Recipes for the week
My Grandma's meatballs + recipe tests! 🌞
Happy Monday. Last night, after a brutal round of Sunday Scaries, I realized that–in all my infinite wisdom–I also booked PTO for today! I must have known I would have difficulty getting back into the swing of things, so I gifted myself an extra long weekend.
I had hoped to develop so many new recipes last week, and I really did cook a lot. For some reason, I couldn’t motivate myself to write. I think I just didn’t want to sit at my computer.
While I didn’t write many new recipes, I did buy many new silly sweatshirts. I found myself in the corny graphic tee section of the TikTok shop, and I simply couldn’t control myself. I mean, honestly, I couldn’t resist this.
I know I will be so embarrassed when all the rest of the packages start rolling in. Oops! I think they were worth it, though.
I do have a few new goodies for you this week, though. Let’s dig in.
New Recipes
My Grandma’s West Virginia Meatballs
My Dad was born in 1954, and his Mom passed when he was about 15. During those years, there was a period when she was really upset that she couldn’t make homemade spaghetti sauce, and it was even more upsetting because she loved spaghetti. It would always be too watery and pool under the spaghetti instead of sticking to it. He told me he remembered finding her under the table crying after she made another watery batch of sauce. I can relate to this, and it also makes my personality make so much sense!
Eventually, she not only perfected her sauce but also her meatballs! They became a hotly requested item at the family functions, and I’m so happy to have a family cookbook with the recipe in it. I know you’ll love them as much as I do.
Vegan Ravioli in Ginger-Fennel Broth
This recipe comes from Exploring Vegan and originally appeared in one of my cookbooks. Since I wrote a review about Kite Hill’s Vegan Ravioli, I thought it would be a perfect time to share this recipe. It’s a different take on tortellini en brodo with a light, gingery, aromatic broth that tastes delicious.
Recipe Tests
Last week, I made a few dishes that I LOVED, but they need tweaks for whatever reason. I decided to go ahead and share my cooking process on the blog…partially because I didn’t want to forget how I made them 😜
I didn’t expect anyone to read them, but someone actually made one of the recipes and loved it, so I’m sharing them here, too. You can expect to see the finished recipes on my site soon.
Kimchi Pork Ramen
This was really, really good. The pork is absolutely incredible in this. I use Mama O’s Kimchi Paste, but you can substitute it with gochujang instead. I can’t wait to make this recipe again soon.
Tuna Soba Bowl
No, I don’t work for big salmonella…it’s not raw chicken, I swear! This was really and truly one of the best tuna dishes I’ve ever made. Aside from the fact that I got a pretty low-quality batch of yellowfin tuna that was just very anemic-looking. It tasted great, and I’ll be developing a recipe for the salad as a standalone recipe because the tahini dressing is THAT good. I can’t wait to continue perfecting this one.
I hope you enjoy the little recipe tests. Sometimes, I am embarrassed to share things that aren’t perfect, but I think this is a nice way for me to remember how I make things and give you a little peek into my process of recipe development.
🌟 Reader Favorites 🌟
I have just a few to share with you today since this post is already long.
Spicy Scallop and Shrimp Linguine
Thank you so much for the comment, Amber! I’m so happy you enjoyed this one. Basil sounds like a delicious swap here. If you’re looking for a fancy seafood dish to add to your rotation, this is one of my personal favorites.
Creamy Lemon-Arugula Pasta with Sausage
This comment came from TikTok! Thank you so much, Lily. This is definitely one of the most popular pasta recipes on the site. I think the little touch of Dijon makes it so special.
My Dad’s West Virginia Pepperoni Rolls
Thank you SO much for the wonderful comment, Ashley. So thrilled that the pepperoni rolls I grew up eating brought you and your family so much joy. I’ll be making another batch this week so that I can share more photos of the process with you all.
I think that’s all for today. I hope you all have a wonderful week filled with lots of tasty food. If you make one of my recipes, be sure to drop a comment on the post, or you can even respond right to this newsletter to email me directly to let me know how it turned out. I’d love to hear from you. Have a great week…byeeeeee! 💖💖
-kylie
Oh yeah…if you want more recipe inspo, you can view all my recipes by clicking the link below!
Love this recipe!