Happy Sunday! I’ve been enjoying writing these newsletters, and I hope you’ve been enjoying reading them. But now it’s Sunday and it’s time to think about what to cook for the week ahead. Whether you like to plan or fly by the seat of your pants, there will probably be some deliciousness to enjoy for everyone in this week’s What to Cook
Vegan Yellow Lentil Stew:
Using the tadka technique (tempering dry spices in hot ghee or oil) famous in Indian cooking, this lentil stew is bursting with flavor despite only having a few ingredients.
Chicken Florentine Pasta:
In this take on a classic, chicken is dredged in flour and spices and then pan-fried and simmered in a rich, creamy sauce with spinach and lightly blistered tomatoes.
Vegan Caramelized Onion Soup:
It may be spring, but the weather has me feeling soup! With this recipe, you’re only a handful of ingredients away from a comforting, rich, and flavorful soup.
Easy Sweet Potato Confit:
Need a side dish for Easter? Try this sweet potato confit! It has so much flavor and the tartness from the whipped yogurt pairs perfectly with the sweet, warming flavors of the pomegranate maple sauce.
New in the shop!
I added some yummy new things to the shop, including this incredible, ultra-low acidity Moroccan extra virgin olive oil.
Discount code Friends20 saves you 20% on your order.
Thank you for reading and I hope you enjoy the recipes as much as I did!
💌 Kylie
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