With spring just around the corner, we’re savoring every crumb of our favorite cold-weather comfort foods. That includes extra-cheesy pizza, slow cooker soup, lightning-fast pasta and more. Here, you’ll find seven dinners to cook this week that make for a delicious winter sendoff, including a festive twist on a St. Patrick’s Day classic.
Here’s What to Cook Every Night This Week (March 11 – 17)
It’s been real, slow cooker season
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Published Mar 6, 2024
Photo: Liz Andrew/Styling: Erin McDowell
SonerCdem/Getty Images
Shopping List
Produce
1 head cauliflower
18 garlic cloves
One 1-inch piece ginger
7 carrots
7 celery stalks
1 red bell pepper
3 sweet onions
1 Fresno chile
4 large Portobello mushroom caps
4 ounces baby kale or spinach
2 shallots
1 pint cremini mushrooms
1 yellow onion
3 large russet potatoes
2 bunches scallions
1 bunch cilantro
1 bunch oregano
3 bunches thyme
1 bunch rosemary
2 bunches parsley
Meat
6 eggs
5 ounces guanciale or bacon
2½ pounds boneless, skinless chicken breasts
1 pound ground beef
Dairy
2 sticks unsalted butter
3 ounces grated Pecorino Romano cheese, plus more for serving
9 ounces grated Parmesan cheese, plus more for serving
6 ounces whole milk
6 ounces heavy cream
4 slices provolone cheese
8 ounces fresh mozzarella cheese
8 ounces shredded white cheddar cheese
4 ounces goat cheese
3 ounces sour cream
Grains
1 pound bucatini
7 ounces barley
4 large naan flatbreads or pre-baked individual pizza crusts
6 ounces wild rice
Ciabatta bread, for serving
Canned and Packaged Goods
15 ounces frozen peas
Calabrian chile paste
One 14-ounce can crushed tomatoes
64 ounces vegetable or chicken broth
4 ounces white wine
12 ounces Guinness stout
8 ounces beef broth
Pantry Ingredients: neutral oil, rice vinegar, soy sauce, sriracha, kosher salt, freshly ground black pepper, crushed red pepper flakes, honey, smoked paprika, panko breadcrumbs, garlic powder, cayenne pepper, extra-virgin olive oil, all-purpose flour, nutmeg, vegetable oil, dried oregano, bay leaf, sesame seeds
Monday: Cauliflower Fried Rice
Topped with a sunny-side up egg and on the table in 25 minutes flat, this low-carb riff on a takeout staple will deliver all the warm-and-fuzzy feelings you crave. Use store-bought cauliflower rice to cut back on prep time (we won’t tell). As for the marinade, it’s nothing but pantry staples that you likely already have on hand.
Tuesday: Spicy Bucatini Amatriciana
This weeknight pasta is packed with a boatload of flavor from savory guanciale (or bacon, if you can’t find any), spicy Calabrian chile paste and fresh oregano. If you want to boost the protein content even more (it already contains 17 grams per serving), sauté some Italian sausage alongside the guanciale.
Wednesday: Oven-Baked Hot Honey Chicken Tenders
Swicy foods (aka sweet and spicy) are as trendy as ever, but even if they weren’t, these low-lift chicken tenders would be on our to-devour list. Coating them in panko breadcrumbs and baking them on a sheet pan turns them impossibly crispy without the fuss of frying. That’s a win in our book.
Thursday: Portobello Mushrooms Stuffed with Barley Risotto
Don’t let its fancy appearance fool you: This vegetarian meal is a breeze to prepare, even for newbies. Prepared with butter, white wine, fresh herbs and a flurry of freshly grated Parm, the dish will impress even the staunchest meat lovers at your table.
Friday: White Pizza with Béchamel Sauce
A foolproof antidote for the winter blues? Four types of cheese, toasted garlic and buttery béchamel. Top the pie with prosciutto for a meaty finish, or double down on fromage with dollops of ricotta or a molten ball of burrata.
Sunday: Shepherd’s Pie
Happy St. Paddy’s Day! The ground beef filling technically makes this closer to cottage pie than shepherd’s pie, which is traditionally made with diced or minced lamb. That said, the Guinness-spiked broth and goat cheese mashed potato topping make this hearty main an easy win.
