Recipes for the week
Things to cook + reader faves 🌞
Happy Sunday. Today, I have some recipes from the archives plus a few reader faves to share with you.
Weekend Update
Not too much to write home about this weekend! I cooked a bit, but don’t have any new recipes to share. One that I’m working on is reverse-seared steak tacos. I made them again yesterday, and they’re so good. I love it because you slow-cook a big sirloin steak that’s very well seasoned. Because it takes 30 to 40 minutes in the oven, it gives you time to get everything else ready for the tacos. And it makes a LOT. Perfect for meal prep.
I also made my first attempt at the strawberry pretzel salad upside-down cake, and WOW. It was unreal! I’m going to try it again tonight because we loved it so much. It features a layer of salty pretzel caramel, syrupy strawberries, and vanilla cake. Because strawberry pretzel salad (linked below) traditionally has a layer of cream cheese and Cool Whip, I’m going to try a version with a cream cheese layer instead.
Yesterday, I made swordfish again, and it was so good! I seasoned it with salt and pepper, flipped the steaks, and threw in a mixture of jarred pimientos, shallots, garlic, halved cherry tomatoes, and green olives, which I had marinated previously in lemon juice, crushed red pepper, and olive oil. I tossed the whole thing in the oven until the swordfish was cooked through. I removed the swordfish from the skillet and added the cooked pasta to the skillet with all those aromatics and tomatoes. It was amazing! I’m going to make a version with chicken, and I can’t wait to share the recipe with you.
For now, I have some recipes from the archives and a few reader faves to share with you.
READER FAVES
One-Pot Cod with Pearl Couscous
Thank you, Tristen! And I just love the idea of slivered almonds on top — what an amazing idea! So happy you enjoyed this.
Chicken and Mushroom Orecchiette
Thank you, Amelia! Garlic toast is always the right answer, and I’m sure it was delicious with this chicken pasta. I’m so happy you enjoyed the recipe!
A FEW MORE IDEAS
Strawberry Pretzel Salad
While you wait for the upside-down cake version of one of my favorite desserts, you can make the OG! Strawberries encased in jello on top of a layer of Cool Whip and cream cheese, and a crunchy, sweet, salty pretzel crust. Yum!
Honey-Sriracha Rotisserie Chicken Bowl
This honey-sriracha rotisserie chicken bowl recipe is one of my mid-week go-to recipes. You can modify it endlessly depending on what’s in season and your crisper. Best of all, it’s the perfect blend of sweet, spicy, and tangy.
Cilantro-Lime Shrimp Salad
This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice.
Baked BBQ Chicken Breasts
These baked BBQ chicken breasts are smothered with caramelized onions for a flavorful midweek meal you’ll want all the time. It’s easy to make–albeit a little time-consuming with the onions–but so worth the effort.
Turkey Meatballs with White Beans
Juicy turkey meatballs with savory white beans make for a flavorful weeknight dinner you’ll want on regular rotation.
Red Wine and Cherry Tomato Tagliatelle
This red wine and cherry tomato tagliatelle is a simple vegetarian pasta dinner that comes together quickly with little effort.
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!