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

what to cook this week may 10 16 shopping list
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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

Gentl and Hyers/Open Kitchen

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Sarah Copeland/Chronicle Books

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Laura Edwards/The Yoga Kitchen Plan

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.

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Nicole Franzen/Food: What the Heck Should I Cook?

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.

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Photo: Mark Weinberg/Styling: Erin McDowell

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.

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RELATED: 70 Spring Dinner Ideas to Celebrate the Season

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