Are you willing to endure winter’s icy embrace for farm-fresh produce? You may think farmers markets in your area close shop until the spring, but it turns out there are tons of in-season veggies and fruits to add to your haul right now. We’re talking kale, Brussels sprouts, carrots, radicchio and the juiciest citrus fruit you’ve ever tasted. Make the most of winter’s bounty this week with seven meals that put seasonal deliciousness front and center.
Here’s What to Cook Every Night This Week (January 16 – 22)
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Published Jan 11, 2023
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Shopping List
Produce
8 garlic cloves
4 lemons
2 heads radicchio
2 navel, cara cara or blood oranges
1½ pounds Brussels sprouts
1 large red onion
3 yellow onions
1 head broccoli
1 pound carrots
1 large russet potato
1½ pounds winter squash, such as butternut or kabocha
1 bunch dill
1 bunch kale
1 bunch basil
1 bunch thyme
Meat
1½ pounds thin pork cutlets
2 pounds bone-in, skin-on chicken thighs (or 4 medium thighs)
1 pound Italian sausage, sweet or hot
1½ pounds salmon, sea bass, cod or halibut
1 large egg
Dairy
2½ sticks unsalted butter
Two 1-pound blocks feta cheese
8 ounces fresh mozzarella cheese
2 ounces grated Parmesan cheese
4 ounces Gruyère cheese
Grains
Whole wheat pita or flatbread, for serving
1 pound fresh or shelf-stable gnocchi (not dried)
7 ounces jasmine rice
Canned and Packaged Goods
Capers
4 ounces Castelvetrano olives
2 ounces caper berries
12 ounces tomato sauce
Red or white miso paste
16 ounces coconut milk
48 ounces chicken stock
Pantry Ingredients: kosher salt, freshly ground black pepper, all-purpose flour, extra-virgin olive oil, Dijon mustard, crushed red pepper flakes, nonstick cooking spray, whole-grain mustard, honey, tomato paste, mirin, maple syrup or brown sugar, sesame oil, grapeseed oil, bay leaves, apple cider vinegar, flaky salt, black sesame seeds
Monday: Pork Scallopini with Lemon, Capers and Radicchio
If you’re sick of chicken breasts, this pork recipe is sure to usher you out of your dinner rut. Be sure to ask the butcher for thin-sliced cutlets—that’s the key to cooking them in ten minutes flat.
Tuesday: Baked Feta with Dill, Caper Berries and Citrus
Just as easy as TikTok feta pasta, only a million times more elegant (and tasty, if you ask us). Take your pick of tart navel, sweet cara cara or bitter blood oranges, and serve with plenty of toasted pita, flatbread or baguette for spreading and dipping.
Wednesday: Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Whisk together the zingy glaze, coat the chicken thighs, plop them on a baking sheet with their accompanying veggies and let your oven do the rest. Since you won’t be washing a million dishes after dinner, might we suggest treating yourself to homemade hot cocoa?
Katherine Gillen
Thursday: Skillet Gnocchi Bake with Sausage and Kale
It’s comforting, kid-friendly, made in a single skillet and ready to eat in under an hour—what else could you want in a weeknight meal? Substitute ground beef, chicken or turkey for Italian sausage if you’d prefer, and collard greens, Swiss chard or spinach for kale.
Saturday: Canal House’s Carrot Soup
Sunday: Winter Squash Galette with Caramelized Onions and Gruyère
Serve each slice with dressed greens and you’ll have an Insta-worthy meal for the books. Use any winter squash you like; just be sure not to skip the pre-roast, since it will ensure that the squash is tender and fully cooked at the same time as the crust.
Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.
