Poached Shrimp with Peach Habanero Hot Sauce

Poached Shrimp with Peach Habanero Hot Sauce
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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!

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Tuna Club Tostadas

Tuna Club Tostadas with Creamy Avocado Mayo
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Low maintenance has been my M.O. lately. It’s late summer and the vibes are lazy, so why should my recipes be any different? I realize my previous post gently reimagined the iconic tomato sandwich. And today’s could be easily classified as the same. These Tuna Club Tostadas borrow most of their cast from the much-beloved club sandwich, which is really a tomato sandwich on steroids. So yes, these tostadas are yet another riff on the sandwich of the season. But my repetitiveness doesn’t make these beauties any less delicious, so let’s make them.

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Crab Salad Rice Bowl

Crab Salad Rice Bowl
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Alone time is something I relish. I’m not a recluse by any stretch of the imagination. I enjoy socializing and I am not a complete homebody. But I do enjoy the opportunity to blast music and cook for myself and only myself. I love cooking for other people but preparing a meal exactly the way I like it without other people’s expectations or palettes weighing in is true self-care. Today’s Crab Salad Rice Bowl is the meal I make for myself when I am alone. Now, I’ve prettied it up a bit for the blog but don’t let its looks fool you. This recipe is so simple, you could make it in your sleep. 

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Smoked Trout Croquettes with Beet Labneh

Smoked Trout Croquettes with Beet Labneh
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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!

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