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Serves: 4
Prep: 15 minutes | Cook: 25 minutes

Ingredients

• 10 ounces penne

• Kosher salt, for the pasta water, plus more to taste

• 2 teaspoons extra-virgin olive oil, plus more as needed

• 1 pound hot Italian sausage, casings removed

• 5 ears fresh corn, kernels cut from the cobs, about 3 1/2 to 4 cups

• 1 large shallot, finely diced

• 4 garlic cloves, finely chopped

• Freshly ground black pepper

• 2 tablespoons cold unsalted butter

• 2/3 cup finely grated Parmesan, plus more for serving

• 2 teaspoons finely grated lemon zest

• 1 tablespoon fresh lemon juice, plus more to taste

• 1/2 cup torn fresh basil, plus more for serving

Instructions

Cook the pasta

Bring a large pot of generously salted water to a boil. Add the penne and cook until just shy of al dente, about 1 minute less than the package directions. Reserve at least 1 1/2 cups pasta water, then drain.

Brown the sausage

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size crumbles, for 6 to 8 minutes, until deeply browned and cooked through. Transfer the sausage to a plate, leaving the rendered fat and browned bits in the skillet.

Char the corn

Return the skillet to medium-high heat, adding another drizzle of olive oil only if the pan looks dry. Add the corn and spread it into an even layer. Cook undisturbed for 2 to 3 minutes to develop a good char. Season lightly with salt and black pepper, toss, then cook for another 2 to 3 minutes, until tender and deeply golden in spots.

Add the aromatics

Reduce the heat to medium. Add the shallot to the corn and cook for about 2 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.

Bring it together

Add the drained pasta and browned sausage directly to the skillet. Pour in 2/3 cup reserved pasta water and toss everything together, scraping up the browned bits from the bottom of the skillet. Cook for 1 to 2 minutes, until the pasta is al dente and the starchy liquid begins to cling to it.

Remove the skillet from the heat, and add the cold butter and toss until melted and the pasta looks glossy. Gradually add the Parmesan, tossing continuously until the cheese melts into the pasta water and creates a light, creamy sauce. Add additional pasta water, a tablespoon or two at a time, as needed to keep everything loose and glossy.

Finish

Add the lemon zest, lemon juice and basil. Toss well to combine, then taste and adjust with additional salt, black pepper or lemon juice as needed.

Divide among bowls and finish with more Parmesan and fresh basil.

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this week has been a lot of taking care of other people aka cooking for people i love, showing up where i can, and generally running around like i have far more energy than i actually do. very sweet! very fulfilling! i am also exhausted lol.

so when i sat down to plan this week’s prepped-ish, i really wanted food that felt easy, familiar, and genuinely exciting to eat. nothing overly complicated, nothing that requires 14 little bowls of ingredients, just good dinners with flavors we already know and love.

we’re starting with creamy corn pasta with sausage, which is basically my attempt to squeeze every last bit of summer out of corn season. it’s my summer version of sausage pasta. the corn gets a little charred and sweet, the sausage brings all the savory goodness, and everything comes together into a creamy, cozy pasta situation.

then we’ve got cheeseburger bowls, because sometimes you want a cheeseburger and sometimes you want to be able to eat dinner with a fork on the couch (hi, it’s me). all the good stuff is there so we’re talking seasoned beef, crispy potatoes, pickles, lettuce, burger sauce, just without having to commit to an actual burger (wchich there is nothing wrong with).

and finally, sheet-pan bbq chicken, because we needed at least one dinner this week that basically cooks itself. smoky-sweet bbq chicken, roasted veggies, crispy potatoes, and a little acidity at the end to keep the whole thing from feeling too heavy.

basically, this week’s menu is inspired by me having approximately 4% battery left but still refusing to eat a sad dinner. easy, comforting, familiar food with just enough going on to make you actually look forward to it.

let’s get into it.

