Here’s What to Cook Every Night This Week (June 10 – 16)

Long live alfresco season

what to cook this week june 10-16: roasted chicken drumsticks with tomatoes
Photo: Liz Andrew/Styling: Erin McDowell

Warm weather puts me in a social mood. Not only am I craving seasonal summer fare, but I’m eager to share it outdoors with friends and family too. So, this week, I’ve rounded up seven company-worthy meals that are destined to be eaten alfresco, including one epic Father’s Day dinner idea that Dad is bound to love. Read on for my tasty ideas, ranging from chopped Italian salad pizza to grilled steak.

16 Father’s Day Cocktails to Serve Dad on His Big Day

what to cook this week june 10-16: hand reaching for bag of dry spaghetti
d3sign/Getty Images

Shopping List

3 lemons
3 red onions
11 garlic cloves
1 head Bibb lettuce
1 ounce microgreens
2 pints cherry tomatoes
1 large zucchini
1 head red cabbage
4 limes
6 Persian cucumbers
1 shallot
1 stalk lemongrass
One 3-inch piece ginger
1 bunch oregano
2 bunches parsley
1 bunch dill
1 bunch scallions
1 bunch cilantro

6 chicken thighs
6 chicken drumsticks
3 pounds skirt steak

3 ounces crumbled feta cheese
18 ounces ricotta cheese
8 ounces bite-size fresh mozzarella balls
8 ounces plain whole-milk yogurt
3 ounces grated Parmesan cheese
1 stick unsalted butter
2 large eggs

7 ounces long-grain rice
8 ounces spaghetti
6 small corn tortillas or store-bought tostadas

Canned and Packaged Goods
20 ounces chicken broth
5 ounces green olives
1 pound pizza dough
2 ounces pepperoncini
2 tablespoons pine nuts
One 7-ounce package pie crust
8 ounces coconut milk

Pantry Ingredients: kosher salt, freshly ground black pepper, dried oregano, garlic powder, extra-virgin olive oil, red wine vinegar, Dijon mustard, smoked paprika, all-purpose flour, apple cider vinegar, sugar, mayonnaise, sriracha, brown sugar, fish sauce, chile crisp or crushed red pepper flakes, flaky sea salt, tahini

Monday: Greek Chicken and Rice Skillet

Simple, stunning and prepared in a single pan, this entree checks all the most crucial boxes. My favorite part? The rice cooks right alongside the chicken, so every grain will be infused with savory flavor (plus, you won’t need to wait for a separate pot of water to boil).

Tuesday: Chopped Italian Salad Pizza

You won’t need to fuss over homemade dough for this pie, since the recipe calls for the easy, store-bought stuff. Plate this crisp, fresh dish with cold soup, prosciutto and a glass of vino to complete the masterpiece.

Wednesday: Spaghetti with Garlicky Yogurt Sauce

Inspired by macarona bi laban, an Arabic dish of pasta coated in garlic-infused yogurt, this is sort of like a tangy spin on pasta Alfredo. Tahini makes the sauce even creamier and imparts earthy, nutty flavor into every drop.

Thursday: Roasted Drumsticks with Tomatoes

Sure, a whole bird may look impressive, but these drumsticks are just as succulent, elegant and easy to prepare. Feed a crowd in one hour with seven simple ingredients—that’s including salt and pepper—and let the compliments roll in. (This main pairs well with a side salad or white rice, BTW.)

Friday: Zucchini Ricotta Galette

Store-bought pie crust is the key to pulling off this buttery, elegant main in less than an hour. Feel free to use a mix of green and yellow summer squash for an Insta-worthy, two-tone presentation that will give your farmers market haul its due. 

Saturday: Butter-Baked Cucumber Tostadas

PSA: Cucumbers don’t always need to be eaten raw. It turns out that the refreshing veggie can be roasted (after being slathered in butter and seasoned with a tangy vinegar dressing, of course). To your pleasant surprise, the cukes will turn out irresistibly crisp—and with none of their raw bitterness.

Sunday: Lemongrass-Ginger Coconut Grilled Steak

For Father’s Day, fire up the coals for a steak recipe that will totally wow the man of the hour. Once you prepare the lip-smackingly zingy marinade (starring fish sauce, an ingredient that will tenderize the meat before it’s cooked), half your work is done.

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...