As a subscriber, you have 10 gift articles<\/strong> to give each month. Anyone can read what you share.<\/p>\n By <\/span>Melissa Clark<\/span><\/p>\n Memorial Day weekend, the unofficial start of summer, kicks off the official season of laid-back feasting. Whether it\u2019s a simple weeknight dinner or a weekend blowout with friends, summer dining demands easy recipes, or at least ones that don\u2019t require hours in the kitchen when it\u2019s sunny outside. Good thing the season\u2019s bounty of bold, vivid produce makes even low-prep meals feel extra deluxe.<\/p>\n A case in point are Ali Slagle\u2019s roasted red peppers with beans and greens. She roasts the peppers whole, so you don\u2019t even have to slice them and deal with deseeding. But the real magic happens in the oven, where instead of evaporating away, the juices caramelize and condense inside the whole peppers, turning them especially sweet. Velvety pepper flesh mixed with garlicky beans and greens makes for a stunning meal you won\u2019t have to sweat over.<\/p>\n Featured Recipe<\/p>\n View Recipe \u2192<\/p>\n You could serve the peppers with Jesse Szewczyk\u2019s green salad with sour cream and onion dressing. It\u2019s a bright and punchy salad with onion dip vibes, and Jesse makes the whole thing even more fun with an optional crunchy potato chip topping. Think croutons, but camp.<\/p>\n Another low-pain-big-gain dish that flaunts A-list seasonal produce is Christian Reynoso\u2019s verdant asparagus ricotta pasta, adorned with a lemony almond crumble. When combined with pasta water, the ricotta thins out into a creamy sauce that coats the pasta and crisp-tender asparagus spears, with the nuts adding even more texture. A dash or two of hot sauce right at the end adds just the right zip.<\/p>\n But a dish with maybe the biggest wow factor is Abi Balingit\u2019s pastillas de leche (Filipino milk candies, and I swear that\u2019s not just my sweet tooth speaking). In her recipe adapted by Ligaya Mishan, Abi offers a truly brilliant shortcut: Instead of spending hours at the stove reducing milk and sugar to a syrup, she uses a blend of dry milk powder and sweetened condensed milk that mixes together in minutes. You can leave the candies daisy white, or tint them green with matcha powder. Either way, they make an incredibly special, fuss-free treat at the end of any meal.<\/p>\n Of course you\u2019ll want to subscribe to get the recipes, along with the thousands of others available at New York Times Cooking. (If you\u2019re already a subscriber, we thank you for supporting our efforts.) Need help with a technical issue? Reach out to cookingcare@nytimes.com; they are there for you. And I\u2019m at hellomelissa@nytimes.com if you want to get in touch.<\/p>\n That\u2019s all for now. See you Wednesday!<\/p>\n![](\"https:\/\/static01.nyt.com\/images\/2018\/06\/21\/multimedia\/author-melissa-clark\/author-melissa-clark-thumbLarge.png\")
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<\/p>\nRoasted Red Peppers With Greens and Beans<\/strong><\/span><\/h3>\n