What Our Chef Made Us: One-Pot Marry Me Tortellini, Creamy Coconut Lentil Curry, Sesame Shrimp Stir-Fry with Spinach

Below you’ll find each recipe with the full ingredient breakdown and a link to the original so you can try them yourself. At the end, I’ve included a combined shopping list so you can grab everything in one trip.

Here are the glass Pyrex serving containers we use: LINK

Here are some of our favorite Asian soup spoons: LINK

Any recipe with “marry me” in the title is making a pretty big promise, and this one actually has the credentials to back it up.

INGREDIENTS:

• 1 tbsp unsalted butter

• 6 garlic cloves, minced

• 1 shallot, diced

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp chili flakes, more for serving

• 3 tbsp tomato paste

• 1.1 pounds tortellini, cheese filling

• 1½ cups vegetable broth

• ½ cup heavy cream

• ¾ cup grated Parmesan

• ½ cup sun-dried tomatoes, drained, roughly chopped

• 1 cup basil leaves, roughly chopped

(View the full recipe here)

This is the cozy bowl I want when I’m craving something warm, filling, and full of flavor. The coconut milk makes everything rich and creamy, the spices do all the heavy lifting, and leftovers the next day are arguably part of the appeal.

INGREDIENTS:

• 1 tablespoon coconut oil

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1 head garlic, chopped (10–12 cloves)

• 28 ounce can of crushed tomatoes

• 2 tablespoons ginger, chopped

• 1 tablespoon turmeric

• 2 teaspoons sea salt

• 1 cup dried brown lentils

• 1–2 teaspoons cayenne powder (optional)

• 2 cups water

• 15 ounce can coconut milk

• A few handfuls of cherry tomatoes

• 1 cup chopped cilantro

(View the full recipe here)

This one has shrimp, spinach, scallions, and a sweet-spicy sesame sauce.

INGREDIENTS:

• 2 tablespoons toasted sesame oil

• 1 tablespoon chili-garlic sauce

• 1 tablespoon reduced-sodium tamari

• 1 tablespoon honey

• 2 teaspoons cornstarch

• 2 teaspoons grated peeled fresh ginger

• 1 tablespoon neutral oil, such as canola or avocado

• 1 pound peeled, deveined raw shrimp (21–25 count)

• 1 bunch scallions, cut into 2-inch pieces

• 1 (5 ounce) package baby spinach

• 2 cups cooked brown rice

• 1 tablespoon sesame seeds

(View the full recipe here)

PRODUCE

• 1 head garlic + 6 garlic cloves

• 1 shallot

• ½ cup sun-dried tomatoes, drained, roughly chopped

• 1 cup basil leaves

• 2 tablespoons ginger, chopped

• 2 teaspoons grated peeled fresh ginger

• A few handfuls of cherry tomatoes

• 1 cup chopped cilantro

• 1 bunch scallions

• 1 (5 ounce) package baby spinach

REFRIGERATED & DAIRY

• 1 tbsp unsalted butter

• 1.1 pounds cheese-filled tortellini

• ½ cup heavy cream

• ¾ cup grated Parmesan

SEAFOOD

• 1 pound peeled, deveined raw shrimp (21–25 count)

CANNED & JARRED

• 3 tbsp tomato paste

• 1½ cups vegetable broth

• 28 ounce can crushed tomatoes

• 15 ounce can coconut milk

• 1 tablespoon chili-garlic sauce

GRAINS & LEGUMES

• 1 cup dried brown lentils

• 2 cups cooked brown rice

OILS, SAUCES & PANTRY

• 1 tablespoon coconut oil

• 2 tablespoons toasted sesame oil

• 1 tablespoon neutral oil, such as canola or avocado

• 1 tablespoon reduced-sodium tamari

• 1 tablespoon honey

• 2 teaspoons cornstarch

• 2 cups water

SPICES & SEASONINGS

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp chili flakes, plus more for serving

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1 tablespoon turmeric

• 2 teaspoons sea salt

• 1–2 teaspoons cayenne powder (optional)

• 1 tablespoon sesame seeds