What to Cook Every Night This Week (April 1 - 7)
As temperatures steadily climb (at last), new produce starts appearing in the supermarket. Fresh peas! Radishes! Baby lettuce! Artichokes! Behold, a week of spring-inspired recipes that pair fabulously with your new sundress and soaring spirits.
4 bunches fresh basil
1 bunch fresh dill
1 bunch fresh mint
1 bunch cilantro
1 bunch scallions
1 pound fresh English peas
½ bunch kale
1 medium fresh mango
1 bunch radishes
6 Roma tomatoes
2 small heads cauliflower
1 plantain or sweet potato
One 1-inch piece of ginger
9 garlic cloves
1 small shallot
2 pounds boneless skinless chicken breasts
One 4-pound whole chicken
4 ounces pancetta, cut into a small dice
1 large egg
5 tablespoons salted butter
4 ounces goat cheese
½ cup freshly grated Parmesan cheese
½ cup freshly grated pecorino romano
1 cup dry orzo pasta
18 ounces linguine
3 cups low sodium chicken broth
One (28 ounce) can tomato puree
One (15 ounce) can chickpeas, drained
1 cup plus 6 tablespoons canned coconut milk
1 can chipotle peppers in adobo sauce
2 tablespoons tamari sauce
¼ cup walnuts
4 corn tortillas
1 cup frozen mango pieces
1½ teaspoons garam masala
Kosher salt, sea salt, freshly ground black pepper, crushed red-pepper flakes, honey, extra-virgin olive oil, balsamic vinegar, smoked paprika, cumin, coriander, chile powder, cayenne
Monday: One Skillet Goat Cheese Stuffed Chicken and Orzo
With creamy goat cheese stuffed inside, the chicken practically melts in your mouth. To keep the dish extra healthy, swap the orzo for quinoa or farro—they have similar cooking times.
Tuesday: Zoodles with Avocado and Mango Sauce
Simply blitz a raw coconut milk sauce in your blender and drizzle it over zucchini noodles. In 15 minutes, you’re done.
Wednesday: Whole Roasted Chipotle Chicken
The problem: You want flavorful chicken, but you don’t want to get out every single jar in your spice cabinet. The fix: This four-ingredient chicken, which gets mega pizzazz from chiles en adobo.
Thursday: Cauliflower and Plantain Tacos with Lemony Pesto Dressing
Fish tacos? Been there, done that. This new and unusual topping has us psyched to stock up on corn tortillas. (If you can’t find plantains, sweet potatoes are a great substitute.)
Friday: Spring Pasta Carbonara
Peas, scallions, lemon, mint. This pasta is topped with all things fresh and green—not your typical coma-inducing marinara.
Saturday: Spicy Vegan Chickpea Cauliflower Curry
PSA: Chickpeas are having a moment. And they just so happen to get on very well with our favorite veggie, cauliflower. This dish gets cooked quickly on the stove in a single skillet.
Sunday: Garlic Basil Chicken with Tomato Butter Sauce
Just seven simple ingredients go into this hearty, comforting meal. We love really piling on the fresh basil to make a mini herb salad.