Here’s What to Cook Every Night This Week (March 27 – April 2)

A change of seasons means a fresh lineup of produce, and with warm weather on the horizon, we’re so eager to hit our local farmers market again. Dig your giant tote bag out of storage and lace up your comfiest sneakers: We’re buying all the in-season fruits and vegetables we can find and putting them on display with the following seven spring dinners. Read on for ideas, ranging from an unexpected noodle salad to potato chip-crusted chicken.

45 Spring Recipes That Call for a Trip to the Farmers Market

what to cook this week march 27-april 2_woman buying herbs at farmers market
FG Trade/Getty Images

Shopping List

6 cloves garlic
2 lemons
2 ounces sugar snap peas
1 pound baby new potatoes
2 Meyer lemons
2 red chiles
4 ounces shishito or poblano peppers
2 Persian cucumbers
8 ounces strawberries
1 pint wild mushrooms
14 ounces green peas
1 ounce watercress
2 ounces arugula
1 large leek
14 ounces broccolini
3½ ounces baby spinach
2 bunches dill
2 bunches parsley
2 bunches scallions
3 bunches mint
1 bunch cilantro
2 bunches asparagus
1 large bunch dandelion greens
1 bunch thyme

4 ounces prosciutto
4 skin-on salmon fillets (about 8 ounces each)
4 skinless, boneless chicken breasts
1 egg

2 ounces grated Pecorino Romano cheese
6 ounces burrata cheese
1 stick unsalted butter
3 ounces Parmesan cheese
34 ounces whole milk
8 thick slices fresh mozzarella, unsalted
5 ounces sharp cheddar cheese
9 ounces ricotta cheese

Crostini or crackers, for serving
8 ounces soba noodles
1 loaf whole-wheat sourdough bread
16 ounces dried macaroni

Canned and Packaged Goods
10 ounces frozen peas
3 ounces hazelnuts
3 ounces kettle-style potato chips
1¾ ounces slivered almonds
2 sheets store-bought puff pastry
White miso

Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper, garlic salt, paprika, onion powder, rice wine vinegar, sugar, toasted sesame oil, mustard, all-purpose flour, cayenne, garlic powder

Monday: Double Pea, Prosciutto and Burrata Platter

Think of this ten-minute stunner as a veggie-heavy charcuterie board. The green peas, snap peas and fresh dill fronds in the cheesy dish look and taste like spring. Wash it all down with a crisp white wine.

Tuesday: Joanna Gaines’s Weeknight Salmon with Baby New Potatoes and Dill

Speaking of dill, the herb totally transforms this easy-as-pie sheet pan meal. Each serving of salmon and spuds contains a whopping 49 grams of protein, so you’ll stay full until dessert. (There’s always room for that, no?)

Wednesday: Cold Soba Noodle Salad with Strawberries

A make-ahead dish for eight, ready in 20 minutes flat? Believe it, friend. Once the noodles are cooked and the shishitos are grilled, all that’s left to do is make the pantry staple-filled dressing and toss everything together.

Thursday: Spring Panzanella Salad

Sure, croutons are cool, but have you tried this bread-based salad before? It’ll fill you up without bogging you down, since it’s loaded with wild mushrooms, chopped asparagus, peas, scallions and spring greens.

Friday: Potato Chip-Crusted Chicken with Arugula Pesto

Once your picky kid finds out this dinner stars crushed kettle-cooked potato chips and melty mozzarella cheese, they’ll suddenly have an appetite. Pro tip: Turn the leftover cutlets into sandwiches, served on pretzel buns with extra arugula pesto.

Saturday: Greens Mac and Cheese

A nutritious spring duo (earthy broccolini and tender baby spinach) and slivered almonds make this easy pasta dish just wholesome enough. Spice up your bowl with crushed red pepper flakes and freshly cracked black pepper.

Sunday: Asparagus, Pea and Ricotta Tarts

Thanks to store-bought puff pastry, these handhelds are a breeze to prepare, despite their fancy appearance. Serve them with a side salad or spring soup. (Might we suggest pea soup with fresh mint?)

29 Spring Salads That Are Easy, Fresh and Full of Seasonal Produce

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire
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...
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