What to make this week

Let's Get Lost bonus issue, August 24, 2024

Hello friends!

Earlier this week I posted in substack notes that I was feeling torn between wanting to hang onto summer and looking forward to fall. I mean, I realize the seasons come and go as they please regardless of my emotional reaction to them, but still, I thought some of you might relate to the irrational push-pull of late August.

So, here’s what to make this week if you’re holding onto summer and here’s what to make if you can’t wait for fall. 🙂

Also - did you know that all the recipes from this newsletter are listed in a recipe index? I’ve published nearly 100 new recipes since launching this newsletter in February of this year and you’ll find every single one in the recipe index.

What to make this week if you’re holding onto summer:

• Yes, these shredded pork tacos can be made any time of the year, but they are particularly magnificent when they can be topped with pico de gallo made with tomatoes at the peak of flavor. Also, they can be prepared inside or outside in a smoker or even over a campfire. Does anyone still have a camping trip coming up? Add these tacos to your meal plan.

• Southwest summer corn chowder is packed with summer produce and filled with the rich flavors of the southwest. This is, in my opinion, the perfect late summer soup - especially if you have access to some really good sweet corn.

• Cheesy stuffed tomatoes is one of those meals I want to eat all the time when tomatoes are in season. The tomatoes are stuffed with rice and plenty of fresh herbs and topped with crispy, buttery panko bread crumbs. Also, like hidden treasure, there are chunks of melty fresh mozzarella cheese in there.

• These blueberry lemon muffins are such a treat. They have a soft, light, cake-like texture flavored with lemon and vanilla, packed with blueberries, topped with buttery crumbs, and a tart lemon glaze. This is a direct quote from my oldest daughter: "I want to build a shrine and worship these muffins they are so good." 😂 So there you have it.

• Peach cobbler is, without a doubt, my FAVORITE thing to do with all those gorgeous summer peaches. I would make this even if it took hours so the fact that it comes together in 20 minutes is such a bonus.

What to make if you can’t wait for fall:

• I made these Spanish pork bites with apples earlier this week on a cool-ish evening when I wasn’t feeling well and ate it on the couch underneath a quilt my mom made for me and it was the perfect warm and cozy meal.

• Double-crust chicken pot pie is the ultimate comfort food and if you’ve known me for a while you might be getting tired of me talking about it. So sorry… but really I’m not sorry at all because this is the kind of meal that just never gets old. Tender chicken and veggies in a rich, savory sauce wrapped in a golden, flaky crust. This classic two-crust recipe has been a staple in our home for decades and it’s a family favorite for a reason.

• Nutty, chewy pearl couscous infused with the flavors of shallots, cinnamon, star anise, ginger, turmeric, and paprika, and tossed with roasted carrots, butternut squash, and Andouille sausage. These couscous, sausage and veggie bowls are warm, comforting, and intensely satisfying, especially throughout the winter and fall.  

• Nothing says fall like a French apple cake, which is a delicious cross between apple pie and tart tatin. And the crumb topping is soft, buttery, and as thick as the cake itself.

• I am not one of those people who wants pumpkin spice versions of everything from September till May, but this chocolate chip pumpkin bread has my ❤️.

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Have a wonderful week, friends! See you next Saturday with brand new recipes for buttery lemon poppy seed scones and Door County spicy whitefish wraps, plus one or two others that will hopefully help us take full advantage of late summer produce. 😋

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