Good morning! Today we have for you:
We have protein shakes at homeTo me, a silver lining of the protein-maxxing trend is that it’s spawned so many different types of cottage cheese at my local market. Gone are the days when it took dedication to find anything beyond low fat. Now, I can choose between small and large curd; double cream and lactose-free; probiotic and organic. It’s a cottage cheese lover’s paradise out there, and I’m all for it. I prefer double cream, and my favorite way to savor those concupiscent curds (happy National Poetry Month, by the way) is to mix them with bits of chopped fresh pineapple, drizzle it all with chile crisp and olive oil, and scoop it up with Triscuits. But you could also blend up your cottage cheese as the creamy component in Ali Slagle’s protein shakes. They’re lightly sweet, sustaining and rich with nutrients. Using frozen fruit instead of ice makes them frosty without diluting them, while a dash of cinnamon adds a welcome note of warm spice. Featured Recipe Protein ShakeMore food for thoughtCoconut-cilantro chicken and rice: In this colorful, aromatic dish, Kiano Moju purées spinach, herbs and scallions with coconut milk and stock, then uses the liquid to cook the rice, turning it emerald green and very flavorful. Spice-marinated chicken thighs are roasted on top, releasing their drippings as their skin becomes wonderfully golden and crisp. Anda bhurji (tomato-chile scrambled eggs): I don’t eat eggs for dinner nearly often enough; Zainab Shah’s take on this South Asian classic, filled with fresh chiles, ginger and tomatoes, is a redolent reminder of why I should. It works well for breakfast, too, scooped up with roti or toast. Broccoli Cheddar beans: I think Christian Reynoso buries the lede in the title of this lively bean stew. Because as much as I adore the combination of velvety beans and crisp-tender broccoli, it’s the cheesy, crunchy croutons strewn on top that make this dish sing. Chile-garlic salmon with mango and cucumber salad: Mangos are coming into season, which means now is a great time to make Ifrah F. Ahmed’s delightful salmon dish. She seasons the fish liberally with maple syrup, soy sauce and garlic, and serves it alongside a juicy, snappy and bright salad. Mango lime loaf cake: Or, turn those mangos into cake, specifically Jocelyn Delk Adams’ tangy tea loaf. Yogurt in the batter lends a delicate, moist texture to the crumb, punctuated with bits of ripe mango, and the lime glaze is easy and just sweet enough. You don’t even need an electric mixer to make it; a bowl and a whisk will get you there without fuss. That’s all for now. For technical help, reach out to cookingcare@nytimes.com, and I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you next week. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
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