Good morning! Today we have for you:
A very tomatoey skillet chicken dinnerI’m back from vacation, soaked in sunshine and having eaten so much superfresh seafood that I can now breathe comfortably underwater. But while I’ll miss the sublime vistas of mountains and coast, I’m glad to be back at my own stove. I’m excited for August’s bounty of fruits and vegetables, which, to be honest, were a bit scarce on my trip. I didn’t even bother to unpack before speeding off to the farmers’ market to stock up on so many tomatoes, cucumbers, greens and zucchini. Maybe even too many. Now then, what shall I do with all of it? After 10 fishy days, I’m definitely ready for a little chicken. Yasmin Fahr has me covered with her new recipe for Dijon chicken with tomatoes and scallions. In this one-pot wonder, she melts tomatoes and scallions in the savory pan juices alongside quick-cooking boneless chicken thighs. Spiked with mustard, white wine and plenty of herbs, it’s both bright and meaty, with vegetables galore. Add a slice of chewy country bread and rejoice in peak summer. It’s almost a vacation in a pot. Featured Recipe Dijon Chicken With Tomatoes and ScallionsMore food for thoughtTangy tzatziki: Eric “Cool as a Cucumber” Kim’s tzatziki is thicker and fluffier than other versions, because he drains the liquid from both the yogurt and the shredded cucumbers before mixing them together. It’s also slightly milder. Soaking the garlic in vinegar mellows its pungency, adding a gentle kiss rather than an intense punch. Spread it on sliced tomatoes alongside warm pita bread for a light summer lunch. Vegetable tabbouleh with chickpeas: Kay Chun adds a veritable vegetable garden to this Lebanese classic, rounding out the usual herby bulgur with plenty of cucumbers, tomatoes and thinly sliced asparagus (though I’d substitute zucchini at this time of year). She also tosses in cubes of mozzarella, which lend a creamy texture and enough heft to make it a meal. Saag shrimp: There are many ways to make saag, mixing different leafy greens, proteins and aromatics to create recipes that reflect the cook’s tastes. Yewande Komolafe adapted this fresh, colorful take from the chef Pourin Singh at Le Taj restaurant in Montreal, which stars plump shrimp and baby spinach seasoned with spices and lightened with fresh tomato. Serve it with rice, and maybe even some Indian pickle. One-pot zucchini-basil pasta: Alexa Weibel is a genius at figuring out smart moves that raise even the simplest recipe to next-level deliciousness. Here, she cooks pasta and zucchini together in broth loaded with garlic and mascarpone, and then finishes the dish with an herby gremolata made from salted toasted almonds, which adds a delightful crunch. Nectarines in lime syrup: Finally, take cool comfort in a no-cook dessert from David Tanis. This fruit-filled confection consists of nothing more than slices of ripe nectarines (or use any stone fruit) doused in a lime syrup that’s been fortified with a splash of orange liqueur. Easy, light and boozy, it makes any August evening feel like a bit of a getaway. If you need any technical assistance, send an email to cookingcare@nytimes.com; the smart folks there can help. And if you’d like to say hi, I’m at hellomelissa@nytimes.com. That’s all for now. 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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