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i have a question: who decided dinner was supposed to take 30 minutes?

like genuinely. why 30? why not 45? why not an hour? at some point we all collectively decided that 30 minutes was the absolute maximum amount of time a weeknight dinner should take, and now every recipe on the internet is racing against this completely arbitrary clock. and half the time, the “30-minute recipe” only takes 30 minutes because apparently chopping an onion, finding the cumin in the back of your cabinet, and cleaning anything afterward happens outside of the space-time continuum.

anyway, i’ve been thinking about this because i don’t necessarily need dinner to take 30 minutes. i need dinner to feel manageable. those are two very different things. so i want to gauge where you are too! i’ll happily spend 40 minutes making something i actually want to eat if 25 of those minutes are mostly hands-off and i already did the annoying parts on sunday. meanwhile, a “20-minute dinner” that requires me to chop 14 things and use three pans? jail.

ok, now that i’ve talked your ear off (and i swear i would never become one of those recipe sites that makes you read an eight-page personal essay before telling you how much garlic you need) let’s get into what we’re actually eating this week.

and we haven’t done a mexican-ish week in a while, so it felt like time.

this week we’re making shrimp tacos with charred pineapple salsa, smoky chipotle chicken and charred corn rice bowls with a cilantro-lime vinaigrette, and crispy pan-fried black bean and cheese tacos with avocado-lime crema. lots of lime, cilantro, avocado, smoky things, charred things, and ingredients that actually talk to each other across the three recipes.

we’re also making a full pound of chicken and a full can of seasoned black beans. both get used again later in the week, which means by thursday and friday we’re basically assembling dinner from things we’ve already made.

ok sorry for the rant. let’s get to the details.

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ok so this week’s menu is proof that dinner does not need to be complicated to be really, really good.

we’re leaning into big flavors: caramelized vegetables and crispy halloumi, sticky hot-honey salmon with deeply charred broccolini, and juicy beef kofta with warm spices and a cool garlicky yogurt sauce. so basically, a little sweet, a little smoky, a little spicy, and a lot of things I (and hopefully you) actually want to eat.

as always, the goal isn’t to spend your Sunday making 47 containers of sad chicken and rice. we’re prepping a few smart components that can pull their weight throughout the week, so when dinner rolls around, you’re mostly just assembling, cooking, and pretending you had your life together all along.

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 1–2

Ingredients

For the Pickled Shallots

• 1 small shallot, thinly sliced

• 2 tablespoons red wine vinegar

• 2 tablespoons water

• 1 teaspoon honey

• 1/2 teaspoon kosher salt

For the Crispy Chickpeas

• 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried

• 1 tablespoon olive oil

• 1 teaspoon sumac

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

For the Crispy Pita

• 1 pita, torn into bite-sized pieces

• 1 tablespoon olive oil

• 1/2 teaspoon sumac

• Kosher salt

For the Lemon-Sumac Vinaigrette

• Zest of 1 lemon

• 3 tablespoons fresh lemon juice

• 1 small garlic clove, grated

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon sumac

• 1/3 cup extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

For the Salad

• 1 cup torn rotisserie chicken

• 1 tablespoon olive oil

• 1/2 Persian cucumber, chopped

• 1/2 ripe avocado, cut into large chunks

• 2 Medjool dates, pitted and chopped

• 1/4 cup chopped fresh parsley

• 2 tablespoons chopped fresh dill

• Flaky salt, for serving (optional)

Instructions

Pickle the Shallots

In a small bowl, combine the shallot, red wine vinegar, water, honey, and salt. Toss to combine and let sit for at least 15 minutes.

Roast the Chickpeas

Preheat the oven to 425°F.

Pat the chickpeas completely dry with paper towels. Toss with the olive oil, sumac, garlic powder, onion powder, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, shaking halfway through, until crisp.

Toast the Pita

Toss the pita with the olive oil, sumac, and a pinch of salt. Bake for 8–10 minutes, tossing once, until crisp and golden.

Make the Vinaigrette

Whisk together the lemon zest, lemon juice, garlic, Dijon, honey, sumac, olive oil, salt, and pepper until smooth.

Crisp the Chicken

Heat the olive oil in a skillet over medium-high heat. Add the chicken in an even layer and cook undisturbed for 3–4 minutes, until crispy around the edges. Toss once or twice and cook another 2–3 minutes.

