What to Cook Every Night This Week (April 29 - May 5)

Because baby asparagus and carrot season is fleeting, we’re going to cut to the chase: the best ingredient to pair with delicate spring veggies is soft cheese, like burrata, goat cheese or ricotta. Here’s what’s on the menu this week.

30 Light and Easy Dinners to Make Every Night in April

cheese aisle grocery store

Grocery List

4 large portobello mushrooms
1 small ginger root
1 head garlic
1 pound baby carrots
1 large carrot
3 shallots
1 small yellow onion
3 lemons
1 lime
1 avocado
2 cups halved cherry tomatoes
1 bunch fresh parsley
1 bunch fresh cilantro
8 ounces fresh basil
1 bunch fresh chives
3 cups kale
4 cups fresh baby spinach
½ cup sugar snap peas
1 large celery stalk
4 medium asparagus spears
½ cup fresh or frozen shelled sweet peas
1 medium jalapeño chile
Nine 4-ounce salmon fillets
1¼ cups ricotta cheese               
4 cups shredded mozzarella cheese
1½ cups shredded Parmesan cheese
4 ounces burrata cheese
2 ounces goat cheese
2 tablespoons salted butter
2 ounces cream cheese
1 large egg
½ cup ground pistachios
¾ cup cashews
1 teaspoon garlic salt
15.5 ounce can of chickpeas
1 pound spaghetti
1½ cups cooked whole grains (quinoa, brown rice, or farro all work great)
¼ cup water chestnuts
1⅓ cups marinara sauce
1 cup canned full-fat coconut milk
4 cups vegetable broth
10 ounces frozen spinach
1 pound pizza dough

Pantry Ingredients

Extra-virgin olive oil, coconut oil, neutral oil, kosher salt, sea salt, freshly ground black pepper, apple cider vinegar, chili powder, maple syrup, granulated sugar, soy sauce, tomato paste, Sriracha corn starch, nutmeg, garlic powder, crushed red-pepper flakes, red wine vinegar

one pot tomato basil pasta recipe1
Inspired Entertainment/The Domestic Geek's Meals Made Easy

Monday: One-pot Tomato Basil Pasta

The beginning of the week calls for a quick and easy dinner recipe, like this comforting 20-minute pasta dish. You cook everything together in one pot, so there’s very little cleanup.

garlic butter creamed spinach salmon recipe
Half Baked Harvest

Tuesday: Garlic Butter Creamed Spinach Salmon

Confession: Our freezer is always stocked with fillets of wild Alaskan salmon. That way, at the drop of a hat we’re ready to whip up a nutritious dinner—like this one-pan recipe, which comes together in under 30 minutes.

lasagna stuffed mushrooms recipe
Two Peas & Their Pod

Wednesday: Lasagna Stuffed Mushrooms

Delight the whole family with these ricotta cheese, spinach, marinara and basil-stuffed portobello mushrooms from Coterie member Maria Lichty. They’re hearty enough to serve on their own…but we’ll never say no to a side of garlic bread.

seared salmon cilantro cashew whole grain bowl recipe
Salt & Wind

Thursday: Seared Salmon And Cilantro-cashew Whole Grain Bowl

Need a nutritional boost? This recipe is packed with healthy fats, spring veggies and whole grains. It’s just the midweek pick-me-up you’re craving. (Thanks, Aida Mollenkamp.)

three cheese pizza recipe
What's Gaby Cooking

Friday: Three Cheese Pizza

Covered in mozzarella, goat cheese and burrata, this pizza by Coterie member Gaby Dalkin is the ultimate trifecta for cheese lovers. Plus, it’s topped with two different types of sauces—traditional red sauce and basil vinaigrette—because why the heck not?

sheet pan pistachio crusted salmon glazed carrots recipe
Cotter Crunch

Saturday: Sheet-pan Pistachio Crusted Salmon With Glazed Carrots

Psst: This restaurant-quality dish is great for entertaining because it looks super elegant. But believe it or not, everything roasts together on the same sheet pan. (Bonus: It’s gluten-free, grain-free, dairy-free, low-carb and Paleo-friendly.)

sweet and sour chickpea bowls
Healthfully Ever After

Sunday: Sweet And Sour Chickpea Bowls

A vegetarian version of one of our favorite takeout dinners. It’s our new favorite way to eat canned chickpeas, thanks to a simple and addictive dressing. (Thanks for the inspo, Coterie member Carlene Thomas.)

heathgoldmanheadshot 1

Food Editor

From 2017 to 2019 Heath Goldman held the role of Food Editor covering food, booze and some recipe development, too. Tough job, eh?