Now that the weather is finally getting warmer, all we want to do is eat in the sun-drenched backyard of our favorite restaurant. But for most of us (sigh), that isn’t a reality right now. Whether you have private backyard space or just want to pretend at your dining room table, we’ve planned a week of recipes to remind you that spring has sprung.
Here’s What to Cook Every Night This Week (April 27 – May 1)
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Published Apr 23, 2020
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Shopping List:
Produce
1 sweet onion
2 red onions
10 garlic cloves
1 European cucumber
1 head Boston lettuce
1 head purple cabbage
4 cups baby arugula
2 tomatoes
1 pound baby new potatoes
2 heads broccoli
1 bunch broccoli rabe
1 large head cauliflower (or 4 cups pre-riced cauliflower)
10½ ounces cherry tomatoes
3 lemons
3 limes
3 carrots
4 bunches scallions
1 avocado
1 bunch fresh mint
1 bunch fresh dill
1 bunch fresh parsley
1 bunch fresh oregano leaves
1 bunch fresh basil leaves
1 bunch fresh cilantro
One 2-inch piece fresh ginger
1 red chili pepper (such as Fresno)
1 cup snap peas
Meat
4 skin-on salmon fillets, 1½ inches thick (about 8 ounces each)
1 pound peeled and deveined shrimp
4 eggs
1 pound ground turkey
3 boneless, skinless chicken breasts
1 pound flank or skirt steak
Dairy
8 ounces whole milk
1 stick unsalted butter
1½ cups finely grated Parmesan cheese
Two 4½ ounce fresh mozzarella balls
8 ounces Greek yogurt
4 ounces goat cheese
Grains
¾ cup almond meal
1 package whole-wheat hamburger buns
1 package sesame crackers
16 ounces rice stick noodles or rice vermicelli
12 ounces spaghetti (or rice noodles)
Canned and Packaged Goods
8 ounces store-bought peanut sauce
4 ounces cashews
8 ounces peanuts
1 can coconut milk
4 ounces red curry paste
4 ounces sweet chile sauce
Pantry Ingredients: extra-virgin olive oil, garlic salt, kosher salt, freshly ground black pepper, paprika, onion powder, dried oregano, red-pepper flakes, bread crumbs, garlic powder, sesame oil, sesame seeds, honey, fish sauce, soy sauce, paprika, cayenne pepper, coconut oil, rice vinegar, sriracha
Monday: Joanna Gaines’s Weeknight Salmon With Baby New Potatoes And Dill
Usually, we’d reserve homemade salmon for a Sunday. But our shiplap queen has inspired us to take a stab at it…on a Monday. And try our hand at a side of new potatoes. Crazy? Nope. It only takes 40 minutes to make, start to finish.
Tuesday: Broccoli Margherita Pizza
Chances are, you haven’t eaten at your favorite pizza joint in a while. If you’re craving something cheesy, give Donna Hay’s version topped with melty fresh mozzarella a whirl. An added bonus? The crust is made of broccoli. (You heard us.)
Wednesday: Greek Turkey Burgers With Tzatziki Sauce
Even though a real trip to the Greek Isles isn’t in the cards right now, you can totally eat this recipe in the backyard (or hell, on your couch) with a glass of white wine and pretend you’re in Santorini.
Thursday: Spring Roll Bowls
At the end of a long day, we’re craving something crunchy, a little salty and very filling. This spring roll bowl (think a spring roll without the wrapper) is just the ticket. Extra peanut sauce, please.
Friday: Curry Noodles With Broccoli Rabe And Purple Cabbage
Spaghetti and meatballs? Yawn. This week, make curry noodles, which dresses up regular spaghetti with a kick of curry sauce (don’t worry, it’s not too spicy), scallions and sesame seeds.
Saturday: Shrimp With Cauliflower “grits” And Arugula
We’ve been dreaming about the spicy shrimp and grits we ordered in New Orleans last spring. This lighter take on the classic is the next best thing (and best of all, you can totally use frozen shrimp).
Sunday: Thai Beef Bowls With Rice Noodles
These noodle bowls take a little bit of time (yes, you have to cook noodles and steak). But once you prep the ingredients, you can store them separately in your fridge and assemble another bowl for next Monday’s lunch. And dinner. Lucky you!
