Here’s What to Cook Every Night This Week (April 7 – 13)

Produce
2 leeks
7 garlic cloves
3 lemons
1 large beefsteak tomato
1 avocado
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
14 ounces mixed mushrooms
1 red onion
2 celery stalks
6 leaves butter lettuce
1 pint cherry tomatoes
1 bunch basil
1 bunch scallions
Mixed fresh herbs, such as dill, parsley, basil or cilantro
1 bunch oregano
1 large bunch Italian parsley
1 bunch flat-leaf parsley

Meat
Six 8-ounce fish fillets of your choice
12 ounces top round beef
1 rotisserie chicken

Dairy
3 ounces grated Parmesan cheese
6 ounces crumbled feta cheese
8 large eggs
3 ounces crème fraîche or sour cream
2 tablespoons unsalted butter
4 ounces crumbled blue cheese

Grains
12 ounces spaghetti, linguine or bucatini
4 pita
Rice, for serving
16 slider rolls
6 ounces couscous

Canned and Packaged Goods
2 ounces breadcrumbs or a handful of crackers (such as Ritz or saltines)
2 ounces Niçoise olives
4 pickled pearl onions
2 cornichons
3 ounces capers
8 ounces chicken broth
Two 5-ounce cans oil-packed tuna
2 ounces pepperoncini

Pantry Ingredients: kosher salt, freshly ground black pepper, yellow mustard, extra-virgin olive oil, red wine vinegar, peanut oil, soy sauce, rice wine vinegar, crushed red pepper flakes, sesame seeds, whiskey, smoked paprika, Buffalo sauce

Keep this simple spaghetti dish on hand for the busiest nights of the week. It only requires eight ingredients, most of which are pantry staples, and 15 minutes to come together. (It’s also pretty kid-friendly, if you ask me.) Finish it with crushed red pepper flakes for heat or a ball of burrata for decadence.

It doesn’t get more foolproof than this sheet pan main. Just blitz the herb crumb in a blender or food processor, top the fish and bake the fillets until tender, then serve them with any grains or veggies you’d like. (Rice and asparagus would be nice.) P.S.: Make two batches of the topping to store in the freezer for future last-minute meals.

Breakfast for dinner is always a home run—especially when it’s cooked atop a layer of tangy, caramelized feta. To make the recipe even more low fuss, use a grill pan or cast iron skillet indoors instead of an outdoor barbecue. If the pan is hot enough for the cheese to toast, it’ll turn out just as tasty.

You won’t believe how foolproof this one-pan, protein-packed steak recipe is, even for newbies who are hesitant to cook meat. Serve it with plenty of fluffy white rice (or cauliflower rice to keep the carbs low) or saucy lo mein, and you might never order takeout again—well, this week anyway.

Jamie Oliver’s vegetarian riff on beef stroganoff will wow you at first bite. It’s super tangy, thanks to capers, cornichons and sour cream, and rice takes over for typical egg noodles for a lighter bite. Don’t sweat the quick flambé—it’s an easier task than you think, and your dinner guests will be totally impressed.

How can you pull these sammies off so quickly, you ask? By using store-bought rotisserie chicken instead of cooking your own, of course. The recipe couldn’t be simpler (read: it’s nearly all assembly), and I won’t tell if you forgo funky blue cheese in favor of ranch dressing.

The only cooking this flavorful plate calls for is boiling the couscous. So, if you have leftovers (of any grain, really), you won’t have to cook a thing. Pepperoncini, capers and fresh lemon juice brighten up the fatty tuna just right to boot.