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With Easter and Passover in the rearview, we’re experiencing a bit of a cooking hangover. So this week, we’re not making anything that takes more than 30 minutes to prepare. Read on for seven dinner recipes that come together in a flash with minimal fuss, from crowd-pleasing tacos to takeout-inspired skillets. (There’s even one high-protein vegetarian recipe that only requires 15 minutes of prep and not a second of cooking.)

RELATED: 40 Quick Summer Dinners You Can Make in 30 Minutes or Less

Produce 1 celery stalk 2 lemons 3 tomatoes 1 pint cherry tomatoes 2 red bell peppers 1 yellow bell pepper 1 green bell pepper 1 orange bell pepper 12 garlic cloves 1 small white onion 3 medium sweet potatoes 4 limes 4 avocados 1 yellow onion 9 ounces romaine lettuce 1 jicama 1 small mango 1 jalapeño 12 ounces Brussel sprouts 1 shallot 2 bunches scallions 1 bunch basil 2 bunches kale 3 bunches cilantro

Meat 4 boneless, skinless chicken breasts 12 ounces top round of beef 1 pound shrimp

Dairy 5 ounces Greek yogurt 6 ounces fresh mozzarella cheese 1 Parmesan cheese rind 1 stick unsalted butter 4 ounces Romano cheese

Grains 8 slices bread 12 ounces spaghetti One 13-ounce package cheese tortellini 12 corn tortillas 8 ounces orecchiette pasta

Canned and Packaged Goods One 15-ounce can chickpeas Pickled pepperoncini or jalapeños 9 ounces basil pesto Two 32-ounce cartons chicken stock Sesame seeds Pickled onions

Pantry Ingredients: mayonnaise, mustard (spicy brown preferred), kosher salt, freshly ground black pepper, crushed red pepper flakes, flaky salt, extra-virgin olive oil, balsamic vinegar, peanut oil (or other neutral oil), soy sauce, rice wine vinegar, chili powder, ground cumin, garlic powder, cayenne pepper, grapeseed oil

Unlike potato or chicken salad, this plant-based powerhouse starts with precooked chickpeas, so you won’t have to turn on the stove or oven to prepare it—just the toaster.

This kid-friendly mélange of spaghetti, pesto chicken and gooey mozzarella is only 30 minutes away. Up the veggie ante by adding zucchini or corn to the roasted tomatoes.

Twenty minutes, five ingredients, one pot. In the words of Ina Garten, how easy is that? The secret to the broth’s rich, savory flavor is a Parmesan rind.

Plate it atop steamed white rice, use it as sandwich filling or serve it on a bed of greens—the skillet is your oyster.

Put down the peeler and step away from the sink: The spuds can be grated with their skins on. Pop them in a food processor equipped with a grater attachment if you’re feeling extra lazy.

Substitute extra-virgin olive oil for yogurt to make the dressing vegan and dairy free. (And feel free to make a second batch to drizzle over grilled chicken, salmon, tortilla chips or steak.)

Brussel sprouts only seem time-consuming to prepare because you’re always roasting them. Slicing them into thin ribbons allows them to be sautéed in minutes on the stove.

RELATED: 30 Sheet Pan Meals You Can Make in 1 Hour or Less

For even more great recipes, check out our first cookbook, Only the Good Stuff.

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