The dish I keep on repeat all summer long is something I’ve come to call the Super Caprese . It’s just a caprese salad, that ultra-Italian combination of fresh tomatoes, mozzarella, basil, salt and olive oil, but made deluxe and regarded as a complete meal, with olives and capers added, maybe prosciutto and salami, and a fair amount of bread on the side. If summer is here, so is the Super Caprese.
Imagine my joy, then, when I saw Hana Asbrink’s new recipe for chilled silken tofu with tomatoes and peaches , inspired by caprese salads and hiyayakko, the Japanese dish of cold tofu adorned with toppings like ginger and shiso. That’s below, with two dishes that involve very, very minor cooking (and no ovens). There are two additional cold dinners, too, including one of my favorite summer recipes: Scarlett’s tuna salad , which Tejal Rao once wrote about for The New York Times Magazine.
Speaking of Tejal and her impeccable taste in recipes: Her new vegetarian newsletter, The Veggie , perfect for omnivores and vegetarians alike, has arrived and will send weekly on Thursdays. Sign up here ! And stay in touch, please: dearemily@nytimes.com .
1. Cold Tofu Salad With Tomatoes and Peaches
Hana’s salad is a gorgeous heat-wave supper. As with any caprese, this preparation is only as good as the tomatoes (and peaches) in it. They should be ripe, juicy and full of flavor.
2. Plantains With Jammy Tomatoes and Eggs
I made this extremely tasty recipe, one of Yewande Komolafe's latest, for dinner on Tuesday and was enamored of the way the tender plantains mingled with the tomatoes and peppers in the sauce. It can be veganized by using tofu instead of eggs.
3. Scarlett’s Tuna Salad
This salad from the chef Scarlett Lindeman that is just about the perfect thing to eat on a hot day. I love the jumble of flavors and textures — herbs and cucumbers, tuna and pickled onion, avocado and lime — and the way they come together in every refreshing bite.
4. Lemon and Thyme Grilled Chicken Breasts
A very satisfying summer dinner: grilled chicken, corn on the cob , zucchini . It’s OK to keep it simple and let the ingredients speak for themselves. Melissa Clark developed this recipe to ensure that the chicken breasts stay juicy, though you can use thighs if you like. If you don’t have a grill, cook it all indoors.
5. Kimchi Bibim Guksu
Darun Kwak adds kimchi to her bibim guksu, the delicious Korean cold noodle dish, adorned with crunchy vegetables, to be eaten in the summer heat. Get ahead by making a big batch of the sauce and storing it in the fridge, so you can toss this together on a moment’s notice.
Wow, it’s hot outside. We have countless more summer recipes on NYT Cooking, though you’ll need a subscription to access them. (You can also give a subscription as a gift !) You can follow us on Instagram , Facebook and Pinterest , or follow me on Instagram . I’m dearemily@nytimes.com , and previous newsletters are archived here . Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
Source : food
Posting Komentar
Posting Komentar