Here’s What to Cook Every Night This Week (March 24 – 30)

Produce
7 garlic cloves
7 ounces baby spinach
8 Portobello mushroom caps
1 sweet onion
22 ounces fresh or frozen green peas
1 shallot
One 1-inch piece ginger
5 limes
2 ears corn (or 10 ounces canned corn kernels)
1 leek
16 ounces assorted mushrooms, such as button, shiitake or Portobello
1 lemon
1 small head napa cabbage
1 large fennel bulb
1 pint strawberries
1 pound slim carrots, ideally multicolored
1 bunch mint
1 bunch asparagus
1 bunch cilantro
1 bunch scallions
1 bunch radishes
1 large bunch thyme
1 large bunch chives

Meat
4 boneless, skinless chicken breasts
4 strips bacon
1½ pounds large sea scallops
Four 6-ounce chicken breasts
1 pound salmon fillet

Dairy
6 ounces grated Parmesan cheese
2 ounces cream cheese
4 ounces ricotta cheese
8 ounces fresh mozzarella cheese
2 sticks unsalted butter
5 ounces heavy cream
2 ounces goat cheese from a log

Grains
1 pound bucatini or other long pasta
8 slices crusty Italian bread
14 ounces Arborio rice
8 ounces pearl couscous

Canned and Packaged Goods
10 ounces dry white wine
40 ounces chicken broth
4 ounces unsweetened, plain plant-based yogurt
1 sheet puff pastry

Pantry Ingredients: Dijon mustard, extra-virgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, flaky sea salt, honey, cumin, smoked paprika

File this one under “Ingenious Ways to Get Kids to Eat Their Greens.” This simple pasta dish is equal parts creamy, smoky, satisfying and comforting. If your barbecue hasn’t come out of hibernation yet, cook the chicken on a grill pan indoors instead. (Char marks are everything, IMO.)

Chalk this sammy’s surprisingly filling nature up to the three cheeses nestled inside. The bread is generously slathered with cream cheese, ricotta and mozzarella before being topped with roasted Portobello mushrooms and onions. Hello, comfort food.

This seafood delight may appear unattainable, but scallops are actually very easy to prepare. Each one only needs two minutes of searing per side in a scorching skillet. Just be sure to thoroughly dry them before placing them in the pan to get the golden-brown exterior you seek.

Once it’s warm out, weekends are for flexing your grill skills. Wow your guests (or roommates) with gingery chicken breasts, grilled corn on the cob (you can sub canned corn and cook it on a grill pan, if you’d prefer) and tender asparagus, prepared in foil packets that make cleanup a breeze.

This cozy classic is teeming with mushrooms, radishes, peas, spinach and chives, but you can incorporate whatever additional veggies and herbs you have on hand—risotto is flexible like that. (You know, since butter, wine and cheese taste good with literally everything.)

Hearty with pearl couscous, peak-juicy strawberries and an herbaceous yogurt dressing, your guests won’t see this powerhouse coming. The fresh fennel and lime juice are the ultimate foils for fatty roasted salmon, which loads the salad up with plenty of protein.

Does it get more gorgeous than this buttery, caramelized masterpiece? I think not. Underneath the multicolored carrots is a thick layer of tangy goat cheese and an even thicker layer of crispy puff pastry. Serve each piece with greens or soup to make it more filling.