Whether you consider yourself an expert in the kitchen or a home cooking newbie, this week’s menu has a little something for you. We’ve planned Lemon Butter Scallops with a Spring Risotto for the more advanced alongside a simple Pasta Primavera + Lemon Chicken Asparagus, both of which are perfect for beginners. Top it all off with a Kumquat Ginger Margarita (which just so happens to taste like a restaurant-worthy cocktail), and you’ve got a weekly menu that’s one for the books.
While both scallops and risotto are some of the most notoriously tricky dishes to cook, Quin of Butter Be Ready is here to help. She’s written a comprehensive post that not only gives step-by-step instructions but educates home cooks on the secrets to success. In short, the scallops involve removing the muscle, bringing to room temperature, searing with a non-stick skillet, and using a quick cooking method. Similarly, she’ll walk you through the risotto-making process with a guide she calls Homemade Risotto 101. Save this recipe for a special occasion weeknight, and you won’t be disappointed.
Now that we’ve shared a more time-intensive recipe let’s opt for an easy one. Enter: this incredibly simple Pasta Primavera from The Modern Proper. It’s totally customizable to the veggies you have on hand and requires dirtying only two pots/pans. Start by boiling your pasta, sautéing your veggies, and making your creamy primavera sauce. All that’s left to do is toss the cooked pasta to coat, serve, and enjoy.
For those nights when you can’t decide between shrimp or salmon, this recipe has you covered. It’s an Asian-inspired rice bowl topped with shrimp and salmon coated in a honey, garlic and ginger-flavored sauce. You’ll use coconut cream (or full-fat coconut milk) to thicken up the sauce and extra depth of flavor. To assemble, arrange the shrimp and salmon over a bed of rice and add avocado slices, cooked veggies or any fresh herbs you prefer. Drizzle with a touch of honey and serve!
What if we told you this meal is made with just five ingredients? And better yet, it comes together in twenty minutes flat? Believe it or not, this easy skillet dinner delivers all of the above with maximum flavor and minimal effort. A single cast iron skillet and a pair of tongs are all you need, and we promise this meal is one you’ll make on repeat.
You know those times when the workday is so crazy you forget to eat lunch? You find yourself starving by 3pm and need something, stat! That’s where a fast and easy crostini comes in. It’s basically a fancy toast topped with your choice of cheese, fruit and nut combination. This recipe uses creamy goat cheese, sliced pears, toasted walnuts, and a drizzle of honey. Add an apple and sparkling water for the ultimate lunch at your desk.
When spring baking season rolls around, we’re all about those fruit-forward desserts. This week, we’re trying a classic cobbler made with strawberries and rhubarb plus some orange zest for an added citrus kick. The end result is all the flavor of a pie with a fraction of the effort. Plus, this recipe provides instructions to make your cobbler vegan-friendly, in case that’s up your alley.
If you’re not familiar, just think of kumquats as a mini-sized orange. This under-the-radar citrus is available seasonally at most major grocery stores and packs a distinctly sweet-tart kick. In this cocktail, you’ll pair that kumquat flavor with ginger, lime juice, tequila and orange liquor. It’s an absolute match made in heaven for a drink that’s worthy of any happy hour occasion.
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