When the weather is finally warm enough for sitting outdoors, all I want to do is share a meal with loved ones. Luckily, there are plenty of communal recipes on my list that are simple, low-lift and designed for divvying between guests. Here, I’ve gathered seven dinner suggestions to cook this week that are equal parts easy and impressive, ranging from skillet paella to big-batch Cuban sliders.
Here’s What to Cook Every Night This Week (May 13 – 19)
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Published May 9, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Oleg Breslavtsev/Getty Images
Shopping List
Produce
9 ounces peas (fresh or frozen)
4 lemons
1 white onion
10 garlic cloves
18 ounces corn kernels (fresh or thawed)
2 limes
1 large head broccoli
3 ounces kale
2 ounces sugar snap peas
1 Spanish onion
1 pint cherry tomatoes
2 bunches mint
1 bunch cilantro
1 bunch basil
1 bunch dill
1 bunch parsley
Meat
15 slices ham
1 pound precooked spicy sausage
4 ounces thinly sliced prosciutto
2 links Spanish chorizo
1 pound shrimp
1 pound littleneck clams
1 pound boneless, skinless chicken thighs
Dairy
2 sticks unsalted butter
4 ounces grated Pecorino cheese
7 slices Swiss cheese
4 ounces whole milk
2 ounces heavy cream
6 ounces shredded Monterey Jack cheese
2 ounces crumbled cotija cheese
4 ounces sour cream
2 ounces Boursin cheese
12 ounces burrata cheese
8 ounces plain whole Greek yogurt
Grains
1 pound bucatini, spaghetti or other long pasta
15 slider buns
Toasted crostini or crackers, for serving
12 ounces bomba, Carnaroli or arborio rice
Canned and Packaged Goods
12 marinated artichoke heart quarters
Dill pickle chips
Tortilla chips
1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)
16 ounces frozen peas
24 ounces chopped roasted red peppers
4 ounces dry white wine
24 ounces chicken broth
Baharat
Pantry Ingredients: kosher salt, freshly ground black pepper, mustard, all-purpose flour, cayenne pepper, extra-virgin olive oil, crushed red pepper flakes, tomato paste, saffron, bay leaf
Monday: One-Pot Pasta with Peas, Artichokes, Lemon and Mint
Tell jarred marinara to sit this one out. The “sauce” is nothing but grated cheese, fresh lemon juice and starchy pasta water. Spring peas, briny artichokes and fresh mint make the one-pot gem decidedly seasonal.
Tuesday: Cuban Sliders for a Crowd
Wednesday: Mexican Street Corn Dip
Nachos are hearty enough to serve as a meal, if you ask me. Here, store-bought tortilla chips are layered with corn, from-scratch queso, fresh cilantro, sour cream and all the essential accoutrements. Top the towering main with pickled onions or jalapeños, grilled chicken and a spritz of lime to go above and beyond.
Thursday: Spicy Sausage Pizza with Burrata
Friday: Double Pea, Prosciutto and Burrata Platter
This ten-minute spring masterpiece is basically a veggie-heavy charcuterie board. The green peas, snap peas and fresh dill will make it a weekly favorite at first bite, so don’t be surprised if you find yourself back at the farmers market sooner than expected. Wash it all down with a dry, crisp glass of white.
Saturday: Weeknight Skillet Paella
Sunday: Chicken Kebabs with Garlic Lemon Yogurt
The key to these skewers’ zesty, warm flavor is baharat, a Middle Eastern spice blend that’s typically made from mint, oregano, cinnamon, coriander, cumin and nutmeg. The simple dipping sauce and blistered tomatoes come together in a flash while the chicken marinates.
