Here’s What to Cook Every Night This Week (June 12 – 18)

Sure, it’s burger season. But there are plenty of timely, delicious meals to make this summer that don’t star meat. Round up all the farmers market tomatoes, asparagus, zucchini and bell peppers you can for this week’s lineup of vegetarian dinners. They’re packed with seasonal produce and plant-based protein, so you’ll be satisfied despite there being no beef, chicken or fish on your plate.

Pull off this summer staple in mere minutes with the help of your hot grill. Once the tomatoes are jammy and charred, you’ll toss them atop garlicky Greek yogurt for creamy contrast. Serve with a dressed arugula salad and plenty of warm pita for scooping.

Between the runny egg and white miso, this dish is positively teeming with umami. For the most stress-free preparation, heat the skillet while the soba cooks, then fry the eggs while tossing the noodles in the miso butter.

This dish is vegan, filling and make-ahead friendly. (To meal prep, store the components individually in the fridge or separate lunches into containers up to four days ahead.) If bulgur isn’t your thing, substitute quinoa, millet or brown rice.

The recipe calls for jarred chickpeas, which are harder to find, but tastier and more tender than canned. They’re often available in specialty Italian grocery stores, but if you can’t find them, canned chickpeas will work in a pinch. You’ll also need tomato passata, an Italian tomato puree, but you can sub canned if needed.

You’re only seven ingredients and 30 minutes away from your picky eater’s new favorite meal. Be sure to use freshly ground black pepper instead of pre-ground for this dish: It’s the key to the mac’s pungent, spicy flavor.

When in doubt, breakfast for dinner is always a win. Sprinkle mozzarella cheese directly into the skillet around the wilted kale so it crisps and browns as the eggs cook. Finish each serving with sriracha, honey and crushed red pepper flakes and serve with crusty bread.

The recipe is designed to be cooked at a campsite, but you can easily tweak it to for your backyard grill. Spring for heavy-duty, 18-inch-wide aluminum foil for packaging the ingredients (or split the ingredients into two packets instead of one if you’re using standard-thickness foil).

_{Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.}