July 4th is just days away, so it’s no surprise that we have burgers, dogs and all our favorite cookout delicacies on the brain. To celebrate, we’re whipping up barbecue favorites all week long that beg to be devoured al fresco. Here are seven dinners to make this week that represent everything we love about summer.
Here’s What to Cook Every Night This Week (June 28 – July 4)
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Published Jun 24, 2021
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Shopping List
Produce
3 medium tomatoes
1 avocado
1 head romaine lettuce
1 European cucumber
2 lemons
1 red onion
2 ounces baby arugula
2 sweet onions
8 garlic cloves
2 summer squash
1 pint yellow cherry tomatoes
1 head red cabbage
4 medium carrots
2 medium peaches
2 limes
One 1-inch piece ginger
One 12-ounce bunch collard greens
1 bunch dill
1 bunch parsley
1 bunch fresh basil
Meat
1 pound bacon
1½ pounds boneless, skinless chicken breast
6 ounces prosciutto
24 large shrimp (about 1 pound)
Six 6-ounce skinless fish fillets (trout, catfish, red snapper or branzino)
3 pounds cubed pork shoulder
Dairy
13 ounces Greek yogurt
8 ounces grated aged Gouda cheese
1 ounce finely grated Pecorino Romano cheese
8 ounces ricotta cheese
1 stick unsalted butter
Grains
2 pounds short pasta, like penne or rigatoni
1 large oval flatbread or pre-baked pizza crust (at least 12 inches long)
Canned and Packaged Goods
One 28-ounce can pineapple rings
4 ounces marinara sauce
Dry-roasted peanuts
Peach vinegar (or white balsamic vinegar)
Sesame seeds
MSG
16 ounces chicken broth
Pantry Ingredients: freshly ground black pepper, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, extra-virgin olive oil, garlic powder, dried oregano, cayenne, sugar, vegetable oil, sriracha, honey, paprika, chili powder, light brown sugar, onion powder, ketchup
Monday: Blt Pasta Salad
No picnic spread is complete without pasta salad. But you can do better than store-bought, mayo-coated macaroni. Try this sandwich-inspired rendition instead that’s made with minimal mayonnaise, in-season tomatoes and a ton of black pepper bacon.
Tuesday: Greek Lemon Chicken Skewers With Tzatziki Sauce
Wednesday: Cheater’s Prosciutto Hawaiian Pizza
We love you, store-bought flatbread. You make flawlessly crisp pizza a total breeze, plus you cut the cooking time in half. (This sweet-and-salty gem only takes 30 minutes from start to finish.)
Thursday: Skillet Pasta With Summer Squash, Ricotta And Basil
Spaghetti and meatballs just don’t seem as appetizing when the weather’s hot. This alternative is cheesy and comforting but ten times lighter, thanks to sliced summer squash, cherry tomatoes and fresh herbs. (Did we mention it’ll only leave you with one dirty dish to clean?)
Friday: Sriracha Shrimp Skewers With Collard-peach Salad
Saturday: Rodney Scott’s Honey-butter Fish
Sunday: Slow-cooker Pulled Pork
Let the Crock-Pot take care of the main course while you decorate, mix cocktails and set out appetizers for the big barbecue. Serve the pork with a big bowl of coleslaw and sesame seed buns, so your guests can assemble their own sammies.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
