The summer may be winding down but patio weather lingers. Sure, school is back in session but we still have acres of good weather ahead of us. So before we dig out our casserole dishes and launch into soup mode, let’s keep those effortless summer recipes going a little longer. Today’s Poached Shrimp with Peach Habanero Hot Sauce fits that particular brief perfectly. It can be made in advance, it pairs well with a beer or a crisp glass of white, and its cook-time is minimal. Sounds pretty summery to me!

Well, I guess it’s time to call it – I am a croquette addict. I can’t stop making them, eating them, thinking about them. What I love best about them is their versatility. They can take on just about any flavor profile you care to impose on them. They have a place in multiple cuisines, so it is well within the limits of “authenticity” to use far-from-home flavors and ingredients. The croquette, croquetas, korokke, etc. is truly a blank canvas ripe for creativity and adventure. Okay, maybe I’m overselling the croquette as a whole. But I am confident I am not overselling these Smoked Trout Croquettes with Beet Labneh. These beauties are a bright spot in the already gleaming croquette genre. So let’s make them!