Good morning! My basil crop was on the smaller side this year, enough to keep me in Caprese salads and garnishes all summer but not enough for laying in pesto for the winter. Happily, the farmers’ market had my back. I bought two big bunches and whizzed the leaves in the blender with oil, salt, garlic and pine nuts. I never add Parmesan until defrosting; pesto freezes better without cheese, I find. I like to freeze pesto in small (half-cup) containers, but some people swear by ice cube trays, and those work well, too. Now that that’s done, I have a winter full of pesto-spiked soups, sandwiches, chicken dishes and, of course, pastas to look forward to.
Speaking of luscious green thingsMartha Rose Shulman writes that her garlic-imbued Provençal greens soup is the kind of thing you’d make in France after foraging for nettles and dandelion greens on an afternoon walk. But Swiss chard will do just as well if most of your foraging takes place in a supermarket. Similar to an avgolemono, this soup has some egg yolk whisked into the broth for creaminess but without making it overly rich. View this recipe: Provençal greens soup Recipes for your weekThese five recipes check lots of boxes. Protein-packed? Check. On the table in an hour or less? Check. Absolutely delicious? Check, absolutely. 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 goBarbara Kingsolver wrote about the writer, farmer and environmentalist Wendell Berry in an essay for The New York Times last month. She quotes his poem “Manifesto: The Mad Farmer Liberation Front” as a call for people to think beyond themselves and their (fleeting) moment in time. Among my favorite lines:
That’s all for now. I’ll see you on Thursday. Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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