Here’s What to Cook Every Night This Week (March 25 – 31)

It may not be warm enough to eat outdoors on the reg yet, but we can’t wait for alfresco season. To hold us over until the evenings are long and balmy, we’ve rounded up seven dinner party-worthy recipes to cook this week, including one dish that’s fit for your Easter table. Read on for our elegant-yet-easy ideas, ranging from shrimp and beans with harissa and garlicky sourdough croutons to salmon and fennel salad.

28 Spring Dinner Party Recipes That Demand a Patio Gathering

Shopping List

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Produce
11 garlic cloves
5 ounces baby spinach
1 lemon
10 ounces frozen peas
2 ounces sugar snap peas
2 bell peppers
4 medium shallots
1 Fresno chile
1 pint cherry tomatoes
7 limes
1 head napa cabbage
1 large bulb fennel
1 pint strawberries
1½ pounds frozen or fresh chargrilled Mediterranean vegetables (such as eggplant and zucchini)
1 bunch dill
2 bunches basil
1 bunch Italian parsley
1 bunch chives
2 bunches mint

Meat
10 ounces raw, extra-jumbo shrimp
4 boneless, skinless chicken breasts
4 ounces prosciutto
4 bone-in, skin-on chicken thighs
1 pound salmon fillet
8 to 9 bone-in lamb loin chops

Dairy
3 ounces heavy cream
2 ounces grated Parmesan cheese
2 ounces grated Pecorino Romano cheese
6 ounces burrata cheese
3½ ounces goat cheese

Grains
6 ounces sourdough bread
1 pound bucatini or other long pasta
Crostini or crackers, for serving
6 ounces pearl couscous
10 ounces arborio rice

Canned and Packaged Goods
One 15-ounce can cannellini beans
6 ounces dry white wine
6 ounces low-sodium chicken stock
4 ounces unsweetened plain, plant-based yogurt
40 ounces chicken or vegetable stock
4 ounces pistachios
Pistachio oil
White miso

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, harissa, red wine vinegar, Dijon mustard, crushed red pepper flakes, honey, balsamic vinegar, neutral oil (such as grapeseed or canola), white vinegar

Monday: Shrimp & Beans with Harissa and Garlicky Sourdough Croutons

You only need 20 minutes, a handful of ingredients and a few pantry staples to pull off this sophisticated meal. The recipe is already a breeze to prepare, but you can make it even easier by using your favorite store-bought croutons instead of toasting your own. (We won’t judge.)

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Tuesday: Pasta Florentine with Grilled Chicken

This simple pasta dish is equal parts creamy, smoky and comforting. If the weather allows, cook the chicken on the grill. If not, prepare it indoors in a grill pan or cast iron skillet instead. Use any long pasta shape you’d like—just don’t skimp on the Parmesan.

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Wednesday: Double Pea, Prosciutto and Burrata Platter

Consider this ten-minute masterpiece a veggie-heavy twist on the charcuterie board. The green peas, snap peas and fresh dill in the cheesy crowd-pleaser deliver all the fresh spring flavors you crave. Might we suggest pairing it with a crisp white wine?

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Thursday: Pollo Agrodolce

Tired of defaulting to chicken breasts at the supermarket? This recipe will sell you on their juicier, more flavorful counterpart, aka thighs. This part of the bird is basically impossible to dry out or overcook, so it’s great for newbies. Here, they turn crispy and indulgent in a sweet-and-sour mix of honey and vinegar.

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Friday: Salmon and Fennel Dinner Salad

Pearl couscous, spring strawberries and herby yogurt dressing make the seafood and veggies shine. In case you need more convincing, fresh fennel and lime juice are the ultimate foils for rich salmon, which adds tons of protein to the salad. If you have it, substitute leftover fish to minimize the cooking time.

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Saturday: Rogue Ratatouille Risotto

Don’t let the frozen vegetable medley fool you: This 35-minute risotto tastes downright fancy without requiring a boatload of pricy ingredients. It cooks to tender perfection in a single skillet and is crowned with fresh basil and goat cheese for good measure.

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Sunday: Lamb Loin Chops over Minty Pistachio Butter

Happy Easter! Before you make your usual ham, consider this stunning lamb entrée. You only need 30 minutes to prepare it, and its verdant appearance screams spring. Plate it with white rice, buttery radishes or lemon-kissed asparagus.

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