Here’s What to Cook Every Night This Week (February 24 – March 2)

Produce
One 1-inch piece ginger
2 carrots
3 avocados
6 large garlic cloves
2 limes
5 ounces Portobello mushrooms
1 fennel bulb
1 medium eggplant
2 lemons
1 large yellow onion
12 ounces Brussels sprouts
12 ounces butternut squash
3 ounces baby spinach
1 bunch scallions
3 bunches kale
1 bunch mixed herbs (such as parsley, cilantro and mint)
2 bunches flat-leaf parsley
1 bunch beets
1 bunch thyme

Meat
1 pound ground pork
1 pound Italian sausage, sweet or spicy
Four 8- to 10-ounce beef tenderloin steaks
4 large, bone-in chicken thighs (6½ ounces each)
4 skinless chicken drumsticks (3½ ounces each)

Dairy
4 ounces shredded cheddar cheese
4 tablespoons plain Greek yogurt
3 ounces grated pecorino Romano cheese

Grains
8 flour tortillas
1 pound orecchiette
3 ounces farro
Crusty bread, for serving

Canned and Packaged Goods
Sesame seeds, for serving
Sliced pickled jalapeños
Capers
8 ounces canned black beans
White miso paste
Tahini
Two 15-ounce cans chickpeas
32 ounces vegetable stock or low-sodium chicken broth

Pantry Ingredients: extra-virgin olive oil (or avocado oil), ground ginger, garlic powder, coconut aminos (or soy sauce), kosher salt, rice vinegar, honey, apple cider vinegar, maple syrup, vegetable oil, freshly ground black pepper, coconut sugar, toasted sesame oil, dried Italian herb seasoning, ground cumin, ground coriander, sweet paprika, crushed red pepper flakes, cooking spray, Dijon mustard

PSA: Stop trying to force yourself to eat raw kale. With a bit of zhuzhing (here, in the form of a zingy, tenderizing dressing and a quick sauté), the tough green turns slightly wilted, surprisingly tender and deeply flavorful. Finish each plate with toasted sesame seeds for extra crunch.

Lazy weeknight cooks, this one’s for you. It’s a simple vegetarian meal that melts to perfection in a single pan in just half an hour. If you’re feeling ambitious, make the herbaceous green sauce, tingling with acidity from pickled jalapeños and capers, in advance to save time before dinner.

It doesn’t take much heavy lifting (or many ingredients) to prepare this easy pasta, since Italian sausage contains a ton of built-in flavor. That said, I fully encourage you to crown your plate with a generous flurry of freshly grated Parm or pecorino. Swap in crispy chicken thighs or andouille sausage if you’d prefer, or even ground chorizo for extra heat and a richer texture.

Hot take: You don’t need to fry or blanket eggplant in cheese for it to be delectable. This autumnal (yet still winter-approved) recipe proves it, thanks to the nutty, umami-rich glaze that turns sticky and caramelized as it bakes. The farro, a relatively high-protein grain, will also keep you full for the long haul.

This dinner recipe only requires six ingredients, but in case you need more convincing, it’s also loaded with protein and dirties only one sheet pan. In other words, it’s a home run on any night of the week. Serve the steak and veggies with rice, bread or potatoes to round out the meal. 

This one-pot wonder is inspired by North African and Italian flavors, resulting in an impeccably seasoned soup that you’ll crave over and over again (perhaps even in the summer). Aquafaba in the broth quickly thickens the broth without the help of cream, as does partially mashing the chickpeas.

Not only does this seasonal powerhouse contain 33 grams of protein per serving, but it also cooks on a sheet pan, meaning you’ll have minimal dirty dishes to wash on a Sunday night. (That’s a big win in my book.) The maple syrup in the glaze caramelizes like a charm in the oven, so prepare to swoon.