Spring finally begins on March 19. What better way to celebrate than by turning the season’s bounty into seven simple, scrumptious dinners? Now’s the time to stock up on peas, radishes, asparagus, mushrooms and other timely produce, since they’re about to taste their most delicious. Read on for this week’s menu, which ranges from a 15-minute pasta to savory cheater’s tarts.
Here’s What to Cook Every Night This Week (March 18 – 24)
Meet us at the farmers market
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Published Mar 12, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Alexander Spatari/Getty Images
Shopping List
Produce
10 ounces baby spinach
7 garlic cloves
38 ounces peas (fresh or frozen)
1 large shallot
1 pint wild mushrooms
1 ounce watercress
4 ounces dandelion greens
1 red onion
One 1-inch piece ginger
1 pineapple
2 lemons
1 leek
16 ounces assorted mushrooms (such as button, shiitake or Portobello)
4 ounces radishes
3 bunches mint
3 bunches asparagus
2 bunches scallions
1 bunch thyme
1 bunch chives
Meat
4 strips bacon
1½ pounds large sea scallops
7 large eggs
8 chicken thighs
Dairy
2 sticks unsalted butter
3 ounces grated Parmesan cheese, plus more for serving
10 ounces heavy cream
8 ounces fontina cheese
2 ounces Gruyère cheese
8 ounces ricotta cheese
Grains
1 pound orecchiette (or other small, dried pasta)
½ loaf whole-wheat sourdough bread
14 ounces arborio rice
Canned and Packaged Goods
2 ounces roasted almonds
One 9-inch pie crust
2 sheets frozen puff pastry dough
40 ounces chicken broth
4 ounces dry white wine
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, flaky salt, rice vinegar, mustard, garlic salt, gochujang, soy sauce, garlic powder
Monday: Orecchiette with Spring Greens
Elegant enough for an alfresco dinner party, yet low lift enough for a busy 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. (Think leeks, ramps, burrata or prosciutto.)
Tuesday: Seared Scallops with Green Peas, Mint and Shallots
This seafood masterpiece may appear fancy, but scallops are actually very easy to prepare. Each piece only needs two minutes of searing per side in a hot skillet. Just be sure to thoroughly dry them before placing them in the pan to get the golden brown exterior crust you crave.
Wednesday: Spring Panzanella Salad
No hate to croutons, but have you ever tried this bread-based salad? Our seasonal riff on panzanella will fill you up without weighing you down. It’s loaded with wild mushrooms, asparagus, peas, scallions, spring greens and whole-wheat sourdough (which is arguably the most important part).
Thursday: Joanna Gaines’s Asparagus and Fontina Quiche
Who knew asparagus could be made to look so elegant with just a few swipes of a vegetable peeler? The paper-thin strips are paired with two types of cheese and a few pantry staples, resulting in a main you’ll want to serve at every brunch you ever host.
Friday: Pineapple Korean Chicken Thighs
Despite its summery reputation, pineapple is actually in season in the spring. Here, its sweet-and-sour splendor meshes with spicy gochujang, punchy rice vinegar, sharp ginger and salty soy to create a one-pan chicken for the books. (Oh, and if you need help slicing the fruit, we’ve got you covered.)
Saturday: Asparagus, Pea and Ricotta Tarts
Store-bought puff pastry makes these photogenic handhelds a total breeze to assemble—even for the baking-averse. The creamy tarts would pair seamlessly with a citrusy side salad or spring soup (like this pea number with fresh mint).
Sunday: Joanna Gaines’s Spring Vegetable Risotto
This comfort classic is teeming with mushrooms, radishes, peas, spinach and chives, but you can incorporate whatever additional veggies and herbs you have on hand—risotto is flexible like that. (After all, butter, wine and cheese taste good with just about everything.)
