Hot take: Fall is the best time of year to grill outdoors—and summer does not have dibs on the barbecue. The way we see it, it isn’t as hot outside but it’s still warm enough to dine alfresco (bye-bye, bugs). Plus, there’s tons of seasonal produce hitting the farmers market and grocery store, just begging to be charred to tasty perfection. To prove our point, we’ve rounded up seven simple, delicious dinners to cook this week that call for firing up the coals. Thank us later.
Here’s What to Cook Every Night This Week (September 25 – October 1)
11 garlic cloves
12 ounces green beans
One 1-inch piece ginger
2 large zucchini
2 red onions
1 yellow onion
1 large bunch broccoli rabe or broccolini (about 12 ounces)
1 bulb fennel
1½ pounds baby potatoes
1 bunch cilantro
2 bunches basil
1 bunch mint
1 bunch scallions
1 bunch parsley
12 bone-in, skin-on chicken thighs
Four 6-ounce skinless salmon fillets
6 to 8 ounces sweet Italian sausage
One 3- to 4-pound whole chicken
4 ounces shredded, low-moisture mozzarella cheese
Grated Parmesan cheese, for serving
12 ounces buttermilk
6 burger buns
1 pound rice noodles
Canned and Packaged Goods
6 ounces roasted red peppers
3 ounces natural almond butter
One 14-ounce package extra-firm tofu
Roasted almonds, for serving
Sesame seeds, for serving
Two 15-ounce cans black beans
2 ounces breadcrumbs
6 ounces coconut milk
8 ounces pizza dough
5 ounces pizza or marinara sauce
Pantry Ingredients: whole-grain mustard, honey, kosher salt, freshly ground black pepper, extra-virgin olive oil, sherry vinegar, tomato paste, flaky sea salt, sesame oil, soy sauce, garlic powder, crushed red pepper flakes, cumin, chili powder, smoked paprika, mayonnaise, yellow curry paste
Cooking dinner in a foil packet = no dirty dishes to wash. In case you need more convincing, this satiating main only requires eight ingredients, and that’s including salt and pepper.
With a bit of oil, you can easily grill these plant-based “steaks” instead of pan-frying them. Be sure to press the moisture out of the tofu for at least 30 minutes before grilling it; it’s key for getting the crispy exterior you crave.
Wednesday: Baked Sesame-Ginger Salmon in Parchment
Friday: Grilled Curried Chicken Thighs
Chicken thighs are prime for grilling because they’re nearly impossible to overcook. Plus, you’ll be basting them in a five-ingredient curry sauce as they grill, so they’re bound to turn out super juicy.
You’re only six ingredients away from your most impressive outdoor dinner of the year. It does require some forethought, since the chicken needs to brine in tenderizing buttermilk for at least four hours, but we promise the results will be well worth the wait.
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