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What to Cook Every Night This Week (April 22 - 28)

PureWow Logo By letters@purewow.com (Heath Goldman) of PureWow | Slide 1 of 8: 1 bunch cilantro1 bunch fresh mint1 bunch parsley¼ cup fresh basil½ cup prepared basil pesto4½ cups spinach2 firm avocados1 head cauliflower1 apple5 cups sliced mushrooms2 pints cherry tomatoes3 lemons1 lime2 heads garlic1 small onion1 small red onion2 leeks3 shallots5¼ pounds boneless skinless chicken thighs6 ounces shredded natural cheese1¾ cup freshly grated Parmesan cheese1 cup whole Greek yogurt6 tablespoons unsalted butter3 large eggs10 ounces chili-ready diced tomatoes with green chiliesOne 25.5-ounce jar tomato sauce¾ cup dry white wine or chicken stockOne 15-ounce can black beansOne 14-ounce can chickpeas1 bag polenta20 ounces long pasta1 cup cashews2 teaspoons baharat

Grocery List

1 bunch cilantro
1 bunch fresh mint
1 bunch parsley
¼ cup fresh basil
½ cup prepared basil pesto
4½ cups spinach
2 firm avocados
1 head cauliflower
1 apple
5 cups sliced mushrooms
2 pints cherry tomatoes
3 lemons
1 lime
2 heads garlic
1 small onion
1 small red onion
2 leeks
3 shallots
5¼ pounds boneless skinless chicken thighs
6 ounces shredded natural cheese
1¾ cup freshly grated Parmesan cheese
1 cup whole Greek yogurt
6 tablespoons unsalted butter
3 large eggs
10 ounces chili-ready diced tomatoes with green chilies
One 25.5-ounce jar tomato sauce
¾ cup dry white wine or chicken stock
One 15-ounce can black beans
One 14-ounce can chickpeas
1 bag polenta
20 ounces long pasta
1 cup cashews
2 teaspoons baharat

© Juhari Muhade/Getty Images

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