A Menu For The Weekend

Lychee Lemonade, Creamy Yuzu Kosho Dip for Shishitos and Crispy Potatoes, and Citrus Togarashi Grilled Shrimp

Have You Eaten Yet? Here’s a few new recipes from my kitchen to yours! This post is for paid subscribers, so consider upgrading your subscription if you want access to the entire post and all other exclusive content. Thank you for your support!

Hello hello! We’ve made it to the weekend! It’s going to be a partial working weekend for me because I’m heading up to Cookbook Fest in Napa Saturday morning accompanied by 150 kinako butter cookies. I’m excited but also feeling incredibly nervous because I’m reading a portion of the introduction to Chinese Enough on the main stage. Will I cry like when I wrote it for the first time? I’ll let you know on Tuesday.

Sunday will be reserved for a nap outside to restore my social battery, more gardening, and cooking with what we have because grocery shopping day isn’t until Monday. Last Sunday we had one of those effortless Summer dinners that just naturally game together with zero planning. Love when that happens! It was so good and I wanted to share it with you so that you could recreate it too or sneak one or two items into your menu another time!

the menu:

Lychee Lemonade

Creamy Yuzu Kosho Yogurt Dip

Crispy Golden Oven Baked Potatoes

Blistered Shishitos

Grilled Citrus Togarashi Shrimp

Let’s walk through the menu and evening together. Start off my mixing this incredible easy 3 ingredient Lychee Lemonade! This is officially my drink of the summer and a reason to always keep canned lychees in the pantry. Fresh lychee are lovely but with canned lychee you not only get sweet and juicy fruit that’s already peeled and pitted for you, but there’s the gift that is the lychee syrup. It’s has such strong lychee flavor and surprisingly not too sweet! The syrup sweetens the lemonade just right while imparting the delightful fruity flavor lychee.