Easy, Versatile, Fantastic

[elleng]

Hi and welcome to Five Weeknight Dishes. . .

Here are five dishes for the week:

1. Vinegar Chicken With Crisp Roasted Mushrooms

This recipe is a keeper: easy to make, fantastic to eat and very versatile. You could just make the chicken and serve it with thick toast and a heap of greens tossed with lemony dressing. Make those greens Little Gem lettuces if you want it all to look especially nice, and add the roasted mushrooms if it’s more of a Friday night dinner party or Sunday evening supper.

2. Pasta With Brown Butter and Parmesan

There’s a level of simplicity here that is beautiful. You could serve as is, maybe with broccoli rabe (sophisticated) or broccoli (family-friendly). Or you could add peas to the pan, or toss in baby greens to wilt among the pasta strands.

3. Sheet-Pan Roasted Fish With Sweet Peppers

Mild white fish is an ideal foil for these roasted peppers, which soften and sweeten and sort of shlump onto themselves in the oven’s heat. I’d pop a second pan into the oven with cauliflower or broccoli florets, and I’d put a pot of rice on the stove too. (Make extra rice to serve with the three-cup vegetables below.)

4. Hot and Sour Dumpling Soup

Frozen dumplings are a gift from the gods. They’re put to excellent use in this easy soup, which comes together in about 15 minutes and will be gone in about 2. The recipe calls for pork gyoza or potstickers, but you could easily use vegetable dumplings to make it vegetarian. Black pepper is fine if you don’t have white.

5. Three-Cup Vegetables

This dish and the pasta above come from the ingenious Ali Slagle, one of our recipe developers, who has a subspecialty in taking traditional recipes with remarkable flavor and making them vegetarian, streamlining if needed to make them weeknight-doable. This recipe, a take on Taiwanese three-cup chicken, is actually vegan, and utterly flexible. Serve over rice.

https://www.nytimes.com/2019/03/29/dining/five-weeknight-dishes-easy.html?

[empedocles]

1. Thank you