End-of-Summer Weeknight Dinners

These dinners turn fresh summer produce into comforting meals perfect for cooler nights.
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Monday: BLT Salad with Swordfish Steaks

blt salad with grilled swordfish

This meal is light and fresh but warm and cozy. Pair it with a glass of wine and a fireplace and you're golden. 

Recipe: Try Rach's BLT Salad with Swordfish Steaks

Tuesday: Peaches, Vidalia Onions & Sausages Tray Bake

tray bake peaches, vidalia onions and sausages

Who says you can't have it all? Throw fresh summer and fall produce onto a sheet tray with a mix of herbs and some white wine, pop it in the oven, and enjoy this sweet and savory bake! 

Recipe: Try Rach's Peaches, Vidalia Onions & Sausages Tray Bake

Wednesday: Spicy Pesto Pasta with Sweet Corn & Zucchini

pesto pasta with sweet corn & zucchini

So much fresh stuff in this late-summer dish: corn, zucchini, mint, basil, leeks, lemon. It all mixes with jalapeño and red pepper for a dish with just the right spicy kick. 

Recipe: Try Rach's Spicy Pesto Pasta with Sweet Corn & Zucchini

Thursday: Eggplant & Zucchini Parmigiana 

zucchini garlic parmigiano reggiano tomatoes eggplant and basil illustration

If there's anyone who knows how to make eggplant parm the right way, it's Rachael Ray. This recipe adds zucchini to the warm, cheesy bake for an extra tough of freshness. 

Recipe: Try Rach's Eggplant & Zucchini Parmigiana

Friday: Grilled-Peach Caprese Rotisserie Chicken Salad

grilled peaches caprese rotisserie chicken salad

Because you can never eat too many peaches. This grilled salad combines the sweet stone fruit with tomatoes, basil, mint, and baby mozzarella balls for a salad so good, you'll be going back for seconds. 

Recipe: Try Rach's Grilled-Peach Caprese Rotisserie Chicken Salad

Ingredients

For the BLT salad with swordfish: 

  • 1/3 lb. double-smoked bacon (very smoky), smoked meaty pancetta (mildly smoky), or meaty pancetta (no smoke, just pork flavor)
  • About 1/4 cup EVOO
  • 5 spring onions or 1 bunch scallions
  • 3 cloves garlic
  • 1/3 cup white wine vinegar
  • Salt and pepper
  • 4 swordfish steaks (1 to 1 1/4 inches thick)
  • Salt
  • Crushed red pepper
  • 2 sprigs fresh oregano or 1 tsp. dried oregano
  • 2 tbsp. finely chopped fresh rosemary
  • Olive oil cooking spray (preferably nonaerosol)
  • 2 lemons
  • 8 cups (total) coarsely chopped romaine hearts and escarole
  • 3 heirloom tomatoes

For the peach & sausage tray bake:  

  • 4 peaches
  • 1/2 lemon
  • 8 fresh pork or chicken sweet Italian sausages
  • 1 large or 2 medium Vidalia onions 
  • 1/4 cup white wine
  • 2 tbsp. chopped fresh thyme
  • About 1/4 cup olive oil
  • Salt and pepper
  • 2 tbsp. white balsamic vinegar
  • 1/3 cup (a handful) fresh mint

For the corn & zucchini pasta: 

  • 2 cups (packed) fresh basil leaves
  • Salt
  • 1/2 cup (packed) fresh mint leaves
  • 1/2 cup lightly toasted pistachios or pine nuts
  • 2 large cloves garlic
  • 1 jalapeño
  • 1 tsp. crushed red pepper
  • Juice of 1 small lime or lemon or a splash of white wine vinegar
  • 3/4 cup grated Pecorino Romano
  • 3/4 cup grated Parmigiano-Reggiano
  • About 1/3 cup EVOO
  • 1 tbsp. EVOO
  • 2 tbsp. butter
  • 1 firm medium zucchini
  • 2 ears corn
  • 1 leek
  • Salt and pepper
  • 1 lb. spaghetti or tagliatelle

For the eggplant parm: 

  • 2 firm medium eggplant
  • 2 firm medium zucchini
  • Salt
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. fennel pollen or ground fennel seed
  • Crushed red pepper, for sprinkling
  • Non-aerosol cooking spray
  • 2 tbsp. EVOO
  • 1 tbsp. butter
  • 1 onion
  • Pinch sugar
  • 4 cloves garlic
  • 1 tsp. chopped fresh oregano
  • 1 can (14 to 15 oz.) cherry tomatoes or Italian diced tomatoes
  • 1 jar (24 oz.) passata
  • 1/4 cup chopped fresh basil, plus a handful of fresh basil leaves
  • 2 large eggs
  • 1 ball (8 oz.) fresh mozzarella
  • 2 cups freshly grated Parmigiano-Reggiano

For the peach salad: 

  • 3 peaches
  • 1 bunch scallions
  • Natural olive oil cooking spray
  • Salt and pepper
  • 1 lemon
  • 2 heads little gem lettuce
  • 1 rotisserie chicken
  • 1 tub (7 to 8 oz.) bocconcini (baby mozzarella balls)
  • 1 pt. rainbow or red cherry tomatoes
  • 1 cup fresh basil leaves
  • 1/2 tsp. crushed red pepper
  • About 3 tbsp. balsamic drizzle or aged balsamic vinegar
  • About 1/4 cup EVOO
  • 1/3 cup (a handful) fresh mint leaves