Recipes for the weekend
New recipes plus reader favorites 🌞
Happy Thursday. We are almost at the end of the week…can you believe it? Even better, spring is almost here! That means it’s time for light layers, iced coffee, and rocking my new “ravioli” hat outside!
If you follow me on Instagram, you’ll know that I started Pilates a few months ago and immediately fell in love. One of the instructors I adore offered a journaling and Pilates class where you could set intentions and journal your thoughts as you flowed through movements. The class inspired me to spring-clean my house, donate things I’ve been holding on to needlessly, and think about how I can be more mindful in my own life.
It also made me appreciate the joy I’ve found in simplifying many of my daily rituals and habits, including my cooking routines. My meals lately have been focused on fewer ingredients and simpler techniques while using many of the pantry items that I desperately need to cook through (looking at those six half-used bags of rice…).
This leads me to my new recipe, a one-pot chicken and rice dish that uses scrappy veggies you probably have lurking in your crisper.
Chicken and Rice with Zante Currants
My new recipe stemmed from mostly pantry items, like rice, zante currants (raisins, chopped apricots, or dry cranberries also work), and a few spices. I rounded it out with some very simple aromatics like onion, garlic, celery, and scallions. For extra oomph, I grated up a sweet potato and added it to the rice, though a grated carrot would be delicious as well.
Minced scallion greens are great for finishing, though torn mint, minced parsley, or a few basil leaves would also work nicely. This is a pleasantly easy meal that you can modify endlessly depending on what’s in season and in your crisper. For other substitution suggestions, read the full post below.
Vegan Dashi Ramen
This recipe comes from my vegan blog,
! It’s a beautiful tofu ramen with a vegan “dashi” base. I top it with frizzled ginger and a fragrant ginger-scallion oil. It’s light, comforting, and perfect for a cool spring evening.
Spicy Coconut Curry Scallops
This isn’t a new recipe, in fact, I developed it over three years ago already! It’s absolutely divine and a delicious way to enjoy big sea scallops. Shrimp or bay scallops would also work! Serve it with naan or rice on the side, though I thought the scallops were delicious even on their own.
Reader Favorites
There were so many wonderful comments to choose from last week, but I can only share a few—or else Substack will yell at me for the length of the email! Please continue to let me know what you think of my recipes as you make them; your comments add so much joy and fulfillment to the work I do!
Sicilian-Style Meatballs
I mentioned in my previous newsletter that I was making my Sicilian-style meatballs again, and looks like Jerol joined me! Thank you so much for your comment; I’m happy you enjoyed the recipe! These meatballs have currants (or raisins) and pine nuts and work perfectly in tomato sauce for a comforting spaghetti night.
Honey-Dijon Chicken with Dill
Thank you, Leah! Now that spring is right around the corner, lemon and dill are called to action in almost every single one of my recipes!
Easy Lemon-Butter Swordfish
Thank you, Kathleen! I have been eating so much swordfish lately, but this remains one of my favorite ways to prepare it! I’m so thrilled you enjoyed it as much as I did.
Bonus: Smoky Brothy Beans
I don’t have all the comments saved, but I have gotten SO many comments on Instagram and Pinterest about this recipe. Readers love how quick and easy it is to throw this one together. I think they’re also surprised that this little recipe packs quite a punch 😜
That’s all I have for today! I hope you find something wonderful to cook, and I hope your weekend is filled with lots of tasty meals. If one of those tasty meals happens to be one of my recipes, please let me know how it turned out! You can drop a comment here, on my site, or even DM me on Instagram! Okay, that’s all…byeeeee! 💖