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.

28 Spring Dinner Party Recipes That Demand a Patio Gathering

what to cook this week: woman unpacking groceries
Le Chat Noir/Getty Images

Shopping List:

1 pineapple
5 limes
1 lemon
2 cups strawberries
1 small head napa cabbage
1 large fennel bulb
1 small red onion
1 small shallot
2 heads garlic
1 pound baby potatoes
1 pound radishes
1 European cucumber
1 jalapeño
1 bunch parsley
1 large or 2 small bunches chives
1 large or 2 small bunches tarragon
1 bunch basil
1 bunch scallions
1 bunch cilantro
Arugula or another sandwich green
5 ounces baby spinach

Meat and Seafood
8 ounces prosciutto
1 pound salmon fillet
1½ pounds flank steak
One 3- to 4-pound whole chicken

1 stick unsalted butter
7 slices Swiss cheese
2 eggs
½ cup unsweetened plain plant-based or regular yogurt
1 cup ricotta cheese
¼ cup heavy cream

1 cup pearl couscous
8 slices sandwich bread
12 ounces short pasta, such as radiatore
12 white corn tortillas

Canned and Packaged Goods
15 slider buns
Dill pickle chips
2 sheets frozen puff pastry
1 cup Castelvetrano olives

Pantry Ingredients: Mustard, extra-virgin olive oil, kosher salt, freshly ground black pepper, light brown sugar, fine sea salt, crushed red pepper flakes, honey, Dijon mustard, white balsamic vinegar, vegetable oil, cumin, chili powder

Monday: Cuban Sliders for a Crowd

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.

Tuesday: Spicy Pineapple Prosciutto Tarts

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.

Wednesday: Salmon and Fennel Dinner 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.

Thursday: Tarragon Chicken Salad Sandwiches

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.

Friday: Green Goddess Pasta

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.

Saturday: Poblano and Mushroom Tacos with Tomatoes and Goat Cheese

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.

Sunday: Sheet Pan Chicken With Potatoes, Radishes and Olives

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).


Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...