What to Cook Every Night This Week (April 29 - May 5)

4 large portobello mushrooms
1 small ginger root
1 head garlic
1 pound baby carrots
1 large carrot
3 shallots
1 small yellow onion
3 lemons
1 lime
1 avocado
2 cups halved cherry tomatoes
1 bunch fresh parsley
1 bunch fresh cilantro
8 ounces fresh basil
1 bunch fresh chives
3 cups kale
4 cups fresh baby spinach
½ cup sugar snap peas
1 large celery stalk
4 medium asparagus spears
½ cup fresh or frozen shelled sweet peas
1 medium jalapeño chile
Nine 4-ounce salmon fillets
1¼ cups ricotta cheese               
4 cups shredded mozzarella cheese
1½ cups shredded Parmesan cheese
4 ounces burrata cheese
2 ounces goat cheese
2 tablespoons salted butter
2 ounces cream cheese
1 large egg
½ cup ground pistachios
¾ cup cashews
1 teaspoon garlic salt
15.5 ounce can of chickpeas
1 pound spaghetti
1½ cups cooked whole grains (quinoa, brown rice, or farro all work great)
¼ cup water chestnuts
1⅓ cups marinara sauce
1 cup canned full-fat coconut milk
4 cups vegetable broth
10 ounces frozen spinach
1 pound pizza dough

The beginning of the week calls for a quick and easy dinner recipe, like this comforting 20-minute pasta dish. You cook everything together in one pot, so there’s very little cleanup.

Confession: Our freezer is always stocked with fillets of wild Alaskan salmon. That way, at the drop of a hat we’re ready to whip up a nutritious dinner—like this one-pan recipe, which comes together in under 30 minutes.

Delight the whole family with these ricotta cheese, spinach, marinara and basil-stuffed portobello mushrooms from Coterie member Maria Lichty. They’re hearty enough to serve on their own…but we’ll never say no to a side of garlic bread.

Need a nutritional boost? This recipe is packed with healthy fats, spring veggies and whole grains. It’s just the midweek pick-me-up you’re craving. (Thanks, Aida Mollenkamp.)

Covered in mozzarella, goat cheese and burrata, this pizza by Coterie member Gaby Dalkin is the ultimate trifecta for cheese lovers. Plus, it’s topped with two different types of sauces—traditional red sauce and basil vinaigrette—because why the heck not?

Psst: This restaurant-quality dish is great for entertaining because it looks super elegant. But believe it or not, everything roasts together on the same sheet pan. (Bonus: It’s gluten-free, grain-free, dairy-free, low-carb and Paleo-friendly.)

A vegetarian version of one of our favorite takeout dinners. It’s our new favorite way to eat canned chickpeas, thanks to a simple and addictive dressing. (Thanks for the inspo, Coterie member Carlene Thomas.)