Happy St. Patrick's Day! It rolls through the Irish Channel here in New Orleans tomorrow, and we have a crowd planning to walk up to Magazine Street and enjoy the festivities. I hope I catch a cabbage, as I have a corned beef ready to put in the pot Sunday morning, along with potatoes and carrots.

For the recipes this week, we're going easy. First up a stir-fry that will be equally good over a bed of hot cooked rice or Chinese-style noodles. Just specify that you want domestic shrimp. Next, a simple weeknight meal of pan-seared steaks and a spicey cole slaw. And finally, a homey fried pork chop with green beans and pecans. Make a pan gravy behind the chops and serve it over rice.

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

Last week's recipes:

• Creole Sausage & Crawfish

• Simple Chicken Pot Pie

• Deep-Dish Apple Pie

Stir-Fried Shrimp with Lemon-Ginger Sauce

Once you gather your ingredients and get the prep work done, this recipe comes together in a flash. Serve it over hot cooked rice or Chinese-style noodles for soaking up all the sauce.

Cajun Steaks with Louisiana Slaw

This is an easy recipe that comes together in less than half an hour; toss potato wedges with olive oil, salt, and pepper and roast at 425F until browned and crisp, about 20 minutes, to serve alongside.

Pan-Fried Pork Chops with Green Beans

This recipe pairs perfect, pan-fried pork chops with roasted green beans that are finished with pecans, instead of the more traditional thinly sliced almonds. Make a pan gravy in the pork drippings and serve over hot cooked rice.