This is the exact moment every year when spring takes hold on New York Times Cooking, and everyone lunges for green recipes that mirror the season. Green pizzas, pastas and salads abound; green sauces are unstoppable. I stock asparagus in my fridge and eat it with whatever I’m cooking (though really it’s best with runny eggs).
So I’ve got five fast, ultra-green recipes for you this week. Let me know what you’re cooking at email@example.com. And if you love New York Times Cooking recipes, please consider subscribing.
1. Baked Salmon and Dill Rice
I’m destined to make this recipe over and over again: Naz Deravian’s new honey-and-lemon glazed salmon, which bakes directly on a bed of basmati rice that’s been mixed with chopped dill. It’s easy and elegant weeknight cooking.
3. Garlic Chicken With Guasacaca Sauce
Guasacaca is the green sauce you need, a mixture of avocado and herbs whirred in the blender. Yewande Komolafe serves it with roast chicken and carrots for springtime ease. Put a pan of potatoes in the oven at the same time to complete the meal.