What to Cook This Week
The New York Times Stuffed peppers, carne asada and more recipes.
Good morning. Lately Ive been making a cherry tomato salsa to accompany my Sunday carne asada (above): the tomatoes (halved), a small red onion (sliced), a fistful of cilantro (chopped) and a couple of limes (juiced). I salt the mixture and allow it to sit while I sear the flap meat I buy instead of more expensive skirt or hanger steak. Then I serve the (rested) sliced meat with the salsa, warm flour tortillas, hot sauce and crema. This is an exceptional way to spend time on a Sunday evening, and I commend the experience to you unreservedly.
That salsa would also be great with this tinga de pollo, or this vegan chorizo, piled into tortillas. I like it, too, with black beans cooked with onions, garlic and plenty of cumin. That salsa is a star.
And with Sunday taken care of, we can look to the rest of the week.
Monday
Kay Chuns new recipe for squash and spinach salad with a sesame vinaigrette relies on roasted kabocha squash to elevate a green salad into the main-course ranks. Its perfect shoulder-season eating, a taste of winter at the start of spring.
