Here’s What to Cook Every Night This Week (June 13 – 19)

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.

Does it get any simpler than slathering fish with store-bought pesto, nestling it on a baking sheet with summer tomatoes and baking it to perfection? We think not. Feel free to substitute cod or halibut if you prefer them to salmon.

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.

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.

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.

Believe it or not, there isn’t a drop of cream, butter or cheese in this luxuriously thick risotto. It turns out that if you cook zucchini down long enough, it becomes creamy and soft all on its own.

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.