Dinner Lineup: Week 13
Posted: 08/01/2026
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Customize the shopping list: Choose your serving sizes (set any recipe to 0 to remove it), then click the cart icon to generate your shopping list. Check off ingredients you already have, then print — you can choose whether to include or hide the crossed-off items on the print page.
Tip: Instead of printing the list, save it to your phone. Using your phone, select the print option and then text it to yourself. You’ll be able to open the PDF from your text messages.
This week’s recipes:
Greek Lamb Burger
(20 min) Juicy lamb burgers mixed with tangy feta, fresh mint, and briny kalamata olives, grilled until charred and finished with creamy tzatziki and hummus. They’re rich, bold, and a fun Mediterranean twist on burger night. Pile on the tomato, cucumber, and red onion for a fresh, crunchy bite.
Chili Lime Shrimp
(35 min) Tender shrimp coated in a bright, zesty chili-lime sauce and served over roasted peppers, onions, and broccoli that soak up all that flavor. It’s bold and fresh, and it comes together fast. Pile it over rice or tuck it into tortillas for an easy taco night.
Zucchini Spaghetti
(15 min) Fresh zucchini noodles tossed in a rich tomato sauce built on deeply caramelized onions, garlic, and a splash of balsamic. It’s a summery, veggie-forward take on pasta night that comes together in just fifteen minutes. A simple meatless dinner that makes the most of peak-season zucchini.
Smoky Parmesan Corn on the Cob
(30 min) Sweet summer corn slathered in a smoky garlic-parmesan butter, then grilled or roasted until golden and a little charred. It’s the side that disappears first at any summer table. Easy, crowd-pleasing, and made for peak corn season.
