Hello, weeknight fans! This is Krysten, stepping in for Emily. Is this your first day back from vacation? You\u2019re not alone. Here in New York, the last weeks of August feel so desolate that I half-expect a tumbleweed to cross my path. Then, come early September, everyone is back from their summery reveries, ready to get down to business.<\/p>\n
And that return to reality may or may not include a look at those bank accounts. Are budgets a little tight after a European romp? Or maybe you, like me, didn\u2019t go anywhere, but still feel the ripple effects of inflation?<\/p>\n
I\u2019m a firm believer that affordable meals don\u2019t have to come at the expense of deliciousness. These five dishes feel rich, fresh and sustaining, but won\u2019t break the bank.<\/p>\n
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1. <\/strong>Shrimp Fried Rice<\/strong><\/span><\/h3>\nThis meal is a boon to those who keep their freezers stocked: Frozen shrimp and frozen mixed vegetables (and even frozen leftover rice!) can all work wonders in this abundant recipe from Eric Kim. I swap in a bag of frozen broccoli for some of the rice and feel especially grown-up until I spend 20 minutes making the same joke: \u201cYou mean a shrimp fried this rice?\u201d (Do not forget the yum yum sauce, equal parts delicious and versatile.)<\/p>\n
View this recipe.<\/p>\n
2. <\/strong>Basil-Butter Pasta<\/strong><\/span><\/h3>\nButtered noodles get a fancy update in this smart recipe from Ali Slagle. It may seem fussy to blanch and process the basil, but it can easily be done ahead of time \u2014 and even doubled. Any leftover basil butter can be saved to make sandwiches feel extra special.<\/p>\n
View this recipe.<\/p>\n
3. <\/strong>Kimchi Chicken Lettuce Wraps<\/strong><\/span><\/h3>\nAlexa Weibel is brilliant, and in this recipe, she does so much with just five ingredients. The kimchi powers this dish, pulled back in flavor just enough by some hoisin and balanced in texture with fresh lettuce and ground chicken.<\/p>\n
View this recipe.<\/p>\n
4. <\/strong>Roasted Broccoli and Potato Tacos<\/strong><\/span><\/h3>\nTo my mind, vegetable tacos are the perfect combination of fun and nutrition. And this Kay Chun recipe is yet another opportunity to use timesaving frozen broccoli. Just add it a tiny bit early, so it can defrost while the potatoes cook.<\/p>\n
View this recipe.<\/p>\n
5. <\/strong>Eggplant Dal<\/strong><\/span><\/h3>\nIt\u2019s still eggplant season, so make the most of it with this dal from Kay Chun, which comes together in a largely hands-off 40 minutes. It\u2019s gently spiced and comfortingly creamy, but if you like your flavors big and bold, increase the chile and spices to taste and finish with a squeeze of citrus.<\/p>\n
View this recipe.<\/p>\n
Buttered noodles get a fancy update in this smart recipe from Ali Slagle. It may seem fussy to blanch and process the basil, but it can easily be done ahead of time \u2014 and even doubled. Any leftover basil butter can be saved to make sandwiches feel extra special.<\/p>\n
View this recipe.<\/p>\n
3. <\/strong>Kimchi Chicken Lettuce Wraps<\/strong><\/span><\/h3>\nAlexa Weibel is brilliant, and in this recipe, she does so much with just five ingredients. The kimchi powers this dish, pulled back in flavor just enough by some hoisin and balanced in texture with fresh lettuce and ground chicken.<\/p>\n
View this recipe.<\/p>\n
4. <\/strong>Roasted Broccoli and Potato Tacos<\/strong><\/span><\/h3>\nTo my mind, vegetable tacos are the perfect combination of fun and nutrition. And this Kay Chun recipe is yet another opportunity to use timesaving frozen broccoli. Just add it a tiny bit early, so it can defrost while the potatoes cook.<\/p>\n
View this recipe.<\/p>\n
5. <\/strong>Eggplant Dal<\/strong><\/span><\/h3>\nIt\u2019s still eggplant season, so make the most of it with this dal from Kay Chun, which comes together in a largely hands-off 40 minutes. It\u2019s gently spiced and comfortingly creamy, but if you like your flavors big and bold, increase the chile and spices to taste and finish with a squeeze of citrus.<\/p>\n
View this recipe.<\/p>\n
To my mind, vegetable tacos are the perfect combination of fun and nutrition. And this Kay Chun recipe is yet another opportunity to use timesaving frozen broccoli. Just add it a tiny bit early, so it can defrost while the potatoes cook.<\/p>\n
View this recipe.<\/p>\n