Here’s What to Cook Every Night This Week (January 6 – 12)

Produce
5 lemons
2 heads butter lettuce
1 avocado
2 Fresno chiles
14 garlic cloves
6 ounces cranberries
1½ pounds sweet potatoes
1 large head cauliflower (or 4 cups cauliflower rice)
2 avocados
1 small yellow onion
1 hothouse cucumber
2 ripe tomatoes
1 red onion
2 stalks lemongrass
One 2-inch piece ginger
4 limes
5 ounces baby spinach
4 ounces snow peas
3 bunches scallions
1 bunch thyme
1 bunch rosemary
1 bunch broccoli rabe or broccolini (about 12 ounces)
1 large bunch Lacinato kale
1 bunch parsley
1 bunch basil
1 bunch mint
1 bunch cilantro

Meat
6 ounces salmon
8 pieces chicken (thighs, drumsticks or a mixture)
4 anchovies
1 pound ground chicken breast
1 pound ground chicken thigh

Dairy
2 ounces Parmesan cheese
2 large eggs

Grains
2 ounces farro
4 Kaiser rolls

Canned and Packaged Goods
3 ounces cooked black beans
11 ounces roasted red peppers
3 ounces almond butter
One 14-ounce package extra-firm tofu
2 tablespoons roasted almonds
One 28-ounce can chickpeas
2 ounces sesame seeds
2 ounces breadcrumbs
Three 13½-ounce cans coconut milk
32 ounces vegetable broth
4 ounces glass noodles
3 ounces bean sprouts
2 ounces unsweetened coconut flakes

Pantry Ingredients: tahini, turmeric, garlic powder, extra-virgin olive oil, kosher salt, freshly ground black pepper, cumin, smoked paprika, coriander, balsamic vinegar, soy sauce, nonstick cooking spray, sherry vinegar, tomato paste, flaky sea salt, Dijon mustard, paprika, all-purpose flour, mayonnaise, hot sauce, allspice, cayenne, cinnamon

Once you taste the nutty turmeric-tahini dressing, you might just abandon your usual vinaigrette for good. The citrusy salmon, tender grains and easy canned black beans make this bowl rich in protein and fiber. Top it all with fresh scallions and sliced chiles.

This Insta-worthy main requires just ten ingredients—and that’s including salt, pepper and nonstick spray. Most of the prep time is hands-off marinating; the rest is arranging the chicken in a skillet and roasting it to golden-brown perfection. Use frozen cranberries if you can’t find fresh (just be sure to thaw and drain them first).

Oh hi, plant-based protein. The cheater’s romesco sauce is a breeze, since it’s made with almond butter instead of almonds. Press as must excess moisture out of the tofu as you can before frying it to nail the crispy exterior you crave.

Hot take: Salads don’t need a million toppings to be enticing, and this protein-rich recipe is proof. Reserve some lemony spiced chickpeas for snacking, and substitute capers, miso or soy sauce for the anchovies for a vegetarian, umami-rich dressing.

Even finnicky kids alike will enjoy these handhelds, which contain 32 grams of plant-based protein a pop. Pan-fry the patties or pop them on the grill pan for a drool-worthy crust on the outside that will hold you over ’til barbecue season.

Kofta is a Middle Eastern dish traditionally made with ground lamb or beef, but substituting a mix of chicken breasts and thighs gives the wraps a lightened-up makeover. Lettuce wraps keep them gluten- and grain-free to boot.

My new year’s resolution? Use my slow cooker more. This is a great place to start, since it’s vegan, gluten free and teeming with fresh greens and herbs. Better yet, the broth is delightfully rich and creamy, despite being dairy free. (Thanks, coconut milk.)