7 Recipes We’re Cooking This Week

Planning meals for the week can feel overwhelming, but having a lineup of reliable, flavorful recipes on hand makes it easy to stay on track. This week, we’re focusing on quick, satisfying dishes that cover a variety of cuisines and cooking styles. From colourful salads to comforting bakes, here are seven recipes worth trying—complete with ingredient lists (in metric units) and simple instructions to help you get dinner on the table without stress.

1. Sheet‑Pan Lemon Chicken with Roasted Vegetables

Why we love it: All‑in‑one dinners save time on prep and cleanup. The bright lemon and garlic marinade infuses chicken thighs, while root vegetables roast alongside for a complete, family‑friendly meal.

Ingredients (serves 4):

• 4 chicken thighs (≈800 g), bone‑in, skin‑on
• 1 lemon (zest and juice)
• 3 cloves garlic, minced
• 15 ml olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• 2 medium carrots (≈200 g), sliced into 1 cm rounds
• 1 red onion (≈100 g), cut into wedges
• 1 medium red bell pepper (≈150 g), cut into strips
• 300 g baby potatoes, halved

Instructions:

1. Marinate the chicken: In a bowl, whisk together lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper. Add chicken thighs, turning to coat thoroughly. Marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
2. Prepare the vegetables: Preheat the oven to 200 °C. On a large sheet pan, spread carrots, onion, bell pepper and potatoes. Drizzle with a little olive oil and season with salt and pepper. Toss to coat. Push vegetables to the sides, leaving space in the center for chicken.
3. Roast everything: Place chicken thighs skin‑side up in the center of the pan. Roast for 35 minutes, or until chicken is cooked through (internal temperature 74 °C) and vegetables are tender and lightly caramelized. Baste chicken with juices halfway through cooking if desired.
4. Serve: Let rest for 5 minutes, then serve chicken and vegetables straight from the pan, drizzled with any pan juices.

2. One‑Pot Creamy Mushroom Risotto

Why we love it: Creamy risotto without stirring endlessly. A single pot simplifies cleanup, while mushrooms add an earthy depth to this comforting, vegetarian‑friendly dish.

Ingredients (serves 3–4):

• 250 g arborio rice
• 300 g mixed mushrooms (e.g., cremini, shiitake), sliced
• 1 small onion (≈80 g), finely chopped
• 2 cloves garlic, minced
• 15 ml olive oil
• 30 g unsalted butter
• 750 ml vegetable stock, kept warm
• 60 ml dry white wine (optional)
• 50 g grated Parmesan cheese, plus extra to serve
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté aromatics and mushrooms: In a large saucepan, heat olive oil and half the butter over medium heat. Add onion and garlic; cook until translucent, about 3 minutes. Add mushrooms and cook until they release moisture and begin to brown, about 5 minutes. Season with salt and pepper.
2. Toast the rice: Stir in arborio rice and toast for 2 minutes, coating grains in butter and olive oil. If using wine, pour it in now and stir until mostly absorbed.
3. Add stock gradually: Add a ladle (≈100 ml) of warm stock, stirring gently until the liquid is almost absorbed. Continue adding stock, one ladle at a time, stirring occasionally. Each time the rice absorbs most of the liquid, add another ladle. This process takes about 18–20 minutes, until rice is creamy and tender but still has a slight bite.
4. Finish with cheese and butter: Remove from heat, stir in remaining butter and Parmesan until melted and glossy. Adjust seasoning with salt and pepper.
5. Serve: Divide the risotto between bowls, garnish with chopped parsley and extra Parmesan.

3. Mexican‑Style Quinoa Stuffed Peppers

Why we love it: Colourful bell peppers filled with a zesty quinoa and black bean mixture make a filling, protein‑packed dinner. They’re easy to assemble and great for leftovers.

Ingredients (serves 4):

• 4 large bell peppers (≈600 g total), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 small onion (≈80 g), finely chopped
• 2 cloves garlic, minced
• 200 g quinoa, rinsed
• 400 ml vegetable stock
• 1 can (400 g) black beans, drained and rinsed
• 1 can (400 g) corn kernels, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chilli powder (optional)
• Salt and freshly ground black pepper
• 100 g grated cheddar or Monterey Jack cheese

Instructions:

1. Preheat and prep peppers: Preheat oven to 190 °C. Place hollowed‑out peppers upright in a baking dish, drizzle with a little olive oil, season with salt and pepper, and roast for 10 minutes to soften.
2. Cook quinoa: Meanwhile, in a saucepan, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes. Add quinoa, stir for 1 minute, then pour in vegetable stock. Bring to a simmer, cover, and reduce heat to low. Cook for 15 minutes or until liquid is absorbed. Fluff with a fork.
3. Mix filling: In a large bowl, combine cooked quinoa, black beans, corn, cumin, smoked paprika, chilli powder, salt and pepper. Mix well.
4. Stuff and bake: Scoop quinoa mixture into each pepper, packing it tightly. Top each with a quarter of the grated cheese. Return to the oven and bake for 15–18 minutes, until cheese is melted and bubbly and peppers are tender.
5. Serve: Let cool for a few minutes, then serve topped with chopped cilantro, a squeeze of lime or dollops of sour cream.

4. Quick Garlic Butter Shrimp Pasta

Why we love it: In under 20 minutes, you’ll have a restaurant‑worthy pasta dish. Juicy shrimp, garlic and parsley come together in a glossy butter sauce—perfect for busy weeknights.

