We're making this week's dinners as easy as pie, because we just can't even right now. On the menu: pizza (times two), pasta, substitution-friendly recipes, and a curry featuring our favorite veggie. Ready, set, eat.
Here's What to Cook Every Night This Week (April 20 – 26)
8 garlic cloves
1 red onion
1 large white onion
½ large bunch kale
1½ cups packed fresh arugula
2 medium poblano peppers
1 red bell pepper
One 1-inch piece fresh ginger
1 small head cauliflower
2 bunches scallions
1 bunch fresh cilantro
1 bunch chives or chive blossoms
1 bag frozen corn kernels
1 bag frozen peas
1 rotisserie chicken
4 or 5 pieces thick-cut bacon
8 ounces natural-casing pepperoni
4 skinless, boneless chicken breasts
1 pound ground turkey
1 stick unsalted butter
1 cup shredded cheddar or Monterey Jack cheese
8 ounces sour cream
2 ounces Gruyère or Comté cheese
3 cups grated Pecorino Romano cheese
12 ounces mozzarella cheese
2 ounces Parmesan cheese
¼ cup whole milk
Eight ¼-inch-thick slices fresh unsalted mozzarella
1 cup white rice
1 large (9-by-13-inch) focaccia
One 12-ounce box spaghetti
Two 16-ounce balls of pizza dough
Canned and Packaged Goods
3 cups enchilada sauce
One 15-ounce can black beans
One 28-ounce can chickpeas
One 15-ounce can white beans
One 32-ounce carton chicken broth
Two 15-ounce can corn kernels
One 14-ounce can coconut milk
1 jar marinara sauce
¼ cup pickled jalapeños
1 bag kettle-style potato chips
Pantry Ingredients: kosher salt, vegetable oil, ground cumin, garlic powder, freshly ground black pepper, extra-virgin olive oil, red-pepper flakes, sea salt, smoked sea salt, chili powder, ground coriander, dried oregano, flat-leaf parsley, toasted hazelnuts, all-purpose flour, ground cayenne pepper, fine cornmeal, hot sauce, red curry paste, honey
Monday: Low-carb Zucchini Enchiladas
The world is your enchilada: Make this lightened-up version of the Mexican favorite and feel free to sub the veggies or the meat for whatever you have in your fridge.
Tuesday: Bacon, Kale And Egg Grandma Pie
Remember waiting in line for an hour at your favorite neighborhood spot for eggs and mimosas? Yeah, we miss it too. Make this brunch-on-pizza pie to remember the good old days.
Wednesday: Cacio E Pepe
Presenting the classic spaghetti dish every cook needs to master. It's like the Citizen Kane of pasta. (Except way more exciting, TBH.) Plus, you probably already have all the ingredients.
Thursday: Chickpea And Vegetable Coconut Curry
Here's another great recipe that allows you to throw in whatever vegetable is getting all soft and sad at the back of your crisper. And did we mention it makes glorious leftovers?
Friday: Cheater's Sicilian-style Pizza With Jalapeños And Honey
Pizza twice in one week? Yep, you deserve it. Cut some corners here (no pun intended) by using store-bought focaccia as your crust, then gussy it up with honey and jalapeños.
Saturday: Potato-chip Crusted Chicken With Arugula Pesto
We see you eyeing that mountain of potato-chip bags you panic-bought at the store a couple weeks ago. You've probably made a good dent in it already, but why not use some of it to make something fancy-ish? Enter: This genius chicken parm remix.
Sunday: White Turkey Chili With Avocado
Forget that tired old recipe with kidney beans, beef and canned tomatoes. Spice things up with this white turkey chili with avocado. It’s the same satisfying dish with amazing new flavors.