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.

RELATED: 12 Spring Fruits and Veggies to Eat This Season, from Asparagus to Strawberries

what to cook this week 3.29 4.4 shopping list
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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

Photo: Liz Andrew/Styling: Erin McDowell

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.)

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Photo: Liz Andrew/Styling: Erin McDowell

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’.)

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Photo: Jon Cospito/Styling: Heath Goldman

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Nicole Franzen/Food: What the Heck Should I Cook?

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.

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Amy Neunsinger/Magnolia Table, Volume 2

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.

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RELATED: 70 Spring Dinner Ideas to Celebrate the Season

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