Good morning! Today we have for you:
Dreams of beans and sardinesRemember during lockdown when tinned fish lovers went a little wild stocking our pantries? Or maybe that’s just me! But in any case, I just finished my last can of pandemic-purchased sardines. And now, I get the joys of luxuriating in a fresh supply. The first thing I’m going to do with my stash will be to whip up Ali Slagle’s Greek salad with sardines and beans. Made with canned white beans and tinned sardines tossed with cucumber, tomatoes, olives and feta, it’s a perfect no-cook, high-protein meal for this hectic, back-to-school time of year. If sardines aren’t your thing, canned tuna or salmon would also work well. Serve it with some warm flatbread to scoop up all the juicy bits at the bottom of the bowl. Featured Recipe Greek Salad With Sardines and BeansMore food for thoughtGingery meatballs in tomato sauce: Lighter than the kind of red-sauced meatballs you’d pile onto spaghetti, this recipe is made with fresh summer tomatoes — and feel free to use the ones that are a bit past their prime. Seasoned with lime, cilantro and plenty of grated ginger, it’s a zippy meal to brighten your week. Thai-style coconut curry chicken tacos: In this speedy, five-star meal, chicken thighs are cooked with Thai curry paste and coconut milk, and then tucked into tortillas with pico de gallo and a squeeze of lime. It’s an unexpected mash-up; but this being a Kay Chun recipe, it comes together brilliantly. Lemony hummus pasta: Christian Reynoso turns store-bought hummus into a creamy vegan pasta sauce in this flavorful, riffable recipe. Feel free to throw in some vegetables — broccoli florets, green beans or spinach — during the last minute or so of cooking to round things out. Cashew celery: Here’s a 20-minute meatless stir-fry from Hetty Lui McKinnon with a delightful mix of textures and flavors. There’s crisp and juicy celery, crunchy cashews and slippery, soft tofu cubes, all coated in a pungent gingery sauce. Serve it over rice to catch every drop. Chocolate mug cake: This densely fudgy treat from Deanna F. Cook (adapted by Margaux Laskey) needs just a few ingredients and less than five minutes in your microwave. It’s a great dessert to make with kids, so let your back-to-schoolers lend a hand. That’s all for now. If you need help with a technical issue, email 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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