Here’s What to Cook Every Night This Week (May 10 – 16)
Fruit is a go-to when it comes to breakfast and snacks, but how often do you cook with it? Next time you hit the farmers market for a bunch of asparagus, radishes or spring peas, toss some fruit into your tote bag to make these seven simple, creative meals. There are a ton of seasonal flavors to play with, from strawberries to mango.
RELATED: 55 Spring Desserts Starring *All* the Seasonal Produce
Shopping List
Produce
2 hot red chiles
4 ounces shishito peppers
2 Persian cucumbers
8 ounces strawberries
1 red onion
12 garlic cloves
Three 1-inch pieces ginger
2 pineapples
2 thick stalks ruby red rhubarb
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 Fresno chile
1 lime
1 medium mango
5 ounces frozen mango pieces
1 avocado
2 zucchini (or pre-spiralized zucchini)
Pink radishes, to serve
2 medium red beets
2 medium golden beets
6 Valencia oranges
6 ounces baby arugula
8 shallots
12 apricots
2 bunches mint
2 bunches cilantro
2 bunches scallions
1 bunch thyme
1 bunch tarragon
1 bunch basil
Meat
16 chicken thighs (about 6 pounds)
1 large egg
8 jumbo shrimp (per person)
Dairy
320 milliliters buttermilk
1 stick unsalted butter
Plain yogurt, for serving
2 ounces heavy cream
Grains
One 8-ounce package soba noodles
140 grams cornmeal
Cooked white rice
Canned and Packaged Goods
White miso
Toasted sesame oil
Gochujang
One 24-ounce jar pitted sour cherries in syrup or juices
3 ounces canned full-fat coconut milk
3 ounces raw walnuts
Dry white wine
Pantry Ingredients: rice wine vinegar, sugar, kosher salt, extra-virgin olive oil, freshly ground black pepper, soy sauce, pure maple syrup, all-purpose flour (or gluten-free flour), baking soda, vegetable oil, sriracha, tamari sauce, crushed red pepper flakes
Monday: Cold Soba Noodle Salad with Strawberries
Juicy, sweet-tart berries meet hearty buckwheat noodles, spicy shishito peppers and salty miso dressing. It’s practically no-cook, besides charring the peppers.
Tuesday: Pineapple Korean Chicken Thighs
It’s way more unexpected and simpler than a standard roast bird, but just as impressive. The savory-sweet sauce is all thanks to gochujang, soy sauce, ginger and rice vinegar, which are reduced on the stove until sticky and thick.
Wednesday: Johnnycakes with Rhubarb and Sour Cherries
Breakfast for dinner? Don’t mind if we do. (We’ll never turn down in-season rhubarb.) After all, johnnycakes aren’t regular pancakes. They’re cornmeal-based, so they have their own wholesome texture and flavor that we’re up for any time of day.
Thursday: Ginger-Pineapple Shrimp Stir-Fry
Stir-fry nights are our favorite because they 1) cook up in no time, 2) use up all the produce in our fridge and 3) save us from ordering takeout…again. Multiply this single-serve recipe’s ingredients by the number of people you’re cooking for before you shop.
Friday: Zoodles with Avocado and Mango Sauce
This dish impressively puts not one, but three spring fruits in the spotlight. The blender sauce made with ginger, coconut milk and fresh herbs ensures you won’t even miss the pasta.
Saturday: Roasted Beet and Citrus Salad
This may seem like a winter dish at first, but Valencia oranges are actually at peak deliciousness through early summer. Feel free to use canned beets if it’ll save you a trip to the supermarket.
Sunday: Skillet Chicken with Apricots and Fresh Herbs
This is one of those dishes that can only be made a handful of times per year (since apricot season is fleeting), but it’s unforgettable every time. Think of it like summer’s Thanksgiving turkey.
