Here’s What to Cook Every Night This Week (June 22 – 28)

Produce
16 garlic cloves
2 red onions
Two 2-pound heads cauliflower
6 lemons
2 limes
4 ears corn
3 pints cherry tomatoes
9 zucchini
4 ounces arugula
1 large ripe plantain
2 avocados
1 mango
1 jalapeño
1 bunch basil
1 bunch mint
1 bunch cilantro
1 bunch parsley

Meat
Four 5- to 6-ounce salmon fillets
1 pound boneless, skinless chicken thighs
1½ pounds thin-cut skinless chicken breasts
1½ pounds large tail-on shrimp

Dairy
1 stick unsalted butter
1 cup plain whole Greek yogurt
2 ounces pecorino Romano cheese
1½ ounces aged provolone cheese
1 ball burrata cheese

Grains
8 ounces short, curly pasta (such as gemelli or fusilli)
1 pound store-bought gnocchi
1 package corn tortillas

Pantry Staples: extra-virgin olive oil, freshly ground black pepper, Kosher salt, fine sea salt, crushed red pepper flakes, dried thyme, baharat spice, jerk seasoning, white rice, dry white wine

Don’t be tempted to chop the cauliflower into small pieces before cooking it, lest you end up with a mushy mess of veggies. By keeping it in four larger pieces during the cooking time, it will retain some of its crispy texture by the time it hits your plate.

To make sure your salmon comes out of the oven cooked to perfection (and not dry as a bone), take a look at how thick the fillets are. If they’re on the thin side, check them around the 15-minute mark—they should flake easily with a fork but still look moist.

Try this one-pan wonder with a glass of white wine in the backyard. You can thank us later.

Don’t skip the cherry tomatoes, dipping sauce and mint—they come together while the chicken is marinating and make this recipe a complete meal.

Can’t find plantains in your supermarket? No sweat, use a yam instead. (You’re resourceful like that.)

If you can’t take a real vacation this summer, jerk chicken cutlets with sweet and tangy tropical salsa are the next best thing.

Just like the classic version, 20-minute shrimp scampi zoodles are buttery and bright—minus the carbs. They’re a little bit naughty, a little bit virtuous and a lot delicious.