Welcome to Forkcast—our weekly meal plan with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from our editor Julia.
Vegetables don’t need to sit quietly on the side of the plate. In these five recipes, they’re adding crunch to salads, creaminess to pasta, and even moisture to cake. This week’s meal plan is full of smart, produce-forward meals that still feel comforting enough for a busy weeknight.
For the sheet-pan chicken, slice the carrots into thin coins so they roast in the same amount of time as the chicken thighs.
Want the broccoli to stay bright and crisp in the soba salad? Blanch the florets for 30 seconds, then rinse under cold water to stop the cooking.
To amp up the cauliflower pasta, cook the peas in well-salted water, then finish the dish with toasted breadcrumbs and flaky smoked salt for crunch and depth.
A spoonful of chlorella powder gives the smoothie its vibrant green color (plus an extra nutritional boost).
The zucchini cake gets its perfect texture thanks to a double-strain method: first press it in a fine-mesh sieve to remove excess liquid, then wring it out in a towel.
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