We’re only days away from the unofficial end of summer. So, we’ll be spending this week barbecuing, eating alfresco and savoring as many seasonal delicacies as possible while we still can. Here are seven summery dinners to treat yourself to before Labor Day arrives.
2 pints cherry tomatoes
1 sweet onion
10 garlic cloves
3 medium heirloom tomatoes
2 poblano peppers
4 ears corn
2 red onions
2 celery stalks
1½ pounds Yukon Gold or Russet potatoes (or 1 package frozen shoestring fries)
3 bunches fresh parsley
1 bunch fresh basil
2 bunches fresh cilantro
1 bunch chives (optional, for serving)
1 bunch fresh oregano
1 bunch fresh rosemary
4 ounces salami
3 pounds pork shoulder, cubed
8 chicken thighs
One 16-ounce package bacon
1½ pounds beef tenderloin, cubed
2 pounds mussels
One 5.3-ounce container Greek yogurt
9 ounces ricotta
1 pint heavy cream
3 ounces grated Parmesan
4 whole-wheat pita rounds
16 ounces bucatini (spaghetti or linguine work, too)
Canned and Packaged Goods
1 bottle za’atar
1 container hummus
1 jar marinated artichoke hearts
1 jar sliced roasted red peppers
1 jar assorted olives
1 package sandwich or burger buns
One 2-sheet package puff-pastry dough
One 14-ounce can corn kernels
One 6-ounce can tomato paste
Dry white wine (we recommend Pinot Grigio or Sauvignon Blanc)
4 ounces seafood broth (water works, too)
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly-ground black pepper, ketchup, Dijon mustard, apple cider vinegar, light brown sugar, chicken broth, dried oregano, all-purpose flour, garlic powder, cayenne, crushed red pepper flakes, red wine vinegar, mayonnaise, butter
Monday: 15-Minute Mezze Plate with Toasted Za’atar Pita Bread
Because there’s no cure for a long Monday like enjoying a no-cook dinner in the yard with a glass of wine.
Tuesday: Slow-Cooker Pulled Pork
This summer classic never gets old. And thanks to the Crock-Pot, you won’t need to turn on the oven. Go the extra mile by making light and tangy coleslaw from scratch.
Wednesday: Savory Tomato Tart
The heirloom tomatoes you snatched at the farmers market found a home atop store-bought pastry dough and a bed of ricotta.
Thursday: Lime Chicken with Corn and Poblano Salad
Bright and zesty with just the right amount of heat, this meal is the dish you’ll be talking about for weeks afterward. Feel free to shuck your own corn cobs if you can get your hands on them.
Friday: Spicy Corn Carbonara
Yes, this dish has bacon, red onion, heavy cream and Parmesan cheese—but it’s nowhere near as heavy as you think.
Saturday: Steak Skewers with Chimichurri Sauce
If grilling steak on the barbecue intimidates you, meet these easy skewers. They take less than an hour to prepare and are pretty much foolproof.
Sunday: Moules-Frites (Steamed Mussels and Fries)
Kick off the holiday weekend by taking a half-hour flight to Paris via skillet mussels swimming in garlic-white wine sauce.