The sun is out. I made my annual visit to iced coffee. I buy Lambrusco and I make a spritz. Summer is near! After the year we’ve all had, you’ll only catch me inside when it’s time to sleep, shower, or type on that laptop (and maybe not even then).
But, okay, let’s take a moment more to revel in spring. Most of the recipes below are gloriously green, and all of them are perfect for this in-between moment. Best of all, they’re legitimately easy to make (which, again, after the year we’ve all had …).
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I love making new recipes out of Yewande Komolafe, especially the ones with tofu: it just makes sense with that. This recipe for this dish, inspired by Sichuan hui guo rou, or twice-cooked pork, makes you sear whole blocks of tofu, tear them into pieces and then throw them in a dark and sweet sauce with rice wine, gravy soy, ginger and shallots.
The vegetarian dish you need is here. In Ali Slagle’s new highly customizable recipe, you can use brown rice, wheat berries, farro or a mixture of grains; halloumi or feta; and lemon, lime or grapefruit. Chickpeas add weight. The crisp brings joy. Cook the grains ahead of time, if you can, for a really quick dinner.
Here’s another really delicious and simple recipe from Ali Slagle, a quick meal made even faster if you buy shredded Brussels sprouts. Put the pan in the oven, mix a simple sauce of citrus juice, rice vinegar and soy sauce, and serve. I like it with rice.
This is Kay Chun’s recipe for the Japanese classic, a comforting dish of breaded pork or chicken cutlets served with a tangy tonkatsu sauce. Kay’s Method delivers a remarkably crispy crust and juicy meat, and while you can buy the sauce, her homemade version keeps indefinitely in the fridge and is suitable for anything.