Summer may be winding down, but it’s still warm enough to eat outdoors every chance you get. To make sure you soak up as much sun as possible before colder days roll in, we’ve rounded up seven dinners to cook this week that are at their most delicious when enjoyed alfresco. So, fetch a bottle of wine and your favorite tablecloth—we’ll meet you on the patio. (P.S.: Might we suggest ending the week with foil packet s’mores?)
Here’s What to Cook Every Night This Week (September 5 – 11)
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Published Sep 1, 2022
Ariel Skelley/Getty Images
Shopping List
Produce
2 zucchini
1 yellow bell pepper
1 green bell pepper
1 pint cherry tomatoes
4 large tomatoes
1 ear corn
3 red onions
1 mango
8 garlic cloves
1 jalapeño
1 lime
1 head cabbage
2 lemons
20 ounces green beans
1 large shallot
¾ pound new potatoes
4 ounces baby arugula
1 English cucumber
1 head butter lettuce
1 Spanish onion
7 ounces frozen peas
2 bunches basil
1 bunch dill
1 bunch cilantro
1 bunch radishes
1 bunch parsley
Meat
8 large hard-boiled eggs
2¼ pounds shrimp
2 pounds bone-in, skin-on chicken thighs
6 ounces sliced ham
4 ounces sliced salami
4 ounces soppressata
6 ounces slice turkey
2 links Spanish chorizo
1 pound littleneck clams
Dairy
2 ounces shredded mozzarella cheese
4 ounces shaved Parmesan cheese
2 ounces crumbled feta cheese
6 ounces sliced Swiss cheese
6 ounces sliced provolone cheese
Grains
1 large seeded flatbread or pizza crust
6 ounces wheat berries
12 yellow corn tortillas
1 large ciabatta loaf
10 ounces Bomba, Carnaroli or Arborio rice
Canned and Packaged Goods
4 ounces marinara sauce
Peach jelly
Borage and nasturtium flowers, for garnishing (optional)
6 ounces Niçoise olives
1 pound roasted red peppers
4 ounces dry white wine
24 ounces chicken broth
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, Dijon mustard, chili powder, garlic powder, cayenne pepper, hot sauce, whole grain mustard, honey, white wine vinegar, red curry paste, mayonnaise, tomato paste, dried saffron, dried bay leaf
Monday: Vegetarian Pizza with Zucchini and Bell Peppers
You can’t go wrong with cheese and seasonal veggies, especially when they’re atop an easy, store-bought crust and jarred marinara. Swap the tomato sauce for basil pesto if you’re feeling fancy.
Tuesday: Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette
Wednesday: Spicy Shrimp Tacos with Mango Salsa
All this 20-minute masterpiece is missing is fresh guacamole and a round of margaritas. Make a double batch of the mango salsa to serve with tortilla chips, salmon, chicken or pork.
Thursday: Honey-Mustard Grilled Chicken with Foil Packet Green Beans
You’re only eight ingredients and 35 minutes away from this summery, protein-packed meal. Best of all, it cooks in foil, so you’ll have minimal cleanup to worry about after dinner.
Friday: Veggie Niçoise Salad with Red Curry Green Beans
Our twist on the French salad is hearty and flavorful, despite swapping traditional canned tuna for extra veggies (although you can totally top the salad with tinned fish to make it even more filling).
Saturday: The Ultimate Party Sub
Want to feed a crowd without breaking a sweat? This deli behemoth is the answer. It’s piled high with ham, salami, soppressata, turkey and *two* types of cheese. Pair it with potato salad, veggie chips and homemade sweet-and-spicy pickles.
Sunday: Weeknight Skillet Paella
Color your guests (or roommates) impressed. We simplified this Spanish staple by cooking it in a large, oven-safe skillet instead of a fancy paella pan and minimizing the seafood to shrimp and clams.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
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.
