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

Produce
2 heads garlic
2 large shallots
3 ounces baby kale
One 4-inch piece ginger
2 large carrots
1 head broccoli
6 ounces curly kale
3 medium butternut squash
3 large yellow onions
8 ounces Brussels sprouts
1 red bell pepper
2 ounces shiitake mushrooms
1 pound red cabbage
1 large red onion
3 celery stalks
2 apples
1 bunch fresh tarragon
2 bunches scallions
1 bunch sage
1 bunch rosemary
1 bunch Italian parsley
1 bunch dill

Meat
One 14-ounce kielbasa sausage
2 pounds boneless, skinless chicken thighs
1¼ to 1½ pounds salmon, sea bass, cod or halibut, cut into four fillets
½ pound ground chicken

Dairy
Crème fraîche, sour cream or thick Greek yogurt, for serving

Grains
8 ounces gluten-free penne or rigatoni
8 ounces dried curly or ramen-style noodles
7 ounces jasmine rice

Canned and Packaged Goods
4 ounces dry white wine
20 ounces unsweetened, full-fat coconut milk
Red or white miso paste
14 ounces dried rice noodles
3 ounces dry red wine
4 ounces green or brown lentils
24 ounces vegetable broth
Caraway seeds
52 ounces vegetable stock
4 ounces walnuts

Pantry Ingredients: kosher salt, extra-virgin olive oil, crushed red pepper flakes, Dijon mustard, freshly ground black pepper, black vinegar, soy sauce, toasted sesame oil, crispy chili oil, mirin (or dry sherry), maple syrup or brown sugar, grapeseed oil, black sesame seeds, sambal oelek (or any garlic chili sauce), rice wine vinegar, neutral oil, tomato paste, bay leaf, sweet or hot paprika, tahini, balsamic vinegar, honey or agave

I love cacio e pepe too, but let’s mix up the usual with a protein-packed alternative that’s just as simple and comforting. The recipe calls for gluten-free pasta, but you can use whatever kind you have on hand if you eat wheat. You can also sub Swiss chard or spinach for baby kale. Just be sure to use full-fat coconut milk for maximum richness.

Chicken noodle soup may be a timeless comfort food…but it isn’t the most exciting. Enter this spicy, savory riff on the dish, made with fresh ginger, sliced scallions, chile crisp and ramen noodles. Even better, it’ll only take 45 minutes to prepare from start to finish.

I’d argue this dish is wow-worthy enough to serve at a dinner party, yet simple enough to make after a long day of work. (Chalk it up to the easy-to-clean sheet pan.) Salmon, sea bass, cod or halibut are all fair game, so use a type of fish you actually enjoy eating.

What you bought for dinner: salad. What you want for dinner: lo mein. Consider this noodle dish the best of both worlds, with its zingy chili oil that slicks every strand and crispy shards of roasted curly kale. Crown your bowl with marinated tofu for a protein boost.

Hearty and, dare I say it, meaty—despite being vegan. The herb- and wine-kissed lentils are delicious on their own, but I think the butternut-tahini sauce on top just might steal the show. Add some leftover grains to the filling to make space in your fridge and go wild with fresh herbs for garnishing.

This low-carb, 25-minute dinner is so satiating as is that you won’t even miss the rice, promise. By the way, I have a guide to help you shred the Brussels sprouts by hand, but if you’d prefer to save yourself the work, just buy them pre-shredded—no one will clock your shortcut.

Soup doesn’t need to be half cream or bubbling with cheese to be cozy and comforting, and this vibrant winter gem proves it. The pretty-in-purple seasonal supper is almost entirely plant-based and could easily be made vegan, if you skip the dairy swirl on top. (I’m keeping mine, though.)