These recipes simply won’t be as delicious as initially written. But they will still be much better than ordering overpriced takeout, and can help you manifest the lazy summer you deserve. (via nytimes)
2 tablespoons olive oil, plus more for drizzling1/4 cup grated Pecorino or Parmesan, plus more for serving1. Bring a large pot of well-salted water to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
2. Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it’s done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans. 3. While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts.
4. Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.Skip the gremolata and instead just zest and squeeze some lemon on top of the final dish. If you have the energy, chopped toasted almonds are nice for texture, but extremely optional.Mahi ba Somagh . It’s hot, and it’s vacation season, so try some clever summer recipe shortcuts that save time and energy. Food Stylist: Simon Andrews.
This flavorful and bright preparation of mahi, which means fish in Persian , comes together quickly. In keeping with the sour-leaning Iranian palate, a generous sprinkling of tart sumac and a drizzle of fragrant orange and lime juices coat butterflied whole fish. If your sumac has been languishing in the back of the spice drawer for some time, get a new jar. Over time, sumac loses its fragrance and punchy flavor and becomes bitter and bland.
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