Time to go green! This week makes abundant use of spring greens and herbs, from Monday’s green goddess scrambled eggs to Friday’s enchiladas verde, with green spaghetti sauce and arugula salad in between. Get the week’s shopping list here (side-dish ingredients not included on the list).
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RecipeGreen Goddess Scrambled Eggs
A play on the herbaceous flavor of green goddess dressing, these eggs are equally good at breakfast or suppertime. Folding in sour cream at the end of cooking makes them super creamy. All they need is a side of toast.
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RecipeSpaghetti and Clams with Garlicky Green Sauce
Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the clams.
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RecipeSpanish Chicken with Chickpeas & Chorizo
When the weather turns cool, add a little heat to your weeknight meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make a warming dinner. Chorizo is available in many supermarkets and specialty stores and is worth a special trip if you have to make one.
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RecipeWilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette
You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away.
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RecipeQuick Beef Enchiladas with Salsa Verde
You don't have to sacrifice authenticity for speed with these quick and flavorful enchiladas. And an easy, homemade salsa verde adds a tangy kick to this hearty dish.Â
