Hello and welcome to Five Weeknight Dishes. Somehow, we have arrived at July 31, the month gone in a flash. Let’s keep things low-key this week: That sweet and drowsy August feeling is about to set in. Ideas? Thoughts? You can find me at dearemily@nytimes.com.
Here are five dishes for the week:
A four-ingredient recipe (not counting salt and pepper) is a weeknight gift. This one, by Ali Slagle, uses the same mayo-marinating technique that J. Kenji López-Alt wrote about to bolster the lime and ginger flavors — and no, you won’t taste the mayo.
2. White Bean and Avocado Salad With Garlic Oil
This salad, by Corinne Trang, is a simple, light and very fast vegetarian dinner built on canned beans. Take care when you’re cooking the garlic: You don’t want it to truly brown in the oil, and that will happen quickly. If you want to add more heft, toss in shredded chicken or smoked salmon or trout.
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4. Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
A genius vegetarian supper from Yasmin Fahr: Roast slices of feta with an array of vegetables, the tangy, bright cheese a contrast to all those other hues and textures on the pan. Serve over orzo or farro, the vegetables whole or cut up.
