Tips & Techniques Cooking Shop Once, Eat All Week

It’s farmers’ market day! Head to the market and buy enough produce to prepare nutritious meals all week long.

To make the most of the season’s bounty, follow our smart shopping and cooking strategies: Early in the week, use fruits and vegetables that taste best when eaten soon after harvest, reserving longer-keeping produce to enjoy later in the week. These recipes will get you started.

Day 1, Market Day: Corn
Grilled Chicken with Corn and Mozzarella Salad

Cook corn the day you buy it for optimum flavor. Here, grilled corn kernels, cherry tomatoes and smoked mozzarella cheese are combined into a tasty salad to serve alongside grilled chicken.

Day 2: Tomatoes
Herbed Flank Steak with Tomatoes

While you’re grilling an herbed flank steak, toss some tomatoes on the barbecue as well. Sprinkle with crumbled goat cheese and you’ve got a satisfying summer supper.

Day 3: Zucchini
Focaccia Pizza with Zucchini, Tomatoes and Arugula

Create a vegetarian pizza: spread the dough with tomato sauce, top with thinly sliced zucchini and whole cherry tomatoes and bake. Then garnish with arugula and enjoy.

Day 4: Peaches
Grilled Pork Chops with Caramelized Peaches and Basil

Buy peaches that are just shy of being fully ripe; they’ll be perfect by mid-week to use in this easy recipe. Quarter and grill the peaches—they caramelize beautifully and make a wonderful accompaniment for pork chops.

Day 5: Plums
Grilled Chicken with Plum-Jalapeno Relish

Transform fresh plums into a sweet-tart relish and serve atop grilled chicken—it’s a winning combination on a warm summer evening.

Day 6: Bell Peppers
Penne with Roasted Peppers and Vermouth

When roasted, bell peppers take on a rich, smoky flavor. Add them to a simple sauce of sweet vermouth, toss with pasta and ricotta salata cheese, and dinner is served.

Day 7: Cucumbers
Seared Salmon with Cilantro-Cucumber Salsa

Refrigerate cucumbers in your crisper drawer for up to a week. Here, they add crunch and bright flavor to a summery salsa that’s spooned over pan-seared salmon.