What to Cook Every Night This Week (April 15 - 21)
Easy, seasonal crowd-pleasers are on the menu this week, from sheet-pan chicken to wild rice bowls with roasted spring veggies.
2 green onions
8 garlic cloves
1 sweet onion
1 bunch fresh oregano
1 bunch cilantro
1 bunch rosemary
2 bunches basil leaves
½ cup peas
1 head romaine
1½ cups quartered strawberries
1 serrano pepper
1 cup snap peas
1 small bunch asparagus
1 bunch wild ramps or scallions
2 bunches scallions
1 cup corn kernels
2 russet potatoes
2 bell peppers
2 heads cauliflower
1 small piece of ginger
8 small whole wheat pitas
Two 14-ounce cans chickpeas
½ cup slivered almonds
2 ounces pistachios
1 cup wild rice
12 ounces dry linguine
2½ pounds boneless, skinless chicken thighs
2 large skin-on, bone-in chicken breasts
1¼ pounds boneless skinless chicken breast
4 slices bacon
3 tablespoons butter
2 balls burrata
2 ounces grated Parmesan
Extra-virgin olive oil, honey, white balsamic vinegar, kosher salt, flaky sea salt, freshly ground black pepper, canola oil, Dijon mustard, cumin, cayenne pepper, garam masala, chili powder, cornstarch, vegetable oil, sesame oil, soy sauce, dark brown sugar, crushed red-pepper flakes
Monday: Honey Mustard Chicken Salad
Start off your week with a healthy, vibrant salad. Overflowing with strawberries, avocado and chicken, the recipe is a breeze to whip up because the dressing doubles as chicken marinade. You probably won’t be able to find fresh corn at this time of year, so seek out frozen or canned.
Tuesday: Sheet-Pan Cuban Chicken with Citrus Avocado Salsa
The chicken is seasoned with fresh orange and lime juice, plenty of garlic, oregano and cumin. If you have extra time, marinate the chicken for a couple of hours before roasting to intensify the flavor and make the chicken extra tender.
Wednesday: Roasted Veggie Pitas with Avocado Dip
It doesn’t get any better than spicy roasted cauliflower and chickpeas smothered in creamy avocado, right?
Thursday: Crispy Pan-Roasted Chicken Breasts with Lemon-Scallion Drippings
This dish is elegant enough for company, but simple enough for any night of the week. Start the bird on the stove, finish cooking it in the oven and serve it with lemony shallot pan sauce and beluga lentils.
Friday: Burrata Topped English Pea, Basil and Pistachio Pesto with Linguine
Plain old pesto? Snooze-fest. This fresh take combines Parmesan, basil, pistachio and fresh peas. Spoon it liberally over pasta and finish with creamy burrata.
Saturday: Wild Rice Bowl with Ramps, Asparagus and Snap Peas
Save this recipe for the weekend when you have time to stop by the farmers market (or the “good” grocery store near you). Vibrant spring produce totally makes this simple dish.
Sunday: Mongolian Chicken
Mongolian chicken > Mongolian beef. Why? The chicken is so tender it practically falls apart, while its skin is crispy on the outside thanks to a light coating of cornstarch.