Here’s What to Cook Every Night This Week (April 14 – 20)

Produce
4 lemons
2 heads garlic
4 medium carrots
2 red bell peppers
1 small eggplant
2 pints red cherry tomatoes
1 pint yellow cherry tomatoes
2 small zucchini
1 European cucumber
1 sweet onion
1 pint cremini mushrooms
2 heads Boston lettuce
1 Fresno chile or other hot chile
1 head radicchio
6 ounces frisée
1 Granny Smith apple
1 pound small, waxy potatoes
2 red onions
3 limes
3 bunches scallions
1 bunch radishes
1 bunch asparagus
3 bunches mint
1 bunch cilantro
1 bunch basil
2 bunches parsley
2 bunches dill
1 bunch chives

Meat
1½ pounds chicken sausage
1 pound ground chicken or turkey
8 skin-on, bone-in chicken thighs
8 to 9 bone-in lamb loin chops

Dairy
2 extra-large eggs
1 stick unsalted butter
4 ounces sour cream
4 ounces buttermilk
4 ounces feta cheese
10 ounces Greek yogurt
6 ounces Havarti cheese

Grains
8 ounces millet

Canned and Packaged Goods
2 ounces matzo meal
Three strips kombu, each about 5 inches long
Toasted nori, for serving
8 ounces pistachios
18 ounces vegetable broth
Pistachio oil

Pantry Ingredients: canola oil, toasted sesame oil, baking powder, kosher salt, freshly ground black pepper, white miso paste, rice vinegar, coconut or peanut oil, sriracha, soy sauce, harissa, white vinegar

Who knew this timeless soul-soother was lacking a punch of umami? The miso infuses the broth with plenty of funky, savory flavor, while the matzo balls are undeniably inspired by scallion pancakes. Even Bubbe would approve of this twist on a Passover classic.

Nothing beats a low-lift dinner that only leaves one dirty dish behind. No one at the table will be able to resist this colorful spread of bell peppers, carrots, radishes, tomatoes, asparagus and eggplant, all doused in lemon butter sauce. Plate it with pasta, potatoes, couscous or rice to make the meal more well-rounded.

Complete with quick-pickled cucumbers, these crisp, refreshing lettuce wraps are high in protein and low in carbs, so you can enjoy every bite without breaking your keto diet. (That said, they’ll still satisfy if you aren’t eating low carb. And if so, feel free to zhuzh them up with a grain of your choice.)

Sharp radicchio, sweet-tart apples and toasty pistachios make this salad look equal parts fancy and appetizing, but the homemade ranch dressing is the real star, IMO. (Mix a double batch of the stuff to pair with fries, burgers, sandwiches, wings or raw produce at a later date.) Top the salad with walnuts, grilled chicken, prosciutto or chickpeas for a boost of protein.

Fresh dill, spicy yogurt and briny feta cheese are appetizing enough, but the succulent, impeccably seasoned chicken is sure to steal the spotlight at first bite. Thighs (and drumsticks, if you’d like) are much juicier and more foolproof than breasts, which are easier to overcook and dry out. In other words, this recipe is totally beginner friendly.

When the weather is warm but you’re still craving something substantial, there’s grain salad—lettuce need not apply. The dish can be made ahead and kept in the fridge for up to five days. (Read: That means you can check one Easter side dish off your list a day in advance.)

Trust me, your Easter guests won’t mind digging into this verdant display instead of the usual ham. Despite its name, the masterpiece is dairy-free, since the pistachio butter is nothing but nuts, oil, herbs, miso and fresh citrus. Serve the chops with roasted potatoes, buttery radishes and white wine.