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Here’s What to Cook Every Night This Week (July 31 – August 6)

Hi, we’re PureWow, and easy-yet-elegant is our middle name. This week, we’ve rounded up seven seasonal dinners that are equal parts casual and classy. With these recipes under your belt, you’ll impress your guests (or roommates, kids—whoever, really) without breaking a sweat. Read on for ideas ranging from a sandwich-turned-galette to a set-it-and-forget-it summer soup.

44 Summer Vegetarian Recipes to Last You All Season


what to cook this week july 31-august 6: hand holding up an heirloom tomato at the grocery store
Klaus Vedfelt/Getty Images

Shopping List

Produce
1 head broccoli
3 ounces kale
2 small shallots
8 garlic cloves
5 ounces baby spinach
10 ounces cherry tomatoes
6 ounces arugula
1½ pounds baby red or Yukon Gold potatoes
1 lime
1 romaine lettuce heart
4 peaches
3 tomatoes
2 red onions
1 large white onion
3 celery stalks
1 russet potato
6 ears corn
2 large heirloom tomatoes
3 bunches basil
1 bunch tarragon
1 bunch chives
1 bunch scallions
1 bunch thyme

Meat
1 pound precooked spicy sausage
1 pound fresh Mexican chorizo
8 pieces chicken (thighs and legs)
6 slices bacon
1 egg

Dairy
2 ounces Boursin cheese
6 ounces burrata cheese
2 ounces heavy cream
Ricotta cheese, for serving
8 ounces halloumi
4 ounces crumbled queso fresco
2 sticks unsalted butter
12 ounces evaporated milk

Grains
1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)
12 ounces short pasta
6 ounces farro

Canned and Packaged Goods
2 ounces white wine
32 ounces chicken broth

Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, freshly ground black pepper, kosher salt, red wine vinegar, honey, flaky salt, all-purpose flour, bay leaf, apple cider vinegar

Monday: Spicy Sausage Pizza with Burrata

How is this crowd-pleaser ready to devour in 35 minutes flat, you ask? The recipe calls for using a prebaked pizza crust or store-bought flatbread instead of raw dough, meaning all you have to do is assemble the pie and bake. It’s piled high with Boursin and burrata cheeses, chopped broccoli, shredded kale and precooked sausage.

Tuesday: Green Goddess Pasta

Spinach, fresh herbs and a touch of cream go a long way in this garlicky pasta dish, which is crowned with a generous dollop of ricotta for good measure. You’ll need a food processor, countertop blender or immersion blender to blitz the sauce—packed with tarragon, basil and chives—to silky perfection.

Wednesday: Tomato and Halloumi Salad Bowls with Farro and Basil

Pan-fried halloumi takes centerstage atop vinegary summer tomatoes, tender farro and greens. In case you’ve never cooked with the Cyprian ingredient, it’s a semi-hard cheese that holds up to heat like a charm, developing a golden, caramelized outer crust while retaining its shape.

Thursday: Smashed Potato and Chorizo Sheet Pan Salad

Meat, spuds, minimal greens and one dirty dish to clean—now that’s our kind of salad. The potatoes will soak up every drop of the spicy chorizo juices while they roast. Post-cooking, they’re dressed in lime vinaigrette, tossed with lettuce and finished with salty queso fresco.

Friday: Skillet Roast Chicken with Peaches, Tomatoes and Red Onion

There’s no better way to put your farmers market haul on display than with this single-skillet gem. The chicken is seared, splashed with white wine and roasted in the oven until tender and cooked through. Pair it with white rice, arugula salad or more vino.

Saturday: Crockpot Corn Chowder

Talk about a summer dump dinner. All you’ll need to do to pull off this six-serving, six-hour delight is place the ingredients in the slow cooker and let the appliance work its magic. Waiting for it to cook before slurping it down (with a hunk of crusty bread for dipping at the ready) is hands-down the hardest step.

Sunday: BLT Galette

Inspired by its namesake sammy, this savory pie showcases in-season heirloom tomatoes in an unexpectedly classy way. Hungry for a shortcut? Use store-bought pie crust or frozen puff pastry instead of making the crust from scratch.


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...