Assemble

In a serving bowl, combine the cucumber, parsley, dill, dates, and drained pickled shallots. Toss with about half of the vinaigrette.

Top with the crispy chicken, avocado, crispy chickpeas, and toasted pita. Drizzle with more vinaigrette and gently toss. Finish with extra sumac and flaky salt, if desired.

if you couldn’t tell from the last few weeks... i’m a little burnt out.

not in a super dramatic, “i’m moving to a cabin in the woods” kind of way. just in the very real, “i physically cannot be bothered to cook a complicated dinner after work” kind of way.

which is exactly why this week’s entire menu starts with a rotisserie chicken (turns out cooking for a living doesn't magically make you want to roast a chicken every tuesday but anyway).

but honestly, i think rotisserie chickens deserve more respect. they’re affordable (hello, costco!), they’re delicious, and they’re basically a week’s worth of dinners if you know what to do with them. So instead of pretending we’re all excited to roast a whole bird on a tuesday, we’re taking the shortcut and making it feel intentional.

This week we’re turning one rotisserie chicken into three dinners that don’t taste anything alike: a crunchy chopped salad loaded with crispy chickpeas, pita, herbs, and a lemon-sumac vinaigrette; scallion chicken fried rice that’s better than takeout; and a creamy spinach and artichoke chicken orzo that tastes like comfort food but comes together in one pan.

three dinners that work a lot harder than you have to. ok let’s get into it.

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Serves: 4
Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 12–15 minutes

Ingredients

For the chicken skewers

• 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces

• 3 tablespoons soy sauce

• 3 tablespoons full-fat canned coconut milk

• 2 tablespoons creamy peanut butter

• Juice of 1 lime

• 3 garlic cloves, grated

• 1 tablespoon grated fresh ginger

• 2 teaspoons sambal oelek or chili crisp

• 2 teaspoons brown sugar or honey

• 1 tablespoon neutral oil

For the peanut sauce

• 1/3 cup creamy peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons lime juice

• 2 teaspoons honey

• 1 teaspoon sambal oelek or chili crisp (more to taste)

• 1 garlic clove, grated

• 3 to 5 tablespoons warm water

For serving

• Lime wedges

• Chopped roasted peanuts

• Fresh cilantro

• Extra chili crisp (optional)

Instructions

Marinate the chicken

In a large bowl, whisk together the soy sauce, coconut milk, peanut butter, lime juice, garlic, ginger, sambal, brown sugar, and oil until smooth. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Make the peanut sauce

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sambal, and garlic. Gradually whisk in the warm water until the sauce is smooth and pourable. Taste and adjust with more lime, honey, or sambal as desired.

Grill the skewers

Thread the chicken onto skewers.

Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill the skewers for 5 to 6 minutes per side, turning occasionally, until nicely charred and the chicken reaches 165°F.

Serve

Transfer the skewers to a serving platter. Sprinkle with chopped peanuts and cilantro, serve with lime wedges, and drizzle or serve alongside the peanut sauce for dipping. Finish with extra chili crisp if you like a little more heat.

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between still trying to get my stomach back to normal, catching up on work that piled up while i wasn’t feeling like myself, and staring at my to do list wondering who exactly signed me up for all of this, i’ve been craving the kind of food that feels comforting without asking me to spend three hours in the kitchen (kinda over tomatoes atm tbh). i want dinner that tastes like i put in way more effort than i actually did, because if there’s one thing I’m short on this week, it’s energy.

sooooo, we’re taking a little imaginary trip to New Orleans.

not the all day, simmer on the stove versions you’d order at a restaurant, but the weeknight versions. the kind you can actually make after work without sacrificing all the flavors that make these dishes so good in the first place.

we’re making buttery BBQ shrimp over creamy grits, blackened salmon with a summery maque choux (kinda like a creamed corn vibes), and chicken sausage dirty rice that’s packed with smoky, savory Cajun flavor. if you’ve never had New Orleans BBQ shrimp, first of all... whoever has been keeping that from you owes you an apology and we’re changing that this week. everything shares a handful of ingredients, comes together without a million moving parts, and feels like the kind of meal that (hopefully) makes you forget how chaotic your day was.

