Good morning! Today we have for you:
Aren’t you a clever little meatball
This time of year, when the summer produce is in full force and I am helpless to resist it, I really appreciate recipes that take handfuls of August’s vegetables and transform them completely. This dal, for instance, melts a whole eggplant into the base of velvety red lentils; if you’re pepper-happy like me, you’ll want to make muhammara, which turns your roasted or grilled red peppers into a luscious, nutty purée (and is an incredible spread for sandwiches). On the zucchini side of things, there’s Ali Slagle’s smart recipe for chicken-zucchini meatballs with feta, which uses summer’s most insistent crop both in the meatballs themselves and on the side, as burnished veggie coins. The “hide the vegetables” meatball trick isn’t just to, well, hide the vegetables — the grated zucchini adds moisture and keeps those chicken meatballs from drying out. An easy topping of feta, sliced shallot, olive oil and a sprinkle of crushed red pepper adds lots of kick at the end. Serve this five-star dish with toast or pita; I’d mix leftovers with orzo for a great pasta salad. Featured Recipe Chicken-Zucchini Meatballs With FetaLet’s talk tomatoesChicken stew with okra and tomatoes: Here’s a perfect shoulder season recipe, an ideal dinner for a rainy late August night. Make Millie Peartree’s five-star dish with fresh tomatoes and okra while they’re in season, and then switch to canned and frozen when they dry up. Coconut fish and tomato bake: Five stars, over 12,000 reviews and just a handful of ingredients, most of them fridge and pantry staples. Oh, and it’s from Yewande Komolafe, in case you needed one more push. Chickpea salad with grated tomato dressing: As she wrote in her Veggie newsletter, this new recipe from Tanya Sichynsky is “a low-cook chimera of a dish. Is it a panzanella? Or a chickpea salad? Or an impressionist’s interpretation of pan con tomate? Yes.” 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.
And before you goDavid Tanis has a beautiful new menu composed of dishes that are designed to be made ahead and served cold: deviled eggs with chile and lime; salsa verde shrimp cocktail; tomato-potato salad; blackberry Napoleons with lemon cream. I’d say it’s hard to pick out one favorite (salsa verde shrimp cocktail), but that would be a lie (salsa verde shrimp cocktail), as there is one dish I’d really like someone to hand to me on a chilled tray right now (salsa verde shrimp cocktail).
Thanks for reading!
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