Peas! Asparagus! Baby lettuces! It’s spring at last, and we’re here for you with all the burrata-filled pastas, crunchy salads and juicy chicken dinners.
What to Cook Every Night This Week (April 8 - 14)
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Published Apr 4, 2019
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Grocery List
4 limes
1 lemon
2 cups strawberries
1 large fennel bulb
⅓ small head Napa cabbage
1 small bunch chives
1 bunch thyme
1 bunch fresh parsley
1 bunch fresh basil
1 bunch fresh dill
1 bunch fresh watercress
3 garlic cloves
5 cups cherry tomatoes
5 Persian cucumbers
1 cup pearl couscous
2 bell peppers
1 clamshell baby arugula
8 ounces fresh spinach leaves
½ red onion
1 bunch asparagus
2½ cup fresh steamed (or frozen) peas
2 pounds red potatoes
1 pound green beans
2 pounds salmon fillets
12 large chicken breasts
8 slices bacon
12 slices burrata
Ground sumac
Za’atar spice blend
12 ounces dry pappardelle pasta
1 pound bucatini pasta
1½ cups unsweetened plain plant-based yogurt
1½ cups heavy cream
8 tablespoons unsalted butter
1 cup grated Parmesan cheese
2 ounces Swiss cheese or mozzarella
8 ounces burrata cheese
2 tablespoons spreadable cream cheese
8 ounces feta
4 large eggs
Pantry Ingredients
Kosher salt, sea salt, black pepper, honey, olive oil, red wine vinegar, dried oregano, crushed red-pepper flakes, sesame seeds, ground cumin, garlic powder, onion powder, paprika, dried parsley, Dijon mustard, stone ground mustard and yellow mustard
A New Way to Food
Monday: Salmon And Fennel Dinner Salad
The salmon offers a satisfying richness, the couscous adds heft, and the creamy dressed vegetables feel indulgent but aren’t in the least.
What's Gaby Cooking
Tuesday: Greek Salad With Salmon
Use up the rest of the salmon by tossing it into this satisfying, crunchy-creamy salad that takes just 20 minutes to whip up.
Carlsbad Cravings
Wednesday: Honey Mustard Chicken
Not only do you get both a protein and a veggie (no need to prepare two dishes), but you only have to clean one dish.
Spoon Fork Bacon
Thursday: Creamy Garlic Pappardelle With Asparagus And Peas
We love recipes that look and taste luxe but are secretly really easy. (Tip: if you can’t find fresh peas yet, it’s totally OK to use frozen.)
Get the recipe
Spend with Pennies
Friday: Spinach Stuffed Chicken Breast
Chicken breasts: We love them, but only when they’re juicy and tender. Stuffing them with cheese and wrapping them with bacon guarantees delicious results every single time (and it’s easier than you think).
Half Baked Harvest
Saturday: Simple Buttery Spring Pea And Burrata Pasta With Prosciutto
We can’t resist the combo of peas, burrata, prosciutto, pasta and soft-boiled eggs. Your Saturday deserves this.
Cotter Crunch
Sunday: Za’atar Chicken Bowls With Tomato And Cucumber Raita
Easy to make and Paleo. Plus, the leftovers store fabulously in the fridge for lunch on Monday.
