Speaking to the salad-for-dinner skepticsThere are two types of people: those who think salad can be dinner and those who don’t. (Maybe an oversimplification, but I stand by it.) I get it; for some people, dinner is only dinner if it’s a meal served hot. The same people may wonder if a salad can be substantial enough to fill you up. And as it stands now, I make salad for dinner only at the height of summer, when the idea of a cold, light meal made with gorgeous, fresh vegetables is as cooling as a dip in a pool. But if there’s a salad that may win hearts and minds, a salad so appealing and substantial it can’t be ignored, it’s the charred broccoli and salmon noodle salad you see below — at once warm and filling, for the skeptics. You’ll find plenty more like it in this collection of recipes called “15 Salads That Feel Like a Real Meal,” each addition protein-packed and ready to be embraced. Feedback? Requests? Email me at dearemily@nytimes.com. I love to hear from you. I’m also making:Pepper steak and celery stir-fry with lemon; olive oil granola.
1. Charred Broccoli and Salmon Noodle SaladYasmin Fahr seasons salmon and broccoli with miso and soy here, and then roasts them quickly so the fish is just cooked through. The soba is tossed in a miso-peanut butter dressing you may find yourself craving for days on end. You can eat the dish while it’s still warm, cool it to room temp, or let it chill in the fridge.
2. Chicken all’ArrabbiataEnticingly saucy, this dish of crisp chicken thighs and chile-laden tomato sauce comes from Dan Pelosi, who recommends you serve it over polenta (though pasta works, and I’d consider gnocchi, too).
3. Beef Fried RiceIn last week’s newsletter, I wrote about using cornstarch to make the silkiest scrambled eggs; this week, I implore you to use cornstarch to coat slices of steak, a quick route to extra tender meat. Then toss the steak into fried rice using Kay Chun’s superb recipe here.
4. Skillet Gnocchi With Miso Butter and AsparagusThis is a springtime New York Times Cooking favorite — an Ali Slagle recipe that’s so quick to make, a friend texted me that he thought it might be the fastest dinner recipe in the entire app. He and I agreed: The miso butter is out-of-control delicious.
5. Loaded Sweet Potatoes With Black Beans and CheddarSomething weird is happening, which is that I’m evolving into a sweet potato person right in front of your eyes. My metamorphosis started with this brilliant recipe by Carla Lalli: my gateway sweet potato dish. Now I’m eyeing this recipe from Sarah Jampel, which imbues sweet potatoes with main-course energy. As Sarah suggests, I’ll add avocado, fried eggs and a squeeze of lime. 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. 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, or follow me on Instagram. I’m dearemily@nytimes.com, and 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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