Recipes for the week
Reader faves + warm weather ideas 🌞
Happy Sunday. Today, I have reader faves and a couple of warm-weather ideas from the archives to inspire your meal plans for the week.
Weekend Update
This was a weekend of WALKING. I feel like I scaled all of Baltimore. The weather was so nice that I just had to take advantage. Yesterday, we putzed around all over the city and had coffee at our local cat cafe, Affogatto. I made an amazing shrimp pasta for dinner, and we ended the night on ice cream at Bmore Licks. I had the chocolate malt soft serve, which was divine (big fan of malt over here!).
MINI RECIPES
This is something new! I cook a LOT, but not everything becomes a recipe. I still take note of how I make it, so I can replicate recipes in the future for my site. So, on Sundays, I’m going to start sharing a few of my “mini recipes” from the previous week. Dishes that I loved and can (basically) tell you how I made, but that I don’t have on the site yet.
I still can’t get over how much I loved that shrimp pasta! So easy to make, too. I coated 1 pound of peeled shrimp with a little extra virgin olive oil, salt, pepper, crushed red pepper, and fennel pollen. Sidenote: I know this stuff is expensive, but it lasts FOREVER, and it’s a game-changer in the kitchen. A very tiny amount goes a long way, and it’s worth the investment, in my opinion. Of course, you can omit it and try with a tiny pinch of crushed fennel seeds instead. Then, I just sautéed onion and sliced garlic briefly in extra virgin olive oil before adding crushed red pepper. Once I had the pasta cooking, I added 5 ounces of chopped spinach, my peeled shrimp, and then a few scoops of the pasta water. Once the shrimp were nearly cooked through, I added lots of grated Parmigiano-Reggiano and finished with the cooked pasta (I used tagliatelle). So quick and easy, and so delicious.
I also rediscovered my love of peas yesterday. I was a little thin on side dish options for my pasta, but I had a bag of frozen peas in the freezer. I sautéed a finely diced onion with pimiento peppers and a little liquid from the jar and then added the peas and plenty of salt. I was surprised at how much I enjoyed it. The pimientos add a very subtle vinegary flavor to the peas that worked really nicely. I loved it!
Tonight, I’ll be making my chicken roulades (recipe below) and more peas! Definitely fixated on them currently.
Okay, for now, let’s get into some recipes to keep you cooking this week.
READER FAVES
Orange-Maple Roast Duck
Beck, thank YOU for sharing! What a wonderful comment, and it makes me so happy that you were able to share a dish with your friends that forged such long-lasting memories! Thank you again!
Summery Shrimp Orecchiette
Thank you, Liz! Extra chili oil is always a good choice. So happy to hear this was a homerun for you and your family!
Shrimp Corn Chowder
Thank you, Craig! The homemade shrimp stock really takes this corn chowder to the next level! So happy you enjoyed!
MORE IDEAS
Mushroom Swiss Chicken Roulades
I love, love, love chicken roulades, and I can’t wait to make these tonight! The creamy, nutty Swiss cheese paired with savory, garlicky mushrooms and juicy chicken is just perfection.
Branzino with Sumac Tomato-Cucumber Salad
Crispy-skinned branzino with a bright, savory sumac tomato-cucumber salad is the pinnacle of summer dinner perfection.
Chicken with Corn Relish
This chicken with corn relish is a perfect summer dinner. Juicy, spicy chicken is topped with a perfectly sweet and spicy honey-lime corn relish.
Vegan Quinoa-Corn Chowder
This easy vegan quinoa-corn chowder is flavorful, rich, and ready for any toppings you can imagine.
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!