5 Weeknight Dinners for the Last Week of Spring

Take advantage of yum-o spring ingredients while you still have time, and whip up these mouth-watering weeknight dinners.
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Monday: Farmers' Market Pizza with Fava Pesto, Asparagus & Ricotta

Farmers' Market Pizza with Fava Pesto, Asparagus & Ricotta

There's something about veggie pizza that just hits the spot every time. Play around with spring veggies like fava beans and asparagus and add some prosciutto to achieve that one-of-a-kind flavor.

Recipe: Try our Farmers' Market Pizza with Fava Pesto, Asparagus & Ricotta

Tuesday: Ratatouille with Fennel

Ratatouille with Fennel

Fennel is the star of most dishes it's added to thanks to its unique taste. Upgrade a classic Italian dish by throwing in chunks of the fennel bulb and fronds. 

Recipe: Try our Ratatouille with Fennel

Wednesday: Fat Spaghetti with Bacon & Artichokes

fat spaghetti with bacon and artichokes

Any dish made with bacon is bound to be good, but if you're feeling fancy, toss in chopped pancetta or guanciale instead. Pair the flavor with spring-y cooked artichokes for a pasta you'll be dreaming about all year long. 

Recipe: Try our Fat Spaghetti with Bacon & Artichokes

Thursday: Salmon & Cauliflower with Chive Creme Fraiche

Salmon & Cauliflower with Chive Crème Fraîche

Roasted salmon is a treat on it's own, but when it's topped with tangy, chivey creme fraiche? Well, let's just say this is a whole new level of gourmet. 

Recipe: Try our Salmon & Cauliflower with Chive Creme Fraiche

Friday: Roasted Chicken & Carrots with Wilted Watercress

Roasted Chicken & Carrots with Wilted Watercress

Garlicky chicken. Baked whole carrots. Herby watercress. There's no denying it – this weeknight dish is a springtime masterpiece. 

Recipe: Try our Roasted Chicken & Carrots with Wilted Watercress

Shopping List

For the farmers' market pizza with fava pesto, asparagus & ricotta:

  • 1/2 cup lager or other light-style beer
  • 2 tbsp. honey
  • 1 envelope (1/4 oz.) active dry yeast
  • 3 cups bread flour
  • 1/3 cup whole-wheat flour
  • 1 tbsp. kosher salt
  • 2 tbsp. olive oil
  • 2 cups frozen peeled fava beans
  • 1/2 cup EVOO
  • 1/4 cup each fresh basil leaves and fresh mint leaves
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 tbsp. Marcona almonds
  • 1 lemon
  • 1 clove garlic
  • 1 tsp. kosher salt
  • 4 small red onions
  • 1 cup fresh ricotta
  • 8 slices prosciutto
  • 8 asparagus spears

For the ratatouille with fennel:

  • 1 medium firm eggplant
  • 2 tbsp. olive oil
  • l large bulb fennel
  • 2 medium zucchini 
  • 1 onion
  • 6 cloves garlic
  • Salt and pepper
  • 2 tbsp. fresh rosemary leaves
  • 2 tbsp. fresh thyme leaves
  • 1 fresh bay leaf
  • 1 cup dry white wine
  • 2 roasted red peppers
  • 1 can (28 oz.) San Marzano tomatoes
  • 2 tbsp. EVOO
  • Crusty bread

For the fat spaghetti with bacon & artichokes:

  • Salt and pepper
  • 1 pound bucatini
  • 3 tbsp. EVOO
  • 1/4- 1/3 lb. chunk guanciale, pancetta or center-cut bacon
  • 1 small onion
  • 3 - 4 cloves garlic
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 cups thawed frozen artichoke hearts or 1 can (14oz) artichoke hearts
  • 1/2 cup freshly grated caciocavello or pecorino-romano
  • 1/3 cup chopped flat-leaf parsley

For the salmon & cauliflower with chive creme fraiche:

  • 1 medium head cauliflower
  • 2 tbsp. olive oil
  • 2 tsp. fennel seed
  • 4 skinless salmon fillets
  • 1/4 cup crème fraîche
  • 1 tbsp. chopped fresh chives
  • 2 tsp. fresh lemon juice

For the roasted chicken & carrots with wilted watercress:

  • 4 tsp. olive oil
  • 3 tsp. large cloves garlic
  • 1 tbsp. chopped fresh rosemary
  • 16 small carrots
  • 4 bone-in, skin-on chicken breasts
  • 2 large bunches watercress