It's BLT season here-- I bought some good Wright's smoked bacon, a freshly baked chiabatta loaf, and some burratta, I have some riped Creole tomatoes and crisp romaine lettuce; will probably add a few basil leaves to the mix. I got the makings for my favorite wedge salad with Point Reyes blue cheese and we had a feast last night.

For the recipes this week, I chose a baked stuffed flounder that's reminiscent of the stuffed flounder I used to eat at seafood joints along the Mississippi gulf coast. Next, a simple recipe for salmon croquettes that brings my mom's simple weeknight dinner made with them to mind, and finally, an old fashioned mirliton pie from Chef John Folse.

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Baked Stuffed Flounder

Stuffed flounder was a menu mainstay at the myriad seafood joints that used to be found all across the Mississippi Gulf coast. This is a slightly healthier version, as it's baked instead of fried.

Salmon Croquettes

This simple recipe is one my mom turned to when she just didn't want to spend time in the kitchen, and we always love it. My favorite way to eat them was on white bread with mayonnaise and lots of ketchup... I might have to give that another try.

Mirliton Pie

Mirlitons used to grow wild in back yards all over New Orleans. Not so much now, but it's still a favorite vegetable in Cajun and Creole cuisine alike. This simple recipe from Chef John Folse incorporates it into a pie, so you can still boast about eating your vegetables.