With summer officially underway, your local farmer’s market should be stocked with all the seasonal produce. It’s time to bust out your roomiest tote bag and fill it to the brim with corn, tomatoes, peaches, zucchini and beyond. Once you bring home your haul, do those fruits and veggies justice with seven simple dinners that put them in the spotlight. Our lineup runs the gamut from sweet corn pappardelle to the easiest one-pan ratatouille of all time.
Here’s What to Cook Every Night This Week (June 13 – 19)
1 pound mixed cherry tomatoes
5½ ounces baby plum tomatoes
13 garlic cloves
1 yellow onion
5 ears corn
4 ounces spinach
5 red onions
3 red bell peppers
1 pound shredded jackfruit (frozen or canned)
6 pineapple rings
6 yellow or green zucchini
2 celery stalks
1 small eggplant
2 medium summer squash
4 large plums
3 large shallots
2 bunches basil
1 bunch microgreens, for serving (optional)
1 bunch cilantro
1 bunch oregano
1 bunch thyme
1 bunch tarragon
1 large center-cut salmon fillet (1 to 1½ pounds) or 4 small fillets (3 to 4 ounces each)
8 pieces chicken (thighs and legs)
3 pounds (about 6 medium) bone-in, skin-on chicken thighs
1 stick unsalted butter
4 ounces crumbled queso fresco
8 ounces buttermilk
12 ounces pappardelle or pasta of choice
12 flour tortillas
12 ounces Carnaroli risotto rice
Canned and Packaged Goods
9 ounces basil pesto
3 ounces raw cashews
6 ounces dry white wine
19 ounces tomato passata (or tomato purée)
7 ounces vegetable stock
Pantry Ingredients: kosher salt, freshly ground black pepper, extra-virgin olive oil, smoked paprika, all-purpose flour, chili powder, cumin, coriander, honey, crushed red pepper flakes
Monday: Salmon With Pesto And Blistered Tomatoes
Tuesday: Creamy Sweet Corn Pappardelle
Despite the decadent-sounding sauce, this pasta dish is totally dairy free. The key to the creamy consistency is pureeing corn kernels, garlic, cashews and a few pantry staples in a blender, then thickening the mixture with pasta water.
Wednesday: Skillet Roast Chicken With Peaches, Tomatoes And Red Onion
We’ll take any excuse to pop juicy peaches on the grill, but a trusty cast iron skillet will brown them just as beautifully indoors. They give this one-pan chicken just the right amount of sweetness.
Thursday: Jackfruit Tacos With Grilled Pineapple
Vegans have been hip to this tangy tropical fruit’s magic for some time—it’s the go-to substitute for plant-based pulled pork. Here, it’s sautéed with onions, peppers and warm spices, nestled in tortillas and topped with charred pineapple, queso fresco and cilantro.
Friday: Tomato And Yellow Zucchini Risotto
Saturday: Easy One-pan Ratatouille
The traditional version is slow-cooked on the stovetop, but we oven-roast the medley of tomatoes, summer squash, eggplant and bell peppers instead. Less time in the kitchen means more time to sip wine on the patio.
Sunday: Sheet-pan Buttermilk Chicken Thighs With Plums, Shallots And Honey
Plums (and nectarines, we might add) are just as versatile and delicious as peaches—and this sheet-pan wonder proves it. Marinate the chicken in buttermilk the night before so it turns out as tender and flavorful as possible.
For even more great recipes, check out our first cookbook, Only the Good Stuff.