Happy Mother’s Day to all the moms, step-moms, grandmothers and anyone who does the job of a mom today. I hope someone treats you kindly and you can enjoy this special day in some way. I’m headed to lunch to meet my mom and family members to share a little time together. My brother’s in town and I can’t wait to see him as well — it’s been awhile since we’ve seen each other. Now that more restrictions are lifting, and most people are vaxed and boosted – we can get back to some type of normalcy. I heard this week that restaurants are actually up 20% from pre-Covid days. Not sure if that’s all true, but I’m glad that they are being inundated with patrons who are eager to dine on their cuisine. Restaurants have always been something I truly appreciate and I find so much inspiration from many chefs, cooks and bakers. Speaking of bakers, I bought two new baking books that I wanted to share with you. Mooncakes & Milk Bread by Kristina Cho and Sweet Paris by Frank Adrian Barron. Both cookbooks are completely different from each other — one’s loaded with Chinese pastries, like mooncakes and sweet and savory buns, and the other is focused on classic cakes and treats, made by an American who moved abroad to Paris, and formed a business selling cakes to local cafes and coffee shops. I’ll keep you posted on recipes.
As for this week’s menu — Monday is a Vegan Caesar Salad that’s made with nutritional yeast, instead of parmesan cheese for some amazing umami flavor. Tuesday is about my Creamy Chicken in Chipotle Sauce that’s a perfect substitute for Taco Tuesday. A hump day Salmon Pasta Salad is not only tasty, but gluten-free because I made it with gluten-free pasta. So, check it out. Thursday we’re headed to Thailand (I wish) and we’re making Thai Turkey and Broccoli Larb Bowls. They’re easy to put together and made with ground turkey and broccoli florets. TGIF is about a good cocktail and my Basil Cucumber Gin & Tonic is super refreshing and tastes like springtime. Saturday’s are for baking, so let’s make my Concha Coconut Bread Pudding to enjoy for dessert, or at brunch this weekend. Have a great week.
Monday – Caesar salad made with vegan ingredients is just as delightful and loaded with great umami flavors.
Tuesday – This chicken recipe is so good, and the slightly spicy chipotle sauce in magnificent over chicken.
Wednesday – You know how I love salmon and it’s especially nice served cold with gluten-free pasta.
Thursday – A simple meal that has flavors from Thailand.
Friday – Cheers!
Saturday – A great day for bread pudding made with Mexican concha buns. If you can’t find them, you can always substitute croissants.