Recipes for the week
Homemade ravioli and lots more š
Happy Sunday. Was last week tough for anyone else? I felt like I was absolutely limping to the weekend, and now the weekend is almost over already. Iām reminded that I need to take PTO the first week of January because I was not about that return-to-work life last week at all.
I did have a very productive week of cooking, so I have lots of new recipes to share with you. To start, I have officially entered my ravioli era. I made lobster ravioli for New Yearās Eve, I made mushroom ravioli last night, and Iām making ravioli again next week with my dad to go with our Genoese tuccu! Because I have so many new recipes to tell you about, I wonāt spend too much time blabbing today. Letās dig in.
New recipes
Homemade Mushroom Ravioli
These ravioli are stuffed with ricotta, minced chanterelles, and spinach. The sauce is robust and full-bodied; made from red wine, roasted garlic, and the mushroom-soaking liquid. The icing on the cake? A drizzle of roasted garlic oil on top.
Kaeng Par Noodle Soup
This fiery, water-based curryāalso known as jungle curryāuses kaeng par paste as its flavor foundation. My post offers a few substitutions if you donāt have kaeng par paste. Though, if youāre looking for some heat, I recommend adding a few jars of this paste to your pantry!
Shrimp and Pearl Couscous
In my previous newsletter, I mentioned that I made this recipe for Christmas Eve, and now I have it on my site! This recipe is already picking up fans, and whatās not to love? Itās relatively simple to make but brings a well-rounded flavor profile.
Mushroom-Taleggio Risotto
Taleggio brings the funk to this gorgeous and easy-to-prepare risotto. My post offers plenty of substitutions if you canāt find the taleggio, so donāt let the cheese intimidate you!
Rotisserie Chicken Soup
A jar of your favorite hot salsa, a rotisserie chicken, and plenty of aromatics all make for a simple and satisfying soup that you will want to have on regular rotation for the rest of winter.
Ginger-Scallion Chicken Soup
Last week was tough, so Iāve been taking advantage of the rotisserie chicken shortcut for as many meals as possible. This ginger-scallion soup is beautiful served on top of your favorite noodle or alongside rice.
Homemade Lobster Ravioli
Make these lobster ravioli for your next big special occasion, or simply treat yourself to a decadent weekend cooking project. Youāll love the saffron broth made from extracting as much flavor as possible out of those lobster shells.
Basil-Parmesan Pork Chops
These pork chops are crisp and work perfectly with a creamy orzo ārisottoā. Itās a perfect midweek comfort meal!
Reader Favorites
Whew! I told you this newsletter was going to be chock full of goodies. I have a few reader favorites to share with you.
Genoese Tocco
You will absolutely love this savory, stick-to-your-ribs sauce with pasta or cheese ravioli on a cold night.
Lemony Chicken Tomato Pasta
This zippy little pasta deserves a spot in your dinner rotation. Itās bright, easy to prepare, and makes the most out of simple ingredients.
Ginger & Maple-Dijon Pork Tenderloin
Thank you so much for this comment, Erin! So happy youāve found a new recipe to love. This is one of my favorite pork tenderloin recipes too!
Okay, Substack is yelling at me that my post is too long. I hope you find something new from this jam-packed newsletter to cook and fall in love with. Have a great week everyone. Byeeeeeee! š
-kylie