Here’s What to Cook Every Night This Week (April 1 – 7)

This is your sign to hit the farmers market

what to cook this week april 1-7: bowl of grain-free mushroom, leek and spinach pasta
Photo: Michael Marquand/Styling: Jodi Moreno

If you’ve been trying to eat plant-based more often, we have good news. Here, you’ll find seven dinners to cook this week that highlight the magic of fresh produce. Most of the mains are vegetarian or vegan, and all of them feature seasonal fare in unexpected ways. Think grain bowls topped with carrot ribbons, grain-free mushroom pasta and more.

40 High-Protein Vegan Recipes That Are Satisfying and Totally Plant-Based

what to cook this week april 1-7: hand picking up celery at grocery store
Juanmonino/Getty Images

Shopping List

1 head cauliflower
3 carrots
6 limes
6 garlic cloves
2 red bell peppers
5 ounces snap peas
1 jalapeño
15 ounces romaine lettuce
5 ounces cherry tomatoes
1 avocado
1 large leek
8 ounces shiitake mushrooms
1 red onion
1 pound shredded jackfruit
1 pineapple
½ pound baby red potatoes
1 lemon
1 pound mushrooms (such as Baby Bella, shiitake or a mix)
1 yellow onion
2 celery stalks
2 bunches scallions
4 bunches cilantro
1 bunch spinach
1 bunch asparagus
1 bunch parsley
1 bunch mint
1 bunch thyme

7 ounces boneless, skinless chicken breast
1½ pounds sirloin or strip steak

5 ounces Greek yogurt
6 ounces crumbled queso fresco
4 ounces half and half

7 ounces red lentils
7 ounces cooked quinoa
12 flour tortillas
6 ounces wild rice

Canned and Packaged Goods
16 ounces vegetable broth
Sesame seeds
8 ounces ground seitan
8 ounces silken tofu
9 ounces canned black beans
6 ounces frozen sweet yellow corn
Crispy tortilla strips, for serving
2 ounces pine nuts
9 ounces grain-free fettuccine or other long pasta
32 ounces low-sodium chicken or vegetable stock

Pantry Ingredients: curry powder, cumin, coriander, kosher salt, freshly ground black pepper, extra-virgin olive oil, vegetable oil, soy sauce or tamari, rice vinegar, sriracha, agave nectar, chili powder, smoked paprika, cayenne pepper, nutritional yeast, garlic powder, ghee, crushed red pepper flakes, sherry vinegar

Monday: Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt

Nothing gets us psyched about eating veggies like a dollop of something creamy. The base of the bowl is tender red lentils (which are packed with plant-based protein and fiber, BTW) and homemade cauliflower rice. Substitute the store-bought kind to make it as low-fuss as possible.

Tuesday: Chicken and Snap Pea Stir Fry

It doesn’t get simpler than a 20-minute meal that leaves you with only one dirty dish to wash. You can follow the recipe to a T or riff on it by adding whatever lonely produce is in your fridge, along with noodles, rice or greens.

Wednesday: Vegan Fiesta Taco Bowl

Crunchy produce, hearty toppings, creamy green goddess dressing—the gang’s all here. Despite being completely plant-based, this taco-inspired bowl is still filling, thanks to smoky seitan, quinoa, black beans, avocado and tofu “sour cream.”

Thursday: Grain-Free Mushroom, Spinach and Leek Pasta

This gluten-free masterpiece is a mere 20 minutes away. (Of course, you can use regular pasta if you aren’t allergic to wheat.) The mushrooms are cooked in ghee, which turns them savory and rich. Meanwhile, nutritional yeast offers plenty of cheesy flavor without the help of additional dairy.

Friday: Jackfruit Tacos with Grilled Pineapple

Jackfruit has been a popular vegan alternative for shredded meats, like pulled pork and carnitas, for years. Here, it’s seasoned, sautéed and crowned with grilled spring pineapple, queso fresco and cilantro. Grilled mango would be a great addition if you’re craving something extra tropical.

Saturday: Skillet Steak with Asparagus and Potatoes

At first glance, you might think the juicy seared steak and lemon-herb sauce are the true highlights, but we’d argue the in-season asparagus is just as drool-worthy. Make sure you let the steak rest for a full 15 minutes before slicing it against the grain into thin, easy-to-serve pieces.

Sunday: Instant Pot Mushroom Wild Rice Soup

Believe it, friends: You don’t need meat or cheese to make a stick-to-your-ribs soup, especially when mushrooms are in season. This soul-soother comes together in just 45 minutes, thanks to the lightning-fast pressure cooker. Use vegetable stock instead of chicken to make it vegetarian.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...