Here’s What to Cook Every Night This Week (May 20 – 26)

Missed you, summer

what to cook this week may 20-26: baked fish tacos on a serving tray
Photo: Liz Andrew/Styling: Erin McDowell

Memorial Day weekend—aka the unofficial start of summer—is almost here. Personally, I can’t wait for warm weather, alfresco hangs and all the char-grilled food that comes with it. This week, I’m recommending seven dinners that serve as a preview of the season ahead. These recipes are simple, festive and designed for sharing, so your guests will gobble them up with no hesitation.

66 Memorial Day Recipes That Aren’t Hot Dogs and Watermelon

what to cook this week may 20-26: hand holding a mango at the supermarket
Evgeniia Siiankovskaia/Getty Images

Shopping List

1 mango
1 avocado
4 red onions
2 jalapeños
4 limes
10 garlic cloves
4 lemons
6 ounces green beans
3 peaches
4 ounces mixed greens
1 large green bell pepper
2 sweet onions
1 European cucumber
8 Boston lettuce leaves
2 tomatoes
1 red cabbage
1 green cabbage
2 carrots
1 ounce baby spinach
2 bunches cilantro
2 bunches basil
2 bunches parsley

2½ pounds thin-cut skinless chicken breasts
13 ounces chicken sausage
3 eggs
1 pound ground turkey
1¾ pounds tilapia
3 pounds cubed pork shoulder

6 ounces halloumi
10 ounces Greek yogurt
6 ounces sour cream
12 ounces ricotta cheese

Steamed rice, for serving
7 ounces long-grain brown rice
4 whole-wheat hamburger buns
12 taco-size corn tortillas
1 large or 2 small flatbreads

Canned and Packaged Goods
3 ounces pine nuts
16 ounces fire-roasted diced tomatoes
4 ounces breadcrumbs
14 ounces marinated artichoke hearts
16 ounces chicken broth

Pantry Ingredients: kosher salt, freshly ground black pepper, jerk seasoning, extra-virgin olive oil, rice vinegar, paprika, ground thyme, Creole seasoning, dried basil, garlic powder, dried oregano, white pepper, cayenne pepper, crushed red pepper flakes, all-purpose flour, taco seasoning, ketchup, Dijon mustard, apple cider vinegar, light brown sugar

Monday: Grilled Jerk Chicken Cutlets with Mango Salsa

Consider this the tropical getaway you’ve been meaning to book, minus the flight. Crank the grill up high, brush the grates with plenty of olive oil and wait until they’re hot before searing the chicken—this will keep the cutlets from sticking and guarantee a crisp exterior.

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

Bring this smoky number to the table and let the oohs and ahhs commence. Use a grill pan to char the peaches and halloumi indoors if it’s rainy out. (You’ll need to briefly boil the green beans on the stove anyway.)

Wednesday: Chicken and Chicken Sausage Jambalaya

For a crowd-pleaser that’s hearty enough to hold its own without the help of additional sides, look no further than this one-pot gem. Typically made with pork-based andouille sausage and white rice, this version calls for chicken breast and brown rice instead for a lighter spin.

Thursday: Greek Turkey Burgers with Tzatziki Sauce

The tangy, cool, cucumber-packed yogurt sauce is the ultimate pairing for lightened-up turkey burgers, which are brimming with herbs and crushed red pepper flakes. The handhelds pair beautifully with Greek salad, wilted greens, potato chips and French fries alike.

Friday: Crispy Baked Fish Tacos with Cabbage Slaw

Give the ground beef a break in favor of taco-seasoned tilapia, baked to golden perfection instead of fried. Flip the fish strips halfway through baking to keep the bottoms from getting soggy before it’s time to assemble the tacos.

Saturday: Grilled Flatbread Pizza with Artichoke, Ricotta and Lemon

Store-bought flatbread makes this summer pizza a breeze to assemble, even for newbies (There’s no sticky dough required, after all.) Top it with shards of prosciutto or crumbled Italian sausage to boost its protein content and savory notes.

Sunday: Slow Cooker Pulled Pork

Whether you serve it on sesame seed buns, atop white rice or in a salad, this sweet-and-savory main will be a hit with guests (kids too). Best of all, the Crockpot does all the heavy lifting for you: All you need to do is brown the aromatics and meat, cook until it’s tender, then shred it with two forks.

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...