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Here’s What to Cook Every Night This Week (July 8 – 14)
By Taryn Pire,
20 days ago
I love a barbecue just as much as the next foodie. But what of the summer picnic? The classics are easy to make ahead and transport to the nearest gingham blanket, plus you can typically skip the whole grilling ordeal and prepare something in the air-conditioned comfort of your home instead. This week, I urge you to serve the following seven dinners that are hearty enough to keep you full at the end of a busy weekday, but also low fuss enough to tote to any outdoor gathering on your agenda this summer.
Hot take: Spiralized cucumbers are even more refreshing than zucchini noodles. Believe it or not, this cooling dish will turn you into a tofu fan at first bite. (Although you could easily substitute grilled chicken , shredded rotisserie chicken, white beans, feta cheese, chickpeas or salmon for protein instead.)
Soft-as-clouds focaccia bread can elevate any sandwich to fresh-from-a-deli status. Here, it’s doused in cheesy, garlicky from-scratch pesto and topped with juicy chicken, tangy feta , sun-dried tomatoes and greens for good measure.
Plant-based eaters will be charmed by this fish-free riff on poke. Watermelon stars in place of traditional raw tuna, and a nutty, zingy dressing brings a medley of fresh produce (cucumber! avocado! microgreens!) to life. Did I mention it’s a no-cook meal?
Rotisserie chicken saves the day—again. Your guests (or roomies) won’t detect your shortcut once the meat is chopped and combined with celery, scallions, avocado and a tangy, herby dressing. Swap in Greek yogurt for mayo for a protein boost.
It’s a stone fruit summer, and this is one of my favorite ways to make the most of the season’s bounty. Add plums , nectarines , berries or mangoes to the mix, and serve the tarts with dressed greens or even cold soup (like yellow tomato gazpacho ) to make the meal heartier.
Five minutes of cooking + one hour of marinating = the easiest, most Insta-worthy canned bean salad you ever did see. It would taste divine paired with toasted baguette, steamed rice, pasta or arugula. Once you infuse the garlicky olive oil, you’re more than halfway to dinner.
Lobster ? In this economy? Save big by substituting shrimp ; these handhelds still have the creamy-yet-light mayo dressing, buttery bread and fresh herbs you crave. Crown each roll with chives and a spritz of lemon. (Pro tip: Frozen shrimp is usually cheaper than fresh.)
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