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Peak Summer Dinners, Here Are the Recipes for This Week

There's plenty of tomatoes and lots of grilling.

Senior Digital Food Editor

It’s that time again; you’re thinking about dinner and what to cook. Here’s our weekly list of suggestions: dinner recipes that take less than an hour of mostly hands-off time or cook quicker then that but may require constant stirring. Yes, there will be pasta, and, yes, it will be delicious. So visit us every week for dinnertime inspiration.

MONDAY: Marinated Chickpeas with Quinoa and Dandelion Greens

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Photography by: Jonathan Lovekin

Chickpeas are the stars of this super flavorful vegan salad. They're marinated in lemon zest and juice, olive oil, and fresh parsley. Toasted almonds, quinoa, scallions, cherry tomatoes, and dandelion greens complete the dish.

 

Get the Marinated Chickpeas with Quinoa and Dandelion Greens Recipe

TUESDAY: Grilled Salmon with Rye Panzanella

grilled salmon with rye panzanella
Photography by: Armando Rafael

Sort of fancy, sort of different, fast, and totally delicious, that's dinner tonight. Simple grilled salmon fillets are paired with a twist on the classic Tuscan bread-and-tomato salad, a twist that replaces the coutry bread with rye and the tomatoes with cucumber, fennel, and dill. What's my favorite thing about this meal? It's hard to pick just one, but I love that the fish is cooked in a skillet on the grill. No stove needed tonight!

 

Get the Grilled Salmon with Rye Panzanella Recipe

WEDNESDAY: Barley Salad with Chicken and Corn

You might have noticed how dinner salads are one of our summer go-tos? This fresh take features quick-cook barley for heft, uses leftover cooked chicken breast (or you could cook chicken just for this dinner!), plus plenty of peak-season corn, tomatoes, scallions, and spinach.

 

Get the Barley Salad with Chicken and Corn Recipe

THURSDAY: Bucatini with Roasted and Fresh Tomatoes

bucatini with roasted and fresh tomatoes
Photography by: Christopher Testani

It's that time, tomato season, and we're making use of lush local tomatoes as much as we can (pretty much every day!). What sets this pasta apart is that the sauce is made with a combination of roasted and fresh tomatoes: The roasted ones add intensity, while the raw ones are mild and juicy.

 

Get the Bucatini with Roasted and Fresh Tomatoes Recipe

FRIDAY: Grilled Pork-and-Pineapple Tacos

grilled pork and pineapple tacos
Photography by: Sidney Bensimon

If you've never grilled pineapple before, you're in for a juicy treat. Our take on tacos al pastor starts with pork tenderloin and calls for corn tortillas, grilled pineapple and onion, plus shredded cabbage, salsa, and plenty of cilantro for serving.

 

Get the Grilled Pork-and-Pineapple Tacos Recipe

SATURDAY: Grilled Fish Kebabs with Shaved Zucchini  OR CLAMS AND FREGOLA?

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Photography by: Marcus Nilsson

These kebabs are quick to make but fancy enough for company. Cubes of swordfish, cherry tomatoes, and sweet red onion are seasoned simply with olive oil, salt, and pepper then skewered and grilled. The kebabs are served with a summery salad: long strips of zucchini mixed with corn kernels, lemon juice, olive oil, and mint. Use salmon if you can't find swordfish.

 

Get the Grilled Fish Kebabs with Shaved Zucchini Recipe

SUNDAY: Basil-and-Black-Pepper-Brined Chicken

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Here's an altogether different take on grilled chicken. The meat is simmered in brine so it's cooked through before it is grilled. (That makes it easier to cook bone-in pieces properly.) Then it's basted with basil butter and quickly seared on the grill. This recipe comes from Erin French of The Lost Kitchen in Maine; check out the other stellar recipes from her farm-to-table dinner party menu, and serve the chicken with her Tomato and Wax-Bean Salad with Olive-Oil Croutons or Potato, Snap Pea, and Pea-Tendril Salad.

 

Get the Basil-and-Black-Pepper-Brined Chicken Recipe