Note: I’m shifting up the timing of my weekly recipe posts to better suit my shifting schedule. Look for recipe posts on Tuesdays from here on out!
This week, I'm shifting away from an ingredient-focused post to bring you an excellent spring dinner.
You already know that schmaltzy chicken with lemon and herbs is delicious. Likewise, still-crisp, vibrant green asparagus and hakurei turnips tossed in a punchy dressing with spring onions, capers, and parsley.
My only job here is to convince you that this meal is not only delicious, but simple to make. Most of the prep happens ahead of time, and in the moment, all you need to do is sear the chicken and then roast. Blanch the asparagus, slice the turnips, and toss it all with a simple lemon and caper dressing. I like this meal for a weeknight, but it's also just right for a dinner with a few friends.
I recommend a starch to sop up all the rich sauce. Consider orzo, toasted pearl couscous, or a whole grain like farro or spelt. Crusty pieces of bread would also be excellent.
I hope this combination of flavors might inspire you to pick up one, or all, of the elements and run. Just keep lots of lemons and bunches of herbs at the ready.
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