Here’s What to Cook Every Night This Week (April 8 – 14)

Not this week, chicken breasts

what to cook this week april 8-14: greek turkey burgers with tzatziki
Photo: Liz Andrew/Styling: Erin McDowell

Ground beef, chicken breast, salmon, repeat. No hate to these popular proteins, but your dinner rotation may be feeling a bit stale if you haven’t branched out lately. Mix up your usuals this week with seven dinners that star alternative proteins, meat- and plant-based alike. Our favorites range from a 25-minute, crowd-pleasing pasta to savory Greek turkey burgers with homemade tzatziki.

35 Pork Recipes to Cook When You’re in Desperate Need of Dinner Inspiration

what to cook this week april 8-14: hand picking up scallions at the grocery store
mikroman6/Getty Images

Shopping List

1 bulb fennel
1 to 3 hot red chiles, such as Fresno or Holland
7 garlic cloves
6 limes
10 stems Swiss chard
1 pound strawberries
1 shallot
1 sweet onion
1 European cucumber
1 lemon
1 red onion
8 Boston lettuce leaves
2 tomatoes
1 bunch scallions
2 bunches cilantro
1 large bunch broccoli rabe or broccolini (about 12 ounces)
3 bunches parsley

1 pound Italian sausage, sweet or spicy
9 eggs
One 2-pound pork tenderloin
1 rack lamb (eight lamb chops, 1 to 2 pounds total)
Four 5-ounce cod fillets
1 pound ground turkey

10 ounces Greek yogurt

1 pound orecchiette
8 small corn tortillas
6 ounces buckwheat
Crusty bread, for serving
4 whole-wheat hamburger buns

Canned and Packaged Goods
16 ounces roasted red peppers
2 ounces natural almond butter
One 14-ounce package extra-firm tofu
Roasted almonds
4 ounces dry red wine
Two 14-ounce cans crushed tomatoes
8 ounce low-sodium vegetable stock
2 ounces breadcrumbs

Pantry Ingredients: kosher salt, vegetable oil, freshly ground black pepper, honey, extra-virgin olive oil, balsamic vinegar, Worcestershire sauce, ground cumin, cayenne pepper, sherry vinegar, tomato paste, flaky sea salt, canola oil, crushed red pepper flakes, dried oregano, garlic powder

Monday: Sausage and Fennel Pasta

It doesn’t take much effort (or many ingredients) to prepare this simple orecchiette, since Italian sausage offers a ton of built-in flavor—although a generous flurry of freshly grated Parm wouldn’t hurt. Substitute crispy chicken thighs or andouille sausage if you’d prefer, or even ground chorizo.

Tuesday: Fried Egg Breakfast Tacos with Hot Honey

Breakfast for dinner is always an easy win, especially when there are kids at the table. Infuse the honey the night before to save time, and feel free to add cheese, sour cream, hot sauce or crumbled bacon to the tacos. (You can also use maple syrup instead of hot honey for spice-averse picky eaters.)

Wednesday: Honey-Lime Glazed Pork Tenderloin

Sweet, sour and impossibly juicy, this pork main feeds six and comes together in less than an hour. The trick to a succulent result is regularly brushing on layers of the glaze as the meat roasts, resulting in a crisp exterior and moist interior. Pair it with roasted sweet potatoes, white rice, tortillas or dressed greens.

Thursday: Crispy Tofu Steaks with Broccoli Rabe and Romesco

’Tis the season for stocking up on all the broccoli rabe at the farmers market. The real star here is the cheater’s romesco, which is made with almond butter instead of blitzed almonds for maximum convenience. Press as much moisture out of the tofu as possible before frying it to get the golden crust you crave.

Friday: Lamb Chops with Buckwheat and Black Pepper Strawberries

Believe it or not, this eight-ingredient masterpiece will be on the table in 35 minutes flat. Wait until the oil is smoking to drop the lamb chops, then cook them undisturbed for a full five minutes to get an Insta-worthy sear.

Saturday: Tomato-Poached Cod with Fresh Herbs

Pro tip: Salting the cod all over and letting it sit while you prepare the rest of the ingredients will help the fish keep its shape as it cooks. (Using similar-sized fillets will also ensure even cooking.) If cod isn’t your thing, consider using mahi mahi, grouper or haddock instead.

Sunday: Greek Turkey Burgers with Tzatziki Sauce

The tangy, cool, cucumber-packed yogurt sauce is the soulmate for lighter-than-beef turkey burgers, which are packed with herbs, onion and crushed red pepper flakes. They pair just as well with Greek salad and wilted greens as they do potato chips and French fries—just sayin’.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...