Earlier this week my sister flew in--we'd not seen her in a year and a half. We haven't done anything particularly exciting besides catch up, although we did make a trip down to Plaquemines Parish to stock up on Creole tomatoes. A platter of those with sliced pickling cucumbers, avocado, quick-pickled onion, etc. have been on the table every night. Our brother and his family will be over this weekend; I think pizza is on the agenda, because it's easy and we have a lot of catching up to do. Looking forward!

I had summer in mind when I selected two of this week's recipes: pa-seared drum over sautéed summer vegetables, and a simple salad with ripe peaches or mango, with the addition of some grilled Louisiana shrimp. The third one is from a cookbook my sister brought me and is a little heavier, but uncomplicated; I can't wait to try the tomato-habanero gravy! Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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In the Mail:

Meatloaf with Tomato-Habañero Gravy

My sister is visiting this week and she brought me the unusual cookbook Turnip Greens and Tortillas: A Mexican Chef Spices up the Southern Kitchen. She knows I love Southern food, and I love Mexican food, and sure enough, I can't wait to dive into his recipes. This one adds a spicy kick to an American classic; he says to serve it with whipped potatoes and green beans.

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Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

This is an easy recipe full of the flavors of summer. Use drum or any other mild white fish; you'll have a simple, elegant dinner on the table with minimal effort.

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Mango or Peach Salad with Shrimp

This makes a delightful luncheon entrée salad, or a light supper (double the shrimp portion to make it more substantial) and comes together in just a few minutes. Bonus: You don't have to turn on the stove.

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