We’re finally back in summer’s warm embrace (unofficially, at least), and there’s no better way to celebrate than by indulging in the season’s bounty. We’re talking corn, zucchini, tomatoes, peaches, berries, mangos and all the warm-weather produce you can get your hands on. Before you hit the farmers market (or grocery store), bookmark these seven dinners starring your favorite summer fruits and vegetables, from a 15-minute cold soup to a skillet pasta that deserves to be eaten alfresco.
Here’s What to Cook Every Night This Week (May 29 – June 4)
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
2 pints cherry tomatoes
3¼ pounds tomatoes
1 European cucumber
6 garlic cloves
2 red onions
1 pound strawberries
6 ounces arugula
1 sweet onion
2 summer squash
1 pint yellow cherry tomatoes
4 ears corn
3 ounces shredded cabbage
5 bunches basil
1 bunch dill
1 bunch scallions
1 bunch parsley
1 bunch cilantro
4 large eggs
1¼ pounds shrimp
6 ounces shredded mozzarella cheese
4 ounces shaved Parmesan cheese
18 ounces ricotta cheese
3 ounces grated Parmesan cheese
2 ounces grated Pecorino Romano cheese
2 ounces half-and-half
12 ounces fresh mozzarella cheese
1 pound short pasta
12 yellow corn tortillas
Canned and Packaged Goods
1 large seeded flatbread or pizza crust
4 ounces marinara sauce
One 7-ounce pie crust
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, all-purpose flour, rice vinegar, honey, flaky salt, crushed red pepper flakes, baking powder, vegetable oil, chili powder, garlic powder, cayenne pepper, hot sauce
Monday: Vegetarian Pizza with Zucchini and Bell Peppers
Choose whatever store-bought flatbread or pizza crust you’d like—the mélange of veggies will give your pie a homemade feel regardless. For an even more herbaceous flavor (it’s finished with fresh basil as is), substitute pesto for the marinara.
Tuesday: 15-Minute Gazpacho with Cucumber, Red Pepper and Basil
If you have a countertop blender, immersion blender or food processor, this 15-minute cold soup is within reach—and you won’t even need to turn on the stove to prepare it. Serve with a green side salad, crusty bread for dipping and a bottle of white wine, naturally.
Wednesday: Zucchini Ricotta Galette
With the help of packaged pie crust, this buttery, elegant main takes less than an hour to make from start to finish. Use a mix of zucchini and yellow squash for an Insta-worthy, two-tone presentation.
Thursday: Strawberry, Basil and Arugula Salad with Lots of Black Pepper
The dressing for this refreshing salad isn’t really a dressing in the traditional sense. Strawberries are marinated in rice vinegar and honey to release their juices, then the mixture is spooned atop the greens. Add any protein you’d like—lemon-dill salmon, grilled chicken, crispy tofu—to make it more filling.
Friday: Skillet Pasta with Summer Squash, Ricotta and Basil
Saturday: Corn Fritter Caprese with Peaches and Tomatoes
You may think your favorite way to prepare summer corn is grilling it and slathering it in butter…but that’s only because you haven’t tried these crispy, cheesy corn fritters. Bonus points for grilling the peaches before assembling.
Sunday: Spicy Shrimp Tacos with Mango Salsa
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.