Good morning. There’s all kinds of excitement in the Food section of The Times this week, from Tejal Rao’s exciting visit to the Magic Castle in Los Angeles, for beef Wellington and legerdemain, to Priya Krishna’s accounting of the rise of immigrant and refugee cuisine in Lancaster, Pa., the heart of Amish Country.

And I loved Pete Wells’s accounting of every single delicious thing to eat at Mercado Little Spain, José Andrés’s warren of restaurants, bars, counters and shops under the High Line, in Hudson Yards in Manhattan. That’s news New Yorkers can use.

But perhaps you came here for recipes. In this weather, which depresses my evening appetite and leaves me craving big flavors in the morning, I’ve been thinking a lot about Julia Moskin’s recipe for breakfast salad (above), which she adapted from one served at the Brooklyn restaurant Carthage Must Be Destroyed. Maybe you could set yourself up to eat that tomorrow morning, and see how you fare. Hot take: Greens at dawn! This is the next avocado toast.

Then, come evening, you can keep things simple, make one of this collection of really easy summer pastas that you can make in 30 minutes or less.