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Crispy chorizo and creamy butter beans simmered in a smoky white wine broth, finished with a bright herb oil and crunchy toasted breadcrumbs.

Serves: 2–3
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Herb Oil

• 1 cup loosely packed parsley

• 1 small garlic clove

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1/4 cup olive oil

• Kosher salt

• Freshly ground black pepper

Chorizo & Beans

• 12 ounces fresh chorizo links, casings removed

• 1 small shallot, thinly sliced

• 3 garlic cloves, thinly sliced

• 1 tablespoon tomato paste

• 1 teaspoon smoked paprika

• 1/2 cup dry white wine

• 1 cup chicken stock

• 1 (15-ounce) can butter beans, drained and rinsed

• 1 tablespoon unsalted butter

• Juice of 1/2 lemon

• Kosher salt

• Freshly ground black pepper

Crispy Breadcrumbs

• 2 thick slices day-old crusty bread

• Kosher salt

Instructions

Make the Herb Oil

Combine the parsley, garlic, lemon zest, lemon juice, olive oil, a pinch of salt, and a few grinds of black pepper in a blender or food processor. Blend until smooth and pourable. Set aside.

Brown the Chorizo

Heat a large skillet over medium-high heat. Add the chorizo, breaking it into large rustic pieces with a spoon. Cook until deeply browned and crispy, 6 to 8 minutes.

If making Recipe 2, transfer about 1/2 cup of the cooked chorizo to a container and refrigerate. Using a slotted spoon, transfer the remaining chorizo to a plate, leaving the rendered fat in the skillet.

Toast the Breadcrumbs

Tear the bread into pieces and pulse in a food processor until coarse crumbs form.

Reduce the heat to medium and add the breadcrumbs to the skillet with the reserved chorizo fat. Cook, stirring often, until golden brown and crisp, 4 to 6 minutes. Season lightly with salt and transfer to a bowl.

If there are any burnt bits left in the skillet, carefully wipe them away with a paper towel, leaving behind a thin coating of the rendered fat.

Cook the Beans

Add the shallot to the skillet and cook until softened, about 2 minutes. Stir in the garlic, tomato paste, and smoked paprika and cook for 1 minute, until fragrant and the tomato paste has darkened slightly.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes, until slightly reduced.

Add the chicken stock and butter beans. Bring to a gentle simmer and cook for 5 to 7 minutes, until the beans are warmed through and the broth has thickened slightly.

Finish and Serve

Return the chorizo to the skillet. Stir in the butter and lemon juice until the butter melts. Taste and season with salt and black pepper as needed.

Divide among shallow bowls and finish with plenty of the crispy breadcrumbs and generous spoonfuls of the herb oil.

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OK I don’t know who needs to hear this, but dinner does not need to be a new personality every single night.

Somewhere along the way we convinced ourselves that every meal has to be groundbreaking. Like suddenly you’re standing in front of the fridge trying to invent modern cuisine because you bought one zucchini and half a lemon six days ago.

I’m not participating.

Anyway, rant over. This week’s menu is full of the kind of dinners that make you feel like you have your life together without actually requiring you to have your life together. They’re simple, summery, and most importantly, they don’t leave you with seventeen half-used ingredients you’ll ignore until they become a science experiment.

We’ve got a creamy lemon zucchini bucatini that somehow turns zucchini into a silky sauce without a drop of cream. Honey mustard chicken thighs with charred summer vegetables that taste like you absolutely planned to grill on a Tuesday. And a grilled peach and farro salad that’s hearty enough to be dinner but still feels like peak summer.

As always, you’ll get the recipes, grocery list, prep guide, substitutions, and my favorite ways to stretch everything through the week.

And yes, I’m fully committing to peach season while it lasts. We have maybe six good weeks left, so we’re making the most of it.

