It feels like the world letting out a collective scream right now. The tension of quarantine for 10+ weeks; the passing of grim milestones like 100K deaths from COVID with barely any collective mourning or acknowledgment from the federal government; the repeated injustices towards people of color in the past few weeks; the uprisings in Minneapolis and all over the country, standing up for the rights of marginalized folks and for accountability in our systems.
It feels silly even sending a recipe newsletter today.
Please donate, if you can, to the Minnesota Freedom Fund and the grassroots orgs listed here to support their work in posting cash bail for marginalized folks, including protestors arrested during the demonstrations.
I posted this image today on Instagram to continue the conversation about antiracism work in food media & cooking, piggybacking off last week’s essay about globalization and privilege in the kitchen. (Thank you to everyone who shared and gave feedback on that essay, too.)
And remember that things are replaceable, people are not.
Here’s a recipe for keto lamb meatballs, seasoned with cumin and coriander, and served on a yogurt moat with salsa verde and fresh arugula. This lamb meatball recipe is a really good party appetizer, shared dish, or snack. This keto lamb meatball recipe is low carb friendly, with 5 net carbs per serving.
Here’s a recipe for a Mexican flavors-inspired watermelon salad. It has watermelon, radish, cotija, and lime in it — super refreshing for a summer dinner or picnic. The recipe is very scalable and can be made for as little as 2 hungry people and as many as you want.
Rhubarb Simple Syrup for cocktails and drinks, and gives you leftover rhubarb compote
This is a recipe for a rhubarb simple syrup, with an option to make it keto. Rhubarb reduces down beautifully into a compote, and there is a leftover syrup sauce that has tons of rhubarb flavor and is great for flavoring beverages, like a rhubarb gin sour also in the article.