What to Cook Every Night This Week (July 8 - 14)

2 cups rotisserie chicken or other shredded chicken
3 pounds chicken thighs
1½ pounds steak of choice, such as ribeye
16 ounces monkfish
1 pound asparagus
1 yellow onion
7 medium shallots
2 scallions
3 cups spinach
2 jalapeños
5 tomatillos
5 ears of corn
22 garlic cloves
4 sprigs fresh rosemary
5 sprigs fresh thyme
2 bunches fresh cilantro
3 pints cherry tomatoes
⅓ cup radishes
1 red beet
1 Chioggia beet
1 bunch yellow beets
1 large leek
3 limes
2 lemons
1 jar mixed pitted olives
½ cup raw cashews
1 cup shredded Mexican cheese blend
12 ounces fresh goat cheese
1 can coconut milk
8 slices rye bread
20 corn tortillas
12 ounces pappardelle
⅔ cup dry white wine
Hard taco shells
Shredded lettuce
Diced tomatoes
Guacamole
Salsa or pico de gallo
Crumbled queso fresco
Sour cream

Pantry Ingredients:

Olive oil, unsalted butter, balsamic vinegar, distilled white vinegar, salt, black pepper, garlic powder, ground chili powder, ground cumin, paprika, cayenne, crushed red pepper flakes, dried oregano, dijon mustard, sugar and taco seasoning.

First day back after the holiday weekend? This calls for something quick, easy and tasty. Coterie member Maria Lichty’s easy chicken taquitos are just the ticket.

Mark our words: When this delightful summery dish is on the menu, your fam will want to make every night pasta night.

Grilling steak on a weeknight? It’s not just possible—it’s a breeze.

This one-pan dinner is a total time-saver. Less time in the kitchen means more time getting pumped for the weekend.

Remember that leftover steak from earlier in the week? It’s the star of tonight’s dinner—spend your newfound free time shaking margaritas.

No, making grilled cheese on Saturday is not a cop-out. Take one bite of this decadent grilled goat cheese sandwich stuffed with colorful beets and you’ll know why.

Hot, spicy soup in the summer? Hear us out. Spicy food is scientifically proven to help you keep cool in ridiculously hot temperatures. (Thanks for the reco, Jodi Moreno.)