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Serves: 1
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Ribeye

• 1 ribeye steak (10–12 ounces)

• Kosher salt

• Freshly cracked black pepper

• 1 teaspoon neutral oil

Crispy Smashed Potatoes

• 8 ounces baby potatoes

• 2 tablespoons neutral oil

• Kosher salt

• Freshly cracked black pepper

Charred Corn Relish

• 2 ears corn, husked

• 1 scallion, trimmed (optional)

• 1 jalapeño

• ¼ small shallot, thinly sliced

• Juice of ½ lime

• Zest of 1 lime

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh chives

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly cracked black pepper

Instructions

Boil & Smash the Potatoes

Bring a small pot of generously salted water to a boil. Add the baby potatoes and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly. Using the bottom of a measuring cup or glass, gently smash each potato until about ½-inch thick.

Quick Pickle the Shallots

While the potatoes cook, combine the sliced shallot, lime juice, and a pinch of kosher salt in a small bowl. Toss and let sit while you prepare the rest of the meal.

Preheat the Grill

Preheat a grill to medium-high heat. Place a small sheet pan or grill-safe tray on the grill while it heats so it gets nice and hot.

Grill the Steak & Vegetables

Brush the ribeye with the neutral oil and season generously with kosher salt and black pepper.

Grill the corn, scallion (if using), and jalapeño, turning occasionally, until lightly charred on all sides. Grill the ribeye for 4–5 minutes per side for medium-rare, depending on thickness and your preferred doneness. Transfer the steak to a cutting board and let rest for 10 minutes.

Crisp the Potatoes

Once the sheet pan is hot, add the neutral oil and swirl to coat. Arrange the smashed potatoes in a single layer, season with kosher salt and black pepper, and close the grill.

Cook for 8–10 minutes, then flip the potatoes and continue cooking for another 6–8 minutes, or until deeply golden and crispy on both sides.

Make the Charred Corn Relish

Cut the kernels from the corn. Thinly slice the scallion, if using, and finely chop the jalapeño (remove the seeds for a milder relish).

Add the corn, scallion, and jalapeño to the bowl with the pickled shallots. Stir in the parsley, chives, lime zest, olive oil, and a few grinds of black pepper. Season to taste with additional kosher salt.

Serve

Slice the ribeye against the grain and serve alongside the crispy smashed potatoes. Spoon the charred corn relish generously over the steak and finish with flaky salt, if desired.

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Hi, Hi! Hope everyone had a good week. Did anyone make something from last week’s lineup? If you did, let me know what you made. I seriously love seeing your photos and hearing what recipes make it into your regular rotation.

Also hoping everyone is steering clear of whatever parasite is apparently making the rounds because I have absolutely no interest in participating.

This week felt like the perfect excuse to lean into grilling season. We’ve got juicy herby ranch chicken, a grilled ribeye with a charred corn relish that’s bright, smoky, and honestly one of my favorite things I’ve made in a while, and a grilled pork chop with a peach mostarda, which is basically a savory peach condiment with mustard and vinegar, that cuts through the richness of the pork perfectly.

The prep list is nice and easy this week, so you can spend a little time upfront and make the rest of the week feel a whole lot easier.

Let’s cook.

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Serves: 2
Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

For the Chicken

• 1 pound chicken cutlets (about 2 large cutlets)

• Kosher salt

• Freshly cracked black pepper

• 1 large egg

• 1 teaspoon Dijon mustard

• 1 cup panko breadcrumbs

• ½ cup finely grated Parmesan

• 1 teaspoon garlic powder

• 3–4 tablespoons olive oil or neutral oil, for frying

For the Burst Tomato Pan Sauce

• 1 tablespoon olive oil

• 1 small shallot, finely diced

• 3 garlic cloves, minced

• 2 cups cherry tomatoes

• ⅓ cup dry white wine

• ⅓ cup chicken stock

• 2 tablespoons unsalted butter

• 8–10 basil leaves, torn

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice

For the Buttered Herb Orzo

• ⅔ cup dry orzo

• 2 tablespoons unsalted butter

• ¼ cup finely grated Parmesan

• 2 tablespoons chopped parsley

• Zest of ½ lemon

• Kosher salt

• Freshly cracked black pepper

Instructions

Cook the orzo

Bring a pot of generously salted water to a boil. Cook the orzo until al dente according to the package directions. Reserve about ¼ cup of the pasta water, then drain and return the orzo to the warm pot.

