Fact: No weather can keep us away from our favorite weekend farmers market. And with beets, carrots, Brussels sprouts, winter squash and the like all at peak deliciousness, we're more than willing to brave the winter cold. We've rounded up seven dinners to cook this week starring seasonal produce. These dishes range from quick and healthy to slow roasted and decadent, providing you with plenty of variety to mix up your week.

RELATED: 80 Cold Weather Recipes That Will Warm You Right Up

what to cook this week january 17 23 shopping list
Portra/Getty Images

Shopping List

1 medium shallot
8 garlic cloves
2 lemons
3 yellow onions
Two 1-inch pieces ginger
7 ounces Brussels sprouts
13 carrots
1 red bell pepper
2 ounces shiitake mushrooms
4 large collard green leaves
1 English cucumber
2 avocados
2 heads red/purple cabbage
2 limes
1 red onion
1 large russet potato
1 red beet
1 Chioggia beet
1½ pounds winter squash (such as butternut or kabocha)
2 bunches kale
1 bunch basil
1 bunch mint
3 bunches scallions
2 bunches broccoli rabe
1 bunch cilantro
1 bunch baby golden beets
1 bunch thyme

½ pound ground chicken
1 large egg

One 10- to 12-ounce block feta cheese
3 sticks unsalted butter
12 ounces fresh goat cheese
4 ounces Gruyère cheese

Pita, for serving
12 ounces spaghetti or rice noodles
8 slices rye bread

Canned and Packaged Goods
One 15-ounce can chickpeas
Sweet chili sauce
Red curry paste
8 ounces coconut milk
Fish sauce
Sesame seeds
Two 32-ounce cartons chicken stock

Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper, canola oil, soy sauce, mirin, toasted sesame oil, peanut butter, rice vinegar, garlic powder, honey, bay leaf, balsamic vinegar, all-purpose flour, apple cider vinegar, flaky salt

Photo/Styling: Katherine Gillen

Monday: Baked Feta with Garlicky Kale and Chickpeas

If you made that baked feta TikTok pasta too many times to count, try this hearty number on for size. (The kale can be swapped for Swiss chard, mustard greens or spinach, BTW.)

Get the recipe

Skinnytaste One and Done

Tuesday: Spicy Stir Fried Chicken and Shredded Brussels Bowls

Shred your own sprouts using a food processor or knife or buy them pre-shredded to save time. Either way, be sure you start with a scorching hot pan so the sprouts brown and caramelize on the edges.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Wednesday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce

Healthy, portable and no-cook—what else can you ask for? Even better, these handhelds keep like a charm in the fridge without getting soggy, so you'll have leftovers for lunch the next day.

Get the recipe

Photo: Liz Andrew/Styling: Erin McDowell

Thursday: Curry Noodles with Broccoli Rabe and Purple Cabbage

A million times more exciting than spaghetti with marinara sauce (again). All it takes to zhuzh up a mélange of veggies is fresh ginger, red curry paste and a handful of flavorful pantry staples.

Get the recipe

Christopher Hirsheimer/Canal House Cook Something

Friday: Canal House’s Carrot Soup

All this soul-soother is missing is a few cracks of black pepper, a swirl of yogurt and a hunk of crusty baguette for dipping.

Get the recipe

Colin Price/Great Grilled Cheese

Saturday: Grilled Goat Cheese Sandwiches with Balsamic Beets

Grilled cheese sandwiches are one of our go-to struggle meals because they're comforting and ready to devour in a flash. But this fancy version is well worth the extra work, promise.

Get the recipe

Photo/Styling: Katherine Gillen

Sunday: Winter Squash Galette with Caramelized Onions and Gruyère

Serve each slice with a lightly dressed green salad and you've got a dinner party-worthy meal. Feel free to prepare the crust a day in advance.

Get the recipe

RELATED: 70 Hearty Winter Dinner Ideas That Take 1 Hour or Less

For even more great recipes, check out our first cookbook, Only the Good Stuff.

From Around The Web