Recipes for the week
New recipe + reader faves 🌞
Happy Sunday. Today, I have a new recipe, reader faves, and a few ideas from the archives to keep you cooking this week.
Weekend Update
It was a busy Saturday! We went to Frederick, Maryland, to try this margherita pizza that we read about online. Unfortunately, we were not big fans. I think I prefer the more traditional Neapolitan-style margherita that’s smaller and doesn’t have the low-moisture mozzarella cheese on it. This thing was HUGE, as you can see from the picture!
We finished the night at Vinny’s Cafe (another Neapolitan restaurant). The clam linguine was amazing, but I was most excited to try the Crema al Caffè (also known as Caffè del Nonno). They have a special machine from Napoli, produced by Kimbo, to make the most amazing coffee ice cream dessert—a Neapolitan specialty! It was divine and the highlight of the weekend for me!
I also had fun baking a new cake. One thing readers have been asking for is more cereal-themed cakes (similar to my Double Blueberry Cornflake Upside-Down Cake). One reader gave me the idea for a cake using bananas and cocoa pebbles, so I brought it to life on Friday. It had a cocoa pebble caramel with a layer of bananas and a chicory-vanilla cake to give it a slightly bitter coffee flavor. It was delicious!
MINI RECIPE
Last week, I made tomato-poached cod, and it had such potential to be delicious, but unfortunately, the cod I purchased from the grocery store was slightly freezer-burnt, so the texture wasn’t as good as it could have been. I’ll be excited to revisit the recipe with better-quality fish. I loved how simple it was to throw together.
Start by sautéing an onion that’s been sliced into half-moons until softened and light golden, about 10 minutes. Add 6 cloves garlic, minced, and sauté until fragrant. Add 2 tablespoons of tomato paste and lightly mash it into the onion and garlic until it sizzles and deepens in color, about 1 minute.
Pour in 2 cups of chicken stock and 8 caperberries, stems removed and bodies halved lengthwise, and a few healthy shakes of crushed red pepper, salt, and pepper. I also added a pinch of sugar. Bring the liquid to a boil and then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes to reduce the liquid.
Cut about 1 pound of cod into 4 portions and season well with salt and pepper. Place it into the broth, cover, and simmer for 8 to 10 minutes until the cod is cooked through and opaque. Cooking time will vary depending on the thickness of your cod. I finished with parsley and a squeeze of lemon juice.
I served it with mashed potatoes, but creamy grits, risotto, or roasted potatoes would be delicious as well.
Okay, let’s get into some recipes to keep you cooking this week!
NEW RECIPE
Vegan Garlic-Ricotta Red Lentil Balls
With plant-based ricotta cheese, plenty of garlic, and a simple red sauce, you’ll want these Vegan Garlic-Ricotta Red Lentil Balls for every spaghetti night in your future.
READER FAVES
Ground Chicken Stir-Fry
Thank you, Emily! It’s always the best when dinner is so good that it gets you excited for leftovers! I’m thrilled you enjoyed it.
Chicken with Corn Relish
Thank you so much, Alyssa! Summer corn season is the best time of year! So happy you love the corn relish!
A FEW MORE IDEAS
Fregola with Clams and Pancetta
This is an older recipe, but the clam linguine yesterday has me thinking about making lots more clam recipes. This was one of my favorites! That sweet and spicy chili oil is amazing with it!
White Bean Purée with Shrimp
A homemade green tomato habanero oil pairs perfectly with juicy shrimp and creamy white beans.
Zucchini Parmesan Pasta
An easy, summery zucchini Parmesan pasta is the meal you need on rotation as the temperatures rise. It’s easy to throw together, and it uses our favorite and abundant summer veggie!
Parmesan-Zucchini with Lemon-Dill Rice
This parmesan zucchini with lemon-dill rice is creamy, bright, herby, and perfect for a quick weeknight dinner.
Calabrian Pork Chops
This recipe for Calabrian pork chops combines thick, juicy pork chops with rich, spicy pearl couscous and freshly chopped tomatoes for an aromatic and easy one-pot dinner.
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!