Recipes for the week
Easy meals to cook this week 🌞
Happy Sunday. It’s been a minute since my last newsletter, but I do have a few new recipes (and a couple from the archives) for you to cook this week.
But first, a tooth update. If you remember from my previous newsletters, I had my wisdom tooth removed. I had my follow-up on Friday, and the extraction site is healing just fine, which is good news.
Unfortunately—while this was a routine extraction—I am one of the unlucky few who left the procedure with a damaged lingual nerve. From what I remember, this nerve runs along the tongue and jaw. When you remove a wisdom tooth, you can experience an injury to the nerve. It’s a rare complication, so I’m supremely unlucky considering how much I, y’know, use my sense of taste.
A lingual nerve injury can take months or years to heal, or it may never fully heal. Naturally, I’m hoping for a short recovery time. For now, my tongue is almost completely numb on the right side and the front. My taste buds were also negatively impacted, which is the most devastating part of this ordeal.
I am still cooking and adjusting, and I will share new recipes provided my taste testers don’t have negative feedback. I may be a little slower to post as I recover. Sadly, an injury that takes away my ability to taste sucks all the fun out of cooking and eating.
Anyway, enough tooth nonsense. I have two new recipes and two from the archives.
Malaysian Red Curry Noodles
I think you should make my Malaysian red curry noodles. If you don’t have Malaysian red curry, grab a jar from Grumpy Ginger. I love, love, love the spicy, but the mild is fantastic if you’re averse to heat. If you simply can’t wait for Grumpy Ginger to ship to you. you can swap out the Malaysian red curry for a Thai red curry paste. Just be mindful that many Thai curry pastes aren’t vegetarian, and the flavor profile will be quite different.
Shawarma-Spiced Meatball Salad Bowl
This recipe has ALL THE GOOD THINGS. Turkey meatballs spiced with New York Shuk’s shawarma spice blend (if you subscribe to my meal plans, you know you can get this product at a discount with an exclusive Tried & True code!), a tangy, sharp yogurt dressing, and a salad filled to the brim with herbs and fresh veggies. I serve it on top of store-bought hummus to offset the sharpness of the dressing. It’s a beautiful, versatile salad filled with flavor.
Creamy Rigatoni with Seared Scallops
Feeling fancy this week? This rigatoni with seared scallops is comfort-food heaven. Perfectly seared scallops nestled into a creamy, spicy sauce make for an incredible dinner!
Dill-Panko Crusted Pork Chops
These dill and panko-crusted pork chops with mustardy potato salad are exploding with so much flavor that you’ll want this meal on repeat.
I hope everyone has a wonderful week ahead with plenty of tasty food. :)
-kylie