Here’s What to Cook Every Night This Week (January 27 – February 2)

Produce
2 heads cauliflower
15 garlic cloves
One 1-inch piece ginger
5 carrots
4 celery stalks
1 red bell pepper
1 onion
1 large shallot
6 limes
1 head iceberg lettuce
2 cucumbers
2 ounces arugula
1 pound Brussels sprouts
2 pounds sweet potatoes
1 small red chile
1 sweet onion
3 bunches scallions
3 bunches cilantro
1 bunch chives
1 bunch thyme
1 bunch rosemary
1 bunch Lacinato kale
1 bunch parsley

Dairy
8 large eggs
10 ounces plain Greek yogurt
1 Parmesan rind, plus more for serving

Grains
4 ounces gluten-free pasta
10½ ounces rice noodles
8 ounces short pasta (such as ditalini)

Canned and Packaged Goods
8 ounces frozen peas
Sesame seeds
Yellow curry paste
One 14-ounce can coconut milk
Natural unsweetened peanut butter
10 ounces firm tofu
2 ounces roasted unsalted peanuts
Harissa
White chia seeds
One 14-ounce can chickpeas
One 28-ounce can crushed tomatoes
10 ounces dried white beans
4 ounces dry white wine
32 ounces low-sodium vegetable broth

Pantry Ingredients: neutral oil, rice vinegar, soy sauce, sriracha, kosher salt, freshly ground black pepper, coconut oil, toasted sesame oil, brown sugar, extra-virgin olive oil, apple cider vinegar, buckwheat flour, tomato purée, ketchup, maple syrup, honey, crushed red pepper flakes, cayenne, bay leaf

Crowned with an egg and ready in 25 minutes flat, this low-carb riff on a takeout classic is sure to deliver. Start with pre-shredded cauliflower rice to cut back on prep time (or make your own, if you feel so inclined). As for the marinade, it’s nothing but pantry staples that you likely already have on hand.

For my favorite cruciferous vegetable’s next trick, it’ll transform itself into a soul-soothing, Thai-inspired curry that’s begging to be served atop a bed of fluffy steamed rice. It’s finished with sharp scallions and aromatic cilantro, but I wouldn’t blame you for drizzling it with hot sauce for good measure.

It only takes 20 minutes to pull off this refreshing dish of lettuce, cucumber, herbs and noodles. (The recipe calls for a gluten-free variety, but you can use whatever kind you have on hand if you aren’t allergic to wheat.) Make a double batch of the peanut butter dressing for future meals and thank me later.

Fact: This hearty dish is just as tasty in the morning as it is at night. Roast any less-than-perfect vegetables you forgot about in the fridge alongside the spuds and Brussels sprouts to minimize waste, and top the bowl with cheese, yogurt or sour cream for a decadent protein boost.

Tofu and chia seeds make these plant-based meatballs as filling as they are durable. Prepare a double batch of the tangy, spicy three-ingredient sauce; it’ll pair beautifully with all sorts of proteins, starches, sandwiches and vegetables.

Despite being meatless, this seasonal dish contains 15 grams of protein per serving. Chalk it up to fiber-rich chickpeas and a lip-smackingly acidic yogurt sauce. Plate the potatoes with dressed greens to the dinner even more filling.

I’m going to Tuscany, wanna come with? For this seasonal staple, you’ll start with dried white beans instead of canned, since precooked beans will turn mushy in the Crockpot after seven hours. All they need is a hands-off, overnight soak ahead of cooking.