Here’s What to Cook Every Night This Week (June 28 – July 4)

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.

50 4th of July Appetizers for the Ultimate Summer Celebration

what to cook this week 6 28 7 4 list
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Shopping List

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

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

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

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
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

Dip doesn’t get much more refreshing than lemon-kissed yogurt mixed with crisp cucumber and fresh dill. All that’s missing is a Greek side salad and toasted pita.

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

Never had raw collard greens before? They’re tough to chew as is, but a gentle massage in salt and sugar will help break down their fibers, tenderizing the leaves. Feel free to grill the peaches alongside the shrimp for extra smokiness.

Saturday: Rodney Scott’s Honey-butter Fish

A simple homemade rib rub and a generous pat of honey butter can turn any fillet of fish into something extraordinary. Take your pick of trout, catfish, red snapper or branzino.

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.

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...