Here’s What to Cook Every Night This Week (March 31 – April 6)

Produce
1 large head garlic
4 ounces mixed greens
2 carrots
1 small beet
2 avocados
1 English cucumber
1 red onion
One 1-inch piece ginger
1 pineapple
5 lemons
1 pound cremini mushrooms
1 European cucumber
1 pound asparagus
1 medium onion
12 ounces fennel
1 bunch rosemary
4 bunches radishes
2 bunches scallions
2 bunches dill
1 bunch thyme
2 bunches parsley
1 bunch mint

Meat
10 ounces salami
8 chicken thighs
4 thin slices prosciutto
Four 6-ounce salmon fillets

Dairy
10 ounces ricotta cheese
4 ounces feta cheese
3 large eggs
Parmesan cheese, for serving

Grains
1 pound bite-size pasta
12 ounces campanelle or other short pasta
16 ounces farro
9 ounces paella rice, such as Calasparra or bomba)

Canned and Packaged Goods
Two 12-ounce cans artichoke hearts
Sesame seeds
15 ounces frozen peas
5 ounces panko breadcrumbs
6 ounces dry white wine
3 ounces pitted, halved green or kalamata olives
32 ounces vegetable stock
Saffron threads

Pantry Ingredients: extra-virgin olive oil, balsamic vinegar, Dijon mustard, kosher salt, freshly ground black pepper, apple cider vinegar, bay leaf, sugar, crushed red pepper flakes, honey mustard, gochujang, soy sauce, rice vinegar, all-purpose flour, avocado oil, smoked sweet paprika, tomato paste

This Italian-inspired, beginner-friendly dish can be served hot or cold, so feel free to prepare it ahead if you have time. It’ll keep for up to five days in an airtight container, and the longer it chills, the longer the pasta can soak up the dressing and become even more flavorful.

If you’re not into radishes, let this dish convert you into a superfan. (Seriously—it’ll become your new favorite way to eat veggies at first bite.) It must have something to do with those briny, charred radishes. Or maybe it’s the honey mustard vinaigrette...

Despite its summery reputation, pineapple is at its most delicious in the spring. Here, its sweet-and-sour splendor meshes with spicy gochujang, zippy rice vinegar, sharp ginger and salty soy to create a one-pan chicken for the books. (Oh, and if you need help slicing the fruit, I’ve got you covered.)

It may look like an appetizer, but these photogenic fritters are packed with 17 grams of protein per serving. Teeming with fresh dill and lemon zest, the crispy pea patties are the ultimate match for tangy, fluffy feta. Your resident picky eater just might ask for seconds.

Forget the spongy mushrooms you’ve choked down in the past. These are savory, toothsome and straight-up drool-worthy. (They’re browned in prosciutto fat, after all.) Use a dry, crisp white wine for the sauce, like pinot grigio or sauvignon blanc.

As nutritious as a big green salad—and one million times more exciting and filling. The recipe calls for smashing the cucumbers, and it’s not just a gimmick. It’s the easiest way to enhance their ’ flavor (crushing its cell walls releases more of its juices—and helps them soak up sauce like a sponge). After smashing and slicing, sweat out some of their moisture by sprinkling them with salt and letting them drain for 30 minutes.

’Tis the season for filling your favorite tote bag with spring produce—asparagus, radishes and artichokes included. This seafood-free riff on the Spanish rice dish is infinitely versatile, as you can sub four to five cups of any vegetables you’d like for the spring assortment called for in the recipe.