SIMPLIFY YOUR SUMMER
4 weeknight-worthy dishes with seven ingredients or fewer
I love grocery shopping. My corner grocer has only two aisles, and on every visit, I go up and down each one to see if there's anything new or anything discounted. "Oh, does this recipe need something we don't have? I guess I'll go get it," I fake-exasperatedly say as I'm already walking out the door, tote bag on arm. But maybe this isn't you. It's not always me, either, especially as we enter the part of the year when it's much nicer to spend free time outdoors than under fluorescent lights. In that spirit, here's a collection of recipes that have seven ingredients or fewer. (We're not counting oil, salt or pepper.)
Sheet-pan mushroom parmigiana
This d inner off ers all the comforting flavors of a classic parmigiana, w ith minimal work. Earthy portobello mushrooms are used here, off ering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), an underrated pantry item that can turn around a meal .
Servings: 4
Total time: 30 minutes
Ingredients
â– 10 ounces cherry or grape tomatoes, halved (1 pint)
â– 2 garlic cloves, finely chopped
â– Extra-virgin olive oil
â– Kosher salt and black pepper
â– 8 portobello mushrooms, stems removed
â– 3 cups store-bought or homemade marinara sauce
â– 3 cups (12 ounces) shredded low-moisture mozzarella
â– 1 cup panko breadcrumbs
■½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Directions
Heat oven to 425 F. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper and toss to coat the tomatoes. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and pepper. Fill each mushroom with marinara sauce and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is bubbly and golden.
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the breadcrumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil breadcrumbs and basil .
— Hetty Lui McKinnon
Pork meatballs with ginger and fish sauce
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike ¼ cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce.
Servings: 4
Total time: 20 minutes
Ingredients
â– 2 tablespoons peeled and minced ginger
â– 1 tablespoon minced garlic (from about 3 large cloves)
â– 1 tablespoon fish sauce
â– 1 teaspoon freshly ground black pepper
■½ teaspoon kosher salt
■½ cup finely crushed Ritz crackers (12 crackers)
â– 1 pound ground pork
Directions
Heat oven to 425 F. In a large bowl, combine all the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ballsize rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tip: Leftover meatballs freeze well and can be reheated in the oven at 375 F until warmed through (about 20 minutes).
— Kay Chun
Five-ingredient creamy miso pasta
This one-pot pasta comes together in minutes and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with miso paste for complexity. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable.
Servings: 4
Total time: 20 minutes
Ingredients
â– Kosher salt
â– 16 ounces spaghetti, linguine or bucatini
â– 6 tablespoons unsalted butter
â– 3 tablespoons white (or red) miso
â– 4 ounces Parmesan, finely grated (1 packed cup)
â– Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 ½ cups pasta water, then drain the pasta.
Add the butter, miso and 1 ¼ cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with seaweed, if using.
— Alexa Weibel
Crispy chicken with lime butter
In this recipe, chicken thighs are slow-seared using a technique from chef Paul Bertolli called "bottom-up cooking" where the chicken cooks almost entirely on the skin side over moderate heat, resulting in shatteringly crisp skin. The gentle sputtering sound that signals the release of moisture from the chicken hitting the hot fat in the pan stops when the meat is fully cooked and the skin crisp and evenly browned.
Servings: 4
Total time: 40 minutes
Ingredients
â– 4 large bone-in, skin-on chicken thighs (about 2 pounds)
â– Salt and pepper
â– 1 tablespoon peanut or canola oil
â– 2 garlic cloves, crushed
■½ cup chicken stock or ¼ cup water
â– 2 tablespoons fresh lime juice, plus wedges for serving
â– 2 teaspoons maple syrup
â– 3 tablespoons cold unsalted butter, cut into pats
â– Parsley, cilantro, basil or mint leaves, for serving (optional)
Directions
Pat the chicken dry and season with salt and pepper. If you have time, set aside at room temperature for at least 10 minutes and up to 30 minutes.
Heat a large skillet over medium. Add the oil and swirl the pan to coat it. Place the chicken skin side down and cook without moving it until the skin is crispy and golden brown, 20 to 25 minutes. Reduce the heat if the chicken splatters too much or browns too quickly.
Add the garlic to the pan. Flip the chicken and cook until the bottom is lightly browned and the meat is cooked through, about 5 minutes. Transfer the chicken to a plate, skin side up. Remove all but 3 tablespoons of the fat from the pan.
Add the chicken stock, lime juice and maple syrup to the skillet. Season with salt and pepper. Bring to a simmer over high, then reduce the heat to medium and cook, stirring occasionally, until reduced by half, about 3 minutes. Add the butter and continue simmering, now stirring constantly, until incorporated; the sauce will thicken and become shiny as the butter melts. Taste and add more salt and pepper as desired.
Serve the chicken with the pan sauce, lime wedges and the optional fresh herbs (spritzed with a little lime juice and lightly seasoned with salt and pepper).
— Eric Kim
