Great with good bread on a hot day. An easy make-ahead thing. Benefits from top quality olive oil and balsamic. Might also be good with chèvre. Probably great with burrata too. https://cooking.nytimes.com/recipes/1026924-roasted-pepper-white-bean-and-mozzarella-salad?unlocked_article_code=1.dU8.2BvY.vi1Ta-wexw0y&smid=share-url
https://cooking.nytimes.com/recipes/1025665-zucchini-pasta-with-tuna-and-chile-paste?smid=share-url Pretty much always have the ingredients for this one! Can be jazzed up easily with whatever. I think we threw some anchovies in there
https://cooking.nytimes.com/recipes/7868-eggplant-and-chickpea-stew?smid=share-url We made this a couple weeks ago, and enjoyed it, but can't remember what it was called or where the recipe came from. We think it's the recipe above, but for some reason the NYtimes uses a kinda gross looking image for it.
106. Unexpectedly fantastic! Really hits the chili craving, but without trying to be chili. https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup?smid=ck-recipe-iOS-share
105. Shrimp instead of fish. This was basically Pad Thai sauce but without the chiles. Add something spicy, even if it’s just chile flakes. I don’t know why this is cooked in a skillet. It would probably be better on a sheet pan as the sauce would reduce more. https://cooking.nytimes.com/recipes/1023953-roasted-fish-and-broccolini-with-tamarind-and-black-pepper?smid=ck-recipe-iOS-share
103. Needed to use up this burrata. The sauce was finicky and the chopped raisins were kinda weird. It was a very similar sauce to what you’d serve over Vietnamese bun, but more annoying.
102. A bit fussy, but a good approximation of American Chinese take out https://cooking.nytimes.com/recipes/1026706-lemon-miso-tofu-with-broccoli?smid=ck-recipe-iOS-share
101. This has already become a repeat. Kind of like an elote chicken salad. Really good with tostadas. https://cooking.nytimes.com/recipes/1023419-chicken-salad-with-corn-quinoa-and-yogurt-dressing?unlocked_article_code=1.Ok8.x-8A.ce-gcTqwwGzM&smid=ck-recipe-iOS-share
100. Served with seared shrimp. Rich, flavorful, comforting. Could use more zest and maybe some “zeal” https://cooking.nytimes.com/recipes/1025371-lemon-garlic-linguine?smid=ck-recipe-iOS-share
99. A definite repeat, but a few notes: - Add something spicy. Jalapeños or Thai chili - Possibly spice the yogurt with dill - Flat bread better than bread bread All completely optional. Good as is. https://cooking.nytimes.com/recipes/1026665-spiced-pea-stew-with-yogurt
