Here’s What to Cook Every Night This Week (June 14 – 20)

Sometimes, we relish channeling Julia Child’s limitless patience and carefully tending to a pot of bouillabaisse for hours on end. But most days, we’re more than happy to use a shortcut. This week stars seven recipes that have an inconspicuous cheat built in, so you can spend less time in the kitchen and more time soaking up oohs and aahs at the table. Your secret is safe with us.

34 Leftover Rotisserie Chicken Recipes That Make Weeknight Dinners a Breeze

what to cook this week 6 14 20 shopping list
Luiz Alvarez/Getty Images

Shopping List

10 garlic cloves
1 large and 2 medium zucchini
2 leeks
4 lemons
1 Spanish onion
10 ounces frozen peas
1 ounce baby spinach
6 ounces new potatoes
1 small eggplant
1 medium red onion
2 medium summer squash
2 small red bell peppers
3 medium tomatoes
1 bunch dill
2 bunches basil
1 bunch parsley
1 bunch green onions
1 bunch Swiss chard
1 bunch cilantro
2 sprigs oregano
1 bunch thyme

2 eggs
2 links Spanish chorizo
1 pound shrimp
1 pound littleneck clams
1 rotisserie chicken

One 32-ounce container ricotta cheese
5 ounces grated Parmesan
1 stick unsalted butter
8 ounces shredded Monterey Jack cheese
Sour cream, for serving

12 ounces spaghetti
12 ounces Bomba, Carnaroli or Arborio rice
1 large or 2 small flatbreads
12 medium flour tortillas

Canned and Packaged Goods
One 7-ounce pie crust
One 16-ounce jar roasted red peppers
Tomato paste
4 ounces dry white wine
24 ounces chicken broth
Dried saffron
15 ounces marinated artichoke hearts
18 ounces canned corn (or 4 ears fresh corn)
Sesame seeds
Two 12-ounce cans green enchilada sauce or salsa verde
8 ounces tomato purée or tomato sauce

Pantry Ingredients: all-purpose flour, freshly ground black pepper, extra-virgin olive oil, kosher salt, bay leaf, crushed red pepper flakes, cayenne, chile powder, garlic powder, cumin, coriander

Monday: Zucchini Ricotta Galette

Thanks to store-bought pie crust, slicing the zucchini is essentially half the work. And since it’s a rustic galette, you won’t have to fuss with meticulously crimping the sides. Win-win.

Tuesday: One-pot, 15-minute Pasta Limone

Instead of boiling the pasta in its own pot of water before seasoning it, all the ingredients are cooked together in one shot to cut the cook time in half. Pass the Parm, please.

Wednesday: Weeknight Skillet Paella

It only *looks* like a tall order for the middle of the week. Our take on the Spanish classic comes together in a single skillet in just one hour. Don’t let the seafood intimidate you: The clams and shrimp basically cook themselves.

Thursday: Grilled Flatbread Pizza With Artichoke, Ricotta And Lemon

Store-bought flatbread FTW. All it takes to reach pizza heaven is a slather of citrusy ricotta cheese, easy jarred artichoke hearts and few minutes on the grill.

Friday: Easy 5-ingredient Corn Soup

Homemade soup doesn’t get any simpler, but fresh corn isn’t at peak deliciousness just yet. So, instead of shucking two ears yourself, substitute about 1½ cups of canned corn. (Either way, go wild with the sesame seed brown butter.)

Saturday: Green Chicken Enchiladas

Rotisserie chicken just might be our favorite cheat in the book, but canned salsa verde and corn also shave down the prep time. The hardest part is waiting for the enchiladas to bake to ooey-gooey perfection.

Sunday: Easy One-pan Ratatouille

Make the most of tomato (and summer squash!) season with our riff on the French classic. While the O.G. is slow-cooked on the stove, our take roasts in the oven instead in just under an hour.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

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...