Here’s What to Cook Every Night This Week (July 25 – 31)

We’re about two-thirds of the way through summer 2022. Odds are you’ve eaten more steaks, hot dogs, ribs and wings than you can count by now, so we’re mixing up this week’s menu with a few of our favorite vegetarian dishes that even carnivores can get behind. With pizza, tacos and veggie burgers on the agenda, we promise you won’t miss the meat.

60 Vegetarian Dinner Recipe Ideas You Need to Try

what to cook this week july 25 31 shopping list
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Shopping List

1 pint baby Portobello mushrooms
1 large shallot
2 pints cherry tomatoes
10 garlic cloves
2 heads broccoli
1½ pounds sweet potatoes
1 head cauliflower
2 avocados
1 lemon
4 lettuce leaves
4 large orange or yellow tomatoes
1 seedless cucumber
1 pound heirloom tomatoes
1 red onion
1 red or yellow bell pepper
2 peaches
12 ounces fresh wild mushrooms (such as hen of the woods, oyster, king boletes or chanterelles)
4 medium Yukon gold potatoes
2 yellow onions
1 bunch cilantro
1 bunch beet greens
2 bunches thyme
3 bunches basil
1 bunch oregano
1 bunch scallions
1 bunch chervil (optional)
1 bunch tarragon

8 large eggs

8 ounces halloumi cheese
1 stick unsalted butter
8 ounces burrata cheese
4 ounces grated Parmesan cheese
Two 4½-ounce fresh mozzarella cheese balls
Full-fat buttermilk
3 ounces Gruyère cheese

4 corn tortillas
4 Kaiser rolls
4 thick slices white or sourdough bread

Canned and Packaged Goods
6 ounces polenta
4 ounces almond meal
2 ounces sesame seeds
4 ounces breadcrumbs
1 sheet frozen puff pastry

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, flaky salt, paprika, ground cumin, ground coriander, all-purpose flour, hot sauce

Monday: Halloumi And Caramelized Mushroom Tacos

Save the ground beef for next week. These shroom-and-cheese tacos only take 20 minutes to put together, plus they boast 21 grams of protein per serving. Bonus points for making your own guacamole (though store-bought is fine, too).

Tuesday: Gwyneth Paltrow’s Easy Frittata

It only requires five ingredients, 20 minutes and one skillet—need we say more? Loaded with beet greens and shallots, the frittata is dairy-free as is, but a sprinkle of feta wouldn’t hurt.

Wednesday: Pan-fried Polenta With Blistered Tomatoes And Burrata

This crispy, creamy main has “summer dinner party” written all over it. But don’t let its elegant looks fool you: It’s just the ticket for lazy hostesses. Serve each cheese-topped polenta slab over a bed of arugula or spinach.

Thursday: Broccoli Margherita Pizza

Gluten-free cooks are well acquainted with cauliflower pizza crust, but how about making it with its cruciferous cousin, broccoli? It’s equally crispy and cheesy. Be sure to use fresh produce to top it instead of sauce, since it’ll turn the crust soggy.

Friday: Cauliflower Sweet Potato Burgers

Forget everything you think you know about veggie burgers. Despite the hockey puck-like handhelds you’ve tried in the past, they can be moist, tender and satisfying (especially when they’re crowned with smashed avocado and spicy mayo).

Saturday: Yellow Tomato Gazpacho

Also known as summer in a bowl, thanks to the sunny yellow tomatoes and juicy peaches. Pro tip: Prep the produce the night before so you can dump it all in the blender 10 minutes before dinnertime.

Sunday: Wild Mushroom, Potato And Onion Tart

It’s so fancy looking that your guests will never realize you started with store-bought puff pastry. Add a dollop of ricotta and a green side salad to each plate to make the meal even more satisfying.

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

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire
Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
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