Here’s What to Cook Every Night This Week (May 10 – 16) PureWow 2 days ago letters@purewow.com (Taryn Pire)
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.
Shopping List
4 ounces shishito peppers
1 small red onion
1 avocado
Pink radishes, to serve
1 large egg
Dairy320 milliliters buttermilk
140 grams cornmeal
“We’ve adapted a fall favorite, roast chicken, for the warmer months,” Stewart writes of her new Skillet Chicken with Leeks and Carrots recipe.
The key to making a chicken roast summer-appropriate? Simply use bone-in breasts. According to Stewart, this cuts the cooking time in half.
“Baked on a bed of leeks, carrots, and bread cubes that soak up the meat’s flavorful juices, this one-pan meal is worthy of a special occasion,” she writes.
For Stewart’s chicken roast, you’ll need three bone-in, skin-on chicken breast halves, as well as three medium leeks, a handful of carrots, a couple cups of Italian bread cubes, some garlic, fresh mint, and lemon zest and juice. As far as tools are concerned, you’ll also need a heavy ovenproof skillet, like a cast iron skillet, on-hand; and we highly recommend using an Ina Garten favorite, Lodge.