Five Weeknight Dishes: Because We All Have to Eat!

Hi again, and welcome to Five Weeknight Dishes, delicious food for busy people. As it happens, I spoke on a panel this week about the challenges women face, both personal and structural, in work, parenting and life, and how food enters into the equation. Food, of course, is culture and comfort. But it is also a requirement: Everyone has to eat. I explained what we’re trying to do with this newsletter — for everyone, not just women or parents of young(ish) kids — which is to tell you about something great you can make for dinner, fairly quickly and healthfully, with fresh ideas and exciting flavors.

And so if I’ve given you even one dish that has found its way into your routine, or made a random Wednesday a little easier, or even if you just cooked something once and thought, “That was pretty good!” — then I’d love to hear about it. I’m at dearemily@nytimes.com. (I’ll go first: Ever since I first made Ali Slagle’s sheet-pan sausage and squash I think of it when I need something satisfying and more-than-the-sum-of-its-parts for dinner. Add arugula to the herbs, serve over farro, squeeze lots of lemon on top!)

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Here are five dishes for the week:

1. Spaghetti and Drop Meatballs With Tomato Sauce

I was a little skeptical of this recipe: Normally you’d fry the meatballs (or bake them, if you’re new school) then let them bathe in a pot of long-simmered tomato sauce. Here, you’re browning the meatballs and then building the sauce in the pan while the meat continues to cook. So I made it — and it is totally great. And it can be done within 45 minutes if you’re efficient. Keep it quick by tossing together salad greens and dressing at the last second. Use beef that has higher ratio of fat (80/20, rather than 90/10); the flavor is in the fat, and you need that boost here.

2. Shake and Bake Chicken Thighs With Parmesan Peas

This easy and extremely crunchy homage to Shake ‘n Bake chicken comes from the brilliant recipe developer Kay Chun, and it’s engineered for boneless chicken thighs. Egg noodles are a staple at my home: We love them and go through them like crazy. (Why are they such unsung heroes?) But if you’re looking to go more adult, something that says, “I listen to NPR, I’m a serious person,” then try wild rice instead. Definitely keep the buttered peas, though.

View this recipe in your weekly plan.

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3. Chickpea Stew With Orzo and Mustard Greens

I once made this at a friend’s place after she had a baby; I picked up the groceries on the way over, and we were eating in no time. It’s amazing how lively this stew is, and how much flavor it has, for the amount of time it asks of you. It’s got plenty of vegetables, so just add a baguette.