NYT Recipe Roundup: Mostly but not all meatless

What I serve for dinner changes dramatically when the kids are home, with their different likes and dislikes. It's frustratingly difficult to come up with meals that all four of us will enjoy, but when the kids are at school, my husband and I have gone mostly meatless, with a lot of tofu and beans in the rotation. So you'll see a lot of those below. This is an NYT roundup because my husband regularly sends me New York Times Cooking* recipes so I make a lot of them. My dad shared his NYT subscription with me so I don't have to keep logging in, but you can likely access NYT recipes for free through your library (Angelenos can go here). (I've marked affiliate/referral links with a *, which means I may make a little bit of money if you make a purchase or sign up using that link - thank you!)

Chickpeas al Limone with Burrata - This was super easy using mostly pantry ingredients. The directions are a little vague on when the chickpeas are done simmering, so I let them go until the beans started popping (there was still some liquid in the pan - I used a 3-quart cast iron braiser*). By itself, the chickpeas are just okay, but with the burrata, they were delicious.

Spicy Green Curry Steak - I use Mae Ploy Green Curry Paste,* which is fantastic - spicy but also tangy, and my older son calls this the best steak I make (which is saying something, if I do say so myself).

Seared Tofu with Kimchi - I really like this dish because it's so easy. It's great with rice, but for a truly low carb meal, you can serve it with tofu shirataki noodles.*

Turkey-Ricotta Meatballs - These meatballs are perfect for people who don't like tomato sauce, because they have a lot of flavor from the herb butter.

Refried White Beans with Chile-Fried Eggs - Protein lovers will want two eggs, otherwise this dish is perfect (and perfectly easy).

Sheet-Pan Bibimbap - I made this on repeat for a while, until we'd had it so often that we got sick of it. This is my favorite gochujang paste.

Cheesy, Spicy Black Bean Bake - This is another super easy recipe made from pantry ingredients.

Sheet-Pan Ratatouille with Goat Cheese and Olives - I make this every three to four weeks, because it's not just delicious, it's an excellent way of eating lots of vegetables. For me, the olives aren't necessary, but the goat cheese definitely is.

Tofu Scramble - Another super easy tofu dish that three out of the four of us really like.

Oven-Roasted Chicken Shawarma - I can't begin to count the number of times I've made this recipe. It's so good and the leftovers are great too.

Brussels Sprouts Buried in Cream - The recipe name says it all.

Eleven Madison Park Granola - I have to confess that I've never made this recipe exactly because I don't bake with nuts and I strongly dislike coconut. I've subbed in some ground flaxseed and hemp seeds, and tripled the pumpkin seeds. It's the best granola I've ever made (but it's probably also the highest in sugar and fat).

Brownies - My younger son wanted to make brownies so I decided to try this recipe. It was amazing warm, but I have to confess that my favorite brownie mix* is better, especially at room temp.