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Jim's family has exciting news: Our nephew and his new wife are expecting their first child this fall! We got the news over Easter weekend, and are looking forward to a gender reveal party on Sunday. We haven't had a baby in the family in more than 10 years. I'm going to take my gingery spicy slaw and a batch of deviled eggs, and today I'm making a big batch of rich chicken stock that I'll freeze for them to take home-- an easy, nutritious meal isn't far away when you have access to good homemade chicken stock.

For the recipes this week, first up, an easy meal for spring featuring parm-crusted baked chicken with spring asparagus and a quick Sauce Maltaise to bring it all together. Next, an elegant shrimp and crab salad perfect for a luncheon, or a light supper. And finally, an old recipe from Pirates Pantry featuring lemony, garlicky broiled shrimp. Delicious.

Enjoy these recipes, 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

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Creole Shrimp and Grits • Cheesy Shrimp with Bacon • Pepper Jelly Glazed Porkchops

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Parmesan-Crusted Chicken and Asparagus

An ideal spring meal for me! I love the tender, tasty asparagus flooding the markets this year and this easy meal makes the most of it. Get the chicken prepped and in the oven. Make a quick Sauce Maltaise while you boil or steam your asparagus. Plate everything up. Dinner in 30 minutes.

Crab and Shrimp Salad

This elegant salad is full of bright, fresh flavors, perfect for a spring luncheon or a light supper on a hot day. The fruit of choice is navel oranges, but it would be equally good with ripe mango or peaches.

Lemon-Garlic Broiled Shrimp

This easy recipe is in one of my favorite community cookbooks, Pirate's Pantry, from the Junior League of Lake Charles. Just make sure you use domestic shrimp, preferably Louisiana wild-caught shrimp, and have plenty of toasted French bread on hand for sopping up the sauce.