Hello and welcome to Five Weeknight Dishes. My quarantine diet has shifted considerably in recent weeks: I now have way more access to fresh greens, which has meant salads galore. This windfall has reminded me that a great salad is a true luxury. (I am also devouring berries, fresh and baked into desserts like Jerrelle Guy’s strawberry spoon cake, an instant classic that is even easier to make than this famously easy plum torte. I served my spoon cake with ice cream and basil.)
There are two salad (or saladcentric) recipes below, along with other bright, satisfying dinners for the days ahead. As always, you can write to me at dearemily@nytimes.com with feedback or suggestions. It’s good to hear from you.
Here are five dishes for the week:
1. Garlic-Ginger Chicken Breasts With Cilantro and Mint
Priya Krishna published this once-secret family recipe in her cookbook “Indian-ish,” writing that it is legendary among her cousins. The method here produces delicious results: juicy chicken, flavored by a highly spiced and fragrant marinade.
2. Grilled Corn and Avocado Salad With Feta Dressing
I want to eat this salad right now, but I’d settle for dinner tonight. Sue Li’s recipe could work as a light main course, or you could try stretching it by adding grains (I’d start with farro), or put simply seasoned fish on the grill or grill pan, and have that for dinner, too.
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3. Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
There is a nice array of flavors and textures in this meal from Kay Chun, considering how very simple it is: silky, rich roasted salmon; fluffy rice cooked with miso; shredded cabbage or another crispy vegetable nestled alongside; ginger-scallion dressing to spoon over it all.
