Good morning and welcome to Five Weeknight Dishes! Have you heard that we published a little story about the Aperol spritz? A story that suggested that the drink is, ahem, overrated? Drink what you like, of course — the story says that — but there are many delightful ways to spritz at home after work, especially now as the weather warms up.
A spritz is typically three parts sparkling wine, two parts aperitif (like vermouth, amaro or, yes, Aperol), one part soda — but I don’t usually break open the bubbly after a Tuesday at the office. So try this effortless version, which is just sweet vermouth and soda, and which is still pretty blissful.
A few announcements: NYT Parenting launched this week! It’s great. The new-parent internet can be a bad place, an emotional dark web filled with fear-mongering. This site, grounded in evidence and brilliantly framed, is the resource we need. (Related: We also published our guide to making baby food! Forward to all the parents of babies you know.)
Lastly, I want to share the (slightly late) news that The New York Times won Publication of the Year at the James Beard awards! I am so proud of our amazing team of writers, editors, engineers, product managers, video producers, designers — everyone.
Feedback? Feelings? (Is now the time to tell you I’m over Campari?) Write to me anytime at dearemily@nytimes.com.
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Here are five dishes for the week:
Lidey Heuck’s roasted salmon nicoise.CreditRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.
1. Sheet-Pan Roasted Salmon Niçoise Salad
Here’s an extremely good idea: Take all the best elements of a Niçoise salad, the potatoes and green beans and the fish and olives and even the tomatoes, and roast them on a sheet pan for maximum ease and flavor. This recipe uses salmon fillets instead of canned tuna, and you do still need to boil the eggs, though you could skip them for a true one-pan dinner. (This is also a very classy lunch option; I’m looking at you, Mother’s Day.)
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2. Skillet Greens With Runny Eggs, Peas and Pancetta
You had me at runny eggs. I’d make this as a light supper and heap it onto toast; pearl couscous or polenta would also be good alongside. (And I’d slip two more eggs into the pan if I had to serve four people.) If you want to make this vegetarian, just leave out the pancetta, or try crisping chickpeas in oil and serving those with the dish rather than sprinkling it with bacon.
People are going wild for this saucy, cinnamon-laced chicken, a weeknight version of a traditional Greek dish. Serve it with generously buttered noodles or orzo, and sautéed spinach or other greens. Make it ahead if you like: It will taste even better on Day 2.
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This recipe has nearly 2,700 five-star ratings, and all the comments basically say “This is amazing!!!” And it is. It’s simple, too: Cook the farro in apple cider (though you could just use water if need be; you could also cook the grains ahead), then toss that with Parmesan, pistachios, tomatoes, herbs, arugula and dressing. Vary it as you like, switch up the nuts, omit the cheese to make it vegan — just make a lot of it. The recipe as written feeds two to three adults as a main course.
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