Spring has officially sprung, and it’s only a matter of time until we start trolling the Saturday farmers market for in-season produce. To get you through this in-between week, we’ve included plenty of comfort-food classics with some fresh spring veggies tossed in for good measure (we see you, asparagus).
Here’s What to Cook Every Night This Week (March 16 – March 22)
•
Published Mar 12, 2020
lechatnoir/Getty Images
Shopping List:
Produce
1 medium sweet onion
1 small white onion
1 red onion
1 bunch scallions
9 garlic cloves
1 jalapeño pepper
One 2-inch piece fresh ginger
1 bunch fresh cilantro
1 bunch fresh mint
1 bunch fresh oregano
1 bunch fresh basil
1 bunch fresh parsley
3½ ounces dried apricots
1 lemon
1 preserved lemon
5 pounds mixed vegetables, such as eggplant, zucchini, carrots, cherry tomatoes, red onion, butternut squash and bell peppers
1 head Boston lettuce
1 head romaine lettuce
2 carrots
3 avocados
½ pound baby red potatoes
1 bunch asparagus
1 pint cherry tomatoes
1 orange
5 limes
1 Fresno chili
Meat
5 ounces guanciale (or bacon)
2 pounds boneless, skinless chicken thighs
3 boneless, skinless chicken breasts
1½ pounds sirloin or strip steak
1½ pounds bone-out pork shoulder
1 egg
Dairy
1 stick unsalted butter
½ pound Pecorino Romano cheese
½ pound Parmesan cheese
1 cup heavy cream
12 ounces fresh mozzarella
8 ounces Greek yogurt
Grains
1 pound bucatini (or other long pasta)
2 cups couscous
12 ounces rice stick noodles
1 package sesame crackers
1 pound (453g) pizza dough
Canned and Packaged Goods
One 14-ounce can crushed tomatoes
1 jar Calabrian chili paste
One 15-ounce can chickpeas
1 jar sun-dried tomato paste
1 jar peanut sauce
1 jar sun-dried tomato pesto
8 ounces beef broth
One 14-ounce can black beans
One 4-ounce can green chilis
¾ ounces slivered almonds
3 ounces cashews
1 package taco seasoning
Pantry Ingredients: Kosher salt, freshly ground black pepper, crushed red-pepper flakes, fine Himalayan pink salt, ground cumin, ground turmeric, garam masala, extra-virgin olive oil, saffron, ground cinnamon, ras el hanout, sesame oil, smoked paprika, garlic powder, ground coriander
Monday: Spicy Bucatini Amatriciana
The traditional Italian recipe uses guanciale (aka salt-cured pork jowl). It’s worth seeking out at an Italian grocery, but it can be hard to find, so substitute with pancetta or even bacon in a pinch. Bucatini is our favorite pasta shape for its chewy bite, but spaghetti works too.
Tuesday: Instant Pot Keto Indian Butter Chicken
If you’re taking the ketogenic diet for a whirl, tackling dinner can feel particularly daunting. This dish, however, is light on carbs and tastes like a takeout favorite. But the best part of all? It’s made in the Instant Pot.
Wednesday: Vegetable Tagine With Fluffy Couscous
Traditionally, a Moroccan tagine is cooked in its namesake cone-shaped vessel. But you can totally make this in a skillet and get the same fragrant results.
Thursday: Spring Roll Bowls
Slurping ramen is one of our favorite pastimes, but come spring, we’re craving a meal that’s a bit lighter and more refreshing. So to get our noodle fix, we’ve been making spring roll bowls. They’re fully loaded with all the tasty ingredients that come in a spring roll minus the tricky wrappers.
Friday: Mozzarella Stuffed Pizza Bread
To celebrate the weekend, we give you full permission to eat as many slices as you want for dinner (but if you insist on being all healthy and stuff, you might want to pair it with a salad).
Saturday: Skillet Steak With Asparagus And Potatoes
Oh hello, asparagus. We’ve missed you so. (If you want to really take advantage of spring produce, pick up some new potatoes at the farmers market.)
Sunday: Slow-cooker Meal-prep Burrito Bowls
Chances are, you’re spending today trying to get a million things ready for the week ahead. Thanks to these adorable little meal-prep bowls, you won’t have to worry about dinner tonight and lunch next week.
