Here’s What to Cook Every Night This Week (March 27 – April 2)

A change of seasons means a fresh lineup of produce, and with warm weather on the horizon, we’re so eager to hit our local farmers market again. Dig your giant tote bag out of storage and lace up your comfiest sneakers: We’re buying all the in-season fruits and vegetables we can find and putting them on display with the following seven spring dinners. Read on for ideas, ranging from an unexpected noodle salad to potato chip-crusted chicken.

Think of this ten-minute stunner as a veggie-heavy charcuterie board. The green peas, snap peas and fresh dill fronds in the cheesy dish look and taste like spring. Wash it all down with a crisp white wine.

Speaking of dill, the herb totally transforms this easy-as-pie sheet pan meal. Each serving of salmon and spuds contains a whopping 49 grams of protein, so you’ll stay full until dessert. (There’s always room for that, no?)

A make-ahead dish for eight, ready in 20 minutes flat? Believe it, friend. Once the noodles are cooked and the shishitos are grilled, all that’s left to do is make the pantry staple-filled dressing and toss everything together.

Sure, croutons are cool, but have you tried this bread-based salad before? It’ll fill you up without bogging you down, since it’s loaded with wild mushrooms, chopped asparagus, peas, scallions and spring greens.

Once your picky kid finds out this dinner stars crushed kettle-cooked potato chips and melty mozzarella cheese, they’ll suddenly have an appetite. Pro tip: Turn the leftover cutlets into sandwiches, served on pretzel buns with extra arugula pesto.

A nutritious spring duo (earthy broccolini and tender baby spinach) and slivered almonds make this easy pasta dish just wholesome enough. Spice up your bowl with crushed red pepper flakes and freshly cracked black pepper.

Thanks to store-bought puff pastry, these handhelds are a breeze to prepare, despite their fancy appearance. Serve them with a side salad or spring soup. (Might we suggest pea soup with fresh mint?)

_{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.}