5 fruit-forward meals for your summer menu.

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. In the Test Kitchen, we’ve been talking about how farmers’ markets are slowly coming back to life. We recently rounded up April’s best produce and can’t stop thinking about all the ways to cook with it. So this week, we’re leaning in: three dinners, a dessert, and a cocktail that make the most of the season.Think rhubarb, fennel, peas, and plenty of herbs.   THE MEAL PLAN DINNER 1 Honey-Butter Pork Chops With Rhubarb Sauce & Herby Peas ←Get the recipe DINNER 2 Spring Weeknight Pasta Get the recipe → DINNER 3 Pesto-Rubbed Chicken & Spring Vegetables en Papillote ← Get the recipe DESSERT Strawberry Shortcake for One Get the recipe → DRINK Rhubarb Whiskey Sour ← Get the recipe    THE LIST Produce 2 cups rhubarb 8 medium radishes 2 bunches asparagus 1 medium fennel bulb 1 bunch watercress 6 to 8 fresh strawberries    2 cups rhubarb    8 medium radishes    2 bunches asparagus    1 medium fennel bulb    1 bunch watercress    6 to 8 fresh strawberries Dairy & Eggs 6 tablespoons butter 1 1/2 tablespoon whole milk 1/3 cup heavy whipping cream    6 tablespoons butter    1 1/2 tablespoon whole milk    1/3 cup heavy    whipping cream Meat & Fish 4 (6 to 8–ounce) bone-in pork chops 4 ounces thick-cut bacon 4 boneless, skinless chicken breasts    4 (6 to 8–ounce) bone-in    pork chops    4 ounces thick-cut bacon    4 boneless, skinless    chicken breasts Pantry 1(16-ounce bag) frozen peas 1/2 pound short pasta, like cavatappi 3 cups cooked wild rice or brown basmati rice Rye whiskey    1(16-ounce bag) frozen peas    1/2 pound short pasta,    like cavatappi    3 cups cooked wild rice or    brown basmati rice    Rye whiskey THE POINTERS Sear the pork chops first, then cook the peas (and any other veg) in the pan drippings. They’ll soak up all that salty, savory flavor. Same idea for the pasta: start by cooking the bacon and onion on the sheet pan, then add your spring vegetables toward the end so they stay bright and tender. For the parchment packets, use a 15-inch circle so you have enough room to fold and crimp. If the edges won’t seal, brush them lightly with water or olive oil. If you find yourself with leftover rice from the chicken dish, give it a second life as a bowl of congee. It’s especially good with a flavorful dark stout like Guinness. Watch how to make it here. For the whiskey sour, do a dry shake first (no ice), then add ice and shake again. Double strain for the smoothest, foamiest finish. Have a question? Visit our Help Page to get in touch. Replies to this email will not be answered. Read our Privacy Policy.  To unsubscribe from our emails, click here.