The theme of this week's newsletter is "Easy". I'm taking a break from heavy-lift cooking in anticipation of what is to come later this month for Thanksgiving. I'm going to have a crowd this year, and it will be bittersweet without my brother here to help me as he has in years past.

Up this week, first, a really simple but tasty shrimp and asparagus stir fry. Get your prep work done while the rice is cooking, and finish up the stir fry while it lasts. Next, a hearty beef stew that cooks in the Instant Pot and requires very little hands-on time. And finally, a pork roast that you should consider for a holiday feast. It will greatly benefit from the time spent dry brining in the fridge if you have the room and time. 

Enjoy the 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

July/August available now:

Subscribe here

Shrimp and Asparagus Stir Fry

This is an easy recipe, and a nice one to try as we head into the heavy, rich food of the holidays. Start your rice, then start prepping. Start the stir fry when you move the rice off the heat to rest 5 minutes; that's about how much time you'll need to finish dinner.

Tuscan Beef and Black Pepper Stew

Hearty comfort food, this has limited prep time and cooks in an Instant Pot, so almost entirely hands off once you seal the pot. This will be equally good over hot biscuits, rice, grits or polenta, mashed potatoes, or hot toasted French bread. 

Roast Rack of Pork

This is a great recipe to consider as the centerpiece of a holiday feast. It greatly benefits from the 5 days resting, salted and refrigerating, before roasting, but that time can be shortened in a pinch.