Summer officially begins on June 20, and if you ask me, there’s only one proper way to celebrate: with seasonal fare that tastes even more delicious outdoors. Here, I’ve rounded up seven dinners that are easy enough to prepare on a weeknight but elegant enough to serve to guests at an impromptu dinner party. Read on for a few of my favorites, from a 25-minute sheet pan recipe to grilled chicken with summer produce.
Here’s What to Cook Every Night This Week (June 17 – 23)
Summer is in session
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Published Jun 13, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Ping Li/Getty Images
Shopping List
Produce
2 zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 pints cherry tomatoes
1 sweet onion
7 garlic cloves
2 summer squash
1 lemon
6 ounces green beans
7 peaches
4 ounces mixed greens
1 pineapple
3 tomatoes
2 red onions
1 bunch asparagus
5 bunches basil
1 bunch parsley
1 bunch scallions
Meat
1 pound large shrimp
14 ounces pork or chicken sausage
4 boneless, skinless chicken breasts
1½ pounds pork tenderloin
8 pieces chicken (mixture of thighs and legs)
Dairy
2 ounces shredded mozzarella cheese
4 ounces shaved Parmesan cheese
3 ounces grated Pecorino Romano cheese
10 ounces ricotta cheese
6 ounces halloumi
1 tablespoon butter
Grains
1 pound pasta (such as penne or rigatoni)
Canned and Packaged Goods
1 large, seeded flatbread or pizza crust
4 ounces marinara sauce
3 ounces pine nuts
4 ounces pineapple juice
2 ounces white wine
Pantry Ingredients: extra-virgin olive oil, Cajun seasoning, kosher salt, freshly ground black pepper, mayonnaise, dried oregano, paprika, cayenne pepper, rice vinegar, ketchup, sriracha, soy sauce, sugar, cornstarch, all-purpose flour
Monday: Cajun Shrimp and Sausage Vegetable Sheet Pan
No one wants to stand at the stove for hours on a Monday night, let alone wash a sink’s worth of dirty dishes. This high-protein meal will be on the table in less than 30 minutes and it’ll only leave you with one bowl and one pan to clean. That’s a win-win in my book.
Tuesday: Vegetarian Pizza with Zucchini and Bell Peppers
Choose whatever store-bought pizza crust or flatbread you prefer—the eye-catching veggies will make this summer pizza look homemade anyway. Might I suggest substituting jarred pesto for marinara for a more herbaceous flavor profile, or topping it with dollops of burrata if you’re feeling indulgent?
Wednesday: Crispy Grilled Chicken
These skinless breasts get the grilled cheese treatment—aka a slathering of seasoned mayo—to guarantee a crispy golden exterior. ’Tis the season for pairing them with grilled corn, but you can use whatever goodies you snag at the farmers market (or supermarket).
Thursday: Skillet Pasta with Summer Squash, Ricotta and Basil
One taste of this one-pan wonder and you’ll crave it on a weekly basis. Yellow tomatoes and summer squash are cooked until tender, then combined with starchy pasta water and salty Pecorino to craft a low-lift, luscious sauce for the books.
Friday: Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing
Place this smoky stunner in front of your guests and let the oohs and ahhs wash over you. I advise cooking it outdoors, but you can use a grill pan to char the peaches and halloumi instead if the weather isn’t right. (You’ll need to briefly boil the green beans as it is.)
Sunday: Skillet Roast Chicken with Peaches, Tomatoes and Red Onion
What better way to put your farmers market haul in the spotlight? (Spoiler: There isn’t one.) The chicken is browned, splashed with white wine, then roasted in the oven to juicy perfection. Pair it with white rice or arugula salad—or better yet, more vino.
