What to Cook Every Night This Week (February 11 - 17)

2 bunches Swiss chard, washed and torn
8 cups mixed greens
2½ cups spinach
1 bunch parsley
1 bunch thyme
1 bunch basil
2 large tomatoes
5 zucchini
1 celery stalk
1 carrot
1 head of garlic
1 shallot
1 red onion
3 sweet onions
6 beets quartered or cubed
1 lemon
2 pomegranates
2 oranges
Four 6-ounce cod fillets
4 small or 2 large lobster tails
1 pound ground beef, pork or Italian sausage
4 large eggs
8 tablespoons plant-based sour cream
4 tablespoons butter
6 ounces Gorgonzola cheese
1⅓ cups grated Parmesan cheese
1¾ cups ricotta cheese
1¼ cups grated mozzarella cheese
1 pound egg-free fettuccine
8 ounces lasagna noodles
1½ cups raw pecans
½ cup arborio rice
8½ cups chicken broth
One 28-ounce can crushed tomatoes
2 cups marinara sauce

This meal makes plant-based eating feel like a no-brainer.

Finally, a hearty dinner salad we can get behind. (Tip: Save your beet greens; you’ll be using them later this week.)

News flash: Cooking seafood doesn’t have to be tricky and time-consuming.

Guess what day it is? (Note to self: Remember to pick up a sweet card and some ice cream.)

Just five simple ingredients (including those leftover beet greens).

Best eaten in front of a roaring fire.

The leftovers will completely brighten your Monday.