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Big Batch Grain Medley

Here’s a great shortcut for your weekly meal prep: cook an ancient grain medley instead of three separate batches of grains. This multi grain medley recipe combines three different grains: brown rice, semi-pearled farro, and quinoa. Each of the grains is high in fiber but offers unique nutrients, plus the three sizes mean a variety of textures in each bite. What makes this method smart is that you’ll cook the grains in the same pot but add them at different intervals to account for size differences. This ensures none of the grains are under or overcooked.

Black Bean-Oat Burger

These easy vegan black bean burgers are shockingly easy to make, especially considering the recipe has no eggs to bind the mixture. To make the patties, you’ll pulse two cans of black beans with oats, garlic, soy sauce, and chili powder. Stir in some scallions, shape into patties, and voila! Dinner. Seriously simple, right? If you’re gluten-free, swap tamari in for the soy sauce, and double check that your rolled oats are certified gluten-free. These simple black bean burgers can be shaped into patties and frozen if you want to get ahead on meal prep for the week. Just make sure to defrost before cooking.

Coffee, Oat, and Maple Smoothie

This easy coffee smoothie recipe combines all the things that are good about mornings in a healthy package. First, you’ll make a combination of milk and oats to soften them into an oatmeal-like consistency. The softened oats and milk get blended up with banana, cold-brewed coffee, and maple syrup for a delicious twist on the standard breakfast smoothie. Cold-brewed coffee is usually in the refrigerated drinks section of grocery stores. But, if you can’t find it, you could also substitute chilled home-brewed coffee or espresso.

Broiled Shrimp With Spicy Pea Puree

In spring, peas are gloriously abundant, so why not enjoy them three times over? In this easy shrimp and pea recipe, you’ll use both shelled English peas, fresh sugar snap peas, and pea shoots. Fun fact: sugar snaps are actually a cross between snow peas and garden peas, making them both crunchy and sweet. Paired with broiled shrimp, this dinner comes together quickly and looks elegant enough for company. Cooking tip: The shrimp cook very quickly, so don’t step away from the broiler.

Skillet Spanako“pea”ta

Classically made with a spinach-feta cheese mixture, this easy spanikopita pie recipe adds in a generous serving of fresh spring peas, making it taste even fresher than the traditional kind. You might be used to seeing spanikopita in individual triangles of phyllo, but this method is even easier: you’ll use one skillet to make the filling, wipe it out and line the entire pan with phyllo dough, then add the filling, and finally another golden brown, butter top of phyllo. This would be great as an appetizer, or equally at home alongside roasted lamb or spiced chicken.

English Pea and Parmesan Barley Risotto

This creamy Parmesan risotto with peas recipe is a modern take on the classic Italian method. Instead of arborio rice (a starchy short-grain rice that is traditionally used), you’ll use pearl barley. Cooked in Parmesan broth and finished with a hefty serving of Parmesan, this pea risotto is comfort food made elegant. Plus, there are two servings of peas—both fresh English peas and pea tendrils on top. You’ll use ½ cup of white wine in the recipe, so why not pick out an extra nice bottle to serve alongside this pea risotto? It’s worthy of company or date night.

Radicchio Panzanella With Charred Snap Peas and Beans

Panzanella is a crouton lovers’ dream come true. It’s salad, but with a ton of olive oil-coated, toasted bread tossed with vegetables—in this instance, snap peas, green beans, radicchio, and a hefty serving of herbs. The panzanella dressing is a mixture of red wine vinegar, red onion, and a tiny amount of honey, which helps cut through the naturally bitter radicchio. Thankfully, if you’re wondering what to serve with panzanella the answer is easy: almost every protein pairs well. Quick options include grilled chicken or salmon, or for a hands-off main, try a slow-roasted pork shoulder.

Fettuccine With Asparagus, Leeks, and Mint

Spring is the ideal time to make a vegetable pasta: It’s the tail end of winter, when we still want comfort food, but there are delicious, fresh foods back in the market stalls. Enter this vegetarian spring pasta with asparagus, which feels particularly light since it doesn’t have an intense tomato or creamy sauce. Mint adds a bright note to balance the buttery sautéed leeks, while red pepper flakes add heat to cut through each bite. Serve with a dry, medium-bodied white wine or a light beer.

Skillet Pork Chops With Shaved Carrot and Fennel Salad

File under delicious dinner pairings: pork chops and fennel recipes. One of the reasons they work so well together is that fennel has an anise-like herbal note, which cuts through rich pork. Here, the pork chops get a lemon and Dijon mustard crust, and are served with a carrot-and-fennel salad. Using a vegetable peeler to make ribbons of the carrot means they’ll quickly soak up the lemon juice and oil. Ditto goes for slicing the fennel on a mandoline. If you don’t have either tool, slice as thinly as possible with a knife, and marinate for longer with the lemon, olive oil, and salt to soften some of the crunch.

Spring Bean-and-Chard Soup With Toasted Almond Pesto

This swiss chard soup is vegan, but that doesn’t mean that it’s short on flavor. The key to the soup’s rich consistency is using a blend of whole and mashed beans—the mashed ones break down into the broth and thicken it, while the basil-almond pesto adds a pop of flavor on top of each bite of soup. The recipe is pretty flexible—so feel free to make do with what you have on hand. Navy beans or Great Northern beans also work in place of the cannellini, if you can’t find them at the store. Similarly, spinach can sub in for chard.