushed red-pepper flakes, all-purpose flour

You only need 40 minutes to pull off this vibrant dish for four.

Who knew your kids’ favorite takeout meal could be whipped up with nothing but 10 minutes on the stove and use up plenty of your back-of-the-crisper-drawer staples?

Lasagna gets a summertime glow up, thanks to all of the juicy tomatoes, crisp zucchini noodles and tender corn on the cob in this dish.

How does this elegant number only take 25 minutes to make, you ask? The couscous cooks right on the pan. No boiling required.

Summer’s favorite fruits make for the ultimate alfresco meal. It’ll take you a bit more than an hour to cook, so crack a bottle of Sauv Blanc to reward yourself.

A 30-minute gem that’s equal parts hearty and simple. You’ll be adding it to your pasta night rotation in no time.

Weekends are a reason to celebrate. Stir up a pitcher of sangria and pretend you’re in Valencia.