Here’s What to Cook Every Night This Week (September 11 – 17)

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.

48 No-Cook Meals to Make for Dinner This Summer

what to cook this week september 11-17: hand picking up a peach at an outdoor market
Carlina Teteris/Getty Images

Shopping List

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

2 pounds salmon
1½ pounds thin-cut skinless chicken breasts
2 large eggs
1½ pounds flank steak

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

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

Monday: Summer Skillet Gnocchi with Grilled Corn and Burrata

Charred corn kernels, juicy cherry tomatoes, peppery arugula and sharp red onion bring this skillet pasta to life. Savor it outdoors with dry white wine and good company (oh, and lots of crushed red pepper flakes).

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.

Sunday: Flank Steak Tacos with Cucumber Salsa

Nothing beats a lazy Sunday in the sun, especially when you’re serving grilled steak tacos. These handhelds are topped with refreshing cucumber salsa, but we’re betting a dollop of fresh guac would really take them over the top.

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...