It’s gorgeous outside. So this week, we’re bringing you seven dinners that are low-maintenance, portable and designed to be eaten alfresco—whether you’re having a picnic in the park or a romantic dinner on the back deck.
Here’s What to Cook Every Night This Week (July 6 – 12)
17 garlic cloves
2 red onions
1 small yellow onion
12 mini peppers
6 pints cherry tomatoes
2 ears corn
12 apricots, halved and pitted
3 celery stalks
1 bunch chives
1 bunch scallions
1 bunch tarragon
1 bunch basil
1 bunch mint
1 bunch parsley
1 bunch rosemary
1 bunch thyme
1 bunch cilantro
1 bunch oregano
1 bunch dill
8 chicken thighs
Two 5-ounce cans oil packed tuna
1½ pounds beef tenderloin
1¼ pounds cooked lobster meat
1 stick unsalted butter
¾ cup heavy cream
4 ounces Parmesan cheese
One 10-ounce package couscous
One 14-ounce sheet puff pastry
16 mini brioche hot dog buns or rolls
1 pound spaghetti
Canned and Packaged Goods
One 32-ounce carton chicken broth
One 32-ounce carton vegetable broth
1 jar pepperoncini
1 jar capers
1 jar mayonnaise
Pantry Staples: Kosher salt, freshly ground black pepper, all-purpose flour, extra-virgin olive oil, red-pepper flakes, red wine vinegar
Monday: Skillet Chicken With Apricots And Fresh Herbs
Don’t skimp on the fresh herbs: They’re the cherry on top of this summer masterpiece.
Tuesday: Zoodles With Summer Vegetables
All of your favorite summer veggies in one ridiculously easy dish. (Don’t have a spiralizer? A food processor or even just a really sharp knife work too.)
Wednesday: 15-minute Mediterranean Couscous With Tuna And Pepperoncini
What looks totally fancy but takes virtually no effort to make? This guy. You basically toss couscous with a few flavorful, super-savory ingredients and you’re done.
Thursday: Cherry Tomato Galette With Garlic And Herbs
Sweet, roasted cherry tomatoes and a beyond-flaky crust? Sorry, takeout pizza, but we’re breaking up with you for pastry chef Erin McDowell’s cherry tomato galette.
Friday: Steak Skewers With Chimichurri Sauce
Scared to cook steak at home? Don’t be silly. These babies are ready in under an hour, and they’ll add a chic touch to your summer barbecue.
Saturday: Mini Lobster Rolls
Let’s be honest: It’s tough to make a bad lobster roll. But making an excellent lobster roll? That’s a different story. Miniature buns mean the perfect ratio of claw meat to toasted buttery bread (not to mention the presentation to end all adorable presentations).
Sunday: One-pot Tomato Basil Pasta
The best part (beyond having just one pot to clean)? Once you’ve mastered this version, you can customize the recipe to your heart’s content. Don’t forget to make a double batch so you have leftovers for the week ahead.