Here’s What to Cook Every Night This Week (December 2 – 8)

Produce
1 pint cherry tomatoes
19 garlic cloves
2 medium onions
3 medium hot chili peppers, such as serrano or Fresno
1 medium potato
One 1-inch piece ginger
1 medium head cauliflower
2 scallions
2 medium shallots
1 small head broccoli
1 lemon
1 medium butternut squash
3 large or 5 small leeks
1 sweet onion
2 carrots
2 celery stalks
2 sprigs rosemary
3 bunches cilantro
1 bunch basil
2 bunches thyme
1 bunch Lacinato kale
1 bunch parsley

Dairy
6 large eggs
2 ounces shredded white cheddar cheese
8 ounces burrata cheese
15 ounces shredded sharp cheddar cheese
2 sticks unsalted butter
18 ounces whole milk
3 ounces finely grated Parmesan cheese, plus more for serving
1 Parmesan rind

Grains
Warm flatbread or toast, for serving
8 ounces Arborio rice
2 ounces short pasta, such as ditalini

Canned and Packaged Goods
½ pound pizza dough
3 ounces pesto
2 ounces roasted salted peanuts
2 ounces panko or other breadcrumbs
Three 15-ounce cans butter beans or lima beans
7 ounces dried red lentils
68 ounces vegetable broth
One 13½-ounce can full-fat coconut milk
2 ounces unsweetened dried flaked coconut
8 ounces dry white wine
One 28-ounce can crushed tomatoes
7 ounces dried white beans

Pantry Ingredients: extra-virgin olive oil, kosher salt, chili flakes, everything bagel spice blend, rice wine vinegar, soy sauce, agave nectar, hoisin sauce, corn starch, sesame oil, chili-garlic sauce, crushed red pepper flakes, vegetable oil, freshly ground black pepper, sesame seeds, all-purpose flour, flaky salt, ground turmeric, ground ginger, mustard powder, curry powder, ground cinnamon, ground cayenne, fenugreek seeds, bay leaf

Just as quick and easy as an omelet, but a million times more satisfying—and impressive. The dish is named after pili pili (aka piri piri or peri peri), an African chili sauce made with garlic, hot peppers and oil. Top the skillet with feta, goat cheese or sour cream for cool respite and scoop up the eggs with plenty of bread.

There are many ways to touch my heart, but I’ve found the easiest route is spuds and cheese. This seven-ingredient pizza boasts easy store-bought pesto, gooey white cheddar, thinly sliced potatoes and decadent burrata. All that’s missing is a bottle of white (and perhaps a flourish of fresh basil).

The same sticky-sweet glaze you love, with a vegetarian twist. Here, cauliflower florets take over for usual poultry. Crunchy peanuts, fresh herbs and toasted sesame seeds give it all the photogenic flair it needs to wow on a Wednesday night.

Panera Bread has nothing on this soup-inspired dish that’s loaded with plant-based protein and fiber. The butter beans keep their shape and texture like a charm, even after swimming in warm, creamy cheese sauce. The crunchy panko topping merely gilds the lily.

This wintry winner is teeming with anti-inflammatory, immune-boosting goodies, like ginger, turmeric, cinnamon and garlic. Add the garlic to the daal once it’s done cooking but still warm to curb its spicy edge while preserving its freshness and therapeutic qualities.

Skip the time-consuming (and boring) step of boiling water. The risotto cooks in a purée of roasted butternut squash and chicken broth instead, which can easily be substituted with vegetable broth or stock. This turns it super savory and creamy and saves you some prep time.

Hop on my Vespa: You’re going to Tuscany. This soup allows your pantry to show off its magic, from the canned tomatoes to the white beans to the dry ditalini. Just be sure to use vegetable broth instead of chicken to keep it vegetarian. I’ll take extra Parm shavings on mine, per favore.