Bread the chicken

Pat the chicken dry and season both sides generously with salt and pepper. In one shallow bowl, whisk together the egg and Dijon mustard. In another shallow bowl, combine the panko, Parmesan, garlic powder, and a pinch of salt. Dip each cutlet into the egg mixture, letting the excess drip off, then press into the breadcrumb mixture until evenly coated on both sides.

Cook the chicken

Heat the oil in a large skillet over medium heat until shimmering. Add the chicken in a single layer, working in batches if necessary. Cook for 3–4 minutes per side, or until deeply golden brown and the internal temperature reaches 165°F. Transfer to a wire rack while you make the sauce.

Make the burst tomato pan sauce

Carefully wipe out most of the oil from the skillet, leaving about 1 tablespoon behind. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and burst, about 6–8 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half. Stir in the chicken stock and simmer for 2–3 minutes. Turn off the heat, then swirl in the butter until the sauce is glossy. Stir in the basil, lemon zest, and lemon juice.

Finish the orzo

Add the butter, Parmesan, parsley, lemon zest, and a splash of the reserved pasta water to the warm orzo. Toss until creamy and glossy. Season with salt and pepper to taste.

Assemble

Divide the buttery herb orzo between two plates. Top each with a crispy chicken cutlet, then spoon the burst tomato pan sauce around the chicken instead of directly over the top to keep the crust crisp. Finish with extra Parmesan, basil, and a little more lemon zest, if desired.

Notes

• Pounding the chicken to an even thickness helps it cook quickly and evenly.

• Let the chicken rest on a wire rack instead of a plate to keep the crust crispy.

• Spoon the sauce around the chicken rather than directly over the top to preserve the crunch.

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That’s kind of the vibe this week. Think neighborhood restaurant food, but made with normal grocery store ingredients. We’ve got crispy chicken cutlets with a burst tomato pan sauce and buttery herb orzo, crispy salmon with creamy lemony white beans and spinach, and zucchini fritters with whipped ricotta and a simple lemony arugula salad. Nothing complicated, just a few techniques that make dinner feel a little more special.

Also, you’ll have some whipped ricotta left over, which is honestly a win. My favorite way to use it is piled onto good toasted bread with a drizzle of hot honey, a few thyme leaves, and crispy fried garlic. Just thinly slice a couple cloves of garlic and cook them in olive oil over medium-low heat until lightly golden (keep an eye on them—they go from perfect to burnt real fast). Finish with flaky salt and black pepper, and that’s lunch.

One thing I’d love to hear from you: what do you want to see more of? More vegetarian dinners? More seafood? More meals for one? More technique-driven recipes? I always have a running list of ideas, but hearing what you’re excited to cook helps shape what’s coming next.

Thanks, as always, for hanging out with me every week. It genuinely means a lot, and I’m really glad you’re here.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Lemon-Chive Mayo

• ⅓ cup mayonnaise

• Zest of 1 lemon

• 1 tablespoon fresh lemon juice

• 2 tablespoons finely chopped fresh chives

• Kosher salt and freshly cracked black pepper, to taste

Shrimp

• 1 pound large shrimp (16/20), peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon Diamond Crystal kosher salt

• ½ teaspoon freshly cracked black pepper

Brown Butter

• 4 tablespoons unsalted butter

• 2 garlic cloves, finely grated

• Zest of 1 lemon

• 2 tablespoons chopped fresh chives

• 1 tablespoon fresh lemon juice

For Serving

• 4 brioche split-top hot dog buns

• Softened butter, for the buns

• Flaky sea salt

• Extra chopped chives

• Lemon wedges

• Kettle chips

Instructions

Make the Lemon-Chive Mayo

In a small bowl, stir together the mayonnaise, lemon zest, lemon juice, and chives. Season with salt and pepper to taste. Refrigerate until ready to use.

