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.

Juicy, sweet-tart berries meet hearty buckwheat noodles, spicy shishito peppers and salty miso dressing. It’s practically no-cook, besides charring the peppers.

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.

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.

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.

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.

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.