What I'm cooking this May

strawberries, mango and rhubarb

Despite an aggressive late season cold and some yucky weather this week, things are looking up produce-wise. I just received my Farm to People box and am looking forward to eating my weight in very expensive but worth it Harry’s Berries. Here’s your monthly roundup for May!

Steal my seasonal shopping list

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What I’m cooking

(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)

• Berry Quinoa Salad w/ Edamame and Goat Cheese

  

  This protein-packed berry salad could be the sneaky summer superhit you were looking for - the perfect combination of colors, textures and just the right amount of sweet from the berries meeting tang from the balsamic dressing and goat cheese. If you’re meal-prepping this salad (which I encourage), you can either put the dressing at the bottom or add it before you eat. It would also make a gorgeous addition to your Mother’s Day brunch.

• Green Mango Pickle (Manga Curry)

  

It’s mango season! And before we venture into mango lassi territory, I wanted to showcase this unique recipe that my parents often make at home (confession: I am addicted). This is an “instant” pickle that you can combine with yogurt in a meal, or even just use as a condiment in a Buddha bowl or wrap.

• Cucumber Salads Two Ways

  

  I love how these recipes showcase the versatility of the humble cucumber and the commonalities between cuisines with two simple but elegant salads - a Kosambari from South India and a Korean Smashed Cucumber Salad adapted from My Korean Kitchen.

• Rhubarb Recipes

  

  Rhubarb and I are almost strangers, but I’m pretty sure we’re going to get along like a house on fire. I just got some in my Farm to People box, so I’m eyeing these Ottolenghi recipes, in particular the Roasted Rhubarb with Sweet Labneh.

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Ideas from The Vegetarian Reset

• Burrito Jar (page 57) - This is a fresh and flavorful Chipotle Mexican Grill–inspired bowl that is wonderfully easy to make at home. Yes, there are a few distinct pieces of the puzzle, but I promise you they come together really

  quickly. Layer it in a mason jar to be the envy of your coworkers, or just

  serve it in a bowl for a fun make-your-own-burrito-bowl dinner!

  

  photo credit: Alexandra Shytsman

• Vegetable Paella (page 47) - I started on my paella journey after watching a chef make it with great flair by the beach. Usually made with a short-grain rice such as Spanish bomba, this paella is made with cauliflower rice, which absorbs the flavors surprisingly well. It is loosely based on the Valenciana style, fragrant with saffron and rosemary. Whether indoors or outdoors, this is a great summer party dish that’s easy to make and easy on the eyes.

  

  photo credit: Alexandra Shytsman

• Shakshuka (page 133) - Traditionally, shakshuka is eggs poached in a tomato-onion sauce, but this is also a delicious way to “upcycle” any soup leftovers. The

  rainbow of shakshukas in the picture features my Roasted Red Pepper and Tomato Soup (page 109), Spring Pea and Spinach Soup (page 116), and Loaded Cauliflower Soup (page 106). If you’d like, add a slice of Zucchini Bread (page 14) for dipping

  

  photo credit: Alexandra Shytsman

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  If you loved this and want to binge my What To Cook series from around the internet, click here.

  I’ll see you later this week with a special Indian-inspired edition of Weeknight Simple, xoxo