Welcome to the final week of August! It’s hard to believe how quickly this month has flown by.
If you’re like me, you’re always looking for ways to incorporate more fish into your diet. However, fish can be expensive and sometimes difficult to work with. That’s why Yewande Komolafe’s coconut fish and tomato bake recipe has become so popular. It offers flexibility, forgiveness, and incredible flavor. Simply marinate your choice of fish fillets in a mixture of coconut milk, turmeric, honey, chili, garlic, and ginger, then bake them in the oven. Yewande provides clear instructions on how to achieve the perfect level of doneness before finishing them under the broiler with cherry tomatoes. Even frozen fillets taste amazing with this sweet-spicy coconut sauce and a zing of lime.
Moving on to our featured recipe, if you’re familiar with Kenji López-Alt’s bento lunches for his daughter, you’ll be excited to try his recipe for sanshoku-don, three-color rice bowls. This dish features seasoned ground chicken and sweet scrambled eggs, packed with flavors that are sure to satisfy. And if you’re interested in creating your own bento lunches, our colleagues at Wirecutter have found a leakproof, dishwasher-safe lunch box that will make it a breeze.
As summer draws to a close, it’s time to make the most of those delicious tomatoes. Consider trying the t’chicha recipe by Nargisse Benkabbou, a North African barley and tomato soup. While the recipe calls for canned tomatoes, feel free to use fresh romas instead for that extra summer brightness. Any leftovers can be frozen for a cozy soup experience in the coming fall season.
Speaking of fall, make sure to stock up on miso and harissa pastes so you can enjoy Nargisse’s harissa and miso spaghetti, a creamy and subtly spicy dish that’s perfect for those unexpected busy nights.
Lastly, as Virgo season begins, I can’t help but mention that it’s my birthday week. And every year, I insist on having pineapple upside-down cake. Perhaps I just sent my husband this amazing Millie Peartree recipe. Well, who knows?
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Melissa will return soon. Until then, I’ll be here on Wednesday with a honey deuce cocktail in hand. Cheers!
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