Recipes for the week
Updated recipe + reader faves 🌞
Happy Sunday. Today, I have an updated recipe, a few reader faves, and some summer ideas from the archives to inspire your recipes for the week.
Weekend Update
On Friday, we wanted to go to Philly for our food trifecta (pizza, coffee, sushi), but we hit construction and roadwork on 95, so we just cut our losses and turned around and, instead, went to Pupatella for their margherita and eggplant arancini (I must try to recreate that at home soon). That night, I made an amazing reverse-seared steak taco salad; I’ll share my basic recipe for it below.
Yesterday, we went back to Petit Louis because I loved that seasonal chicken breast dish so much that I wanted to have it again before it left the menu. I also finally said “yes” to the cheese cart. I’ve never done the cheese course before dessert, but I wanted to try it. We were given a really nice, slightly funky soft cheese that was perfect before the crème brûlée!
MINI RECIPE
I love a reverse-seared London broil, so I bought that cut for a steak taco salad on Friday. I seasoned a 2-pound top sirloin steak with 2 teaspoons kosher salt, 2 teaspoons chipotle powder, 2 teaspoons ancho chili powder, 2 teaspoons ground cumin, and ½ teaspoon cayenne powder. Once it was well-coated in the spices, I placed it on a raised rack in an oven preheated to 275ºF and baked it for 40 minutes until it reached about 130ºF. I removed it from the oven and let it rest for 10 minutes before frying it in a hot, well-oiled skillet for 2 to 3 minutes per side.
I’ve been making a taco salad with chopped romaine lettuce, sliced radishes, chopped avocado, tortilla strips, and cheese for a few weeks now! It’s one of my favorite dinners. I make a simple dressing with 3 tablespoons of Greek yogurt, the juice from half a lime, a drizzle of agave, and a few shakes of ancho chili powder, chipotle chili powder, a pinch of salt, and cayenne powder. If I’m low on spices, I just add a few splashes of Cholula instead.
With the salad, I simply choose whatever protein I want for the night—either sliced steak, cubed, seasoned chicken breast, or ground beef or turkey sautéed with diced bell peppers instead.
UPDATED RECIPES
Spicy Shrimp Noodle Soup
I finally reshot this recipe from 2019! Hard to believe it’s almost 7 years old! Homemade shrimp stock with plenty of shichimi togarashi paired with plump shrimp and bouncy noodles…it’s everything good in each bite!
Sweet and Spicy Red Lentils
An even older recipe got a glow-up, too! From 2018, this recipe for sweet and spicy red lentils is such a great vegan dinner to add to your rotation. Big on flavor and so easy to make.
READER FAVES
Warm Frisée and Mushroom Salad
Thank you so much, Violet! I’m so happy you enjoyed this! That simple maple-Dijon sauce is so perfect with wilted greens and sautéed mushrooms.
Ground Chicken Stir-Fry
Another week, another 5-star review of the Ground Chicken Stir-Fry! Maybe that means it’s your sign to make it. I’m so happy you enjoyed it, Joan!
Shrimp and Tomatillo Corn Chowder
Thank you so much, Bobbi! So happy this was such a hit for you! It’s such a great summer chowder—so much flavor!
MORE IDEAS
Sweet and Spicy Creamed Corn
A sweet and spicy take on one of my favorite side dishes. So perfect with grilled chicken or steak.
Spicy Mushroom-Sausage Ragù
This spicy mushroom-sausage ragù is an amazing comfort meal that will have everyone in your family asking for seconds.
Air Fryer Lemon Pepper Chicken Tenders
Crispy, lemony, buttery. These air fryer lemon pepper chicken tenders are everything!
UPSIDE-DOWN CAKE
This week, I’ll be revisiting my Banana Cocoa Pebbles Upside-Down Cake to finally photograph it. If you’re a paid subscriber, you can get early-access to the recipe below!
Banana Cocoa Pebbles Upside-Down Cake
Continuing with my breakfast cereal upside-down cake theme. This Banana Cocoa Pebbles Upside-Down Cake combines a crisp, chocolatey caramel layer with sweet bananas, and a chicory cake layer for just the right amount of a bitter coffee flavor to offset the sweetness (and to fully commit to the breakfast cake bit).
If you haven’t subscribed, you can get 20% off annual plans forever! I actually solicited some new upside-down cake ideas, and I have so many in the pipeline that I can’t wait to share with you all! And lots more early-access recipes coming soon, too!
That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖
-kylie
And if none of these recipes caught your eye, use the link below to view all my recipes.
Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!