Here’s What to Cook Every Night This Week (March 3 – 9)

Produce
1 medium shallot
2 heads garlic
1 lemon
3 red onions
4 celery stalks
1 large green bell pepper
1 pound eggplant
3 yellow onions
1 large fennel bulb
2 medium carrots
2 pounds kabocha, acorn or butternut squash
One 1-inch piece ginger
2 bunches kale or other hearty greens
1 bunch thyme
1 bunch Italian parsley
1 bunch microgreens or sprouts

Meat
1 pound boneless, skinless chicken breasts
13 ounces chicken sausage
2 cups shredded cooked chicken (or 1 rotisserie chicken)
2 bone-in pork chops (1½ to 2 pounds total), 1 inch thick

Dairy
One 10- to 12-ounce block feta cheese
4 ounces fresh mozzarella cheese
5 ounces grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter
4 ounces shredded mozzarella cheese
6 ounces provolone cheese

Grains
Pita, for serving
8 ounces long-grain brown rice
8 ounces penne rigate or fusilli
2 slices stale sourdough or other bread

Canned and Packaged Goods
One 15-ounce can chickpeas
16 ounces fire-roasted diced tomatoes
24 ounces chicken stock
One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes
1½ pounds pizza dough
12 ounces tomato sauce
4 ounces oil-packed, sun-dried tomatoes
6 ounces pitted marinated olives
32 ounces low-sodium chicken broth
10 ounces cheese tortellini
5 ounces dried cannellini beans
Preserved lemon rind

Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper, paprika, ground thyme, Creole seasoning, dried basil, garlic powder, dried oregano, white pepper, cayenne pepper, dried fennel seeds, miso, bay leaf, ground cumin, sumac, red wine vinegar, soy sauce, mirin, sake, sugar, neutral oil (such as canola or grapeseed)

I’ll take your TikTok feta pasta’s and raise you this cheesy dish, which just may earn a spot in your weekly rotation at first bite. It’s endlessly customizable, so you can substitute mustard greens or Swiss chard for kale, onion for shallot and white beans for chickpeas.

Psst: It’s Mardi Gras! Laissez les bons temps rouler with this lightened-up take on a New Orleans classic. It’s traditionally made with pork sausage (namely andouille), but poultry takes over in the form of chicken breasts and chicken sausage for a leaner riff. That means you can dig into the king cake to your heart’s desire, no?

Ah, the Barefoot Contessa, patron saint of easy dinners and timelessly chic chambray. Here, Ina uses her tomato and eggplant soup as the base for a cheesy baked pasta, which cooks to golden-brown perfection in a skillet or ramekin.

When you’re close to the weekend but not close enough, there’s no better fix than pizza for dinner. And TBH, this one is just about as easy to prepare as calling for delivery (thanks, store-bought pizza dough). Dress up the pie with pepperoni, sliced meatballs or dollops of ricotta, if you feel so inclined.

Hear me out: Homemade soup may sound like a time suck, but this one only requires 20 minutes of simmering to come together—and not a moment of babysitting. Miso, pre-cooked chicken and store-bought tortellini turn the flavor up a few dozen notches without asking much of the chef.

Brace your taste buds for a symphony of flavors and textures. I’m talking buttery white beans (which are packed with plant-based protein and fiber, BTW), tender winter gourd (choose from kabocha, acorn or butternut squash), crisp sourdough bread and briny citrus dressing. It’s the kind of light-yet-satisfying meal that won’t bog you down, so you can rest easy that night, even if you are losing an hour of sleep (thanks, daylight savings).

Inspired by Japanese buta no shogayaki, a thin-sliced ginger pork dish, this recipe proves that your pantry is the key to an unforgettable marinade. Soy sauce, mirin and sugar do most of the heavy lifting, plus freshly grated ginger. Serve the chops with white rice and a cold, crunchy vegetable side (like cabbage slaw).