Weeknight Dinner Planner: 5 Simple 30-Minute Dinner Ideas

Pizza is especially easy to make at home in the summertime. Just heat up the grill, lay out your toppings and you're in business.

Recipe: Try Rachael Ray's Grilled Pizza Margherita

The steak is soaked in garlic-butter and thyme, giving it flavor and juiciness, which goes great with a spicy New Orlean side dish called maque choux.

Recipe: Try Rach's Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

Be sure to toast a few slices of your favorite bread to sop up the delish citrus-y, tomato-y, garlicky leftover liquid in your bowl. You wouldn't want all that flavor to go to waste!

Recipe: Try Rach's Sicilian-Style Saffron Cod with Burst Tomatoes

These tacos are jam-packed with lots of tasty textures from the shrimp, pineapple, cabbage and sausage. Use corn or flour tortillas, depending on your preference. Don't forget to squeeze lime all over!

Recipe: Try Rach's Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

There's not much better than fresh pesto on pasta with extra cheese on top. Bonus: it's easy to make a big batch for a large party.

Recipe: Try Rachael's Charred Scallion Pesto Pasta

For the Grilled Pizza Margherita

• Flour
• 1 lb. pizza dough, store-bought or homemade
• 1 can (14 to 14.5 oz.) plum or diced tomatoes
• EVOO
• 1 large clove garlic
• Aged balsamic vinegar
• Fennel pollen or ground fennel seeds
• Salt
• Natural olive oil cooking spray
• 3/4 lb. fresh mozzarella
• 12 fresh basil leaves

For the Sliced Steak with Early Summer Corn & Spring Onion Maque Choux

• 2 lbs. flatiron steak, flank steak or trimmed 1 in.-thick boneless ribeye
• Kosher salt and black pepper
• Olive or canola oil
• Butter
• 4 cloves garlic
• 4 sprigs thyme
• 3 ears corn
• 1 bunch spring onions or scallions
• 1 rib celery with leafy tops
• 1 Fresno or red finger chile
• 1 jalapeño
• Heavy cream
• 1 lime
• Fresh thyme
• Hot sauce, preferably Tabasco

For the Sicilian-Style Saffron Cod with Burst Tomatoes

• Saffron threads
• Chicken stock
• EVOO
• 1 small onion
• 2 large cloves garlic
• 1 fresh bay leaf
• Salt and pepper
• 1 pint cherry or grape tomatoes
• Dry or citrusy crisp white wine
• 4 6-oz. pieces cod or black bass, preferably sustainable, skin removed
• Flat-leaf parsley
• 1 lemon
• 1 orange
• 1-2 anchovies (optionsal)
• Crusty bread

For the Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime

• Olive oil
• 3/4 lb. fresh (Mexican) chorizo
• 3/4 lb. medium shrimp (deveined)
• Salt and pepper
• 1/4 fresh pineapple
• 1 bunch spring onions or scallions
• 2 jalapeños
• Cilantro or parsley
• 2 cloves garlic
• 2 3 oz. shots silver tequila
• 2 limes
• 12-16 6-in. corn tortillas
• Shredded white or red cabbage
• Hot sauce, preferable Green Tabasco or Frank's RedHot

For the Charred Scallion Pesto Pasta

• Salt
• 3 bunches scallions
• Canola oil
• Sea salt and pepper
• 1 lb. spaghetti or egg tagliatelle
• 2 large cloves garlic
• Fresh basil
• Flat-leaf parsley
• Fresh mint
• Grated parmigiano-reggiano
• 1 lemon
• EVOO
• Grated ricotta salata (optional)