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Ever heard of a revenge dinner party? It’s a food-filled soiree so epic that it makes up for lost time spent in solitude during quarantine. Since we know you’re eager to socialize and host, this week is all about low-lift meals that are elegant and impressive enough to serve guests (or your family or roommates). They taste even better when devoured outdoors, BTW.

RELATED: Introducing the Revenge Dinner Party: Here’s How to Dress, Decorate and Cook for the Occasion

what to cook this week july 26 august 1 shopping list
Hinterhaus Productions/Getty Images

Shopping List

Produce
5 medium oranges
1 small shallot
5 limes
3 ears corn
2 pints cherry tomatoes
2 large zucchini
1 small red cabbage
3 medium carrots
2 medium heads fennel
One 1-inch piece ginger
1 pound baby purple or red potatoes
12 ounces green beans
5 ounces mixed greens
8 ounces grape tomatoes
2 avocados
1 medium potato
1 white onion
7 garlic cloves
1 jalapeño
1 lemon
1 bunch asparagus
1 bunch chives
1 bunch cilantro
1 bunch basil
1 bunch scallions
1 bunch chives
1 bunch dill
1 bunch thyme
1 bunch oregano
1 bunch mint

Meat
1 pound sea scallops
2½ pounds chicken drumsticks
4 eggs
8 ounces bonito tuna packed in olive oil
3 pounds cubed pork shoulder
1 pound boneless, skinless chicken thighs

Dairy
1 stick unsalted butter
2 ounces grated Parmesan cheese
18 ounces plain Greek yogurt
2 ounces shredded white cheddar cheese
8 ounces burrata cheese

Grains
1 pound lasagna noodles
½ pound pizza dough

Canned and Packaged Goods
Capers
4 ounces Niçoise olives
Picked radishes
Pesto
3 ounces chicken broth
Baharat

Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper, vegetable oil, rice vinegar, honey, sriracha, garlic powder, red wine vinegar, Dijon mustard, flaky sea salt, everything bagel spice blend, cumin

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Photo/Styling: Katherine Gillen

Monday: Seared Scallops with Citrus-Shallot Salad

Fancy seafood on a Monday night? You bet. Believe it or not, this stunner only takes 20 minutes to whip up, and all the scallops need is a thorough patting dry, a sprinkle of salt and two minutes of searing per side.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Tuesday: Cheater’s Skillet Lasagna with Corn and Cherry Tomatoes

Forget all the tedious layering that traditional lasagna calls for. All you need to pull this summer gem off is seasonal produce, 35 minutes and your trusty skillet.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Wednesday: Grilled Honey-Sriracha Chicken Drumsticks with Fennel-Cabbage Slaw

Drumsticks > breasts, don’t @ us. They’re guaranteed to stay juicy on the inside and crisp on the outside after 20 minutes on the grill.

Get the recipe

Aran Goyoaga/Cannelle et Vanille

Thursday: Aran Goyoaga’s Niçoise Salad

Starring the most decadent tinned fish of all time. Bonito is a smaller variety of tuna caught off the coast of Basque Country that’s famous for its fatty, rich flavor. Paired with fried capers and fresh dill, it’ll change your mind about canned tuna forever.

Get the recipe

Tieghan Gerard/Half Baked Harvest Super Simple

Friday: Potato and Burrata Pizza

To no one’s surprise, our favorite vegetarian dishes are those that put cheese and potatoes front and center. If you have one, use a mandoline to slice the potatoes so they’re all identical in size and cook evenly.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Saturday: Slow-Cooker Pork Carnitas

You won’t believe how little this delectable taco filling asks of you. Just season, set and forget the pork shoulder in your Crock-Pot until it’s fork-tender and ready to devour.

Get the recipe

Photo: Nico Schinco/Styling: Eden Grinshpan

Sunday: Chicken Kebabs with Garlic Lemon Yogurt

Skewers are one of our favorite things to cook over the summer, mainly because they’re damn near foolproof. Here, chicken is marinated in a Middle Eastern seasoning blend of dried herbs and warm spices before being charred.

Get the recipe

RELATED: 50 Low-Maintenance Summer Dinner Party Ideas

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

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