Good morning! Today we have for you:
Dreaming of the farmers’ marketThanks to a string of college visits with the kid and then a stint of feeling slightly under the weather, it’s been a few weeks since my last trip to the farmers’ market. It makes me very antsy. What if I miss the very first shoots of green garlic? The first stalks of asparagus or rhubarb? I’ve already got sorrel and chives poking out of the pots on my deck, so I know things are sprouting. And I’m champing at the bit to fill my crisper drawer. I’ll get there over the weekend for sure. In the meantime, I’ll find solace in Nargisse Benkabbou’s apricot thyme chicken and chickpeas, which boasts the spicy, fragrant flavors of Moroccan tagine and the convenience of a sheet-pan meal. The marinade that pools at the bottom of the pan, consisting of vegetable stock and apricot jam and other aromatics, is both functional and delicious; the stock keeps the chicken especially juicy, while the jam adds a fruity, bright sweetness. Serve it with couscous or flatbread for a festive, any-time-of-year meal. Featured Recipe Apricot Thyme Chicken and ChickpeasMore food for thoughtCitrusy couscous salad with broccoli and feta: Speaking of couscous, Yasmin Fahr’s tangy salad is versatile and very fresh. Serve it as a light meal on its own or as a side dish to grilled meats, seafood or baked tofu. Honey garlic shrimp: Lidey Heuck knows her way around a crustacean, and this easy, flavorful meal is ample proof. The shrimps are tossed in a pantry-friendly mixture of soy sauce, honey, ginger and garlic, which does double duty as marinade and sauce. And the whole thing comes together in a flash; it can be on the table in under 30 minutes. Cottage cheese egg bites: There’s been a cottage cheese shortage in the stores near my house, so when I saw some recently, I stocked up. Now I can use it to make Naz Deravian’s savory snacks full of protein and vegetables. Spring cleaning ribollita: To make room for my impending farmers’ market haul, I’m going to have to purge the fridge of yesterday’s produce. Kay Chun’s brothy bean-and-bread soup is an excellent destination for any vegetables in need of a home. Highlander shortbreads: It was my birthday yesterday. In addition to cake, I baked myself a batch of these crisp and buttery cookies, which have a distinctive coating of Demerara sugar around the edges to add sparkle and crunch. That’s all for now. If you need technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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