This week doubles down on spring vegetables that are finally in season: peas, asparagus, scallions, and fresh herbs. Get the week’s shopping list here (side-dish ingredients not included on the list).

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  Recipe

  Creamy Linguine with Peas, Ham, and Sage

  Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or substitute another herb, such as thyme or tarragon.

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  Recipe

  Egg Drop Soup with Crab, Baby Corn, and Peas

  This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas. Serve with crusty bread.

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  Recipe

  Roasted Cod with Lemon-Parsley Crumbs

  This hands-off approach to crisp-crusted cod is perfect for a weeknight. Serve with steamed green beans with lemon and orange zest and juice.

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  Recipe

  Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

  All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.

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  Recipe

  Chicken Paillards with Asparagus, Lemon, Garlic, and Dill

  A lemony dill sauce brightens chicken breast and complements asparagus. Though there is quite a bit of the herb in here, it does not overwhelm the rest of the dish. Serve with some boiled new potatoes, if you like.

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