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We've got a baby shower this weekend; this side of the family is looking forward to seeing cute baby girl clothes for the first time in a long time. I fell into an end-of-summer close-out sale and couldn't stop buying cute-cute-cute sun dresses for next spring and summer to go with the big box of basics I already bought. Two months to go!

For the recipes this week, first up is an old Cajun recipe for seafood meatballs in a tomato gravy. Lots of ways to eat them-- over rice, grits, or mashed potatoes, or as a filling for a po'boy. 

Next, a grilled shrimp, corn, and avocado salad that's perfect for dinner for a hot summer day. And finally, an easy recipe for grilled fish and summer squash packets; you can meal prep these in advance and toss them on the grill for a meal with minimal effort.

Enjoy these 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

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Shrimp Ya-Ya • Black-Eyed Pea and Corn Salad • Blackened Redfish

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Seafood Boulettes in Tomato Gravy

This is an old Cajun recipe; serve the savory meatballs over hot cooked rice, grits, or pasta and garnish with sliced green onions, or use them to fill a po'boy.

Grilled Shrimp, Corn, and Avocado Salad

Excerpted from Five-Ingredient Dinners by America's Test Kitchen, this is another easy recipe perfect for a nice dinner on a sweltering day. Personally, I prefer to grill the romaine hearts for a few minutes to get a char on them also before chopping.

Fish and Summer Squash Packets

Also excerpted from Five-Ingredient Dinners by America's Test Kitchen, this is a really versatile recipe. They've opted for cod, but any mild fish fillet will work equally well. All you have to do is fry some capers in olive oil, slice tomatoes and squash and toss it in the flavored oil, then divide among foil packets and grill. Assemble the packets in advance, put them on ice, and take them along to grill while tailgating, or on a summer picnic.