Here’s What to Cook Every Night This Week (July 8 – 14)

Fetch your gingham blanket

what to cook this week july 8-14: shrimp rolls
Katherine Gillen

I love a barbecue just as much as the next foodie. But what of the summer picnic? The classics are easy to make ahead and transport to the nearest gingham blanket, plus you can typically skip the whole grilling ordeal and prepare something in the air-conditioned comfort of your home instead. This week, I urge you to serve the following seven dinners that are hearty enough to keep you full at the end of a busy weekday, but also low fuss enough to tote to any outdoor gathering on your agenda this summer.

68 Picnic Food Ideas to Pack in Your Basket

what to cook this week july 8-14: hand holding watermelon at grocery store
Ekaterina Vasileva-Bagler/Getty Images

Shopping List

One 1-inch piece ginger
7 garlic cloves
4 cucumbers
5 large lemons
1 lime
2 ounces mixed greens
1 watermelon (or 6 cups cubed watermelon)
3 avocados
2 ounces microgreens or sprouts
6 stalks celery
6 medium peaches
1 small red onion
2 pints cherry tomatoes or 2 large heirloom tomatoes
3 bunches scallions
1 large bunch basil
1 bunch parsley
2 bunches dill
1 bunch oregano
1 bunch chives

1 pound boneless, skinless chicken breast
1 rotisserie chicken
1 pound medium shrimp

3 ounces grated Parmesan cheese
2 ounces crumbled feta cheese
8 ounces goat cheese
2 tablespoons butter

One 8-ounce loaf focaccia
4 split-top rolls

Canned and Packaged Goods
8 ounces marinated, baked tofu
1 ounce sesame seeds, for serving
1 tablespoon almond butter
1 ounces sun-dried tomatoes
Pickled ginger, for serving
3 ounces peanuts
2 sheets frozen puff pastry
Two 15.5-ounce cans white beans

Pantry Ingredients: sesame oil, soy sauce, rice vinegar, tahini, sriracha, extra-virgin olive oil, kosher salt, freshly ground black pepper, neutral oil cooking spray, peanut oil, mayonnaise, honey, crushed red pepper flakes, Dijon mustard, Old Bay

Monday: Cold Sesame Cucumber Noodles

Hot take: Spiralized cucumbers are even more refreshing than zucchini noodles. Believe it or not, this cooling dish will turn you into a tofu fan at first bite. (Although you could easily substitute grilled chicken, shredded rotisserie chicken, white beans, feta cheese, chickpeas or salmon for protein instead.)

Tuesday: Chicken Pesto Focaccia Sandwiches

Soft-as-clouds focaccia bread can elevate any sandwich to fresh-from-a-deli status. Here, it’s doused in cheesy, garlicky from-scratch pesto and topped with juicy chicken, tangy feta, sun-dried tomatoes and greens for good measure.

Wednesday: Watermelon Poke Bowls

Plant-based eaters will be charmed by this fish-free riff on poke. Watermelon stars in place of traditional raw tuna, and a nutty, zingy dressing brings a medley of fresh produce (cucumber! avocado! microgreens!) to life. Did I mention it’s a no-cook meal?

Thursday: Avocado Chicken Salad

Rotisserie chicken saves the day—again. Your guests (or roomies) won’t detect your shortcut once the meat is chopped and combined with celery, scallions, avocado and a tangy, herby dressing. Swap in Greek yogurt for mayo for a protein boost. 

Friday: Mini Peach Tarts with Goat Cheese and Honey

It’s a stone fruit summer, and this is one of my favorite ways to make the most of the season’s bounty. Add plums, nectarines, berries or mangoes to the mix, and serve the tarts with dressed greens or even cold soup (like yellow tomato gazpacho) to make the meal heartier.

Saturday: Marinated White Bean and Tomato Salad

Five minutes of cooking + one hour of marinating = the easiest, most Insta-worthy canned bean salad you ever did see. It would taste divine paired with toasted baguette, steamed rice, pasta or arugula. Once you infuse the garlicky olive oil, you’re more than halfway to dinner.

Sunday: Shrimp Rolls with New England–Style Dressing

Lobster? In this economy? Save big by substituting shrimp; these handhelds still have the creamy-yet-light mayo dressing, buttery bread and fresh herbs you crave. Crown each roll with chives and a spritz of lemon. (Pro tip: Frozen shrimp is usually cheaper than fresh.)

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...