It looks like we're in for a brutally hot summer; the heat index has had us well over 100F by mid-afternoon most every day this week. The good news is, there has been rain, so my herb garden is thriving. I'm going to make fresh basil pesto for dinner tonight, with a plate of sliced Creole tomatoes and pickling cucumbers on the side. Easy enough to do without heating up the kitchen.

For the recipes this week, I'm mixing things up a bit. First up, a shrimp fricassee from chef Vishwesh Bhat. His Indian heritage shows up in his takes on traditional Southern dishes. Next, an easy recipe using prepared ricotta; I'll add some good Italian sausage to that bowl. And finally, a meal with a lengthy set of ingredients; get the chicken started marinting the night before along with the tahini dip it's served with. Delicious! 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:

 • Seafood Creole • Summer Shrimp Wraps • Chicken Fra Diavolo

Shrimp Fricassee

This is an easy recipe chock full of succulant shrimp and fresh summer produce. It calls for habañero pepper, which packs a lot of heat but also has a fruity punch. Leave it out or substitute in serrano or jalapño for less heat.

Gnocchi with Ricotta

I can make gnocchi from scratch, and I do from time to time, but I also almost always have a packet of shelf-stable gnocchi in the pantry for a quick dinner. There's a Cost Plus World Market store just across the river from us, and I really like their house brand. This easy recipe make a great dinner.

Grilled Chicken with Shawarma Spices

Plan ahead on this recipe so you have time to marinate the chicken overnight. The yogurt will tenderize the meat and it'll be full of flavor. Serve with fresh pita bread, hummus, and sliced cucumbers.