Here’s What to Cook Every Night This Week (June 24 – June 30)

Grill ’em all

what to cook this week june 24-30: honey-mustard grilled chicken with foil packet green beans
Katherine Gillen

Summer is well underway, so if you haven’t taken the barbecue out of hibernation and dusted off your patio table yet…what are you waiting for? I’m cooking outdoors every chance I get, and you should too. Here, you’ll find seven dinners to cook this week that are grilled to perfection, ranging from jackfruit tacos to zingy marinated steak. (P.S.: If the weather isn’t cooperating, feel free to cook any of these gems on a grill pan or in a roaring hot cast iron skillet instead.)

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what to cook this week june 24-30: bell peppers and other veggies in a tote bag
Thai Liang Lim/Getty Images

Shopping List

1 small head cauliflower
1 ear corn
1 avocado
3 limes
16 garlic cloves
4 lemons
12 ounces green beans
2 red onions
1 red bell pepper
1 pound shredded jackfruit
6 pineapple rings (or one pineapple)
2 pints cherry tomatoes
2 peaches
2 bunches cilantro
1 bunch scallions
2 bunches parsley
1 bunch dill
4 bunches basil
1 bunch mint

2 pounds bone-in, skin-on chicken thighs (4 pieces)
1½ pounds skinless salmon fillets
2 chicken breasts
1½ pounds flank steak

2 tablespoons crumbled cotija cheese
4 ounces crumbled queso fresco
6 ounces cubed halloumi
10 ounces ricotta cheese
4 ounces Parmesan cheese

12 flour tortillas
4 whole wheat hamburger buns
12 ounces sourdough bread

Canned and Packaged Goods
2 ounces unsweetened coconut cream
Prepared coleslaw, for serving
1 pound store-bought pizza dough
3 anchovies

Pantry Ingredients: avocado oil, kosher salt, freshly ground black pepper, smoked paprika, whole grain mustard, honey, extra-virgin olive oil, chili powder, cumin, coriander, Old Bay seasoning, coconut oil (or other neutral oil), balsamic vinegar, Worcestershire sauce, malt vinegar, chili powder, dried herbs (such as tarragon, thyme or oregano, or a combination)

Monday: Grilled Cauliflower Steaks with Avocado-Cilantro Sauce

Reason #485 to love cauliflower: It’s available at supermarkets year-round and it’s a great grilling option, especially if there are plant-based eaters at the cookout. Avocado adds extra decadence to the dairy-free sauce, which stars coconut cream.

Tuesday: Honey-Mustard Grilled Chicken with Foil Packet Green Beans

Cooking dinner in a foil packet means you’ll have minimal dirty dishes to wash after you eat. In case you need more convincing, this satisfying main only requires 35 minutes and eight simple ingredients to come together. (That’s including salt and pepper, BTW.)

Wednesday: Jackfruit Tacos with Grilled Pineapple

New to jackfruit? It’s a beloved vegan alternative for shredded meat dishes, like pulled pork and carnitas. Here, it’s thoroughly seasoned, sautéed and topped with grilled pineapple, queso fresco and cilantro. Add grilled mango to the tacos too, if you’re feeling ambitious.

Thursday: Salmon Burgers

These seafood burgers are so juicy and well-seasoned that I promise you won’t miss the beef. Ask the fishmonger to cut the salmon into one-inch cubes so you can grind it in your food processor with ease (or for an even lower-lift hack, ask if they’ll grind it for you instead).

Friday: Grilled Caprese Skewers with Halloumi and Sourdough

Trust me: You won’t miss the mozzarella once you sink your teeth into the squeaky, tangy halloumi cheese, which is sturdy enough to hold its shape against a hot grill. Finish the skewers with balsamic glaze and serve them with dressed greens, grilled vegetables or white wine.

Saturday: Grilled Peach, Chicken and Ricotta Pizza

Sliced peaches and red onions turn smoky and caramelized on the grates before joining a thick layer of creamy ricotta on this pie. Store-bought pizza dough makes this recipe beginner-friendly and virtually foolproof.

Sunday: Grilled Flank Steak with Lemon-Herb Sauce

Don’t be intimidated—this steak recipe is as easy to make as it is delectable. The meat sits in a vinegary marinade for a full hour (which can easily double as a summer cocktail break). The acidic mixture weakens the meat’s proteins as it soaks, tenderizing it in the process.

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...