Dinner Lineup: Week 14
Posted: 08/08/2026
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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:
Korean BBQ Chicken
(35 min) Juicy chicken smothered in a sweet, sticky gochujang barbecue sauce, then grilled until caramelized and a little charred at the edges. It’s bold and savory with a gentle hint of heat, the kind of grilled chicken you’ll want on repeat. Serve it over rice with a sprinkle of green onions.
Chimichurri Steak Bites
(20 min) Tender cubes of steak seared hot and fast until they’re crusty outside and juicy inside, then drizzled with a bright, garlicky chimichurri. The fresh, herby sauce cuts right through the rich beef. Serve them over rice or with a salad for dinner, or pile them on a platter for a party.
Best Summer Pasta Salad
(20 min) A loaded summer pasta salad with juicy tomatoes, caramelized zucchini, salty feta, briny pepperoncini, and plenty of fresh basil in a bold Italian dressing. It’s bright, savory, and satisfying enough to be a meal on its own. Even better made ahead, when the flavors have time to mingle.
Sesame Crunch Snap Pea Salad
(15 min) Crisp snap peas tossed with crunchy sesame toppers, roasted peanuts, cilantro, and a punchy sesame dressing with a little chili kick. It’s cool, crunchy, and bright, a fresh counterpoint to anything off the grill. It comes together in minutes and the leftovers are just as good.
