After scarfing down all those burgers and hot dogs during Memorial Day weekend, we’re in need of light, refreshing meals. On the other hand, we’re still craving summer flavors that beg to be enjoyed al fresco. So, here are seven dinners to make this week that are packed with seasonal ingredients and won’t weigh you down. We’ll meet you on the patio.
3 red onions
5 garlic cloves
7 ounces sugar snap peas
15 ounces cherries
Two 1-inch pieces ginger
2 large zucchini
2 English cucumbers
2 poblano peppers
1 pint mushrooms
2 pints cherry tomatoes
4 ears corn
1 bunch asparagus
1 bunch oregano
2 bunches mint
3 bunches parsley
1 bunch scallions
2 bunches basil
Four 6-ounce skinless salmon fillets
1 pound boneless, skinless chicken thighs
Two 8.8-ounce balls of burrata
One 32-ounce container Greek yogurt
1 stick unsalted butter
6 ounces shredded Asiago cheese
7 ounces crumbled goat cheese
2 ounces half-and-half
4 ounces shredded mozzarella cheese
1 ounce grated Parmesan cheese
12 ounces fresh mozzarella
4 hamburger buns
12 flour tortillas
Canned and Packaged Goods
One 14-ounce can black beans
1 ounce almonds
Pantry Ingredients: olive oil, Worcestershire sauce, Dijon mustard, hot sauce, garlic salt, freshly ground black pepper, steak seasoning, ketchup, red wine vinegar, crushed red pepper flakes, kosher salt, sesame oil, soy sauce, garlic powder, honey, all-purpose flour, baking powder, vegetable oil
Monday: Black Bean Burgers
Keep the grill hot and end the holiday weekend with some next-level veggie burgers. They’ll blow the dry, frozen patties you’re used to way out of the water. Serve them with roasted potatoes, veggie skewers or herby shoestring fries.
Tuesday: 20-Minute Burrata Salad with Stone Fruit and Asparagus
This stunning centerpiece is almost like having a charcuterie board all to yourself. Savor creamy burrata cheese between bites of sugar snap peas, asparagus, and lots of summer produce (cherries! peaches! plums!). Add a few slices of prosciutto to the mix, if you feel so inclined.
Wednesday: Baked Sesame-Ginger Salmon in Parchment
It’s your pantry’s time to shine. Use essentials like sesame oil, soy sauce, honey and fresh ginger to turn a fillet of fish into an unforgettable meal. We serve it with zucchini and red onion to make it extra summery. Might we suggest wrapping it in foil and popping it on the grill instead of baking it in the oven?
Thursday: 15-Minute Cucumber Avocado Blender Soup
The hottest summer night doesn’t stand a chance against this refreshing cold soup. All it takes is dumping cucumbers, avocados, Greek yogurt and fresh herbs in a blender and pulsing until creamy and combined. The Asiago-encrusted baguette is prime for dipping.
Friday: Poblano and Mushroom Tacos with Tomatoes and Goat Cheese
Put down the ground beef and step away from the taco seasoning. This vegetarian alternative is just as flavorful, only way more colorful and sophisticated. It stars sautéed poblanos, mushrooms and cherry tomatoes.
Saturday: Corn Fritter Caprese with Peaches and Tomatoes
Meet the summer salad you didn’t know you needed. It’s equal parts fresh and indulgent, since it pairs juicy tomatoes, peaches and basil with sweet-and-salty, crispy corn fritters. Bonus: They’re served with fresh mozzarella, but there’s also grated Parmesan and shredded mozz in the fritters.
Sunday: Chicken Kebabs with Garlic Lemon Yogurt
The key to the tastiest skewers you’ll whip up all year? Marinating the chicken in baharat, a Middle Eastern spice blend that offers warm, bold flavor to the meat. Blister the tomatoes in foil on the grill if you want to avoid turning on the oven.
For even more great recipes, check out our first cookbook, Only the Good Stuff.