Here’s What to Cook Every Night This Week (January 13 – 19)

Produce
One 1-inch piece ginger
22 garlic cloves
1 red chile
1 pound green beans
3 medium carrots
1 Scotch bonnet
1 lime
1 jalapeño
1 pound eggplant
3 large yellow onions
1 large fennel bulb
1 green bell pepper
1 medium zucchini
1 ounce baby spinach
3 bunches scallions
2 bunches cilantro
3 bunches kale
2 bunches thyme
1 bunch beets

Meat
1 pound boneless, skinless chicken breast
8 ounces natural-casing pepperoni
1 pound ground pork
Four 8- to 10-ounce beef tenderloin steaks

Dairy
16 ounces fresh mozzarella cheese
4 ounces grated Pecorino Romano cheese
3 ounces grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter

Grains
One large 9-by-13-inch focaccia
8 ounces penne rigate and/or fusilli

Canned and Packaged Goods
2 ounces peanuts
16 ounces marinara sauce
2 ounces sliced pickled jalapeños
Toasted sesame seeds
40 ounces chicken stock
Two 15-ounce cans black beans
16 ounces unsweetened, full-fat coconut milk
One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes
2 ounces vegan butter
Vegan red curry paste
8 ounces vegetable stock
Vegan protein powder
Natural unsweetened peanut butter
16 ounces extra-firm tofu

Pantry Ingredients: sesame oil, soy sauce, rice vinegar, honey, chile paste, extra-virgin olive oil, dried oregano, crushed red pepper flakes, ground ginger, garlic powder, coconut aminos, kosher salt, vegetable oil, freshly ground black pepper, allspice, whole dried fennel seeds, dried Italian herb seasoning, liquid stevia, coconut oil

This weeknight delight is made in a single pan for painless preparation and cleanup. Green beans bring plenty of crunch (a stellar foil for rice and noodles alike), but you can substitute or add bell peppers, snap peas or carrots if you’d prefer.

Spicy, savory and crowned with pepperoni—what more can a pizza lover want? The pie starts with store-bought focaccia, so it’s inherently low lift. I love that it’s finished with a generous drizzle of honey, offering a sweet contrast to all the spicy toppings.

It’s 2025: Stop trying to force yourself to eat raw kale. With a bit of TLC (in this case, a zingy, tenderizing dressing and a brief sauté), the hardy green turns slightly wilted, delightfully tender and deeply flavorful. Finish your plate with toasted sesame seeds for extra crunch.

This dairy-free soul-soother gets a much-welcome dose of heat from fresh jalapeño (or a Scotch bonnet, if you want it extra spicy). The soup is blended before it’s plated for an impeccably luscious, silky texture. Substitute vegetable stock for chicken to make it vegetarian.

If there’s one person you can trust when it comes to dinner, it’s the Barefoot Contessa. Ina uses her tomato and eggplant soup as the base for this cheesy baked pasta, which cooks to golden-brown perfection in a skillet or ramekin.

This sheet pan recipe calls for only six ingredients, plus it’s packed with protein. In other words, it’s a no-brainer for busy evenings. Plate the steak and veggies with rice, bread or potatoes to add some extra-satiating carbs to the mix. 

Yes, it’s totally possible to stay full on keto *without* depending on meat and cheese for every meal. But even if you aren’t on a low-carb diet, this fragrant, Insta-worthy dinner is a guaranteed homerun (even with staunch meat-eaters).