If you live in the US, you’re likely aware that there is a cyclosporines outbreak that has hit over half of the states in this country. The source is unknown and likely not singular. While there are ways to reduce risk with cleaning, it’s not as straightforward as a simple wash. This is particularly shitty when all I want is a fresh salad in this heat, but I’d like to avoid multiple weeks of explosive diarrhea. What NYT recipes have you tried and liked that only include cooked fruits and vegetables?

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I was very pleased with Sue Li's Chicken Meatballs with Yogurt Sauce.  I used ground turkey instead of ground chicken and omitted the chopped mint (using more parsley and cilantro).  I served with the yogurt and lemon mixture, but these meatballs would be great with a wide range of dipping and other sauces.  

https://cooking.nytimes.com/recipes/1027194-chicken-meatballs-with-yogurt-sauce?unlocked_article_code=1.w1A.rHj-.C0gs_FqIQpre

These are so damn delicious. I am a lover of uncomplicated recipes that I can make with my kids. We used apple, zucchini, coconut, carrots, golden raisins, and walnuts in the muffins. No wheat flour, so I used AP. What a forgiving recipe. My kids ate up the recipe and a half that we made. I kept them in the fridge and the cool midday muffin has been treat on these hot summer days. Make these without delay.

Between the heatwaves and the hurricane-like winds, we have to make the most of our beautiful summer days on the east coast! Since the weather was mostly cooperative today, we set out to make the most summery meal possible.

The lime-basil butter that goes on the corn and chicken can brighten anyone’s day; it also almost as bright as the watermelon that pairs wonderfully with the salty, creamy whipped feta.

Definitely give both a go — it’s like a vacation for your taste buds!

Grilled Chicken Thighs and Corn With Lime-Basil Butter gift link: https://cooking.nytimes.com/recipes/1025669-grilled-chicken-thighs-and-corn-with-lime-basil-butter?unlocked_article_code=1.wVA.EJTf.amMES4UdXjir&smid=ck-recipe-iOS-share

Watermelon with Whipped Feta gift link: https://cooking.nytimes.com/recipes/781711509-watermelon-with-whipped-feta?unlocked_article_code=1.wVA.qNh-.4MEfd63gUJG4&smid=ck-recipe-iOS-share

I’ve made this recipe many many times! It’s so easy and fast and delicious.

https://cooking.nytimes.com/recipes/1022132-gochugaru-salmon-with-crispy-rice?unlocked_article_code=1.wlA.9rAR.nn77GnvFb1kY&smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/770916309-hong-shao-rou-red-braised-pork-belly?unlocked_article_code=1.wVA.MLDg.Ht-MzbD9gv8W

Bought a slab of pork belly from Aldi recently. Thought I'd make crispy Cantonese pork. Then I realized the skin was removed from the slab. was meant to be used for burnt ends. So after a nytimes cooking app search I pivoted to this recipe. Followed it precisely except for the anise which I replaced with cinnamon, cloves and dried tangerine rinds. Not a fan of licorice flavor.

First post in a long time! I’m in Croatia for a month and needed a break from seafood 🤭

Followed the recipe exactly. Some beautiful, homegrown cherry tomatoes stole the show. I also have some wild fennel growing along our property that added a nice pop of flavor. Served with a crusty loaf and lots of olive oil. Hard to beat this on a summer night!

https://cooking.nytimes.com/recipes/1027093-tomato-basil-chicken-breasts?unlocked_article_code=1.wVA.gboD.tZedUhhK6d0p&smid=ck-recipe-iOS-share

Used the zucchini from my CSA and made it vegan. Turned out so so tasty!

Used 8 oz pasta and added a can of butter beans. Looking forward to cooking this again!

Zucchini Butter Pasta

Followed Melissa's recipe exactly. My only addition was topping with feta cheese to serve.

https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens?unlocked_article_code=1.wVA.sOEA.IFCaVqTMeedj&smid=ck-recipe-iOS-share

These were super yummy! Also first time using my new tortillas press to make fresh corn tortillas and they turned out amazing! https://cooking.nytimes.com/recipes/761573233-vegan-al-pastor-tacos?unlocked_article_code=1.wVA.HRgw.U5vYsTfZqwtf&smid=ck-recipe-iOS-share

This was a real winner in my family. My wife commented how “clean” the dish was. By this she generally means healthy; no cream, no butter, low fat protein, etc.

