Here’s What to Cook Every Night This Week (June 14 – 20)

·3 min read

Sometimes, we relish channeling Julia Child’s limitless patience and carefully tending to a pot of bouillabaisse for hours on end. But most days, we’re more than happy to use a shortcut. This week stars seven recipes that have an inconspicuous cheat built in, so you can spend less time in the kitchen and more time soaking up oohs and aahs at the table. Your secret is safe with us.

RELATED: 34 Leftover Rotisserie Chicken Recipes That Make Weeknight Dinners a Breeze

Shopping List

Produce
10 garlic cloves
1 large and 2 medium zucchini
2 leeks
4 lemons
1 Spanish onion
10 ounces frozen peas
1 ounce baby spinach
6 ounces new potatoes
1 small eggplant
1 medium red onion
2 medium summer squash
2 small red bell peppers
3 medium tomatoes
1 bunch dill
2 bunches basil
1 bunch parsley
1 bunch green onions
1 bunch Swiss chard
1 bunch cilantro
2 sprigs oregano
1 bunch thyme

Meat
2 eggs
2 links Spanish chorizo
1 pound shrimp
1 pound littleneck clams
1 rotisserie chicken

Dairy
One 32-ounce container ricotta cheese
5 ounces grated Parmesan
1 stick unsalted butter
8 ounces shredded Monterey Jack cheese
Sour cream, for serving

Grains
12 ounces spaghetti
12 ounces Bomba, Carnaroli or Arborio rice
1 large or 2 small flatbreads
12 medium flour tortillas

Canned and Packaged Goods
One 7-ounce pie crust
One 16-ounce jar roasted red peppers
Tomato paste
4 ounces dry white wine
24 ounces chicken broth
Dried saffron
15 ounces marinated artichoke hearts
18 ounces canned corn (or 4 ears fresh corn)
Sesame seeds
Two 12-ounce cans green enchilada sauce or salsa verde
8 ounces tomato purée or tomato sauce

Pantry Ingredients: all-purpose flour, freshly ground black pepper, extra-virgin olive oil, kosher salt, bay leaf, crushed red pepper flakes, cayenne, chile powder, garlic powder, cumin, coriander

Monday: Zucchini Ricotta Galette

Thanks to store-bought pie crust, slicing the zucchini is essentially half the work. And since it’s a rustic galette, you won’t have to fuss with meticulously crimping the sides. Win-win.

Get the recipe

Tuesday: One-Pot, 15-Minute Pasta Limone

Instead of boiling the pasta in its own pot of water before seasoning it, all the ingredients are cooked together in one shot to cut the cook time in half. Pass the Parm, please.

Get the recipe

Wednesday: Weeknight Skillet Paella

It only *looks* like a tall order for the middle of the week. Our take on the Spanish classic comes together in a single skillet in just one hour. Don’t let the seafood intimidate you: The clams and shrimp basically cook themselves.

Get the recipe

Thursday: Grilled Flatbread Pizza with Artichoke, Ricotta and Lemon

Store-bought flatbread FTW. All it takes to reach pizza heaven is a slather of citrusy ricotta cheese, easy jarred artichoke hearts and few minutes on the grill.

Get the recipe

Friday: Easy 5-Ingredient Corn Soup

Homemade soup doesn’t get any simpler, but fresh corn isn’t at peak deliciousness just yet. So, instead of shucking two ears yourself, substitute about 1½ cups of canned corn. (Either way, go wild with the sesame seed brown butter.)

Get the recipe

Saturday: Green Chicken Enchiladas

Rotisserie chicken just might be our favorite cheat in the book, but canned salsa verde and corn also shave down the prep time. The hardest part is waiting for the enchiladas to bake to ooey-gooey perfection.

Get the recipe

Sunday: Easy One-Pan Ratatouille

Make the most of tomato (and summer squash!) season with our riff on the French classic. While the O.G. is slow-cooked on the stove, our take roasts in the oven instead in just under an hour.

Get the recipe

RELATED: 15 Uses for Pizza Dough That Aren’t Pizza, from Cinnamon Rolls to Calzones

For even more great recipes, check out our first cookbook, Only the Good Stuff.