With spring on the horizon, we’re on the hunt for the freshest seasonal produce we can find. Now’s the time when peas, asparagus, artichokes, broccoli rabe and so much more are at their most delicious. This week, dig your biggest tote bag out of storage and go all out at the farmers market to make these seven spring recipes. They’ll kick the season off right.
Here’s What to Cook Every Night This Week (March 29 – April 4)
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Published Mar 26, 2021
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Shopping List
Produce
3 leeks
2 celery stalks
7 garlic cloves
60 ounces fresh peas
4 lemons
2 ounces baby spinach
1 sweet onion
One 15-ounce bag sugar snap peas
4 peaches
2 plums
15 ounces cherries
½ pound baby red potatoes
2 medium red beets
2 medium golden beets
6 Valencia oranges (or a mix of navel and blood)
6 ounces baby arugula
1 leek
16 ounces assorted mushrooms (button, shiitake, portobello, etc.)
4 ounces radishes
1 bunch broccoli rabe
2 bunches asparagus
3 bunches parsley
3 bunches mint
1 bunch chives
1 bunch dill
1 bunch basil
1 bunch oregano
2 bunches thyme
1 bunch chives
Meat
1 pound Italian sausage
1½ pounds sirloin or strip steak
Grains
1 large (or 2 small) flatbread
1 pound store-bought gnocchi
One 16-ounce bag Arborio rice
Dairy
1 half-pint heavy cream
15 ounces ricotta cheese
2 sticks unsalted butter
4 ounces grated Parmesan cheese
Two 8.8-ounce balls burrata
Canned and Packaged Goods
Three 32-ounce cartons chicken or vegetable broth
12 ounces marinated artichoke hearts (or ½ pound fresh)
2 ounces almonds
2 ounces walnuts
4 ounces dry white wine
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, red wine vinegar, smoked paprika, garlic powder
Monday: Spring Pea Soup With Mint
Can you believe this soup comes together in just 40 minutes? All you have to do is simmer the peas with aromatics and broth, add in tons of fresh herbs and blend to creamy perfection.
Tuesday: Grilled Flatbread Pizza With Artichoke, Ricotta And Lemon
Pizza is one of our favorite things to throw on the barbecue, especially when we’re using easy store-bought flatbread for the crust. (P.S., here’s how to cook fresh artichokes, in case you want to use those instead of canned.)
Wednesday: Skillet Gnocchi With Sausage And Broccoli Rabe
Bring store-bought gnocchi to life with bitter broccoli rabe, spicy Italian sausage and salty Parmesan cheese. (We wouldn’t blame you for broiling some fresh mozzarella on top…just sayin’.)
Thursday: 20-minute Burrata Salad With Stone Fruit And Asparagus
You’ll want to bookmark this beauty for every picnic you ever attend. Since the sugar snap peas and asparagus are blanched, the salad won’t wilt in the hot sun like leafy greens would.
Friday: Skillet Steak With Asparagus And Potatoes
All the recipe calls for is searing the steak for a few minutes on each side, then finishing it in the oven. But feel free to grill it instead if the weather’s right.
Saturday: Roasted Beet And Citrus Salad
Make the most of the end of beet season with the help of two spring gems: sweet Valencia oranges and peppery baby arugula.
Sunday: Joanna Gaines’s Spring Vegetable Risotto
Consider this the perfect transitional meal—the cheesy, hearty risotto is ideal for chilly days, but all of the mushrooms, spinach, radishes, peas and chives will give you hope for warmer days ahead.
