Good morning! Today we have for you:
Healthy, speedy, satisfyingSlim, taut zucchini are just starting to make an appearance in the farmers’ market, and I’m all about them. Whether roasted, sautéed, air-fried or tossed raw into salads, their earthy sweetness is a welcome addition to my summer table. One way that I haven’t cooked zucchini yet is to gently simmer the slices with chickpeas and salmon, and Sheela Prakash’s new recipe for salmon with olive-oil-braised zucchini and chickpeas makes an excellent case for doing just that. I love the way she keeps the seasonings minimal — just a pinch of red pepper flakes, some lemon and garlic — letting the flavors of the vegetables and fish really shine. It’s a colorful weeknight meal that’s both speedy and satisfying. Featured Recipe Salmon With Olive-Oil-Braised ZucchiniMore food for thoughtSalt and pepper tofu: Salt and pepper seasoning is a classic in Sichuan cuisine. Here, Hetty Lui McKinnon applies the pungent spice mix to cubes of tofu. Coating them in cornstarch before frying gives them a lovely golden crispiness on the outside while keeping their insides custardy. Hetty uses a skillet, but you can break out the air fryer if that’s more convenient. One-pan kuku paka (chicken in coconut curry): Coconut milk, garlic and warm spices flavor chicken thighs in Zaynab Issa’s easy weeknight curry. Zaynab calls for skin-on, boneless thighs, which turn especially crispy and cook quickly. But bone-in thighs will work well, too. Just simmer them for a few extra minutes to make sure they’re cooked through. Salsa macha pasta with shrimp: Filled with nuts, seeds and dried chiles, Mexican salsa macha has a bold flavor and a delightful crunch. Kristina Felix pairs it with linguine and sweet shrimp for a spicy, texturally thrilling meal made in under 30 minutes. Crispy halloumi salad with dates and arugula: I get weak in the knees for halloumi, especially when it’s seared until it’s darkly browned and a little melty. And that’s just how Nargisse Benkabbou does it, frying the cheese before tossing it with peppery arugula, sweet, soft dates and a bright, mustardy dressing. Strawberry-lemon loaf cake: This red-speckled, tender tea cake is exactly the thing to make right now while strawberries are in season. Millie Peartree tops the loaf with a tangy lemon icing to echo the lemon zest in the batter. Serve slices for breakfast or as a lightly sweet dessert. That’s all for now. If you’re waylaid by a technical snafu, email the smart people at 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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