Here’s What to Cook Every Night This Week (April 3 – 9)
The weather is warming up, the farmers market is in full swing and you just took the grill out of hibernation—what better time to host a spring dinner party? Here, we’ve rounded up seven meals that will make you the hostess with the mostest, whether you invite your neighbors over for a full-on soiree or spend time alfresco with your roommates. Either way, be sure to keep the wine flowing (might we suggest sangria?).
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Shopping List
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Produce
2 English cucumbers
2 avocados
6 limes
½ pound baby red potatoes
1 lemon
9 garlic cloves
1 pound cremini mushrooms
14 ounces green peas
1 large shallot
1½ pounds Vidalia onions
One 1-inch piece ginger
1 head purple cauliflower
1 head white cauliflower
1 Gala apple
3 ounces snap peas
1 red onion
2 bunches asparagus
3 bunches parsley
5 bunches mint
2 bunches thyme
Meat
1½ pounds sirloin or strip steak
4 slices prosciutto
4 strips bacon
1½ pounds large sea scallops
3½ pounds bone-in, skin-on chicken thighs
8 to 9 bone-in lamb loin chops
Dairy
15 ounces Greek yogurt
1 stick unsalted butter
6 ounces shredded Asiago cheese
Shaved Parmesan cheese, for serving
6 ounces shredded Gruyère cheese
Grains
1 baguette
12 ounces campanelle or other short pasta
Canned and Packaged Goods
2 ounces dry white wine
3 ounces beef stock
3 ounces dry sherry, dry vermouth or white wine
3 ounces hemp hearts or sunflower seeds
4 ounces pistachios
Pistachio oil
Pantry Ingredients: kosher salt, black pepper, extra-virgin olive oil, smoked paprika, garlic powder, crushed red pepper flakes, flaky sea salt, Worcestershire sauce, sugar, avocado oil, apple cider vinegar, Dijon mustard, maple syrup, white miso, grapeseed or canola oil, white vinegar, pink peppercorns
Monday: 15-Minute Cucumber-Avocado Blender Soup
We’re all about cold soup, especially when it only requires seven ingredients and a quick blitz in the blender to come together. The cheese-encrusted baguette and lime-kissed yogurt are technically optional…but we wouldn’t skip them.
Tuesday: Skillet Steak with Asparagus and Potatoes
You may think the impeccably seared steak and zesty lemon-herb sauce are the real stars here, but we’d argue it’s the in-season asparagus. Be sure to let the steak rest before slicing it into thin, easy-to-serve pieces.
Wednesday: Caramelized Mushroom Pasta with Crispy Prosciutto
Forget the spongy mushrooms you’ve endured in the past—these are savory, toothsome and downright drool-worthy. (They’re browned in prosciutto fat, after all.)
Thursday: Seared Scallops with Green Peas, Mint and Shallots
Don’t let the dish’s fancy appearance fool you. Scallops are actually very easy to prepare. (Seriously, they only need two minutes of searing per side. Just be sure to thoroughly pat them dry before placing them in the pan.)
Friday: French Onion Sheet Pan Chicken
All the caramelized splendor and cheese pulls you crave, minus the soup. The sweet-and-savory chicken main can be paired with everything from mashed potatoes to buttered noodles to green salad.
Saturday: Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing
The trick to the salad’s crisp texture and colorful appearance is shaving the produce as thinly as possible on a mandoline. Top it with burrata, crumbled bacon or grilled chicken to make it more filling.
Sunday: Lamb Loin Chops over Minty Pistachio Butter
Trust us, your Easter guests won’t mind digging into this vibrant masterpiece instead of the annual ham. Despite the name, it’s actually dairy-free; the pistachio butter is purely nuts, oil, herbs, miso and citrus juice.
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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.
