Want something a little special? This week features some recipes that are quick and easy enough for weeknight, but fancy enough for company, including a strip steak in peppercorn cream sauce, seared scallops with quinoa, and a gorgeous spring pasta. Get the week’s shopping list here (side-dish ingredients not included on the list).
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RecipeSeared Scallops with Citrus Quinoa, Herbs, and Almonds
Infused with bright, aromatic flavors and full of wonderfully contrasting textures, this dish offers excitement with every bite. Steaming the quinoa after simmering gives it a drier, fluffier texture.
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RecipePappardelle with Spring Vegetables
Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.
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RecipeMustard Chicken with Deviled Crumbs
Crunchy, buttery, cayenne-spiked “deviled” crumbs are actually heavenly when sprinkled over mustardy grilled chicken. Serve with some wilted greens to round out the plate.
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RecipeNew York Strip Steak with Peppercorn-Brandy Cream Sauce
Green peppercorns punch up the flavor of a creamy, tomatoey sauce for steak. Though we think this recipe serves 4, serious steak eaters (you know who you are) may think otherwise; more power to you.
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RecipeSpinach Salad with Fried Egg and Bacon
Spinach salad often features a hard-boiled egg, but in this version, the egg is fried and its yolk mixes with the greens to delicious effect.
