Here’s What to Cook Every Night This Week (April 10 – 16)

TBH, we’re already tired of spring’s wishy-washy mood—is it sweater weather or should we unbox our shorts? So this week, we’re channeling warmer days ahead with seven bright, seasonal dinners, from pineapple tartlets to green goddess pasta (plus one ingenious way to use up your leftover Easter ham). They might not change the forecast, but they’re certain to boost your mood.

If you’re drowning in leftover ham from yesterday’s Easter brunch, don’t sweat it. Make a batch of these impossibly easy sliders, which call for just six ingredients, and freeze the bone for a split pea soup later down the road.

Did you know pineapple is a spring fruit? That’s the ideal excuse to make these sweet and savory tartlets for dinner. They’re like a highbrow riff on Hawaiian pizza, and all you need to make them a meal is a big green salad.

Behold, a salad that won’t leave you raiding the pantry 30 minutes after your meal. Between the rich salmon and crisp fennel are strawberries tucked away for a sweet, tangy pop. It’s an unexpected combination, but surprisingly, it works.

We suggest forgoing homemade tonight and picking up a rotisserie chicken to make this herby twist on a deli fave. You’ll be making mayonnaise from scratch, which sounds intimidating but is actually so easy, since it comes together in a food processor.

If pesto and ranch dressing had a baby, the result would be this irresistibly green pasta. We prefer using a noodle that catches the sauce in its nooks and crannies (like radiatore), but really anything goes.

Expand your taco repertoire with these colorful, fresh cuties. You can use any type of mushroom you please, so if you’re lucky enough to encounter wild ’shrooms at your store, snatch them up.

End the week on a high note with this gorgeous and easy sheet pan meal. By spatchcocking the chicken, you’ll increase the surface area. The result? A faster cooking time and crispier skin (yum).