I’m gonna keep things short and sweet today since we already caught up yesterday. This week we’ve got a couple pasta’s that lean into summer produced but COOKED» ahem. Hope you enjoy!
this week’s lineup
creamy gochujang corn and chicken orzo: I KNOW YOU HAVE PROBABLY HAD ENOUGH CORN BUT I HAVEN’T. I promise to calm down on it though….
crispy pickle tofu: SO many of you sent me this recipe to try so I had to give it a go. This version is great if you’re fully vegan, however I do recommend brining the tofu in pickle juice overnight.
for the ranch, I do personally prefer mine (as it’s not vegan):
mix 1/2 cup greek yogurt, 1/4 cup mayo, 2 tsp white vinegar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 2 tbsp chopped fresh chives, 2 tbsp chopped fresh dill and a big pinch of salt and pepper, and mix well. Add a splash of water if you have thick yogurt.
creamy caramelized zucchini rigatoni: kinda like alla nerrano vibes but make it sassy (and easier)
have a great week and happy cooking!
I'm so confused. I have received the newletter in my inbox because I'm subscribed. When I try access any of the links for your receipes, I am taken to an "enter your email to subscribe" page. I was able to click past that part, but then I'm taken to a landing page with beautiful ideas - but unable to access the actual recipe. This process if pretty high on the Rage Bait meter.