Here’s What to Cook Every Night This Week (July 4 – 10)

In light of recent events, you may not feel as up for celebrating the 4th of July as you usually do. But we’re still craving quality time spent with family, friends and loved ones—to plan, discuss and heal. Read on for seven crowd-pleasing summer recipes that are ideal for a much-needed get-together. (Might we suggest pooling donations for key elections that will protect abortion access around the country, or for grassroot funds that ease financial, logistical and political limitations for those who need care?)

50 4th of July Desserts That Never Go Out of Style

what to cook this week july 4 10 shopping list
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Shopping List

9 red tomatoes
1 avocado
1 head romaine lettuce
8 garlic cloves
1 yellow tomato
1 green tomato
1 pint heirloom cherry tomatoes
4 ears corn
4 peaches
1 sweet onion
1 European cucumber
3 lemons
1 red onion
8 Boston lettuce leaves
5 bunches parsley
1 bunch dill
4 bunches basil
1 bunch scallions
1 bunch mint

1 pound bacon
4 boneless, skinless chicken breasts
Six 6-ounce skinless fish fillets (like trout, catfish, red snapper, branzino, etc.)
3 large eggs
1 pound ground turkey
1½ pounds flank steak
3 anchovies

16 ounces whole-milk ricotta cheese
1 stick unsalted butter
2 ounces half-and-half
4 ounces shredded mozzarella cheese
1 ounce grated Parmesan cheese
12 ounces fresh mozzarella cheese
10 ounces Greek yogurt

1 pound pasta
1 baguette
3 ounces breadcrumbs
4 whole-wheat hamburger buns

Canned and Packaged Goods
3 ounces basil pesto

Pantry Ingredients: freshly ground black pepper, mayonnaise, Dijon mustard, cider vinegar, kosher salt, dried oregano, paprika, cayenne pepper, extra-virgin olive oil, balsamic vinegar, honey, chili powder, brown sugar, garlic powder, onion powder, crushed red pepper flakes, all-purpose flour, baking powder, vegetable oil, flaky sea salt, Worcestershire sauce, malt vinegar, dried tarragon, dried thyme, whole-grain mustard

Monday: Blt Pasta Salad

Forget the gloppy, store-bought macaroni salads of your past. This 40-minute, sandwich-inspired version is equal parts crunchy, creamy and savory, with a little less mayo but just as satisfying as the standard.

Tuesday: Crispy Grilled Chicken

Can you believe those expert char marks are only 30 minutes away? Transform basic chicken breasts into something spectacular with nothing but mayonnaise and a flurry of dry spices and fresh herbs. (And don’t forget the corn on the cob.)

Wednesday: Rainbow Heirloom Tomato Bruschetta

This last-minute appetizer doubles as a lightning-fast dinner if you pair it with a green salad or cold soup, or top the bruschetta with prosciutto or salami for a protein boost.

Thursday: Rodney Scott’s Honey-butter Fish

Salty, savory rib rub meets sweet, luscious honey butter. Take it from the pitmaster: Using open foil slings to cook the fish allows it to soak up as much smoky flavor as possible, much more than when it’s simply popped on the grill.

Friday: Corn Fritter Caprese With Peaches And Tomatoes

Brace yourself for a chorus of oohs and ahhs when you place this beauty on the picnic table. It has all the essentials of a caprese salad, plus tender, crispy corn fritters and juicy summer peaches. Consider crowning it with berries, prosciutto, olive oil and flaky salt before serving.

Saturday: Greek Turkey Burgers With Tzatziki Sauce

No barbecue is complete without burgers, but why limit yourself to ground beef? Turkey is a lighter, leaner option, so it’ll keep your guests from getting too full before dessert. (On that note, we’ll just leave our recipe for mini mason jar apple pies right here…)

Sunday: Grilled Flank Steak With Lemon-herb Sauce

Sure, grilled steak is impressive, satiating and oh-so-seasonal. But our favorite thing about this recipe is the one-hour marinating time, which we like to think of as a built-in cocktail hour for the chef.

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

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...