7 Mini-Recipes for Spring-Into-Summer Cooking
A handful of savory quick hits
It’s been a late spring here in the Northeast, with lots of what we’d associate with spring just showing up at farmers’ markets — spring onions, asparagus, radishes, and rhubarb, with strawberries entering the fray. For midweek nights when you don’t want to fuss at the stove — or follow much of a recipe — consider one of these savory dishes.
Chilaquiles
To avoid frying fresh tortillas, you can use tortilla chips. Cut corn tortillas (flour tortillas will do, but they’re not as good) into strips. Fry in not too much oil — with a few chopped jalapeños, pickled or not, if you tend in that direction — until crisp, about three minutes, turning; drain on paper towels. Beat a few eggs with a bit of milk or cream and sprinkle with salt and pepper. Heat a tablespoon or so of the frying oil (save or discard the rest) and add the tortilla strips and eggs. Cook, stirring, until the eggs are done, two to four minutes. garnish with salsa (or stir some salsa in there), chopped avocado, cheese, scallions, sour cream, or whatever else you like.
Lemongrass-and-Chicken Soup
Heat chicken stock, about a cup and a half per serving. Trim a stalk of lemongrass per serving; bruise the pieces with the back of a…
