Five fast favorites
Hello! Mia here, filling in for Emily today. Always a delight to chat with my fellow weeknight dinner makers. I’m going to get right into it, because it’s Sunday, and you have sunscreen to slather on, pools to cannonball into and cold movie theaters to sit in — here are five fast, delicious recipes for your week. I’ve made all of these recently and I loved them; I think you will, too.
1. Spicy Sardine Pasta With Leeks and LemonAll it took was one bite of this dish for me to turn to my husband and declare this our new tinned-fish pasta. The leeks, capers and chives make this simple recipe from Ashley Lonsdale feel special — less “midnight pasta” and more “sunset dinner in a rented apartment in southern France.” (Also, I didn’t have chives when I made this dish and simply skipped them, but I can see how their grassy freshness is the perfect finisher.)
2. Fish and Lentils With Sauce RofThe best word I could use to describe this Yewande Komolafe stunner is “revitalizing” — that sauce rof, a mix of garlic, parsley, scallions and chile, zaps your palate and pairs perfectly with gentle white fish fillets. The second-best word is “healthy,” given said fish, those lentils and the baby spinach that wilts into the pan sauce.
3. Coconut SaagThis Priya Krishna recipe isn’t new, but it was to me, and I have no explanation as to why it took me so long to make this delightful vegan dish. Priya calls it “quite possibly the most luxurious way to eat a pound of greens.” Given how rich the sautéed, blended mustard greens (or spinach) taste after adding that coconut milk and the cumin-infused coconut oil, I’d have to concur.
4. Cold Noodles With TomatoesThere is a direct correlation between the temperature outside and my impulse to make this refreshing Eric Kim dish. I almost always add halved hard-boiled eggs to the finished dish for some protein, boiling them for eight minutes before I cook the noodles.
5. Smashed Chicken Meatballs With Suya and Charred CornAnother Yewande winner. If you don’t already have suya spice on hand, you’ll need to either buy it or make your own out of toasted peanuts, ground ginger, smoked paprika, onion and garlic powders and salt (Yewande provides instructions for this, of course). Once you’ve done that, you can make this bright, earthy, savory dish that I’m still thinking about weeks after making it. Keep that magical spice mix handy for these grilled chicken thighs with nectarines and this crispy salmon. 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. Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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