Good morning! Today we have for you:
Pick your package of protein
Hello! Mia here, hopping in for another round of Melissa Clark cosplay. It might just be the grocery stores I go to, but it sure seems as if ground turkey isn’t much of a thing where I live (Montreal) — I’m not guaranteed to find it in the meat section. But what I do find is ground chicken. Which is fine by me; I’ve come to prefer ground chicken over ground turkey anyway for its richer, more umami-ful flavor. So I’m all set for Melissa’s new stir-fried cumin green beans and chicken, which puts those nubby little morsels of chicken to good use, soaking up all that gingery, hoisin-infused sauce. But you could use ground turkey if you’d like, or ground pork, beef or lamb. One clever commenter reports success swapping in extra-firm tofu for the ground meat, grating it on the largest holes of a box grater to get that perfect crumbly texture. Whichever protein you prefer, you’ll definitely want to serve this dish with rice to capture all those delicious, saucy bits. Featured Recipe Stir-Fried Cumin Green Beans and ChickenMore healthy, cheap and fast dinner optionsCrispy bean cakes with harissa, lemon and herbs: Two things in particular about this Yewande Komolafe recipe speak to me. First, I love that it calls for two cans of pretty much any canned bean you have on hand (or any that’s on sale) — black-eyed peas, chickpeas, pinto, kidney or black beans would all work. And second, I can’t shake the thought that these golden, just-spicy-enough little patties would make for excellent bean burgers, either as sliders on Hawaiian rolls or as larger patties on potato buns with some quick cabbage slaw. I’ll report back. Chilled cucumber noodles: “A base of cucumber broth is made by blending cucumbers, stirring in ice and seasoning simply with vinegar and sugar.” That’s from the headnote of this new Sue Li recipe, and just reading it makes my shoulders relax and my mouth water. Anda bhurji (tomato-chile scrambled eggs): When I’m tired and lazy but still want to eat something that’s good for me, I always remember: tomato eggs. Tomato eggs take many forms (shakshuka; Chinese stir-fried tomatoes and eggs; huevos rancheros), including these spiced scrambled eggs, known in South Asia as anda bhurji. Zainab Shah’s recipe needs just a handful of pantry standbys — garlic, ginger, a shallot or onion, chile powder — to come together in 20 minutes. A wonderful breakfast-for-dinner (or dinner-for-breakfast) situation. 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.
And before you goThe other day I was at the checkout of my favorite stand at my favorite farmers’ market, buying some really nice tomatoes, when I was seized by a moment of opportunistic greed and doubled back to grab another basket. If you, like me, lose that self-control part of your brain during tomato season, you may also enjoy this delicious new guide from Ali Slagle.
Thanks for reading!
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