Here’s What to Cook Every Night This Week (January 20 – 26)

Produce
1 pound baby Yukon Gold potatoes
1 lemon
2 hearts romaine lettuce
2 red onions
1 red bell pepper
One 1-inch piece ginger
14 garlic cloves
1 small head cauliflower
2 limes
1 stalk lemongrass
Butter lettuce leaves, for serving
1 pint grape tomatoes
1 large white onion
2 large (or 4 small) poblano peppers
1 large sweet potato
1 avocado
1 to 2 green jalapeños
1 to 2 red Scotch bonnet or habanero chiles
2 medium sweet onions
4 ounces arugula
1 large bunch cilantro
2 bunches scallions
1 bunch Thai basil
1 bunch basil

Meat
Four 6-ounce salmon fillets
1½ pounds boneless skinless chicken thighs
2 pounds and 2 ounces bone-in, skin-on chicken thighs
8 large eggs

Dairy
1 tablespoon unsalted butter
3 ounces finely grated Parmesan cheese
Sour cream, for serving
3 ounces skim milk
3 ounces crumbled goat cheese

Grains
Steamed rice, for serving

Canned and Packaged Goods
Red curry paste
One 14-ounce can coconut milk
43 ounces canned chickpeas
8 ounces frozen peas
3 ounces sweet chili sauce
2 ounces toasted peanuts
2 ounces pine nuts
One 16-ounce package uncooked potato gnocchi
One 28-ounce can crushed tomatoes
32 ounces vegetable broth
One 15-ounce can black beans
12 ounces frozen corn
Whole allspice berries (aka pimento)

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, paprika, chili powder, ground coriander, soy sauce, fish sauce, sriracha, sesame oil, crushed red pepper flakes, nonstick cooking spray, garlic powder, dried oregano, dried basil, ground cumin, cayenne, bay leaves, ground cinnamon, pumpkin pie spice, light brown sugar, honey, white wine vinegar

Nothing beats cooking your main and side dishes in one fell swoop…and being left with only one dirty dish to wash. You can count on your trusty sheet pan to flawlessly prepare the salmon fillets, lemony potatoes and seasoned romaine (yup, warm lettuce—don’t knock it ’til you try it) in 30 minutes flat.

File this one under Endlessly Flexible Dinner Recipes. “If you’re missing an ingredient, don’t worry,” recipe developer Erin McDowell assures. “Any of the veggies can be swapped for whatever you have in your fridge—broccoli instead of cauliflower, snap peas instead of bell pepper, green curry paste instead of red, you get the idea.”

These uber-crunchy wraps are lightning-fast, filling and flavorful. Prepare the saucy chicken thighs in advance, wash and thoroughly dry the butter lettuce and store them separately until you’re about to eat, so the leftovers (if there are any) taste just as fresh the second time around.

If spaghetti gets the green light from your picky kids, they’re sure to enjoy this carby, cheesy alternative that’s topped with homemade pesto and grape tomatoes. Streamline your pasta-making efforts by subbing store-bought sauce for homemade (no judgment—I love a shortcut).

Let your pantry (and freezer) shine with this one-pot masterpiece that calls on crushed tomatoes, canned chickpeas, canned black beans and frozen corn. Serve the chili alongside bowls of chopped avocado, sour cream and fresh cilantro for garnishing, then let your guests top their own.

This warm-spiced, jerk-inspired dish was created by a Jamaican chef. You can plate it with any grain or green you’d like or follow the recipe creators’ lead by serving the chicken with a pineapple-kissed cabbage slaw, flaked coconut and fresh herbs.

This one-pan breakfast-for-dinner idea is only eight ingredients away—and the leftovers will be even easier to enjoy tomorrow. Add crumbled sausage or bacon (or whatever leftover meat or tofu you have in the fridge, TBH) to the frittata for a boost of protein.