Here’s What to Cook Every Night This Week (March 21 – 27)

Spring officially begins on March 20 (the crowd goes wild). Naturally, we’re planning to be first in line at the farmers market to celebrate. What’s on our list? Spring peas, tender asparagus, chewy broccoli rabe, vibrant radishes, delicate spinach and more—and luckily, we know exactly what we’re going to do with our haul. This week’s menu stars seven dishes that put the season’s bounty in the spotlight, from an unconventional take on split pea soup to a festive veggie risotto that’s prime for Easter dinner.

This modernized rendition blows your grandma’s split pea soup away (still love you, Grandma). Each bowl is finished with chile oil, lemon-parsley mojo, balsamic vinegar and sour cream.

This dish is equal parts savory, cheesy, decadent and crunchy, but our favorite thing about it is that it only takes 20 minutes to prepare.

Yet another reason to always have puff pastry in your freezer. Crown each tart with prosciutto to make them even more filling.

Can you believe this masterpiece is only six ingredients away? (And that’s including salt and pepper.) Make sure the scallops are thoroughly dried before hitting the skillet—it’s the key to a gorgeous sear.

Aka our favorite way to feed six people in 30 minutes. The broccoli rabe is cooked in sausage drippings and chicken broth until wilted, tender and full of flavor.

Your first alfresco dinner party of the year calls for an entrée that’s seasonal, stunning and elegant. This creamy number teeming with spring produce checks all three boxes.