Five Weeknight Dishes: Five-star coconut curry chickpeas with pumpkin and lime and more

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Five Weeknight Dishes: Five-star coconut curry chickpeas with pumpkin and lime and more
United States Latest News,United States Headlines
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Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.

Coconut curry chickpeas with pumpkin and lime. This recipe from Melissa Clark calls for canned chickpeas, coconut milk, ginger, garlic and spices, which mingle and merge into a creamy, bright curry thatÕs perfect for a chilly night. Food styled by Barrett Washburne. On the one hand, I’m dreaming of pie, especially now that our Thanksgiving 2024 pie recipes have arrived.

Sheet-pan chicken and cheesy broccoli. Kay Chun tosses a blanket of Cheddar and Parmesan onto roasted broccoli, which is paired with chicken thighs and drumsticks coated with Italian seasoning. Food styled by Vivian Lui. 4. Divide the cheesy broccoli and capers among the 4 serving plates and garnish with parsley. Serve with lemon wedges plus rice or crusty bread on the side, if desired.Pasta with spicy sausages, tomatoes, rosemary and olives. You can fine-tune this pasta from Melissa Clark to suit your needs. Food styled by Cyd Raftus McDowell.

4 ounces fresh dill, tough stems removed and finely chopped , or 1/3 cup dried, plus more for servingPreparation 4. Remove the pan from the oven and very carefully lift the foil. Place the salmon fillets on top of the rice, paste side up, reseal and place back in the oven. Bake until the rice is fluffy and the salmon is tender, 15 to 20 minutes. Garnish with more fresh dill and red-pepper flakes.Sweet and sour cauliflower. This new recipe from Hetty Lui McKinnon is a vegetarian version of the beloved Chinese American restaurant staple. Food styled by Samantha Seneviratne.

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