After all those Memorial Day burgers, hot dogs and steaks, I’m craving light, refreshing dishes that combat hot weather like a charm. So, this week, I’ve rounded up seven dinners to cook that put produce front and center. I’m talking make-ahead avocado egg salad, blender gazpacho and flank steak tacos crowned with a thirst-quenching cucumber salad, to name a few.
Here’s What to Cook Every Night This Week (June 3 – 9)
Mmm, cucumber salsa
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Published May 30, 2024
Photo: Liz Andrew/Styling: Erin McDowell
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Shopping List
Produce
2 limes
3 tomatillos
12 garlic cloves
3 jalapeños
1 head butter lettuce
3 red onions
2 avocados
2 heirloom tomatoes
1 small shallot
5 ounces baby spinach
2¼ pounds tomatoes
1 red bell pepper
2 European cucumbers
1 pint cherry tomatoes
2 lemons
3 celery stalks
4 Bibb lettuce leaves
1 head romaine lettuce
1 yellow bell pepper
2 bunches cilantro
4 bunches scallions
1 bunch red or green chives
1 bunch tarragon
3 bunches basil
1 bunch dill
2 bunches parsley
Meat
One 1-pound skin-on salmon fillet
4 slices bacon
8 large eggs
1 chicken breast (or store-bought rotisserie chicken)
1½ pounds flank steak
Dairy
2 ounces heavy cream
Ricotta cheese, for serving
⅓ cup plain Greek yogurt
8 ounces mozzarella cheese
¼ cup finely grated Parmesan cheese, plus more for serving
1 tablespoon unsalted butter
Grains
12 ounces short pasta
8 slices whole-grain bread
6 thick slices sourdough bread
12 white corn tortillas
Canned and Packaged Goods
2 ounces full-fat coconut milk
1 pound store-bought pizza dough
One 28-ounce can crushed tomatoes
One 28-ounce can white beans
Pantry Ingredients: mayonnaise, kosher salt, freshly ground black pepper, extra-virgin olive oil, Dijon mustard, white wine vinegar, capers, Worcestershire sauce, harissa, sweet or hot paprika, ground coriander, dried cumin, garlic powder, chili powder
Monday: Kristin Cavallari’s Salmon BLT Salad with Spicy Tomatillo Ranch
High in protein and doused in a drool-worthy dressing, this summer salad recipe takes a mere 20 minutes from start to finish. Mix the tomatillo ranch ahead and it’ll be on the table even faster.
Tuesday: Green Goddess Pasta
Spinach, herbs and a touch of cream go a long way in this garlicky pasta finished with a heaping spoonful of ricotta. A food processor, countertop blender or immersion blender is the trick to blending the herby sauce—packed with tarragon, basil and chives—to silky splendor.
Wednesday: 15-Minute Gazpacho with Cucumber, Red Pepper and Basil
Don’t put the blender away just yet: This 15-minute cold soup is next on your to-devour list, and you won’t need to turn on the stove to prepare it. Plate it with a green salad, crusty bread for dipping and a glass of white wine.
Thursday: Avocado Egg Salad Sandwich
A trio of fresh herbs (dill! parsley! basil!) elevates this lunchtime classic, as does buttery avocado. Mix the egg salad a day or two ahead if you have time and chill it the fridge until you’re ready to assemble the sammies. This will keep the bread from getting soggy.
Friday: Chicken Caesar Salad Pizza
Color your dinner guests thrilled when this crowd-pleaser hits the table. All you need to do is bake the pizza dough (the salad is simply assembled and placed atop the crust), but you can also grill the dough outdoors or substitute store-bought flatbread to minimize cooking time. (And if efficiency is the goal, use store-bought rotisserie chicken instead of cooking your own.)
Saturday: Tomato and White Bean Stew on Toast
Sure, you love homemade beans, but do you have a few free hours to cook them from scratch? Not exactly. That’s where canned beans save the day: They make this 40-minute recipe a cinch (and just right for lazy cooks).
Sunday: Flank Steak Tacos with Cucumber Salsa
Juicy, seasoned flank steak meets cool, herb-kissed cukes for a handheld you’ll crave all summer long. Let the meat rest for about 15 minutes after cooking and slice it against the grain (meaning across the parallel muscle fibers) for an impressively tender texture.
