Good morning! Today we have for you:
Simply having a wonderful Maycember timeFor parents of school-age children, May has a special kind of busyness as the end of the semester approaches. School functions and meetings, finals prep and graduation parties, the buying of teacher gifts and camp gear and the planning of summer vacations — it always creeps up on me, converging right now. It’s a whirlwind of activity that makes May the second most hectic month of the year after the holiday frenzy of December. To help all of us get through it, my brilliant colleague Margaux Laskey asked seven busy parents for their easiest, speediest, under-20-minute meals. Dunzo dinners, she calls them, and you can find them all in her article for New York Times Cooking. I contributed a recipe for roasted sausages with chickpeas and spinach, which I love to make when I’m overwhelmed because I usually have everything on hand (sausages in the freezer!). I can throw it together in one pan in under five minutes, and my family adores the way the crispy chickpeas and soft spinach get coated in sausage fat. The cumin and cider vinegar make everything sing. Featured Recipe Roasted Sausages With Chickpeas and SpinachMore food for thoughtHalloumi and sweet potato tacos: Also in Margaux’s article, our New Orleans-based reporter Brett Anderson came up with this recipe to feed his two young sons. The interplay of the salty cheese and roasted sweet potato cubes next to the piquant Mexican salsa verde and cilantro makes it a family crowd pleaser to put on repeat. Dijonnaise grilled chicken breasts: Have you broken out the grill yet for the season? If so, use it to make Ali Slagle’s juicy, smoky chicken breasts, which are coated in a savory mix of mayonnaise and Dijon mustard that caramelizes beautifully over the flames. Green shakshuka with avocado and lime: Eggs are always a relatively speedy dinnertime staple. In Sarah Copeland’s lovely spring meal, they’re poached on top of a bed of sautéed chard, and then garnished with avocado, Cotija cheese and a dash of hot sauce. Tofu Milanese: Tofu stands in for the usual veal cutlets in David Tanis’s golden, crisp-fried Milanese that’s zipped up with capers and lemon. And by sautéing broccoli rabe in the same skillet, he has cut down on cleanup. Strawberry-rhubarb muffins: These lightly sweet, tender muffins are exactly the thing to make right now, while strawberries and rhubarb are both in season. Lidey Heuck’s batter includes cornmeal, which gives these muffins delightfully chewy-crunchy edges. Slather them with butter for breakfast or a satisfying afternoon snack. That’s all for now. If you’re felled by a technical snafu, email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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