Fall officially begins on September 22. That means I’m making the most of summer’s bounty while I still can. Here, you’ll find seven dinners to cook this week that’ll help you put warm-weather ingredients (and your beloved grill) in the spotlight one last time. I’m talking a chicken, corn and tomato skillet, bacon-peach pasta and everything in between.
Here’s What to Cook Every Night This Week (September 16 – 22)
One last burger, anyone?
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Published Sep 12, 2024
Photo: Liz Andrew/Styling: Erin McDowell
ArtMarie/Getty Images
Shopping List
Produce
2 shallots
1 peach
1 sweet onion
3 pints cherry tomatoes
5 ears corn
5 limes
1 small napa cabbage
1 large fennel bulb
1 pint strawberries
2 red onions
3 garlic cloves
1 ounce arugula
1 large tomato
3 lemons
1 English cucumber
3 celery stalks
1 medium bell pepper
1 orange
2 medium zucchini
1 jalapeño
1 bunch thyme
2 bunches basil
1 small bunch chives
1 bunch oregano
1 large bunch mint
1 bunch cilantro
1 bunch scallions
Meat
6 ounces bacon
4 chicken breasts
1 pound salmon fillet, about 1 inch thick
8 bone-in, skin-on chicken thighs
Dairy
4 ounces crumbled Gorgonzola cheese
1 stick unsalted butter
3 ounces heavy cream
5 ounces unsweetened, plain plant-based or dairy yogurt
1 egg
12 ounces feta cheese
Grains
12 ounces linguine
6 ounces pearl couscous
4 kaiser rolls
6 ounces dry orzo or other small pasta
Canned and Packaged Goods
15 ounces chickpeas
2 ounces sesame seeds
4 ounces breadcrumbs
One 9½-ounce jar pitted Kalamata olives
2 ounces shelled, roasted pistachios
2 ounces dried currants
6 ounces coconut milk
Yellow curry paste
1 pound rice noodles
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, honey, smoked paprika, cayenne pepper, mayonnaise, red wine vinegar, Dijon mustard, flaky salt
Monday: Linguine with Bacon, Peaches and Gorgonzola
This summer pasta is flawlessly balanced, courtesy of sweet peaches, funky cheese and savory bacon. A flurry of fresh thyme makes this seven-ingredient stunner look much fancier than it is. Pass the sangria, please.
Tuesday: 30-Minute Creamy Chicken, Corn and Tomato Skillet
Plate it over pasta, mix it into white rice or serve it with plenty of bread—just don’t let a drop of the decadent sauce go to waste. Since you’ll fall in love with this one at first bite, feel free to use canned corn in the off-season instead of waiting until next summer to indulge.
Wednesday: Salmon and Fennel Dinner Salad
Complete with an herby, lime-spritzed yogurt dressing that’s bright, tangy and rich. Couscous makes this salad even heartier, while crisp cabbage and juicy summer strawberries keep it extra refreshing and just a touch sweet.
Thursday: Chickpea Burgers
Fun fact: Garbanzo beans aren’t just for hummus. These handhelds are proof of the legume's versatility, and I’m betting even the staunch meat eaters at your table will crave seconds. Top the burgers with tomato, arugula and a generous slather of mayo or tzatziki.
Friday: Mediterranean Pasta Salad
It never hurts to have a make-ahead recipe in the fridge to devour at a moment’s notice. The simple homemade dressing ties it all together, but you could easily sub store-bought Italian vinaigrette in a pinch. Riff on the veggies by adding cauliflower, broccoli, peas, carrots or radishes to the mix.
Saturday: Minty-Fresh Zucchini Salad with Marinated Feta
This summer salad doesn’t require a moment of cooking, but the feta (read: the best part) does require a bit of forethought. It’ll need to marinate in fresh mint, orange peel, spices and olive oil for at least one day ahead of serving.
Sunday: Grilled Curried Chicken Thighs
It’s pretty hard to overcook chicken thighs, so they’re just right for grilling over high heat. Don’t even get me started on the five-ingredient curry sauce, which is bright, spicy, garlicky and luscious (the latter courtesy of coconut milk).
