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Easy, seasonal crowd-pleasers are on the menu this week, from sheet-pan chicken to wild rice bowls with roasted spring veggies.

RELATED: 30 Spring Dinner Recipes You Can Make in 30 Minutes or Less

spring farmers market
Twenty20

Grocery List

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
4 avocados
1 jalapeño
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
3 limes
1 lemon
1 orange
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
Greek yogurt
3 tablespoons butter
2 balls burrata
2 ounces grated Parmesan

Pantry Ingredients

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

Damn Delicious

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.

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Half Baked Harvest

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.

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Pinch of Yum

Wednesday: Roasted Veggie Pitas with Avocado Dip

It doesn’t get any better than spicy roasted cauliflower and chickpeas smothered in creamy avocado, right?

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The Pig and Quill

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.

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Spoon Fork Bacon

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.

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A better Happier St. Sebastian

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.

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Dinner at the Zoo

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.

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RELATED: 30 Sheet-Pan Recipes to Make Every Night in April

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