Here’s What to Cook Every Night This Week (March 17 – 23)

Produce
1 yellow onion
2 carrots
5 celery stalks
7 garlic cloves
3 large russet potatoes
9 ounces baby spinach
4¼ pounds peas
1½ pounds baby red potatoes
3 lemons
3 leeks
1 pint wild mushrooms
1 ounce watercress
2 ounces dandelion greens
1 pound radishes
1 bunch thyme
2 bunches asparagus
3 bunches parsley
3 bunches mint
1 bunch chives
1 bunch dill
1 bunch basil
1 bunch scallions

Meat
1 pound ground beef
1½ pounds sirloin or strip steak
One 3- to 4-pound whole chicken

Dairy
1 stick unsalted butter
4 ounces goat cheese
4 ounces sour cream
2 ounces Parmesan cheese
12 ounces ricotta cheese

Grains
1 pound orecchiette (or other small dried pasta)
1 large or 2 small flatbread
½ loaf whole wheat sourdough bread

Canned and Packaged Goods
12 ounces Guinness stout
8 ounces beef broth
10 ounces frozen peas
3 ounces chopped roasted almonds
32 ounces chicken or vegetable broth
2 ounces heavy cream
14 ounces marinated artichoke hearts
9 ounces Castelvetrano olives

Pantry Ingredients: kosher salt, freshly ground black pepper, all-purpose flour, extra-virgin olive oil, crushed red pepper flakes, smoked paprika, garlic powder, rice vinegar, mustard

Happy St. Patrick’s Day! The ground beef filling technically makes it more like cottage pie than shepherd’s pie, which is traditionally made with diced or minced lamb. That said, the Guinness-spiked broth and goat cheese-infused mashed potato topping make this hearty main an easy win.

It’s elegant enough for an alfresco dinner party, yet low lift enough for a hectic weeknight. Since the pasta comes together in 15 minutes, you’ll have plenty of time to dream up tasty tweaks that could make it even more delicious. (I’m thinking leeks, ramps, burrata or prosciutto.)

You may think the impeccably seared steak and zesty lemon-herb sauce are the real stars of this dinner, but I’d argue it’s the peak-delicious asparagus. Be sure to let the steak rest for at least 15 minutes before slicing it (against the grain!) into thin, easy-to-serve pieces.

Fresh peas don’t need much help to transform into something spectacular. Simply simmer them with aromatics, blend them with fresh herbs, stir in some heavy cream and boom: You’ve made magic. Serve the soup with crusty bread for dunking.

Store-bought flatbread makes this alfresco pie a total cakewalk to assemble—no sticky dough required. Top it with crispy shards of prosciutto or crumbled Italian sausage to boost the savory flavor and protein alike.

No hate to croutons, but have you tried this bread-based salad? A seasonal riff on panzanella will fill you up without weighing you down. This one is packed with wild mushrooms, asparagus, peas, scallions, spring greens and whole wheat sourdough (which I’d argue is the most important part).

Hot take: Roasting a whole bird doesn't need to be intimidating (or time-consuming). This beauty is made possible by spatchcocking, which calls for removing the chicken's backbone to split and flatten it. This reduces the cooking time and increases the surface area for extra crispness.