This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.
✨This week’s recipes✨
FIESTA PARA EL CINCO DE MAYO 🇲🇽
I still have some corn from our Grocery Bag 2 weeks ago, so I'll be making this grilled corn & mango salsa. If you don't have fresh corn, how about some frozen kernels?
Fajitas can be made veg-friendly with your mushrooms! Put your creminis, onions & green peppers to work with this Mushroom Fajita recipe. If you still have your oyster mushrooms from last week, use them! (Or shiitakes from 2 weeks ago! Mine still look good!)
Psst: We have corn tortillas in our pantry shelves!
You're going to need some guac to go with all of this! Check out this recipe for fresh guacamole, and maybe fry some fresh tortilla chips at home to go along. With a squeeze of lime or lemon and a sprinkle of salt, there's nothing that beats fresh corn chips!
Whenever we give you jalapeños, I give you this recipe for jalapeños en escabeche! What a beautiful way to pickle these peppers and use up the carrots that have been hanging out at the bottom of your crisper! (Or is it just me? I accumulate a lot of carrots...)
We're patiently waiting for a chicken restock from our local farmer Katie at Deep Roots, but we still have 2 whole chickens! Take one home, roast it for dinner one night and then make chicken tinga tacos with the leftovers the next day.
STOCK YOUR FRIDGE WITH FLAVORFUL BASES
Compound butters are a great way to stretch the last of your herbs! I'll be using my sage brown butter to gently baste Fearless Fish's hake fillets at home this week. Sear it & build a quick crust on the fillet, then use the brown butter in the finish and spoon it over the fish as it finishes cooking.
We keep a quart of caramelized onions at home and at both shops for when a dish needs extra oomph. The best 45 minutes you'll spend passively developing flavor! Some ideas to use them: add to a grilled cheese, build a quick French onion soup with our chicken stock or veg stock, zhuzh up some Annie's mac & cheese.
I have a ton of tomatoes in my fridge that are looking a bit sad :( If you're in the same boat, find comfort in these oven-roasted tomatoes! If you pack them in oil with some garlic cloves, herbs & maybe a peel of lemon, you'll be able to preserve them for tomato toast or to make pasta sauce in the future.
We go through an inordinate amount of mushrooms at Little Sister for our Cremini Mushroom Melt sandwich. Our cook Emanuel taught me a trick: Save the mushroom stems and make a flavorful stock!
QUICK HITS FOR THE WEEKNIGHTS
Creamed spinach in the steakhouse style is one of my favorite dishes. Augment it with some thin-sliced kale! Mix it with some cooked pasta and bake it!
Broccoli rabe is so luxurious to me. Cook it simply, like this broccoli rabe with garlic and chili flakes, and serve it with some broiled fish and white rice.
This recipe for yellow squash & zucchini gratin is going to get a lot of action in my house this summer.
Kung Pao brussels sprouts? Over rice? Add tofu? Yes! (Here's how to make hoisin sauce at home if you don't have any.)