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What to Cook Every Night This Week (March 18 - 24)

PureWow Logo By letters@purewow.com (Heath Goldman) of PureWow | Slide 1 of 8: 1 bunch fresh basil1 bunch fresh cilantro1 bunch fresh dill1 bunch fresh chives20 fresh sage leaves1 small cucumber1 large bunch kale 1 ear of corn1 large head of broccoli1 head cauliflower3 stems vine-ripened cherry tomatoes4 lemons2 limes4 avocados2½ pounds medium sweet potatoes1 large butternut squash1 medium shallot1 large onion1 small leek1 small piece of ginger5 large garlic cloves½ cup pitted kalamata olives½ pound shrimp6-8 ounces diced pancetta or chopped thick-cut bacon17 ounces halloumi cheese1¼ cups grated parmesan cheese1 cup whole milk ricotta cheese3 tablespoons salted butter¾ pound of your favorite pastaPitas8 small tortillas1½ cups arborio rice or carnaroli riceTwo 13.5-ounce cans fire roasted tomatoesThree 13.5-oune cans chickpeas4 cups vegetable stock3 cups chicken broth¼ cup tahini

Grocery List

1 bunch fresh basil
1 bunch fresh cilantro
1 bunch fresh dill
1 bunch fresh chives
20 fresh sage leaves
1 small cucumber
1 large bunch kale
1 ear of corn
1 large head of broccoli
1 head cauliflower
3 stems vine-ripened cherry tomatoes
4 lemons
2 limes
4 avocados
2½ pounds medium sweet potatoes
1 large butternut squash
1 medium shallot
1 large onion
1 small leek
1 small piece of ginger
5 large garlic cloves
½ cup pitted kalamata olives
½ pound shrimp
6-8 ounces diced pancetta or chopped thick-cut bacon
17 ounces halloumi cheese
1¼ cups grated parmesan cheese
1 cup whole milk ricotta cheese
3 tablespoons salted butter
¾ pound of your favorite pasta
Pitas
8 small tortillas
1½ cups arborio rice or carnaroli rice
Two 13.5-ounce cans fire roasted tomatoes
Three 13.5-oune cans chickpeas
4 cups vegetable stock
3 cups chicken broth
¼ cup tahini

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