We have highs in the mid-80s for the weekend, but next week we have one day where it's only going to get up to 70. I'm going to drag out my 5-quart cast iron Dutch oven, get it cleaned up, and get ready to cook. I haven't decided if it's going to be red beans and rice, or gumbo, but definitely one of the two.

I've selected some easy recipes for the newsletter this week. First up is a seafood-stuffed eggplant recipe; if you read through carefully and prep efficiently hands-on time is just about 30 minutes. Then it goes in the oven and cooks undisturbed. Next, an easy shrimp and scallop pasta dish that can be done in about 20 minutes. And finally, and Italian sausage and white bean dish that has been in regular menu rotation for years.

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

Previous week's recipes:

 • Creole Jambalaya • Fried Eggplant with Crawfish Étouffé • Smoked Duck & Andouille Gumbo

Seafood Stuffed Eggplant

If you read through this recipe carefully, and plan to get prep work done while the eggplant is baking, your hands-on time is only going to be about 30 minutes. Then it bakes undisturbed for another 30 minutes, giving you a few minutes to pour a glass of wine and put your feet up for a few minutes. As if any of us have time for that...

Shrimp and Scallop Fettuccine

This easy recipe comes together in about the amount of time it takes to cook fettuccine; the pasta is lightly sauced with pan drippings, white wine, lemon, and lightly cooked tomatoes. Serve with toasted bread and a green salad for a fast, healthy dinner.

Italian Sausage with White Beans

This is a recipe I've been making for years, especially in the cooler weather months. It's better if you cook beans from scratch, but only marginally so if you buy good quality canned beans. Good hearty bread, lightly toasted, is a prerequisite to serve along with it.