Cook this hash until it’s golden brown and crusty on the bottom, then top with eggs for a bonus start to the day. Sub in other veggies as you’d like and maybe toss in some chopped fresh garlic with the leeks.
Season Types: Spring
Peanut Chicken & Soba Noodle Bowls with Bok Choy
Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed to grow to full size.
Chicken Sweet Chili Spring Rolls
If you don’t have a rotisserie or leftover chicken, poach boneless skinless chicken breasts or thighs. Shred and use to fill these fresh spring rolls, which are perfect to add to a holiday appetizer buffet or to serve with a Chinese stir-fry.
Refreshed Chinese Chicken Salad
This winter salad is a fresh take on American-style Chinese chicken salads filled with canned mandarin oranges, almonds, and broken chow mein noodles. If you like the bitter-sweet flavor of kumquats, substitute them for the orange segments—just slice them, skin and all, and toss into the salad.
Lemon Rosemary Grilled Boneless Skinless Chicken Thighs
Grilled chicken thighs with a tangy lemon rosemary marinade. Serve with grilled citrus slices, salad greens and olives.
Pesto Chicken Pizza
Pierce any puffed areas of dough with the tip of a knife, then top with chicken-pesto mixture and cheese. Bake, covered, for a few minutes longer—just until the cheese is melted.
Lettuce-Wrapped Asian Chicken
These summery wraps rely on fresh, crisp garden greens, fragrant herbs, and rich marinated chicken thighs for their wonderful combination of textures and flavor.
Herbed Chicken & Farro Caprese
There are lots of choices for sturdy nutritious whole grains that make nice main dish salads, but rustic farro is a fun option. It holds up well after cooking, rivaling pasta, rice, or barley as a great go-to ingredient for quick or do-ahead dishes.
Vietnamese Lemongrass Chicken w/ Glass Noodles
This recipe is a “have it all” taste experience. Vietnamese cuisine is known for encompassing contrasting flavors of savory-sweet-tart-salty-umami, with a final burst of freshness in the generous topping of herb leaves.
Chicken Brochettes with Chimichurri Salsa
This chimichurri-style salsa is raw and should be a thick, coarse puree. It can be finely chopped by hand or buzzed up in a mini processor or blender. This is the time to use a nice-quality olive oil.