Here’s What to Cook Every Night This Week (February 10 – 16)

Produce
2 white onions (1 medium, 1 large)
2 medium red onions
1 large shallot
14 garlic cloves
2 parsnips
1 medium zucchini
7 celery stalks
3 medium carrots
1 cucumber
1 English cucumber
1 lemon
1 lime
¾ pound potatoes
½ pound green beans
1 bunch radishes
4 cups baby arugula
½ head iceberg lettuce
1 pint heirloom cherry tomatoes
1 pint cremini mushrooms
1 bunch flat-leaf parsley
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch cilantro
1¼ cups frozen peas
¼ cup roasted unsalted peanuts

Meat
3 pounds boneless, skinless chicken breasts

Dairy
6 eggs
½ cup sour cream
1 pound grated Parmesan cheese
3 balls fresh mozzarella
2 tablespoons butter
½ cup heavy cream
1 pound sliced provolone cheese

Grains
7 ounces whole-grain spaghetti 
½ baguette
2 tablespoons arrowroot starch
2 sheets frozen puff pastry 
1½ pounds pizza dough
4 ounces gluten-free pasta 

Packaged Goods
4¼ cups chicken broth
1 jar Niçoise olives
1⅓ cups tomato sauce
1 cup oil-packed sun-dried tomatoes
1½ cups pitted marinated olives

Pantry Ingredients: coconut aminos, rice vinegar, fish sauce, freshly ground black pepper, ground ginger, avocado oil, kosher salt, sea salt, extra-virgin olive oil, Dijon mustard, white wine vinegar, red curry paste, all-purpose flour, toasted sesame oil, soy sauce, peanut butter, brown sugar

This clean version of a takeout favorite is a chance for a crisper drawer cleanout—plus it’s gluten-, grain- and dairy-free, paleo and Whole30-approved. (Say that five times fast.) Best of all, it’ll keep in the fridge for at least three days.

Ever feel like cooking for your kids is a constant rotation of hot dogs and elbow macaroni? Not with this whimsical play on pasta. Oh, and we should mention it takes only 30 minutes to make. Pack the leftovers in the kids’ lunches—you’ll be mom of the year.

Parisians traditionally top this salad with canned tuna, but we decided to bulk up our Niçoise salad with loads of colorful veggies. (By the way, you might want to make a double batch—but more about that below.)

Technically, this sheet pan of gooey amazingness is an appetizer, but eat it with some of Wednesday’s leftover salad and we’re in business. (Or you know, just scoop it up from the sheet pan with your hands. We won’t tell.)

Full disclosure: This cozy dinner takes an hour and a half, start to finish. But it’s gross outside, and there’s nothing better to do on a Friday night than watch six straight episodes of Love Island and cook.

You don’t need a pizza stone or wood-burning oven to reach pizza nirvana. You can achieve that gorgeous, crackly crust with your trusty baking sheet.

Takeout always sounds like an appealing way to wrap up a busy weekend, but cooking something nutritious at home doesn’t have to be time-consuming or tedious. Instead of ordering in, take a cue from Nicole Berrie, founder of Bonberi, and whip up this easy warm sesame noodle salad.