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Ingredients:

For the ravioli:

200 g of wheat flour

2 eggs

1 pinch of salt

200 g of fresh salmon

1 ripe avocado

1 tablespoon of soy sauce

1 teaspoon of wasabi

1 tablespoon of toasted sesame seeds

For the sauce:

2 tablespoons of miso paste

100 ml of cooking cream

1 clove of minced garlic

1 tablespoon of olive oil

10 fresh basil leaves

Salt and pepper to taste

Instructions:

Prepare the ravioli dough:

In a large bowl, mix the flour with the salt. Make a hole in the center and add the eggs. Mix well until you get a homogeneous mass.

Knead for about 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let stand for 30 minutes.

Prepare the filling:

Cut the salmon into small cubes and mix it with the soy sauce, wasabi and sesame seeds.

Peel and cut the avocado into small cubes and mix it with the salmon.

Assemble the ravioli:

Read the ravioli dough on a floured surface until it is very thin.

Cut the dough into squares of about 5 cm on each side.

Place a teaspoon of the filling in the center of each square. Moisten the edges with a little water and cover with another square of dough, pressing the edges well to seal.

Cook the ravioli:

Cook the ravioli in boiling salted water for about 3-4 minutes, until they float.

Prepare the sauce:

In a frying pan, heat the olive oil and fry the chopped garlic until golden brown.

Add the miso paste and cream, and cook over low heat until the sauce thickens.

Add the chopped basil leaves and add salt and pepper.

Serve:

Serve the ravioli with the miso sauce and basil on top. Garnish with some fresh basil leaves.

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

IN THIS NEWSLETTER

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Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

#basil and tomato fried rice

#salmon and tomatoes on foil

#butyermilk tres leches cake

#recipe’s #the veggie newsletter

#tania shichynsky #dinner parties

#packed lunches #food

#original food #xpuigc #pucex

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