Here’s What to Cook Every Night This Week (May 20 - 26)

1.5 pounds extra-large shrimp
1 pound lean ground turkey
5 slices turkey bacon
1 package prosciutto
1 pound boneless, skinless chicken breasts
1 whole chicken
1 package hot dogs
20 ramps
1 12-ounce bag frozen shelled edamame
1 pound plus 1 cup sugar snap peas
2 cups peas
2 cups radishes
½ pound string beans
1 medium zucchini
2 ears of corn
1 white onion
6 green onions
2 romaine hearts
1 jalapeño
1 hunk ginger
1 bunch mint leaves
2 cloves garlic
1 bunch cilantro
1 bunch chives
1 bunch tarragon
2 peaches
1 pineapple (or 1 can pineapple rings)
1 package guacamole
1 pint heavy cream
1 can coconut cream
½ cup grated Parmesan cheese
4 slices pepper jack cheese
1 pound penne
1 cup quinoa
1 package whole-grain hamburger buns
1 package hot dog buns
1 log goat cheese
1 package dried cranberries
1 handful walnuts
1 beer, such as an IPA

Ramps are in season until the beginning of June, so nab them at the farmers market while you can. They take center stage in this creamy pasta with snap peas and edamame.

Hit the grill on Tuesday night with this 20-minute shrimp recipe. It’s speedy, but the combo of coconut lime marinade, zucchini and mint feels way upscale for a simple weeknight dinner.

Why not officially make every Wednesday Burger Night? Lighten it up with a turkey burger that packs powerful flavors, thanks to bacon, barbecue sauce, pineapple and pepper jack cheese.

Wrap Tuesday’s extra shrimp in prosciutto for this hearty summer salad. (If anyone in your family doesn’t like greens, they clearly haven’t tried them grilled.)

This is not your average ballpark hot dog. Pile on guacamole, grilled corn and charred jalapeños to take it over the top.

Set up the patio—you’re serving a low-key weekend dinner under the stars. (Don’t be intimidated by the grilling; it only takes about ten minutes.)

Peach season is just beginning, so grab a few to accent this roasted chicken slathered in a homemade barbecue sauce.