What to cook this week
Vegan risotto, sweet potato and sausage ragù, and more 🌞
Happy Sunday! I hope you enjoyed the first installment of Buy & Try, and I’m happy to report that I’m back with a recipe that uses both chestnut mushrooms and green garlic.
This week we’re getting into some fine spring weather, meaning a mix of rainy and sunny days, so this newsletter has recipes for when you need comfort on a dreary day and recipes that feel bright, light, and perfect for spring.
Vegan Mushroom Risotto:
This vegan mushroom risotto is the perfect vehicle for a variety of mushrooms. If you can find chestnut mushrooms, they will add a rich, earthy taste to the dish though any blend of mushrooms will add a unique flavor, so feel free to get creative.
Sweet Potato & Sausage Ragù:
Need something more comforting on a rainy day? This Sweet Potato & Sausage Ragù is intensely spicy and a finish of chili oil at the end takes it to the next level. You’ll love the combination of sweet potatoes and sausage in this rich tomato sauce.
Brothy Beans & Greens:
If you’re looking for an easy, vegetarian recipe for a Wednesday night when you’re running out of steam, let it be this one. These brothy beans combine ditalini with zucchini, basil, and lots of fresh greens in a perfectly aromatic broth.
New in the shop!
Did you know I added a ton of new spices to the shop last week? From garlic scapes to iru, there will be something there that you want to try.
Thank you for reading and I hope you enjoy the recipes as much as I did!