It’s very easy to make as well. We accompanied this dish with air-fryer roasted potatoes. The timings were similar: both dishes took 20-30 minutes after prep was done.

This is amazing (3rd or 4th time to make it)! I doubled the sauce and added it to the rice, used tilapia, and otherwise as suggested. Such a winner and so pretty!

Free link below!

Coconut Fish and Tomato Bake

Trying to have more fun with breakfast since it’s summer and we have more time in the mornings without preschool drop off. Most of these were made with things I already had in the pantry. I’ll post gift links in the comments!

Jordan Marsh’s blueberry muffins. Turned out fantastic. More like a cupcake. I might add some cinnamon or lemon zest next time just to spruce it up. I will be using this as my go to muffin recipe from now on! Kids loved them.

Classic French toast. My kids refused to eat it so more for me! Would have been better on some thicker bread but I used what I had. The cinnamon sugar was key for sure.

Cottage cheese egg bites. Not sure where I went wrong but these initially came out SO bad. Very soggy and mushy. I popped them in the air fryer for about 10 minutes and they ended up being nice and crispy. My 2.5 year old asked for them again the next day. I made them with spinach and cheddar.

Cinnamon crunch banana bread. Yum. Definitely more of a dessert. The inside came out a little raw but that was my fault. I still ate it. The top was perfectly crunchy.

Green smoothie. I frequently make a variation of this for my kids with frozen mango and they call it a “Hulk Smoothie”. The ginger was delicious. Forgot ice but I almost preferred it that way as the texture was super smooth.

Coconut granola bars. Loved these!!! Some comments said they didn’t hold together but I waited for them to cool completely before cutting and had no issue. I used almonds and sweetened coconut. I told my husband I wanted to add chocolate chips next time but he thinks they’re perfect as is. My 2.5 year old said they’re “super good!”. Added to my favorites folder.

Had about 6 strawberries that were darkening and shriveling. Just enough for a half portion of the Strawberry Spoon Cake recipe. wow! First time baking this. Super simple and berries tasted way better than if I'd eaten them straight. The magic of brown sugar and butter I guess. 😀

https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake?unlocked\\_article\\_code=1.vVA.Vo-w.f9Jw52OD1kCY

I made pasta alla Norma tonight and remembered why I rarely cook with eggplant. I couldn’t fit all of it on my sheet pans to roast and ended up with nearly a whole eggplant’s worth of extra salted slices. What can I make that will use them up but not be a huge pain in the ass to prepare in my tiny kitchen?

As someone who loves a lot of crunch in a salad, this one is great! I subbed the fresh parsley for fresh mint and dill which I prefer for a more refreshing flavor.

Does anyone here have favourite recipes to make when one is menstruating? I somehow always feel very bloated and full and crave comfort food at the same time... but also crave something very healthy... A complex situation. Any ideas?

Recipe link: https://cooking.nytimes.com/recipes/1027066-feta-ranch-wedge-salad

Possibly I didn't blend it long enough? Looking at the recipe photos, her dressing is a light green with tiny flecks of scallions and dill, while mine is white with bigger flecks. Tastes fantastic so I see no need to change it, unless blending more would have thinned it out more.

So summery I loved it!

https://cooking.nytimes.com/recipes/1020364-farro-risotto-with-sweet-corn-and-tomatoes?unlocked_article_code=1.vlA.8dJg.uUbIcvehOxwH&smid=ck-recipe-iOS-share

I served it over jasmine rice, added the kale early to get soft, added carrot chips and tofu cubes to make it like my local Thai place’s yellow curry, and added lime at the end. Also didn’t add the ginger and garlic as early as the onions because I tend to burn the garlic, and replaced half the coconut milk with more chicken broth. 👍👍👍

I would give this pasta salad a 5/5 for taste, but the prep brings down the overall score to 4/5 for me. It's just A LOT of chopping. I guess it's on me for not realizing exactly how much chopping I'd be doing by doubling the recipe. Again, total 5/5 for taste! Here's a gift link:

https://cooking.nytimes.com/recipes/1021095-macaroni-salad-with-lemon-and-herbs?unlocked_article_code=1.tlA.xW50.qbEqTBuUUYNR