A very fun recipe and a very practical one

Plus, hi from LA!

Good morning! And apologies for the late newsletter this week. For everyone new here (hi! and welcome!), I aim to send this newsletter out on Saturday mornings, but occasionally it will hit on Sunday. Never later, though! Because if something hits my inbox during the weekday there is no hope for it in my sea of other emails, and I want this newsletter to stay a weekend treat.

I’d also like to apologize for a few typos in last week’s newsletter. Very embarrassing for me. My high school English teacher would not stand for it. I promise to improve for both her and you.

But now onto the fun stuff! I’m writing this after just getting back from LA and a very fun work trip with AppleTV+. They flew me out to shoot on a mock-up of the Lessons in Chemistry set, (which if you haven’t seen the show, it’s wonderful), and I decided to ~be brave~ and rent a car to see a few more LA sights while I was there. The sights being: Runyon Canyon, Santa Monica Pier, Erewhon, and Hatchet Hall. Call me a tourist, but with only 24 hours, I love being a tourist.

I hope my next trip to LA will be a bit longer so I can give you more recommendations, but if you have any for me, please leave them in comments! I’m already planning a trip back and I trust you implicitly.

But now, the weekly round-up!

This week was filled with a lot of recipe ideas, but only two that I wanted to develop into a proper recipe for you. The first is a very fun one (tempura!), and the second is one that you can whip up for dinner in 20-30 minutes (tomatoes!). But both are worth the time and effort. And they remind me why I love vegetables so much.

Tempura Fried Beet Greens - This is a take on a tempura recipe in my cookbook. It is meant for the amazing spring beets that are beginning to pop up, but it is friendly with any other vegetable, too. You can use the actual beets to make a fun beet purée and it turns into a great party snack.

Saffron Oil Tomatoes & Beans - For the love of all that is good, please make this saffron vinaigrette. You bloom saffron threads in ice to maintain their flavor, then add a hint of lime juice and olive oil. It turns into a vinaigrette that is bright, vibrant and completely changes these tomatoey beans.

And if you’re curious about the rest of my “Cravings” list:

• The “More Salad Than Egg Salad…Salad” was a version of this recipe, but with soft boiled eggs instead of tuna!

• Date night consisted of me roasting asparagus with chopped preserved lemon, coriander and olive oil underneath some simple salt-and-pepper flounder. Then we dressed sweet potatoes with this ramp oil and toasted hazelnuts. The salad didn’t make the cut, because sometimes a potato is all you need.

And that’s it for this week! How are we liking the hand written part of the newsletter? Do we need it or no? Either way, I’m excited to keep bringing you recipes each week, and thank you for continuing to subscribe and support!

Until next week,

Xoxo,

LA_Snacks