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We all love chicken and steak, but sometimes you need to break out of the dinner rut. That’s why we’re looking at all the amazing ingredients beyond our go-to favorites. We’ll be swapping swordfish for salmon, Havarti for cheddar, and tempeh for tofu—here’s everything you need to cook dinner this week.

RELATED: 15 Low-Maintenance Dump Dinners That Basically Cook Themselves

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Grocery List:

3 or 4 swordfish steaks, 8 to 10 oz. each
1 ¼ lbs. pork cutlets
3 lbs. ground turkey
3 large eggs
8 oz. tempeh
24 oz. Brussels sprouts
3 cups broccoli florets
6 medium-sized beets
1 ½ cups cauliflower florets
2 carrots
1 onion
11 garlic cloves
2 tbsp. capers
2 cups Castelvetrano olives
½ cup kalamata olives
2½ cups chopped radicchio
2 cups spinach leaves
1 cup sage leaves + 12 individual leaves
6 sprigs fresh oregano
¼ cup fresh parsley
¼ tsp. freshly grated nutmeg
4 lemons
1 tbsp. lemon juice
1 15-oz. can diced tomatoes
1 can pumpkin puree
2 cups whole milk
¼ cup + 2 tbsp. grated Parmesan cheese
2 cups shredded Havarti cheese
3 oz. goat cheese
1 cup crumbled feta
1 cup whole milk ricotta
12 oz. pasta shells
½ cup slow roasted pecans
¼ cup raw hazelnuts
3 tbsp. tamari

Pantry Ingredients:

Kosher salt, ground black pepper, olive oil, canola oil spray, unsalted butter, salted butter, white wine vinegar, apple cider vinegar, Dijon mustard, grainy mustard, maple syrup, ketchup, dried oregano, sesame seeds, crushed red pepper flakes, ground ginger, all-purpose flour, panko bread crumbs

Monday: Pork Scallopini with Lemon, Capers and Radicchio

Pork doesn’t seem to get nearly as much play as chicken, but it’s just as quick to cook on a weeknight. Example A: This pork scallopini that’s done in only 20 minutes.

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Tuesday: Shaved Brussels Sprouts Salad with Roasted Beets, Pecans and Goat Cheese

Who needs kale when you can make the base of your salad hearty Brussels sprouts? Plus, Heidi Larsen’s salad is just so seasonally on point.

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Wednesday: Pesto-Havarti Mac and Cheese

Goodbye, cheddar! Liz Harris’s mac and cheese is all about creamy Havarti mixed with a house-made spinach pesto.

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Thursday: Sheet Pan Tamari Glazed Tempeh and Broccoli

Meet tempeh, the other soy “meat.” Like tofu, it absorbs the flavors it’s cooking in, which is why we love Gena Hamshaw’s tamari-glazed tempeh recipe with chunks of healthy broccoli.

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Friday: Alison Roman’s Swordfish with Crushed Olives and Oregano

Like salmon, swordfish dishes up serious health benefits, including omega-3s, protein and plenty of vitamins. Try the fish pan-seared with crushed Castelvetrano olives and fresh sprigs of oregano.

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Saturday: Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta

Traditional gnocchi is made from potatoes, but you know we love a good cauliflower tap-in. Add pumpkin to that, and it’s set. We’re making this pumpkin cauliflower gnocchi with brown butter fall’s newest go-to dinner.

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Sunday: Greek Turkey Meatloaf

Nothing says meatloaf needs to be beef. That’s why we love Katie Workman’s turkey version that includes a delicious Greek twist: olives, feta and oregano.

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RELATED: 14 Old School Recipes Your Greek Grandma Used to Make

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