Ingredients (serves 2):

• 150 g dry spaghetti or linguine
• 250 g raw shrimp, peeled and deveined
• 30 g unsalted butter
• 15 ml olive oil
• 4 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• Juice of ½ lemon (≈15 ml)
• 15 g fresh parsley, chopped

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 60 ml of pasta water, then drain and set aside.
2. Cook the shrimp: In a large skillet, heat olive oil over medium‑high heat. Season shrimp with salt and pepper. Add shrimp to the pan in a single layer and cook for 1–2 minutes per side, until pink and opaque. Transfer shrimp to a plate.
3. Make garlic butter sauce: Reduce heat to medium, add butter to the same skillet. Once melted, add garlic and red pepper flakes; sauté until garlic is fragrant and just golden, about 1 minute. Pour in reserved pasta water and lemon juice; stir to combine.
4. Combine with pasta: Add cooked pasta and shrimp back into the skillet. Toss evenly to coat in garlic butter sauce. Cook for another minute, letting the flavours meld. Season with additional salt and pepper if needed.
5. Serve: Plate immediately, garnished with chopped parsley and an extra lemon wedge on the side.

5. Spicy Chickpea and Spinach Stew

Why we love it: This plant‑based stew is hearty, warming and ready in under 30 minutes. Chickpeas add protein and texture, while spinach and spices create a fragrant, soul‑soothing meal.

Ingredients (serves 3–4):

• 2 tbsp olive oil
• 1 onion (≈100 g), diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 1 can (400 g) diced tomatoes
• 1 can (400 g) chickpeas, drained and rinsed
• 150 g baby spinach, washed and trimmed
• 250 ml vegetable stock or water
• Salt and freshly ground black pepper
• 15 g fresh cilantro or parsley, chopped (to serve)

Instructions:

1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, coriander, smoked paprika and cayenne; cook for 1 minute until fragrant.
2. Add tomatoes and chickpeas: Pour in diced tomatoes (with their juice) and chickpeas. Stir to combine.
3. Simmer: Add vegetable stock or water, bring to a gentle simmer, and cook for 10 minutes, uncovered, to allow flavours to deepen and the sauce to thicken slightly.
4. Add spinach: Stir in baby spinach a handful at a time until wilted. Season with salt and pepper to taste.
5. Serve: Ladle stew into bowls and garnish with chopped cilantro or parsley. Enjoy with crusty bread or rice.

6. Veggie‑Loaded Frittata Muffins

Why we love it: Portable, protein‑packed and endlessly customisable, these frittata muffins are perfect for breakfasts, lunches or light dinners. Bake once and enjoy several meals throughout the week.

Ingredients (makes 6 muffins):

• 4 large eggs
• 60 ml milk (dairy or plant‑based)
• 1 small zucchini (≈120 g), grated or finely diced
• 1 small carrot (≈80 g), grated
• 50 g cherry tomatoes, halved
• 30 g grated cheese (cheddar, Gruyère or feta)
• Salt and freshly ground black pepper
• 1 tbsp chopped fresh parsley or chives

Instructions:

1. Preheat and prep: Preheat oven to 180 °C. Grease a six‑cup muffin tin with a little oil or cooking spray.
2. Whisk eggs and milk: In a mixing bowl, whisk eggs and milk until combined. Season with salt and pepper.
3. Add vegetables and cheese: Stir in grated zucchini, carrot, tomatoes, cheese and parsley.
4. Fill muffin cups: Divide the egg mixture evenly among the six muffin cups—about two‑thirds full.
5. Bake: Bake for 18–20 minutes, until frittata muffins are set and lightly golden on top. A toothpick inserted into the centre should come out clean.
6. Serve or store: Let cool for 5 minutes, then run a knife around the edges to remove. Serve warm or refrigerate in an airtight container for up to 4 days. Reheat in the microwave for 30 seconds before serving.

7. Honey‑Soy Glazed Salmon with Broccoli

Why we love it: This dish pairs sweet and savoury flavours with flaky salmon and crisp‑tender broccoli. A quick marinade and 20 minutes in the oven deliver a balanced, nutritious dinner.

Ingredients (serves 2):

• 2 salmon fillets (≈150 g each)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 5 ml sesame oil (optional)
• Salt and freshly ground black pepper
• 250 g broccoli florets
• 1 tbsp olive oil

Instructions:

1. Marinate the salmon: In a small bowl, whisk together soy sauce, honey, garlic and sesame oil (if using). Place salmon fillets in a shallow dish, pour marinade over, and let rest at room temperature for 10 minutes.
2. Preheat and prepare broccoli: Preheat oven to 200 °C. On a baking sheet, toss broccoli florets with olive oil, salt and pepper. Spread into a single layer on one side of the sheet.
3. Bake salmon and broccoli: Push broccoli to one side, place salmon fillets (skin‑side down) on the other side. Spoon a little extra marinade over salmon. Bake for 12–15 minutes, until salmon is opaque and flakes easily with a fork, and broccoli is crispy at the edges.
4. Serve: Transfer salmon and broccoli to plates. Drizzle any pan juices over the salmon and finish with a sprinkle of sesame seeds or sliced spring onions if desired.

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Weeknight Cooking Tips
• Prep ahead: Chop vegetables or cook grains in advance to shorten evening cooking time.
• Mix and match: These recipes share common ingredients—bulk‑buying pantry staples like canned chickpeas or quinoa saves money and simplifies grocery lists.
• Use leftovers creatively: Extra roasted vegetables can be tossed into omelettes or grain bowls, while leftover protein becomes a quick salad topping.
• Embrace one‑pot or one‑pan methods: Less cleanup means more time to relax after dinner.

By rotating these seven recipes throughout the week, you’ll enjoy diverse flavours—from Mediterranean‑inspired bakes to Asian‑style glazes—without spending hours in the kitchen. Keep your pantry and fridge stocked with the basics, and you’ll always have a satisfying dinner solution ready to go.