Weeknight Meal Planner: Week of July 18th

This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad.

Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco Tuesday out of the park.

You can make the kebabs and buttermilk mixture a day ahead and refrigerate until you're ready to cook.

A delicious new take on the classic burrito bowl is ready in just 20 minutes with this simple bean, rice, and shrimp mixture. Divide the bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese and serve with lime wedges.

This sensational spud riff on nachos (we use frozen potato tots instead of chips) is a hommage to comfort food lovers everywhere. Loaded with shredded chicken and tons of fresh toppings and drizzled with a hot cheese dip, these potato-nachos are simply drool-inducing.

This 3-ingredient, no-cook summer treat is the perfect dessert when it's too hot to turn on the oven--plus, they look super impressive. Mint chocolate chip ice cream is the perfect filling to make an impressive treat without the fuss of a "from-scratch" dessert.