Start the year with a winter vegetable curry, a comforting pasta or salmon burgers.
 | | Danny Ghitis for The New York Times |
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Good morning. I'm not a data scientist but I know a little bit. This is the season of pledges and hope, of new lifestyle choices, crossed hearts and pinky swears: less animal protein on the plate this year; more vegetables and whole grains; regular exercise; Dryuary; the whole healthy shebang. I'd no more recommend fried chicken for dinner tonight as suggest you pair it with Mountain Dew and a Marlboro for dessert. It's been nearly two years of video meetings, but I can still read a room. |
Nope, it's winter vegetable curry on the docket tonight, to pair with steamed basmati rice and maybe a spoonful of yogurt. You might bring in Meera Sodha's recipe for naan as well. That's a fantastic dinner. |
Then, for Tuesday, see what you make of this hippie-cat tofu with mixed grains. "With only a few steps and five main ingredients," Samin Nosrat wrote when she brought us the recipe, "the dish barely requires a recipe, but the relish with which I eat it, the way I look forward to and relax into that steamy bowl, make me feel a way only a handful of dishes have over the course of my life." |
Wednesday might be good for fish — either steamed or baked — with aioli or some kind of vinaigrette. (Lately, for me, that's been browned butter and sherry vinegar, but olive oil, tarragon and white wine vinegar would work as well.) |
And then on Friday, to round out the week, consider these salmon burgers. Kick if you like, but it's good to spread some mayonnaise on the exterior of the patties before cooking, to encourage browning and an excellent crust. Serve with sweet potato fries, naturally! |
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Finally, let's enter the wayback machine and listen to some '70s Zambian rock and roll: WITCH, "Introduction." That'll get you through this week and happily. I'll be back on Monday. |
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