| One programming note before we get to this week's new recipes: We're combining this newsletter with Daniela Galarza's Eat Voraciously newsletter. That means in addition to this Saturday newsletter, Monday through Thursday, you'll get one tasty, adaptable recipe along with cooking tips and more. If you're already part of our EV community, you know the drill! Thanks for reading. Did a friend forward this to you? Sign up here. How was your week, everyone? My family managed to survive our first full stretch of school and work since mid-December, and there were a lot of cobwebs to shake off. It was back to the routine of early-morning alarms, late-night sports practices, getting to and from the office and, of course, planning what to have for dinner after that evening commute. In some ways, it felt like a miniature version of back-to-school season, when we have to get into the swing of things after summer break. On those kinds of days, I appreciate low-effort meals, and I really appreciate ones that are of the set-it-and-forget-it variety. Olga Massov's Slow Cooker Braised Beef is exactly that type of recipe. She writes movingly about how this simple dish — with only three main ingredients — helped her come back to herself and her love of cooking after she had her son. Season a boneless chuck roast with salt and pepper, then combine it with a whole can of hand-crushed tomatoes and a head's worth of garlic cloves. Let it slow cook for eight hours, and enjoy the result of your minimal labor. Serve with something starchy (polenta, bread, mashed potatoes) to savor every last drop of sauce. Ellie Krieger's Mushroom Minestrone With Beans and Farro requires a little more hands-on work, mainly in the form of chopping, but nothing complicated. The return on investment is high, given the nutritious and tasty result. Canned white beans, nutty farro (a versatile, good-for-you whole grain) and chopped kale leaves (buy them bagged if you don't feel like stripping leaves off the stems yourself) bulk up this meatless meal with ease. Plus, it's supplemented by another one of my favorite shortcuts: canned tomatoes. When you have more time and energy to linger in the kitchen, make yourself a batch of Shrimp and Grits. This recipe, shared by Daniela Galarza, comes from South Carolina Gullah Geechee chef Benjamin "BJ" Dennis by way of "Padma's All American" by cookbook author and television host Padma Lakshmi. Your efforts will be rewarded with a bowl of cheesy, creamy grits capped by sweet shrimp coated in a bacon-infused gravy. How else can we help get you on your way to eating well no matter the day? Join me for our live weekly cooking chat Thursday at 11 a.m. Eastern. Send along your questions now, then mark your calendars to join us in real time. Until next week, happy cooking. |
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