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.

70 Spring Dinner Ideas to Celebrate the Season

what to cook this week march 21 27 shopping list2
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Shopping List

4 lemons
1 white onion
10 garlic cloves
2¼ pounds split peas
1 Yukon gold potato
4 carrots
2 large shallots
9 ounces baby spinach
1 sweet onion
1 leek
16 ounces assorted mushrooms (like button, shiitake and Portobello)
8 ounces mixed greens
1 small beet
2 avocados
1 English cucumber
1 bunch asparagus
2 bunches mint
1 bunch broccoli rabe
2 bunches parsley
4 bunches radishes
1 bunch thyme
1 bunch chives

4 anchovy fillets
1 egg
4 strips bacon
1½ pounds large sea scallops
1 pound Italian sausage

12 ounces sour cream
2 sticks unsalted butter
Grated and shaved Parmesan cheese, for serving (at least 5 ounces)
9 ounces ricotta cheese
2 ounces heavy cream

Two 9- to 10-ounce packages fresh or frozen cheese tortellini
1 pound store-bought gnocchi
14 ounces Arborio rice

Canned and Packaged Goods
12 ounces dry white wine
3 ounces hazelnuts
2 sheets frozen puff pastry
24 ounces chicken broth
Sesame seeds

Pantry Ingredients: vegetable or canola oil, crushed red pepper flakes, extra-virgin olive oil, kosher salt, balsamic vinegar, freshly ground black pepper, garlic powder, flaky sea salt, apple cider vinegar, bay leaves, sugar, black peppercorns, honey mustard

Monday: Split Pea Soup With Balsamic Vinegar

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.

Tuesday: Balsamic Brown Butter Tortellini With Spinach And Hazelnuts

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.

Wednesday: Asparagus, Pea And Ricotta Tarts

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

Thursday: Seared Scallops With Green Peas, Mint And Shallots

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.

Friday: Skillet Gnocchi With Sausage And Broccoli Rabe

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.

Saturday: Joanna Gaines’s Spring Vegetable Risotto

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.

Sunday: Radish Barbecue Bowls With Tangy Honey Mustard Dressing

Radishes are painfully underrated (they’re peppery, crisp and pink!), but this recipe will keep them top of mind for good. They’re soaked in a zingy brine before being added to the refreshing salad bowl.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...