This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
I don’t know about you, but I’m ready to switch things up this weekend. How about taking French toast to new savory heights, or adding some spaghetti squash to the classic pasta carbonara? Oh boy. Want that. Of course, if you hope to stick to something a bit more traditional we’ve got a deliciously easy recipe for vanilla cupcakes with lemon buttercream or a three-ingredient green smoothie to shake the winter blues. Either way, happy weekend!
Oh, I’m so ready for the weekend! How about you? Also, who’s going to make me this savory French toast? Hello, brunch. In other cooking news, I’m prepping a batch of Emma’s freezer burritos to take to my brother and his wife, who just had their first baby. (Any other good tips for snacks to carry along?) What about you? What’s cooking in your kitchen this weekend?
Q: I was given two pounds of ground vension, and while I’ve had venison before and like it, I have no idea what to do with it! I’d like to make some healthy recipes that aren’t boring, where venison isn’t just a substitute for ground beef. I want to highlight the venison since it’s something I’ve never really cooked with before.
Sarah Becker describes her style as “animal and mineral meets sensual and cozy.” Her 500-square-foot San Francisco studio apartment is filled with treasures and curiosities, but I was particularly drawn to the four floating shelves in her kitchen — a beautifully arranged collection of Sarah’s handmade ceramics and favorite pieces.