Indulge your sweet tooth with a delicious treat right at the beginning – Jessie Sheehan’s Nutella brownies. These brownies are incredibly simple, requiring only four ingredients – Nutella, flour, eggs, and salt. With just one bowl and a spatula for mixing, you can enjoy these chewy and creamy brownies with a touch of salt. It’s the perfect way to enjoy Nutella in a more sophisticated manner.
But first, let’s talk about dinner. While the brownies bake, you can whip up Yossy Arefi’s punchy and spicy harissa shrimp on the grill or stovetop. This quick weeknight recipe only takes 15 minutes to make. The harissa adds heat from chiles and fragrant spices like cumin and coriander. Experiment with different brands of harissa pastes to find your favorite.
If you prefer something fuss-free and just as quick, try Kay Chun’s Korean BBQ-style meatballs. These meatballs use Ritz cracker crumbs as a binder, although you can substitute bread crumbs if needed. With ground meat from your freezer and soy sauce in your pantry, you can easily create a delicious pantry meal.
Balance out your impending brownie indulgence with some healthy roasted vegetables. Yewande Komolafe’s roasted vegetables with cashew romesco are a perfect choice. The sauce, seasoned with smoked paprika, sherry vinegar, and garlic, elevates the flavors of the vegetables. Don’t forget to save some leftover sauce for other dishes like tofu, fish, chicken, or fried eggs.
Before summer tomatoes and eggplants disappear, make sure to try Nargisse Benkabbou’s recipe for zaalouk, a traditional Moroccan cooked salad. This dish has a texture similar to baba ghanouj but with the delightful sweetness and acidity of fresh tomatoes. Serve it with flatbread for dipping or spread it on a sandwich for a flavorful lunch.
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A Quick Thaw
If you’re craving meatballs but your ground meat is frozen, here’s a quick defrosting method that works like magic: Unwrap the meat and place it in a heavy-duty resealable plastic bag, removing all the air. If it’s vacuum-packed, no need to do anything. Place the meat block on a metal pan, preferably aluminum, on the counter. Every 15 minutes, turn the meat block. The metal conducts heat, speeding up the defrosting process.
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