The first day of fall is just around the corner, so now is your last chance to score summer produce at the farmers market (or supermarket). We’ve rounded up seven dinners to cook this week that will help you make the most of the season’s fruits and veggies while you still can. These recipes will also give you plenty of reasons to fire up the grill before fall begins.
Here’s What to Cook Every Night This Week (September 11 – 17)
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Published Sep 7, 2023
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Shopping List
Produce
10 ears corn
3 pints cherry tomatoes
2 red onions
9 cloves garlic
7 ounces arugula
2 shallots
2 summer squash
2 lemons
1 mango
1 avocado
2 jalapeños
3 limes
3 tomatoes
4 peaches
5 zucchini
1 sweet onion
1 European cucumber
3 bunches basil
2 bunches parsley
3 bunches cilantro
1 bunch oregano
2 bunches scallions
Meat
2 pounds salmon
1½ pounds thin-cut skinless chicken breasts
2 large eggs
1½ pounds flank steak
Dairy
1 stick unsalted butter
4 ounces grated Parmesan cheese
Burrata cheese, for serving
8 ounces halloumi
2 ounces half-and-half
8 ounces shredded mozzarella cheese
12 ounces fresh mozzarella cheese
15 ounces ricotta cheese
Grains
6 ounces farro
Cooked white rice, for serving
12 white corn tortillas
Canned and Packaged Goods
1 pound store-bought gnocchi
16 ounces marinara sauce
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, red wine vinegar, dried oregano, honey, flaky salt, jerk seasoning, all-purpose flour, baking powder, vegetable oil, dried cumin, dried coriander, garlic powder, chili powder
Tuesday: Wild Alaska Salmon and Summer Squash Kebabs
Complete with three-herb chimichurri sauce. The vinegary condiment and fresh lemon juice will impart the optimal dose of acidity onto the tender summer squash and succulent salmon. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.
Wednesday: Tomato and Halloumi Salad Bowls with Farro and Basil
If you haven’t been having a tomato girl summer, this produce-packed grain bowl will change that. Don’t even get us started on the briny, caramelized halloumi, which is ideal for cooking on the grill or in a cast iron skillet since it retains its shape under heat.
Thursday: Grilled Jerk Chicken Cutlets with Mango Salsa
Here’s that tropical vacation you wish you took this year, minus the flight. Heat the grill on high, brush the grates with lots of olive oil and be patient before placing the chicken—this will keep the cutlets from sticking and ensure a drool-worthy char.
Friday: Corn Fritter Caprese with Peaches and Tomatoes
Even picky kids will have no complaints about these cheesy, fried corn-scallion patties. The fresh produce and mozz on top make the dish even more satiating, but we wouldn’t blame you if you crowned it with prosciutto…
Saturday: Baked Zucchini ‘Ziti’ Spirals with Mozzarella
Just as saucy, cheesy and comforting as the O.G., only with a fraction of the carbs. Use a vegetable peeler to cut the zucchini into slices about ⅛ inch thick or lean on your sharpest chef’s knife instead.
