Here’s What to Cook Every Night This Week (June 12 – 18)

Sure, it’s burger season. But there are plenty of timely, delicious meals to make this summer that don’t star meat. Round up all the farmers market tomatoes, asparagus, zucchini and bell peppers you can for this week’s lineup of vegetarian dinners. They’re packed with seasonal produce and plant-based protein, so you’ll be satisfied despite there being no beef, chicken or fish on your plate.

44 Summer Vegetarian Recipes to Last You All Season

what to cook this week june 12-18: woman holding tomatoes on the vine over her kitchen counter, surrounded by other vegetables
Maria Korneeva/Getty Images

Shopping List

2 pints cherry or grape tomatoes
2 garlic cloves
1 pound asparagus
One 1-inch piece ginger
4 lemons
2 pounds carrots
2 vine-ripened tomatoes
1 English cucumber
2 yellow bell peppers
2 zucchini
1 pound red cabbage
2 oranges
2 bunches mint
1 large bunch parsley
2 large bunches scallions
1 bunch basil
1 large bunch curly kale

6 large eggs

10 ounces full-fat Greek yogurt or labneh
2 sticks salted butter
1 stick unsalted butter
28 ounces milk
8 ounces finely grated pecorino Romano cheese
2 ounces shredded mozzarella cheese
5 ounces crumbled feta cheese

Pita or flatbread, for serving
12 ounces soba noodles
4 ounces bulgur wheat
Whole-wheat pita, for serving
1 pound short-cut pasta

Canned and Packaged Goods
10 ounces vegan feta cheese
14 ounces tomato passata
One 20-ounce can chickpeas
2 ounces hazelnuts
Golden raisins

Pantry Ingredients: extra-virgin olive oil, sumac, flaky salt, freshly ground black pepper, white miso, shichimi togarashi, avocado oil, za’atar spice blend, kosher salt, all-purpose flour, sriracha, balsamic vinegar, honey

Monday: Grilled Cherry Tomatoes with Yogurt and Mint

Pull off this summer staple in mere minutes with the help of your hot grill. Once the tomatoes are jammy and charred, you’ll toss them atop garlicky Greek yogurt for creamy contrast. Serve with a dressed arugula salad and plenty of warm pita for scooping.

Tuesday: Soba Noodles with Asparagus, Miso Butter and Egg

Between the runny egg and white miso, this dish is positively teeming with umami. For the most stress-free preparation, heat the skillet while the soba cooks, then fry the eggs while tossing the noodles in the miso butter.

Wednesday: Gena Hamshaw’s Za’atar Roasted Carrot & Tabbouleh Bowls

This dish is vegan, filling and make-ahead friendly. (To meal prep, store the components individually in the fridge or separate lunches into containers up to four days ahead.) If bulgur isn’t your thing, substitute quinoa, millet or brown rice.

Thursday: Chickpeas with Braised Summer Vegetables and Basil

The recipe calls for jarred chickpeas, which are harder to find, but tastier and more tender than canned. They’re often available in specialty Italian grocery stores, but if you can’t find them, canned chickpeas will work in a pinch. You’ll also need tomato passata, an Italian tomato puree, but you can sub canned if needed.

Friday: Cacio e Pepe Mac and Cheese

You’re only seven ingredients and 30 minutes away from your picky eater’s new favorite meal. Be sure to use freshly ground black pepper instead of pre-ground for this dish: It’s the key to the mac’s pungent, spicy flavor.

Saturday: Crispy Kale & Egg Skillet for One

When in doubt, breakfast for dinner is always a win. Sprinkle mozzarella cheese directly into the skillet around the wilted kale so it crisps and browns as the eggs cook. Finish each serving with sriracha, honey and crushed red pepper flakes and serve with crusty bread.

Sunday: Roasted Red Cabbage Salad with Oranges, Hazelnuts and Feta

The recipe is designed to be cooked at a campsite, but you can easily tweak it to for your backyard grill. Spring for heavy-duty, 18-inch-wide aluminum foil for packaging the ingredients (or split the ingredients into two packets instead of one if you’re using standard-thickness foil).

60 Vegetarian Dinner Recipe Ideas You Need to Try

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.