What to Cook Every Night This Week (March 25 – 31)
Guys, it finally happened. It’s officially spring! What better way to celebrate than with a week’s worth of bright, fresh, seasonal dinners? Here’s your grocery list.
2 boneless, skinless chicken breasts
1½ pounds boneless, skinless chicken thighs
1½ pounds sirloin or strip steak
3 ounces prosciutto
1 bunch fresh dill
1 bunch fresh mint
1 bunch parsley
1 bunch chives
1 bunch cilantro
2 bunches asparagus
2 cups baby spinach
2 ounces baby arugula
2 celery stalks
3 rhubarb stalks
16 ounces fresh mushrooms
½ pound baby red potatoes
1 yellow onion
1 cup pearled onions
19 garlic cloves
7½ cups shelled fresh peas
12 ounces fresh fava beans
1½ cups sugar snap peas
¼ cup heavy cream
1 store-bought pizza dough
1 cup grated Parmesan cheese
16 ounces goat cheese
12 ounces multigrain or seeded bread
Plain Greek yogurt
Salt and pepper, extra-virgin olive oil, 2 cans chickpeas, 2 32-ounce cartons vegetable or chicken stock, crushed red pepper flakes, basmati rice, ground turmeric, garlic powder, smoked paprika, flour, 1 pound dried pasta, bottled barbecue sauce, bottled balsamic vinaigrette, maple syrup, white balsamic vinegar, Dijon mustard
Monday: Spring Pea Soup with Mint
Oh hi, spring in a bowl. The only thing better than eating farmers market peas by the handful is simmering them into this easy, pretty soup.
Tuesday: Skillet Steak with Asparagus and Potatoes
Steak on a Tuesday? We’re serious. This version comes together in a single skillet and requires only an hour of your precious time. Better yet, you can pack up any leftovers for tomorrow’s lunch.
Wednesday: Persian Herb and Chickpea Stew with Rice
Here’s a nifty way to use up all those leftover herbs: Toss them into this hearty one-pan meal to add a welcome touch of bright flavor to all those chickpeas and spices.
Thursday: Fava and Pea Spring Panzanella Salad
If you’ve never had Italian panzanella, you’re in for a treat—it’s basically a salad made with bread. Besides adding some much-needed heft to an otherwise green salad, it also soaks up all that mustardy, tangy dressing. Thanks, Coterie member Aida Mollenkamp.
Friday: Crispy Rhubarb Lemon Chicken Bake
The window for rhubarb is short, so we’ll be using it in as many meals as possible while we can. Here it gets the savory treatment, paired with a lemony chicken and an addictive sauce.
Saturday: Pea and Prosciutto Pizza
Yep, you could order a takeout pie. But will it have seasonal produce and fancy charcuterie resting on a bed of creamy garlic sauce? We doubt it. (Plus, you get a chance to use up the rest of those fresh peas.)
Sunday: Pasta with Goat Cheese, Chicken, Asparagus and Mushrooms
This 30-minute pasta dish has everything you need to end the week on a high note: A little protein, a bunch of veggies and two different kinds of cheese.