I can’t decide if I’m surprised it’s already Friday again or if this week has felt like it’s lasted a year. Either way, I’m not complaining that it’s almost the weekend. Below are my favorites from the week.
For all the talk of sheet pan recipes over the past year or two, I typically find them less than practical. The protein overcooks, the veggies are either soggy or burnt, and they never turn out looking as ~*aEsTheTiC*~ as the pictures posted with the recipe. That said, Goop comes through with this miso salmon with bok choy and asparagus. I did put the veggies in a bit before the salmon, coming to about 15 minutes total for the veggies and 10-11 minutes for the fish. If you like your salmon well-done (we’re an al punto1 family over here), go ahead and pop everything in all at once for the full 15 minutes.
As much as I like to try new foods, I tend to go through phases of eating the same things over and over again with slight variations (see this previous newsletter for proof). My current obsession is yogurt with granola. This is clearly not a ground-breaking discovery, but it’s an easy breakfast to prep when I’m on autopilot during the week. Two granola brands that I’ve been liking a lot are Be Nuts here in Spain and Wildway Granola in the US. Wildway is actually what restarted my yogurt/granola kick when I tried the Coconut Cashew mix on a plane ride last fall. I’m planning on trying my hand at making my own granola soon, but for now these are my go-tos.
Smitten Kitchen’s recipe for carrot soup with tahini and crisped chickpeas is on heavy rotation in our house, particularly in the fall/winter. Since it’s been a bit cooler here this week, I decided to make it one last time before the summer heat starts. In an effort to use up some extra hummus we had in the fridge, I swapped out the tahini sauce for hummus thinned with a tiny bit of water. I also added Trader Joe’s Za’atar spice blend to the chickpeas along with the salt and crushed cumin before baking. The changes turned out well (see the picture above), and using the store-bought hummus made an already simple recipe even easier.
Just a quick note that I also started a separate Instagram account associated with the newsletter. For anyone that’s strict about Inbox Zero, I’ll post each time I publish a new substack, so you can read it directly instead of subscribing. You can find it under @comecomokiki.
-Ki
“Medium,” with respect to how you like your meat/fish cooked. It actually may lean more toward medium rare compared to the classification system in the US.