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Low-Key Cooking Low-Key Cooking
(about 20 hours later)
Hello and welcome to Five Weeknight Dishes. Somehow, we have arrived at July 31, the month gone in a flash. Let’s keep things low-key this week: That sweet and drowsy August feeling is about to set in. Ideas? Thoughts? You can find me at dearemily@nytimes.com.Hello and welcome to Five Weeknight Dishes. Somehow, we have arrived at July 31, the month gone in a flash. Let’s keep things low-key this week: That sweet and drowsy August feeling is about to set in. Ideas? Thoughts? You can find me at dearemily@nytimes.com.
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Here are five dishes for the week:Here are five dishes for the week:
1. Ginger-Lime Chicken1. Ginger-Lime Chicken
A four-ingredient recipe (not counting salt and pepper) is a weeknight gift. This one, by Ali Slagle, uses the same mayo-marinating technique that J. Kenji López-Alt wrote about to bolster the lime and ginger flavors — and no, you won’t taste the mayo.A four-ingredient recipe (not counting salt and pepper) is a weeknight gift. This one, by Ali Slagle, uses the same mayo-marinating technique that J. Kenji López-Alt wrote about to bolster the lime and ginger flavors — and no, you won’t taste the mayo.
View this recipe.View this recipe.
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2. White Bean and Avocado Salad With Garlic Oil2. White Bean and Avocado Salad With Garlic Oil
This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or smoked salmon or trout.This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or smoked salmon or trout.
View this recipe.View this recipe.
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3. Summer Shrimp Scampi With Tomatoes and Corn3. Summer Shrimp Scampi With Tomatoes and Corn
The shrimp scampi we know in the United States is an Italian technique adapted for American ingredients; Ali Slagle has adapted it further by tossing sweet corn and cherry tomatoes into the pan. An ideal high-summer dinner.The shrimp scampi we know in the United States is an Italian technique adapted for American ingredients; Ali Slagle has adapted it further by tossing sweet corn and cherry tomatoes into the pan. An ideal high-summer dinner.
View this recipe.View this recipe.
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4. Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon4. Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
A genius vegetarian supper from Yasmin Fahr: Roast slices of feta with an array of vegetables, the tangy, bright cheese a contrast to all those other hues and textures on the pan. Serve over orzo or farro, the vegetables whole or cut up.A genius vegetarian supper from Yasmin Fahr: Roast slices of feta with an array of vegetables, the tangy, bright cheese a contrast to all those other hues and textures on the pan. Serve over orzo or farro, the vegetables whole or cut up.
View this recipe.View this recipe.
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5. Italian Sausage Sandwiches5. Italian Sausage Sandwiches
We had something very much like this Melissa Clark recipe for dinner on Wednesday, with a tomato salad on the side. It was so good I had to tell you about it. The sausages could be grilled, roasted or pan-fried. You could skip the cheese if you’re not using the oven, or melt it in the roll on the grill.We had something very much like this Melissa Clark recipe for dinner on Wednesday, with a tomato salad on the side. It was so good I had to tell you about it. The sausages could be grilled, roasted or pan-fried. You could skip the cheese if you’re not using the oven, or melt it in the roll on the grill.
View this recipe.View this recipe.
Support our work at NYT Cooking — and get full access to 20,000 recipes — by becoming a subscriber. (Or give a subscription as a gift!) You can also follow NYT Cooking on Instagram, Facebook and Pinterest. Previous newsletters are archived here. I’m dearemily@nytimes.com, and if you have any problems with your account, email cookingcare@nytimes.com.Support our work at NYT Cooking — and get full access to 20,000 recipes — by becoming a subscriber. (Or give a subscription as a gift!) You can also follow NYT Cooking on Instagram, Facebook and Pinterest. Previous newsletters are archived here. I’m dearemily@nytimes.com, and if you have any problems with your account, email cookingcare@nytimes.com.