What to Cook Every Night This Week (March 18 - 24)

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
Pitas
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

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.)

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.

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.

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

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.

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

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.