With spring in full bloom, I find myself craving seasonal produce at every turn. From tender asparagus to sweet-tart pineapple, I love to incorporate warm-weather fruits and veggies into my nightly meals. So, I rounded up seven dinners to cook this week that put timeless favorites in the spotlight. Think sheet pan roasted chicken with carrots, mackerel asparagus salad with sesame vinaigrette and more. The best part? The recipes only take 30 minutes or less from start to finish.
Here’s What to Cook Every Night This Week (April 15 – 21)
Let pasta salad season commence
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Published Apr 11, 2024
Photo: Liz Andrew/Styling: Erin McDowell
imgorthand/Getty Images
Shopping List
Produce
1 sweet onion
2 heads garlic
6 ounces arugula
1 head fennel
2 lemons
7 ounces asparagus
1 scallion
1 pound trumpet mushrooms
1 pineapple
1½ pounds carrots
1 large white onion
1 bunch broccoli rabe
1 bunch parsley
1 bunch radishes
1 bunch chives
1 bunch rosemary
Meat
1 pound Italian sausage
1 egg
8 ounces prosciutto
10 ounces salami
4 chicken thighs
Dairy
1 stick unsalted butter
2 ounces grated Parmesan cheese
1 log goat cheese
9 ounces ricotta cheese
Grains
12 ounces linguine
1 pound bite-size pasta
Canned and Packaged Goods
1 pound gnocchi
4 ounces chicken broth
6 ounces kalamata olives
2 ounces pistachios
One 4.4-ounce tin mackerel in sunflower oil
2 sheets frozen puff pastry
One 12-ounce can artichoke hearts
Pantry Ingredients: kosher salt, freshly ground black pepper, crushed red pepper flakes, extra-virgin olive oil, breadcrumbs, neutral oil, white sesame seeds, black sesame seeds, rice vinegar, mirin, soy sauce, brown sugar, balsamic vinegar, Dijon mustard
Monday: Skillet Gnocchi with Sausage and Broccoli Rabe
The protein, carb and veggie all cook in tasty harmony in a single pan—and in 30 minutes to boot. Broccoli rabe is at peak deliciousness right now, but you can easily substitute kale or spinach if that’s what you have on hand.
Tuesday: Crispy Goat Cheese Salad
Cheese as the main event? Now that’s a salad. Fresh citrus, briny olives and tangy goat cheese are the ultimate foils for peppery arugula and sharp radishes. The cheese is coated in a mix of breadcrumbs and pistachios for double the crunch.
Wednesday: Mackerel Asparagus Salad with Sesame Vinaigrette
When I *really* don’t feel like cooking, it’s tinned fish to the rescue. In this 15-minute masterpiece, mackerel crowns charred asparagus and is doused in a pantry dressing for the books. Finish the dish with sesame seeds, chopped scallions and shiso leaves if you’re feeling fancy.
Friday: Spicy Pineapple Prosciutto Tarts
Despite its summery reputation, pineapple season is now. Here, it’s caramelized in brown sugar and topped with a generous dose of prosciutto, all atop flaky store-bought puff pastry. Pair the tarts with dressed greens, hot honey or burrata.
Saturday: Salami, Artichoke and Ricotta Pasta Salad
Make-ahead friendly? Check. Packed with protein? Check. Ready in 20 minutes flat? Believe it, friends. This crowd-pleaser is packed with flavorful ingredients (Dijon mustard! diced salami! canned artichoke hearts!) that require minimal preparation. All you’ll really need to do is cook the pasta and mix in the rest.
Sunday: One-Pan Roasted Chicken with Carrots
Seven ingredients + 30 minutes + one sheet pan = the simplest dinner party-worthy meal you’ll cook this spring (or ever, TBH). If you can find them, use rainbow carrots for a more vibrant, Insta-worthy presentation.
