I’m Emily Weinstein, here with five weeknight dinners that I hope sing out to you. Thank you to everyone who sent me feedback and requests; you can always write me with more at dearemily@nytimes.com. Many of you asked for more vegetarian options, and I’m happy to do that, especially right now. Summer is the best time of year to cook vegetarian, and I do it often despite being an omnivore. The recipes below all court the season (making a blueberry-lemon-almond cake this weekend would only seal the deal).

Source: New York Times July 27, 2018 14:03 UTC