Here’s What to Cook Every Night This Week (February 17 – 23)

Produce
2 sweet onions
6 garlic cloves
2 avocados
3 large red onions
1 lime
5 shallots
2 lemons
1 pint mushrooms
2 medium sweet potatoes
1 pound wild mushrooms
1 bunch cilantro
2 bunches parsley
1 bunch dill
1 bunch mint
1 bunch oregano
2 bunches thyme
2 bunches rosemary

Meat
2 rotisserie chickens
2 pounds salmon fillets
Four 6- to 8-ounce beef tenderloin medallions

Dairy
Crumbled cotija cheese, for serving
3 sticks unsalted butter
7 ounces whole milk
2 ounces heavy cream
4 slices provolone cheese
8 ounces fresh mozzarella cheese
8 ounces shredded white cheddar cheese
9 ounces grated Parmesan cheese
Labneh or Greek yogurt, for serving
8 ounces cream cheese
12 ounces feta cheese
5 ounces whole-milk ricotta
1 large egg
4 ounces shaved Manchego or Parmesan cheese

Grains
Ten 6-inch corn tortillas
4 large naan or pre-baked individual pizza crusts
5 ounces couscous
10 ounces arborio rice

Canned and Packaged Goods
1 can chipotle peppers in adobo
7 ounces canned crushed fire-roasted tomatoes
12 ounces chicken or vegetable stock
One 15-ounce can chickpeas
1 ounce golden raisins
3 ounces almonds
32 ounces chicken broth
4 ounces white wine
16 ounces low-sodium beef broth

Pantry Ingredients: extra-virgin olive oil, dried oregano, ground cumin, kosher salt, all-purpose flour, nutmeg, freshly ground black pepper, vegetable oil, crushed red pepper flakes, honey, tahini, za’atar, whole-wheat flour, sugar, red wine vinegar, cayenne pepper, dry sherry, soy sauce

How is it possible to prepare these spicy, saucy handhelds in 30 minutes flat, you ask? The secret is shredded store-bought rotisserie chicken. (The zesty sauce is just as simple to make, since it comes together in a blender and stars canned ingredients, like chipotles in adobo and crushed tomatoes.)

Consider this the foolproof antidote for a blustery winter night. Four types of cheese, toasted garlic and buttery béchamel make this equal parts decadent and comforting. Crown the pie with prosciutto for a meaty finish, or double up on the fromage with dollops of ricotta or molten pearls of burrata.

Let your baking sheet reduce your post-dinner chores with this high-protein main that requires very little prep (and dishes). The couscous cooks on the pan alongside the rest in a shallow layer of stock—no hulking pot of boiling water necessary.

Salty, sweet and tangy, this crowd-pleaser is vegetarian and surprisingly satiating with 16 grams of protein per serving. “It’s a press-in crust, so it’s really easy,” recipe creator Erin McDowell says. “It’s made with olive oil, so you can mix it by hand in a bowl with a wooden spoon or spatula, then press it into an even layer.”

This risotto cooks in the oven and therefore requires minimal stirring, making it yet another dinnertime delight that looks way more high maintenance than it is. It’s buttery, cheesy, satisfying and pairs with Chardonnay (or mulled apple cider) like a charm.

The definition of elegance, if you ask me. Mashed sweet potatoes give the ricotta gnocchi a vibrant makeover that even picky eaters will be enticed by, as well as a fluffy, tender texture. Don’t even get me started on the buttery, thyme-rosemary wine sauce.

Is it dinner party-worthy? Yes. Will it take you all night to make? No. In fact, most of the time commitment is hands-off; the beef just needs to come to room temperature before it’s cooked and sit before it’s served. The gravy can be prepared while you wait for maximum convenience.