My favorite thing about summer, besides the barbecues, the beach and running down the ice cream truck? Enjoying a meal—ideally outdoors—with loved ones. To make the most of the season, I rounded up seven easy summer dinner recipes recipes to cook this week that feed six or more people, so you can serve unexpected guests at the drop of a hat (or better yet, have leftovers for lunch all week long). Read on for a few warm-weather gems you’ll never grow tired of, from better-for-you jambalaya to vegetarian summer pizza.
Here’s What to Cook Every Night This Week (July 29 – August 4)
Caprese never gets old
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Published Jul 25, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Oleg Breslavtsev/Getty Images
Shopping List
Produce
6 tomatoes
2 pints cherry tomatoes
1 pound baby potatoes, red or yellow
4 ears corn
1 lemon
1 zucchini
1 yellow bell pepper
2 green bell peppers
9 garlic cloves
1 red onion
2 celery stalks
1 avocado
1 head romaine lettuce
1½ pounds (about 3 or 4 large) plums
3 large shallots
1 sweet onion
2 bunches basil
1 bunch parsley
1 bunch tarragon
Meat
7 boneless, skinless chicken breasts
1 pound unpeeled shrimp
1 pound smoked andouille sausage
13 ounces chicken sausage
1 pound bacon
3 pounds (about 6 medium) bone-in, skin-on chicken thighs
3 pounds cubed pork shoulder
Dairy
6 ounces fresh mozzarella cheese
1 stick unsalted butter
2 ounces shredded mozzarella cheese
4 ounces shaved Parmesan cheese
8 ounces buttermilk
Grains
12 ounces spaghetti
1 large, seeded flatbread or pizza crust
6 ounces long-grain brown rice
1 pound pasta
Canned and Packaged Goods
9 ounces basil pesto
4 ounces marinara sauce
16 ounces fire-roasted diced tomatoes
16 ounces chicken broth
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, chili powder, smoked paprika, garlic powder, dried thyme, dried oregano, cayenne, crushed red pepper flakes, paprika, Creole seasoning, dried basil, white pepper, mayonnaise, Dijon mustard, apple cider vinegar, honey, ketchup, light brown sugar
Monday: Baked Caprese Chicken Skillet
Spaghetti, chicken breast, tomatoes and gooey mozzarella—even picky eaters will have nothing to say about this one-pan gem. If your kids don’t like pesto, you can easily substitute marinara or vodka sauce, or go a plainer route with butter or garlic and oil.
Tuesday: Shrimp Boil Skewers with Corn, Sausage and Potatoes
Savor the delicacy that is a summer seafood boil with tender potatoes, succulent shrimp, smoky andouille sausage and corn on the cob, all slathered in zingy Cajun butter that you’ll prepare yourself. Cover the patio table with newspaper, place the skewers on top and dig in.
Wednesday: Vegetarian Pizza with Zucchini and Bell Peppers
Choose any store-bought flatbread or pizza crust you’d like—the seasonal mix of veggies will give your pie a homemade feel, even if you take a shortcut. For double the herbaceous flavor (it’s finished with fresh basil as is), substitute pesto for the marinara.
Thursday: Chicken and Chicken Sausage Jambalaya
An entrée so hearty that it doesn’t need any sides (although I’m sure your guests wouldn’t complain if you went the extra mile). Cookbook authors Eric and Shanna Jones swap traditional white rice and andouille sausage with brown rice and chicken sausage for a lighter take.
Friday: BLT Pasta Salad
It contains all the components of the namesake sandwich, plus buttery avocado and tender pasta in place of bread. This summer staple is delicious both warm or cold, so go ahead and prepare it ahead to keep in the fridge until mealtime.
Saturday: Sheet Pan Buttermilk Chicken Thighs with Plums, Shallots and Honey
Don’t let the cook time scare you off: Most of it accounts for hands-off marinating. If you’re not into plums, apples or grapes make great substitutes. You can also add leeks to the shallots, if you feel so inclined.
Sunday: Slow Cooker Pulled Pork
Whether you serve it on sesame seed buns, over white rice or in a salad, this sweet and savory main will be a total hit. Best of all, the slow cooker does all the heavy lifting: All you’ll need to do is brown the aromatics and meat, cook until tender, then shred it with two forks. Ta-da.
