Here’s What to Cook Every Night This Week (March 7 – 13)

Spring may be a few weeks away, but we’re still in desperate need of comforting dishes that warm us to our core. So, we’re whipping up cozy bowls of all kinds to get the job done. Read on for pastas, grain bowls, tortilla-less tacos and more to prepare for dinner this week, from sweet-and-spicy firecracker chicken with rice to turkey sausage-topped polenta.

18 Taco Bowl Recipes That Will Spice Up Your Lunch and Dinner Rotations

what to cook this week march 7 13 shopping list
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Shopping List

13 garlic cloves
9 carrots
1 head red cabbage
1 head green cabbage
Two 1-inch pieces ginger
2 red chile peppers (such as Fresno)
6 limes
1 jalapeño
2 heads romaine lettuce
5 ounces cherry tomatoes
1 avocado
2 red bell peppers
2 medium zucchini
8 leaves Boston lettuce
3 ounces snap peas
2 lemons
1 European cucumber
3 bunches scallions
3 bunches cilantro
1 bunch kale
2 bunches mint
1 bunch basil
1 bunch parsley
1 bunch dill

1½ pounds boneless, skinless chicken breasts
2 eggs
1 pound ground pork
1½ pounds ground turkey sausage
1 pound flank or skirt steak
Four 6-ounce salmon fillets

1 stick unsalted butter
1 ounce shredded Parmesan cheese, plus more for serving

Steamed white rice, for serving
3 ounces quinoa
4 ounces rice vermicelli
10 ounces farro
16 ounces bucatini

Canned and Packaged Goods
Sesame seeds
Agave nectar
8 ounces ground seitan
1 pound silken tofu
One 15-ounce can black beans
6 ounces frozen or canned corn
Crispy tortilla strips
6 ounces polenta
Sweet chile sauce
One 28-ounce can crushed tomatoes
Fish sauce

Pantry Ingredients: kosher salt, freshly ground black pepper, cornstarch, vegetable oil, sriracha, rice vinegar, light brown sugar, crushed red pepper flakes, sesame oil, soy sauce, extra-virgin olive oil, chili powder, smoked paprika, cayenne pepper, herbs de Provence, coconut oil, Dijon mustard, flaky salt

Monday: Firecracker Chicken With Rice

Nothing puts us in a warm-and-fuzzy mood quite like takeout, and this simple, sticky copycat is sure to hit the spot. Even your picky kids won’t be able to resist.

Tuesday: 20-minute Paleo Egg Roll In A Bowl

All the saucy, savory flavor of its finger-food namesake—minus the fussy outer shell. This lightning-fast remix stars mixed vegetables and pork, so it’s Paleo, keto-friendly and low carb.

Wednesday: Vegan Fiesta Taco Bowl

Smoky seitan and tofu-based lime crema stand in for ground chorizo and sour cream, but you could easily substitute the real things if you’d prefer. (Just don’t skip the green goddess dressing, which comes together in a flash in your blender.)

Thursday: Turkey Sausage And Veggie Polenta Bowls

This meal is only 30 minutes away, despite seeming fancy enough to serve at your next dinner party. Feel free to use spicy Italian sausage instead of turkey for extra oomph.

Friday: Stir Fried Beef Bowls With Rice Noodles

Gluten-free eaters rejoice: Rice noodles don’t contain wheat but are just as toothsome and versatile as regular pasta. Here, they’re paired with zingy marinated steak, fresh veggies and crunchy peanuts.

Saturday: Wild Alaska Salmon And Smashed Cucumber Grain Bowls

Your go-to lemon fillet is only so exciting after the millionth time. Fill up on wholesome farro and protein-rich fish between refreshing bites of vinegary herbed cukes.

Sunday: Easy Roasted Tomato Bucatini

How is the essential homemade sauce within reach before tomato season, you ask? Chalk it up to canned crushed tomatoes, which are roasted in the oven with butter for deeper, richer flavor. The jarred stuff could never.

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...