Grill the Shrimp

Preheat a grill to medium-high heat (about 450°F). Pat the shrimp dry, then toss with the olive oil, salt, and pepper. Grill for 2–3 minutes per side, or until just cooked through with light char marks. Transfer to a cutting board and roughly chop into bite-sized pieces.

Brown the Butter

While the shrimp rest, place a small skillet on the grill over direct heat. Add the butter and cook, swirling occasionally, until it foams and turns golden brown, about 3–4 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant. Remove from the heat and stir in the lemon zest, chives, and lemon juice. Add the chopped shrimp and gently toss until evenly coated.

Toast the Buns

Butter the inside of each split-top bun and toast on the grill until lightly golden, about 1–2 minutes.

Assemble

Spread each bun generously with the lemon-chive mayo. Fill with the warm brown butter shrimp, making sure to spoon over any extra brown butter from the pan. Finish with a sprinkle of flaky salt, extra chives, and an extra squeeze of fresh lemon, if you’d like. Serve immediately with kettle chips and lemon wedges.

Notes

• 16/20 shrimp are ideal. They’re meaty enough for the grill but still easy to chop into the perfect bite.

• Don’t overcook the shrimp. Pull them as soon as they’re opaque; they’ll stay juicy once tossed in the warm brown butter.

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Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 8 ounces linguine or spaghetti

• Kosher salt

• 2 boneless, skinless chicken cutlets (about 8–10 ounces total)

• Freshly ground black pepper

• ½ teaspoon garlic powder

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter, divided

• 1 small shallot, minced

• 4 garlic cloves, thinly sliced

• ¼ teaspoon crushed red pepper flakes (optional)

• ½ cup dry white wine

• Juice of 1 lemon

• ½ cup freshly grated Parmesan, plus more for serving

• ¼ cup chopped fresh parsley

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup of the pasta water before draining.

2. While the pasta cooks, pat the chicken dry and season both sides generously with salt, pepper, and garlic powder.

3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3–4 minutes per side. Transfer to a cutting board to rest.

4. Reduce the heat to medium and add 2 tablespoons of the butter. Once melted, add the minced shallot and cook until softened, about 2–3 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds, until fragrant.

5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half, about 3–4 minutes.

6. Stir in the lemon juice and ¼ cup of the reserved pasta water. Add the cooked pasta and toss for about 30 seconds so the noodles absorb some of the sauce.

7. Reduce the heat to low (or briefly remove the skillet from the heat). Add the Parmesan a handful at a time, tossing constantly until melted. Add the remaining tablespoon of cold butter and continue tossing until the sauce is silky and glossy. If needed, add another splash of pasta water until the sauce lightly coats the noodles.

8. Stir in the parsley. Slice the chicken and return it to the skillet, tossing everything together just until warmed through.

9. Divide between bowls and finish with more Parmesan, freshly cracked black pepper, chopped parsley, and an extra squeeze of lemon.

Notes

• Protein boost: I used Brami pasta here for a little extra protein, but any long pasta will work. I truly think it’s the best protein pasta on the market.

• Veggie upgrade: Add 1–2 cups of small broccoli florets to the pasta water during the last 2–3 minutes of cooking. They’ll cook just enough to stay bright green and crisp-tender before getting tossed into the sauce.

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Serves: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 (20-ounce) package refrigerated cheese ravioli

• 4 ears corn, kernels removed

• 1 large shallot, thinly sliced

• 4 garlic cloves, thinly sliced

• 2 tablespoons unsalted butter

• ½ cup grated parmesan, plus more for serving

• ¼ cup basil leaves, torn

• Kosher salt

• Freshly cracked black pepper

Cook the Ravioli

Bring a large pot of generously salted water to a boil. Cook the ravioli according to package directions until tender. Before draining, reserve ½ cup pasta water. Drain and set aside.

Crisp the Shallots

Meanwhile, heat a large skillet over medium heat. Add a drizzle of olive oil and the shallots. Cook, stirring frequently, for 8–10 minutes, until deeply golden brown and crisp. Transfer to a paper towel-lined plate and season lightly with salt.

