Here’s What to Cook Every Night This Week (June 5 – 11)

With Memorial Day weekend in the rearview, grilling season has officially begun. If you haven’t taken the barbecue out of hibernation yet, dust off those grates ASAP. We found seven smoky, summery dinners that beg to be cooked (and eaten) alfresco. Read on for tasty ideas that are simple enough to feed the family on a weekday, but also impressive enough to serve to guests.

The 70 Best Grilling Recipes to Cook and Eat All Summer

what to cook this week june 5-11: person shucking corn in front of stove
evrim ertik/Getty Images

Shopping List

1 watermelon (or eight 2-inch-thick watermelon wedges)
7 ounces baby arugula
6 lemons
12 cloves garlic
6 ounces green beans
3 peaches
5 ounces mixed greens
4 ears corn
2 pints cherry tomatoes
4 red onions
4 bell peppers
1 zucchini
1 summer squash
1 pound shredded jackfruit (fresh, frozen or canned)
6 rings pineapple
2 limes
4 bunches basil
3 bunches parsley
2 bunches mint
1 bunch scallions
1 bunch dill
1 bunch cilantro

1½ pounds skinless salmon fillets
1 whole chicken
1½ pounds flank steak

1 ounce crumbled goat cheese
6 ounces halloumi
1 stick unsalted butter
Grated Parmesan cheese, for serving
Burrata cheese, for serving
6 ounces crumbled queso fresco

4 whole wheat hamburger buns
12 flour tortillas

Canned and Packaged Goods
14 ounces prepared coleslaw
3 ounces pine nuts
1 pound store-bought gnocchi
3 anchovies

Pantry Ingredients: extra-virgin olive oil, garlic powder, freshly ground black pepper, chili powder, ground cumin, ground coriander, flaky sea salt, kosher salt, Old Bay seasoning, coconut oil, rice vinegar, crushed red pepper flakes, onion powder, Worcestershire sauce, malt vinegar, dried herbs (such as tarragon, thyme or oregano), whole grain mustard

Monday: Grilled Watermelon Steaks

Summer’s favorite melon, seasoned like filet mignon and charred to perfection—don’t knock it ’til you’ve tried it, friends. Paired with a goat cheese-topped arugula-herb salad, it’s more satisfying than you’d expect.

Tuesday: Salmon Burgers

These handhelds are so moist and flavorful that you sincerely won’t miss the beef. Ask the fishmonger to cut the salmon into one-inch cubes so you can grind it in the food processor without too much trouble. (Or better yet, see if they’ll grind it for you.)

Wednesday: Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing

Place this smoky stunner on the table and let the oohs and ahhs roll in. Use a grill pan to char the peaches and halloumi indoors if the weather isn’t right. (You’ll likely need to boil the green beans on the stove anyway.)

Thursday: Summer Skillet Gnocchi with Grilled Corn and Burrata

This crowd-pleasing, one-pan pasta is nearly as easy to make as ordering a pizza—but it’s ten times more impressive (and delicious, if we do say so ourselves). The corn is grilled until charred and tender, and the tomatoes cook until blistered and jammy.

Friday: Cheater’s Grilled Whole Chicken and Vegetables

Believe it or not, it only takes nine ingredients to pull off this photo-worthy main. The trick to grilling a whole chicken is spatchcocking it, or removing its backbone. This makes it easy to split and flatten the entire bird onto the grill, so it’ll cook faster and turn out extra crispy.

Saturday: Jackfruit Tacos with Grilled Pineapple

Ever tried jackfruit? It’s been used as a vegan alternative for shredded meat (think pulled pork and carnitas) for years. Here, it’s thoroughly seasoned, sauteed and topped with grilled pineapple, queso fresco and cilantro. Add grilled mango to the tacos too, if you’re feeling ambitious.

Sunday: Grilled Flank Steak with Lemon-Herb Sauce

Don’t be intimidated: This steak recipe is as foolproof as it is delectable. The meat marinates in a vinegary mixture for an hour (consider this your cocktail break), which weakens its proteins and tenderizes it. All it needs post-searing is a quick rest, then to be cut against the grain.

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Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

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...