Including an in-season panzanella.
Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from our editor Julia.
As a certified spring produce lover, April is one of my favorite months of the year. The days are longer, outdoor dining is back, and farmers’ markets are finally starting to pop up again. This week’s picks lean right into that energy: a charred broccoli chicken salad, a fava bean noodle dish, and a citrusy dessert to finish things off. |
|
|
|
- 3 large leeks
- 2 bunches of asparagus
- 2 lbs broccoli
- 2 ½ cups English peas
- 1 cup fresh fava beans
- 5–6 limes
|
3 large leeks
2 bunches of asparagus
2 lbs broccoli
2 ½ cups English peas
1 cup fresh fava beans
5–6 limes
|
- 20 oz heavy cream
- 1 dozen eggs
- 6 tablespoons butter
- Finely grated Parmesan (for
serving)
|
20 oz heavy cream
1 dozen eggs
6 tablespoons butter
Finely grated Parmesan (for
serving)
|
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 package extra-firm tofu (optional)
|
1 1/4 pounds boneless, skinless chicken thighs
1 package extra-firm tofu
(optional)
|
- 1 loaf of bread of choice
- 1 baguette
- 10 oz buckwheat soba noodles
- 1/3 cup toasted almonds
- 7 graham crackers
|
1 loaf of bread of choice
1 baguette
10 oz buckwheat soba noodles
1/3 cup toasted almonds
7 graham crackers
|
|
|
Have a question? Visit our Help Page to get in touch.
Replies to this email will not be answered. |
|
|
To unsubscribe from our emails, click here. |
|
|
|
