The weather is spectacular here in New Orleans, and I intend to spend the weekend with my hands in dirt. I'm ready for peppers, herbs, and flowers. And for the oak pollen to be gone, please and thank you! We did get a little rain earlier in the week that seems to have washed most of it away.

For the recipes this week, first up is a simple recipe for salmon croquettes. I'm reading everywhere that we all need to be eating more salmon for the healthty fats; this was a childhood favorite. Next, an easy shrimp and corn chowder; sweet corn isn't quite in season yet, but I surely am ready for it. And finally, Garlic Shrimp with Spaghetti. The garlic shrimp are also good added to a salad, served as an appetizer, or used to fill up a po'boy bun.

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:

• Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille
• Braised Leg of Lamb
• Crawfish Maque Choux

Salmon Croquettes

This is an easy recipe, and one my mom turned to for an easy, economical weeknight meal. Swap out the salmon for tuna, chopped chicken, cooked chopped shrimp, etc.

Corn and Shrimp Chowder

Sweet corn isn't in season yet, but it's just around the corner. You can make do using frozen corn cobs from the freezer section and it'll still be quite tasty.

Garlic Shrimp with Spaghetti

I usually triple the method for making the garlic-infused oil and save the extra garlic chips and garlic-infused oil for salads and sandwiches. This whole dish comes together in the amount of time it takes to cook the spaghetti, and it's delicious.