Spring officially begins on March 20, meaning winter is *finally* almost behind us. We’re celebrating by ending the chilliest season of the year with cold weather produce, hearty mains and all the comfort food. Read on for seven dinners to cook this week that will send winter off on a warm, cozy note (including one soul-soothing idea for St. Patrick’s Day).
Here’s What to Cook Every Night This Week (March 13 – 19)
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Published Mar 9, 2023
Aliaksandr Barysenka/EyeEm/Getty Images
Shopping List
Produce
7 ounces green beans
4 yellow onions
6 cloves garlic
One 1-inch piece ginger
1 pint baby Portobello mushrooms
8 ounces spinach
2 scallions
14 ounces green cabbage
2 lemons
7 large carrots
3 stalks celery
4 large russet potatoes
1 bunch cilantro
1 bunch thyme
1 bunch parsley
1 bunch oregano
1 bunch mint
Meat
7 ounces ground pork
1⅓ pounds skin-on salmon or Arctic char fillet
8 ounces bacon
1 pound ground beef
12 thin slices pancetta
Dairy
8 ounces halloumi cheese
2 sticks unsalted butter
1 stick salted butter
1 ounce finely grated Parmesan, plus more for serving
4 ounces goat cheese
3 ounces sour cream
14 ounces shredded mozzarella cheese
Grains
9 ounces fresh or 6 ounces dried lo mein noodles
4 corn tortillas
9 ounces sushi rice or other short-grain rice
15 ounces short-cut angel hair pasta
8 slices white bread
Canned and Packaged Goods
Kecap manis (Indonesian sweet soy sauce)
Sambal oelek
Guacamole, for serving
48 ounces low-sodium chicken broth
3 bags jasmine green tea, regular or decaf
Toasted sesame seeds, roasted seaweed snacks or nori, for serving
12 ounces Guinness stout
8 ounces beef broth
6 ounces frozen peas
48 ounces chicken stock
Pantry Ingredients: oyster sauce, vegetable oil, extra-virgin olive oil, kosher salt, soy sauce or tamari, toasted sesame oil, all-purpose flour, bay leaves
Monday: Spicy Sichuan Pork Noodles
This 20-minute gem will surely earn a spot in your weekly rotation, since it’s packed with protein and cooks in a single skillet. Use instant noodles or ramen instead of lo mein if you’d prefer, and add whatever less-than-perfect veggies you have in the fridge while you’re at it.
Wednesday: Antoni Porowski’s Salmon and Spinach Rice Bowl with Green Tea Broth
If a piping hot cuppa is your definition of relaxation, you’ll adore this meal by Queer Eye’s own Antoni Porowski. It’s modeled after ochazuke, a Japanese dish made by pouring hot green tea over rice.
Thursday: Fried Cabbage with Noodles and Bacon
Cabbage has been underrated for far too long, but this savory, satisfying 15-minute recipe is sure to showcase its splendor. The leftovers will keep for up to four days, so serve them at St. Patrick’s Day dinner…
Friday: Shepherd’s Pie
…along with this unconventional twist on a classic. The beefy filling makes it technically closer to cottage pie than shepherd’s pie, which is traditionally made with diced or minced lamb. Nevertheless, the Guinness broth and goat cheese mashed potatoes won’t disappoint.
Saturday: Canal House’s Carrot Soup
You’ll be surprised how tasty this eight-ingredient, one-pot soup turns out. Keep it simple with salt, pepper, lemon and bay leaf, or zhuzh it up with minced ginger, coconut cream and fresh thyme.
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.
