Al fresco season has finally begun, meaning you’d be remiss not to host an easy, breezy dinner party that will wow your friends and family. Since hosting should be fun (not exhausting), we’re highlighting seven elegant recipes this week that are simple to pull off at home, but still guaranteed to impress. (Even better, most of them are quick enough to prepare on a weeknight.) So, string up the twinkle lights and set the table—we’ll bring the wine.
Here’s What to Cook Every Night This Week (May 9 – 15)
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Published May 5, 2022
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Shopping List
Produce
2 shallots
12 garlic cloves
12 ounces baby spinach
2 red onions
5 lemons
24 ounces fresh or frozen green peas
1 sweet onion
1 European cucumber
8 Boston lettuce leaves
2 tomatoes
1 Spanish onion
1 leek
16 ounces assorted mushrooms (button, shiitake or Portobello)
1 large bunch tarragon
2 large bunches basil
2 bunches chives
1 bunch seedless red grapes
1 bunch mint
2 bunches parsley
1 bunch radishes
1 bunch thyme
Meat
1½ pounds pork tenderloin
4 strips bacon
1½ pounds large sea scallops
1 egg
1 pound ground turkey
2 links Spanish chorizo
1 pound shrimp
1 pound littleneck clams
Dairy
4 ounces heavy cream
15 ounces ricotta cheese, plus more for serving
10 ounces Greek yogurt
1 stick unsalted butter
2 ounces Parmesan cheese
Grains
12 ounces short pasta
1 large or 2 small flatbreads
4 whole-wheat hamburger buns
24 ounces risotto rice (Bomba, Carnaroli or Arborio)
Canned and Packaged Goods
12 ounces marinated artichoke hearts
4 ounces breadcrumbs
16 ounces chopped roasted red peppers
Tomato paste
8 ounces dry white wine
Two 32-ounce cartons chicken broth
Dried saffron
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, Dijon mustard, grapeseed oil (or another neutral oil), crushed red pepper flakes, flaky sea salt, dried oregano, garlic powder, dried bay leaf
Monday: Green Goddess Pasta
There’s no better place to eat this spring stunner than the backyard. A trio of fragrant herbs and spinach are the keys to the dressing-inspired sauce.
Tuesday: Mustardy Pork Tenderloin With Grapes And Red Onions
Wednesday: Grilled Flatbread Pizza With Artichoke, Ricotta And Lemon
There’s no kneading required, thanks to store-bought flatbread. Pop the pies on the grill for drool-worthy char marks, or use a grill pan if your barbecue is still in hibernation.
Thursday: Seared Scallops With Green Peas, Mint And Shallots
Friday: Greek Turkey Burgers With Tzatziki Sauce
Most turkey burgers are disappointingly dry, but these are light, flavorful and juicy. The homemade tzatziki takes the handhelds up a notch already, but we suggest gilding the lily with quick-pickled onions and kalamata olives.
Saturday: Weeknight Skillet Paella
Believe it or not, this crowd-pleasing Spanish classic only takes one hour to make from start to finish. Did we mention it cooks in a single skillet? Pass the sangria.
Sunday: Joanna Gaines’s Spring Vegetable Risotto
