This week, we have plenty of early spring veggies on the menu—plus avocado and cheese for good measure. Thanks to our complete shopping list, whipping up dinner for seven days straight has never been so enjoyable and effortless.

RELATED: 31 Effortless Dinners to Make Every Night This Month

basket of groceries

Grocery List

1 bunch fresh basil
1 bunch fresh cilantro
1 bunch fresh dill
1 bunch fresh chives
20 fresh sage leaves
1 small cucumber
1 large bunch kale
1 ear of corn
1 large head of broccoli
1 head cauliflower
3 stems vine-ripened cherry tomatoes
4 lemons
2 limes
4 avocados
2½ pounds medium sweet potatoes
1 large butternut squash
1 medium shallot
1 large onion
1 small leek
1 small piece of ginger
5 large garlic cloves
½ cup pitted kalamata olives
½ pound shrimp
6-8 ounces diced pancetta or chopped thick-cut bacon
17 ounces halloumi cheese
1¼ cups grated Parmesan cheese
1 cup whole milk ricotta cheese
3 tablespoons salted butter
¾ pound of your favorite pasta
8 small tortillas
1½ cups arborio rice or carnaroli rice
Two 13.5-ounce cans fire-roasted tomatoes
Three 13.5-oune cans chickpeas
4 cups vegetable stock
3 cups chicken broth
¼ cup tahini

Pantry Ingredients

Extra-virgin olive oil, kosher salt, black pepper, crushed red-pepper flakes, ground sumac, ground cumin, garlic powder, ground cinnamon, ground turmeric, ground cumin, smoked paprika, ground coriander

Laure Edwards/The Yoga Kitchen Plan

Monday: Sweet Potato, Tomato, Kale and Halloumi Sheet Tray

What happens when we combine all of our favorite foods into one dish? These flavorful, cheesy and surprisingly healthy results. And you only have to prep for five minutes and clean three dishes. (Plus…halloumi.)

Get the recipe

Half Baked Harvest

Tuesday: Broccoli Pesto Pasta with Whipped Ricotta

This pesto has a secret: It’s made with raw broccoli. The new twist is so good we’re tempted to eat it with a spoon—but we’re going to save it for our favorite pasta and a luscious bed of ricotta.

Get the recipe

What’s Gaby Cooking

Wednesday: Fried Halloumi Tacos with Guacamole

Fried fish is cool and everything, but fried halloumi (that’s leftover in the fridge from Tuesday)? Now that’s our kind of taco filling.

Get the recipe

Thursday: Super Quick Avocado Shrimp Salad

Poached shrimp, dill, creamy avocado and a nice big squeeze of lemon = healthy but so satisfying.

Get the recipe

Spoon Fork Bacon

Friday: Spicy Roasted Cauliflower Over Hummus

Few dips beat creamy homemade hummus. In fact, we’ve been tempted to eat an entire container in one sitting. This dish gives us just the excuse we need.

Get the recipe

The Modern Proper

Saturday: Spiced Vegetable Stew

Hearty chickpeas, sweet potatoes, kale and onions swim in a rich broth seasoned with turmeric, cinnamon, cumin and ginger. Is your mouth watering yet?

Get the recipe

Snixy Kitchen

Sunday: Roasted Butternut and Pancetta Risotto with Sage Oil

We like to listen to the “Mom Brain” podcast while cooking this dish. It’s easy enough to make with a toddler on your hip, and the outcome is savory, creamy and totally stunning.

Get the recipe

RELATED: 30-Minute Dinners to Make Every Night in March

From Around The Web