Here’s What to Cook Every Night This Week (May 13 – 19)

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what to cook this week may 13-19: spicy sausage burrata pizza
Photo: Liz Andrew/Styling: Erin McDowell

When the weather is finally warm enough for sitting outdoors, all I want to do is share a meal with loved ones. Luckily, there are plenty of communal recipes on my list that are simple, low-lift and designed for divvying between guests. Here, I’ve gathered seven dinner suggestions to cook this week that are equal parts easy and impressive, ranging from skillet paella to big-batch Cuban sliders.

72 Spring Dinner Ideas to Celebrate the Season

what to cook this week may 13-19: hand reaching for head of broccoli at the supermarket
Oleg Breslavtsev/Getty Images

Shopping List

9 ounces peas (fresh or frozen)
4 lemons
1 white onion
10 garlic cloves
18 ounces corn kernels (fresh or thawed)
2 limes
1 large head broccoli
3 ounces kale
2 ounces sugar snap peas
1 Spanish onion
1 pint cherry tomatoes
2 bunches mint
1 bunch cilantro
1 bunch basil
1 bunch dill
1 bunch parsley

15 slices ham
1 pound precooked spicy sausage
4 ounces thinly sliced prosciutto
2 links Spanish chorizo
1 pound shrimp
1 pound littleneck clams
1 pound boneless, skinless chicken thighs

2 sticks unsalted butter
4 ounces grated Pecorino cheese
7 slices Swiss cheese
4 ounces whole milk
2 ounces heavy cream
6 ounces shredded Monterey Jack cheese
2 ounces crumbled cotija cheese
4 ounces sour cream
2 ounces Boursin cheese
12 ounces burrata cheese
8 ounces plain whole Greek yogurt

1 pound bucatini, spaghetti or other long pasta
15 slider buns
Toasted crostini or crackers, for serving
12 ounces bomba, Carnaroli or arborio rice

Canned and Packaged Goods
12 marinated artichoke heart quarters
Dill pickle chips
Tortilla chips
1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)
16 ounces frozen peas
24 ounces chopped roasted red peppers
4 ounces dry white wine
24 ounces chicken broth

Pantry Ingredients: kosher salt, freshly ground black pepper, mustard, all-purpose flour, cayenne pepper, extra-virgin olive oil, crushed red pepper flakes, tomato paste, saffron, bay leaf

Monday: One-Pot Pasta with Peas, Artichokes, Lemon and Mint

Tell jarred marinara to sit this one out. The “sauce” is nothing but grated cheese, fresh lemon juice and starchy pasta water. Spring peas, briny artichokes and fresh mint make the one-pot gem decidedly seasonal.

Tuesday: Cuban Sliders for a Crowd

Behold, 15 warm, toasty sandwiches, prepared in one fell swoop. Place the bun bottoms in a baking dish, spread them with mustard, top them with ham, pickles and Swiss cheese and pop ’em in the oven until they’re melty. Bonus points for adding a layer of pernil to the sliders for authenticity.

Wednesday: Mexican Street Corn Dip

Nachos are hearty enough to serve as a meal, if you ask me. Here, store-bought tortilla chips are layered with corn, from-scratch queso, fresh cilantro, sour cream and all the essential accoutrements. Top the towering main with pickled onions or jalapeños, grilled chicken and a spritz of lime to go above and beyond.

Thursday: Spicy Sausage Pizza with Burrata

The recipe calls for using a prebaked pizza crust or store-bought flatbread instead of dough, meaning all you’ll have to do is assemble and bake. (That’s why you can pull it off in 35 minutes.) It’s crowned with Boursin and burrata cheeses, chopped broccoli, shredded kale and precooked sausage.

Friday: Double Pea, Prosciutto and Burrata Platter

This ten-minute spring masterpiece is basically a veggie-heavy charcuterie board. The green peas, snap peas and fresh dill will make it a weekly favorite at first bite, so don’t be surprised if you find yourself back at the farmers market sooner than expected. Wash it all down with a dry, crisp glass of white.

Saturday: Weeknight Skillet Paella

Believe it or not, you can master this Spanish classic in just one hour. The hack is limiting the seafood to shrimp and clams for convenience and minimal cook time. Don’t worry about buying a special paella pan for the occasion—this riff can be prepared in any large, oven-safe skillet.

Sunday: Chicken Kebabs with Garlic Lemon Yogurt

The key to these skewers’ zesty, warm flavor is baharat, a Middle Eastern spice blend that’s typically made from mint, oregano, cinnamon, coriander, cumin and nutmeg. The simple dipping sauce and blistered tomatoes come together in a flash while the chicken marinates.

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...