Brown the Butter and Cook the Corn

Reduce the heat to medium-low if needed. Add the butter to the skillet and cook for 3–5 minutes, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty and toasted. Add the corn and cook for 3–4 minutes, stirring occasionally, until lightly caramelized in spots. Add the garlic and cook for 30 seconds, just until fragrant.

Finish the Ravioli

Add the ravioli and ¼ cup of the reserved pasta water. Toss gently to coat. Add the parmesan and continue tossing until a glossy sauce forms. Add additional pasta water as needed to loosen the sauce. Fold in the basil and season with salt and pepper to taste.

Serve

Divide among bowls and top with the crispy shallots, extra parmesan, and freshly cracked black pepper.

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Servings: 4–6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

Pasta Salad:

• 8 ounces short pasta, such as rotini or cavatappi

• Kosher salt

• 8 slices bacon

• 4 ears corn

• 1 pint cherry tomatoes, halved

• 2 cups loosely packed arugula

• Freshly ground black pepper

Dressing:

• 1/3 cup mayonnaise

• 1/4 cup Greek-style yogurt

• 2–3 tablespoons buttermilk or water

• 1 lemon, juiced

• 1 clove garlic

• 1 tablespoon Dijon mustard

• 1/4 cup loosely packed fresh basil leaves

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh dill

• Small handful fresh parsley

• 2–3 dashes Worcestershire sauce

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking. Set aside.

2. Heat a grill to medium-high heat. Place the bacon directly on the grates perpendicular to the bars or use a grill basket if preferred. Grill, flipping occasionally, until crispy and deeply golden, 8–10 minutes. Transfer to a paper towel-lined plate and let cool slightly before chopping into bite-sized pieces.

3. While the bacon cooks, add the corn to the grill and cook, turning occasionally, until lightly charred on all sides, 6–8 minutes. Let cool slightly, then slice the kernels off the cob.

4. Add the mayonnaise, Greek yogurt, buttermilk, lemon juice, garlic, Dijon mustard, basil, chives, dill, parsley, Worcestershire sauce, kosher salt, and black pepper to a blender. Blend until smooth and creamy. Add additional buttermilk or water as needed to loosen the dressing.

5. Add the cooked pasta, charred corn, cherry tomatoes, and most of the bacon to a large mixing bowl. Pour the dressing over the top and toss until evenly coated.

6. Fold in the arugula just before serving so it stays slightly crisp and peppery. Top with the remaining bacon and extra black pepper before serving. Store leftovers covered in the refrigerator for up to 3 days.

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How was everyone’s week?

Mine was... fine? Productive? Weird? Honestly, I don’t know. Time feels fake lately.

I do want to ask though: what do you want more of from Prepped-Ish? More grilling recipes? More meal prep? More salads? More comfort food? More dinners that create intentional leftovers? Hit reply and let me know. I read every response, and it genuinely helps when I’m planning these menus.

I feel like I’m still in a bit of an inspiration rut. Not because I don’t want to cook, but because sometimes it feels like there are only so many ways to put a protein and a vegetable together before your brain starts buffering.

That said, my goal is always the same: give you recipes that are actually useful. Things that feel a little different from what you made last week but aren’t so complicated that they end up living in your saved folder forever.

This week’s menu has a little bit of everything.

The grilled ribeye with garlic-parmesan foil packet potatoes feels like a Friday night dinner, even though it’s easy enough for any night of the week. The Southwest grilled chicken wraps are exactly the kind of thing I want to eat all summer, and the extra chicken means you’ve already got a head start on another meal later in the week.

And then there’s the brown butter corn ravioli.

That was easily my favorite recipe this week. I made it, ate the leftovers the next day, and then ate them again the day after that. Which is usually the highest compliment I can give a recipe because I’m notoriously bad at wanting leftovers. The sweet corn, brown butter, parmesan, and crispy shallots situation is very much worth your time.

Hopefully there’s something in here that sounds good to you. And if there’s something you’ve been wanting to see more of, let me know. I’m always looking for ideas and apparently my brain could use a few right now.

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