Hello friends! Margaux Laskey fills in for Emily Weinstein today (she’ll be back next week). I missed this little corner of the internet! I hope you’re well.
I am writing this from the passenger seat of a minivan hurtling down the interstate to pick up my kids from summer camp. While I can’t wait to squeeze them together and hear all about their adventures (dramatic thunderstorms! Wildfire smoke! Tween escapes!) I won’t lie: I enjoyed the break. My husband was also away some of the time so I cook and eat at my own discretion and absolutely no one else’s. It was dreamy. (I ate Dety McKinnon’s tomato dumpling salad with chili crisp vinaigrette for lunch almost every day.)
The recipes below are just the kind I enjoyed. Little effort – I had “Ted Lasso” episodes to binge-watch – easy enough to downsize for one, big on flavor and fun to eat.
1. Puttanesca chickpea tomato salad
Putting together a simple bean salad that I can enjoy all week makes me feel smart and pulled together — look at me, planning ahead! Ali Slagle’s lively salad combines creamy white beans with the flavors of pasta puttanesca: sweet tomatoes, salty capers and olives, pungent garlic. I like to eat it piled on good bread.
3. Saag Paneer
Gee, I love all things saag. (Saag refers to an Indian dish in which dark vegetables are simmered with ginger, garlic, and spices until velvety.) Kay Chun’s version of the classic made with paneer, a firm Indian cheese, is a hit and can be made with frozen chopped spinach for convenience. Serve with naan and rice.
Check out this recipe.
4. Sheet pan chicken with zucchini and basil
Our basil plant from the hardware store is doing well and the farmer’s market is just starting to get zucchini, so I can’t wait to make this super easy pan dinner from Melissa Clark. Bone-in chicken gets just a pinch of salt and pepper, while zucchini rounds are tossed with garlic, mint, cilantro, and red pepper flakes. Everything roasts together in the same pan, so the rich chicken fat flavors the zucchini, and cleanup is a breeze.
5. Sesame Salmon Bowls
Kay Chun’s brilliant one-pot meal is inspired by Japanese chirashi, where cooked rice is mixed with vinegar and topped with raw fish. In this recipe, Kay calls for cooking the rice in a combination of water and vinegar to eliminate one step. During the last 12 minutes of cooking time, pieces of salmon are placed on top and then the rice and fish are served with cucumber and avocado slices and a handful of packaged coleslaw mix. It’s an oh-so-easy weeknight meal that has a weekend feel.
Check out this recipe.
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