May 15 - Weekend Cooking Inspo

Hi hello!

This week has been a doozy, hasn’t it? Things just feel *hard*. It’s month 2 of quarantine, there’s no end in sight. A tweet I saw from Helen Rosner captures it: “Today in therapy we talked about how (for those of us currently healthy and taking isolation seriously) right now we live in an infinite present. No future plans, no anticipation of travel or shows or events or celebrations. It’s an endless today, never tomorrow.”

The main thing I’ve found joy in this week has been going for urban hikes throughout LA, using Charles Fleming’s book Secret Stairs: A Walking Guide to the Historic Staircases of Los Angeles.

Turning attention to the food: I’ve been following a Keto diet for the past two weeks or so, mostly because lower sugar plans help alleviate joint pain for me and I’ve heard that Keto can help promote brain/nerve health. Anything to minimize migraines, I’m down for. So if my recipes skew low carb for the near future, that is why.

Here are a few recipes to consider making this weekend!



On the Savory Side

Slow-cooked salmon with citrus and herbs

This roasted salmon recipe is so easy and you can use any citrus and any herb you want. I used cara cara oranges and rosemary, but you could use lemon and thyme, or meyer lemons and marjoram, or lemon/lemon verbena — the combos are endless. Make this super easy roasted salmon recipe when you want to prepare a flavorful salmon dinner that is impressive + requires little effort.

Grilled Zucchini with Ricotta

This is a super simple side dish recipe. It’s zucchini with ricotta, olive oil, vinegar, salt, and pepper. That’s it! Make this easy zucchini side dish when you’re looking for a low carb/keto side dish or when you have way too much zucchini at home.

On the Sweet Side

Rhubarb compote

Here’s a recipe for a rhubarb compote that is lower in sugar but maintains that delicious sweet-tart balance that rhubarb is known for. Using just water, rhubarb, and sugar or a sugar substitute, this rhubarb compote recipe is ready in about 20 minutes and is delicious with yogurt, ice cream, on toast, or as a chutney of sorts with pork chops or chicken.