By Tynin Fries

Happy Friday!

This week, I've been deep into stocking the freezer with garden goodies like pesto, tomato sauce packs and herb butters. At this point in the summer, I feel like I 'm cooking more for later than for tonight. This week's newsletter has some recipes I'm excited to eat right now.

RECIPE OF THE WEEK

Harissa Shrimp With Greens and Feta. Golden tofu noodle bowl, tangy chicken couscous salad and chermoula beans are bound to be go-tos. Food Stylist: Simon Andrews. (Ryan Liebe/The New York Times)

5 New Recipes I’m Very Excited to Make

Easy, fast, and oh, so delicious recipes for Harissa Shrimp With Greens and Feta; Chermoula Bean Salad; Brothy Corn and Salmon Chowder; Tangy Chicken, Tomato and Couscous Salad and Golden Tofu Noodle Bowl.

SUBMIT A RECIPE

If you're willing to share one of your family recipes with the Stuffed newsletter readers, submit it below and we may share it.

TELL US

Stuffed clams. Modern stuffie recipes are characterized by both a “make-do and use-it-up” spirit of Yankee thrift and ingredients like chouriço and linguiça sausage. Food styled by Barrett Washburne. (Joe Lingeman/The New York Times)

MORE RECIPES

• This classic New England seafood dish is the antidote to $30 lobster rolls
• Make ahead, serve cold: The ultimate dinner menu for a sweltering summer
• This wedge salad features asparagus and blue cheese dressing
• Encumbered by cucumbers: Recipes for when your garden just keeps giving
• With wood chips, fire and the right technique, home cooks can make magic