It may feel strange to celebrate grilling season without putting meat front and center. But there are plenty of delectable summer recipes that star peak-delicious produce instead. Here, you’ll find seven dinners to cook this week that call on a rainbow of vegetables. They’re still packed with protein, thanks to chickpeas, salmon and other ingredients, but greens, zucchini, bell peppers and more steal the show.
Here’s What to Cook Every Night This Week (August 12 – 18)
Summer produce above all else
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Published Aug 8, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Maria Korneeva/Getty Images
Shopping List
Produce
Sliced white mushrooms
Fresh or canned pineapple
1 red bell pepper
1 red onion
Baby spinach
3 limes
3 tomatillos
10 garlic cloves
2 jalapeños
1 head butter lettuce
5 avocados
1 medium heirloom tomato
4 large collard green leaves
4 carrots
1 English cucumber
1 head red cabbage
3 lemons
4 pounds zucchini
1½ pounds sweet potatoes
4 lettuce leaves
2 yellow bell peppers
1 small yellow squash
4 ounces mixed greens
2 bunches cilantro
1 bunch scallions
1 bunch red chives
1 bunch basil
1 bunch mint
1 bunch parsley
Meat
1 pound skin-on salmon fillet
4 slices bacon
1½ pounds large, tail-on shrimp
1½ pounds skirt steak
Dairy
Vegan shredded mozzarella cheese
2 tablespoons unsalted butter
1 large egg
Grains
1 store-bought flatbread
4 kaiser rolls
Canned and Packaged Goods
Pasta or pizza sauce
Sliced black olives
2 ounces full-fat coconut milk
5 ounces hummus
5 ounces peanut butter
Sweet chili sauce
4 ounces dry white wine
1 pound cauliflower rice
4 ounces breadcrumbs
14 ounces tomato passata
One 20-ounce can chickpeas
Chipotle peppers in adobo sauce
Mayonnaise
Pantry Ingredients: garlic powder, everything bagel seasoning, kosher salt, freshly ground black pepper, extra-virgin olive oil, soy sauce, rice vinegar, sesame seeds, paprika, ground cumin, ground coriander, all-purpose flour, hot sauce, white wine vinegar, honey
Monday: Flatbread Veggie Pizza with Pineapple
Your eyes don’t deceive you: This recipe has no measurements, so you can build the pie to your taste with as much sauce, cheese and produce as you’d like. Even better, the base is store-bought flatbread, so you won’t need to fuss with any sticky pizza dough.
Tuesday: Kristin Cavallari’s Salmon BLT Salad with Spicy Tomatillo Ranch
Packed with protein, omega-3s and an award-worthy dressing, this summer salad only takes 20 minutes to assemble from start to finish. Prepare the zippy tomatillo ranch in advance and the dish will come together even faster.
Wednesday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce
A veggie wrap is a delicious way to get your sandwich fix without bread. Sturdy, crunchy collard leaves hold well against store-bought hummus and sweet-and-spicy peanut butter dip, so much so that you can wrap and chill the handhelds in advance without them going soggy.
Thursday: 20-Minute Shrimp Scampi Zoodles
This lightning-fast meal is packed with protein and veggies. (It’s also super low carb, since traditional pasta is swapped for spiralized summer zucchini.) Finish it with a spritz of lemon and a sprinkle of fresh parsley, then wash it down with white wine if you’re feeling fancy.
Friday: Cauliflower Sweet Potato Burgers
Vegetarians at the cookout will be beyond pleased by these burgers, which contain 32 grams of plant-based protein each. Pan-fry the patties if you’re cooking indoors or pop them on the grill if the weather allows. (It’s alfresco season, after all.)
Saturday: Chickpeas with Braised Summer Vegetables and Basil
The recipe calls for jarred chickpeas, which are harder to find than canned, but tastier and more tender. You can likely snag them at a specialty Italian grocery store near you, along with tomato passata (an Italian tomato puree), but if not, you can sub canned beans and tomato puree in a pinch.
Sunday: Summer Steak Salad Recipe with Cilantro Lime Dressing
Despite its gourmet appearance, this elegant dinner only requires 25 minutes from the chef. Pop the skirt steak on the grill if you’d prefer, although the recipe calls for charring it under your broiler instead for fuss-free preparation.
