Welcome! This is “Staying In,” a Sunday newsletter with recipe ideas for your week ahead. Every other Thursday I also publish a “Going Out” edition where I review a restaurant, bar, or activity here in Portland. Know someone who might like Riley’s Recs? Get your share link here! And don’t forget to check out pdxrecs.com for even more recommendations and follow RR on Instagram at @rileysrecs. Enjoy!
Sometimes when you’re at the store and supply is limited, you have to choose between two avocados: the one with discoloration and soft spots and another that’s not quite ripe yet. You know the bruised one won’t be good. It might ruin your dish or, at best, leave you feeling really disappointed that so many people even let this avocado get to the grocery store and then on to your plate.
On the other hand, the unripe one has a lot of unknown variables. What will it taste like? Will it really be as good as it looks? But you’re stuck. You have to pick an avocado. So you go with the one that looks normal and promises all of the right things and, most importantly, is not past its prime. You’re genuinely excited about this unripe avocado’s chances.
Like I said, no election content this week. Just some musings on grocery store produce. And a primer ahead of this week’s lunch menu item: avocado toast.
In addition to avo toast, here are some comforting recipes for you this week.
✨ Inspo ingredients for the week: curry and farro ✨
DINNERS
Sheetpan Feta with Broccolini, Tomatoes, and Lemon
Roasted Chicken with Curry Sauce
Malaay Qumbe (Coconut Fish Curry)
Farro Grain Bowl
LUNCH
Avocado Toast + Soft Boiled Egg
BREAKFAST
Blueberry Cornmeal Coffee Cake
Notes:
Farro is intended to use up any leftover supplies from last week’s recipes. It’ll serve as the base for the sheetpan feta and grain bowl dishes. Remember, do not buy emmer farro. Look for pearled or semi pearled varieties.
Avocado toast using the best avocados for the job. Primer on soft boiling eggs: put in simmering water for 6-7 minutes, peel, and serve.
Roasted Chicken with Curry Sauce
Chuck Cruz | Bon Appetit
I have a new favorite Instagram and Substack follow: . With no Substack profile picture or bio, he’s everything I want from a food blogger: solid recipes and no nonsense.
His roasted chicken with curry sauce stopped me in my scrolling tracks this week. It reminds me of Hat Yai’s curry: a flavorful, rich stew that requires unlimited roti for dipping and wiping your bowl clean.
Chuck’s recipe is involved but approachable. There’s a spice mix for the chicken and a few nontraditional (for me) pantry ingredients, like massaman curry paste. I’ll likely need to cook this on Friday or Saturday and make a trip to H Mart. But I’m excited. The chicken, doused in curry sauce and sliced almonds, is served alongside rice and simply dressed slices of squash and is a stunner. Here’s Chuck making it on TikTok.
Note: you can do a 7-day free trial to unlock this recipe. Like all of Chuck’s recipes, it’s only available to paid subscribers.
Sheet-pan Feta with Broccolini, Tomatoes, and Lemon
Yasmin Fahr | New York Times (Gifted Link)
This is a 10K+ 5-star recipe from New York Times. It could not be more simple to make. Take blocks of feta and vegetables (like broccolini, zucchini, tomatoes, etc.), season with olive oil and spices, and bake for 15-20 minutes. Serve over farro or orzo and call it good. I love cheese. I love sheet pan recipes. I love this recipe.
Malaay Qumbe (Coconut Fish Curry)
Ifrah F. Ahmed | New York Times (Gifted Link)
This is an East African fish curry. It calls for barramundi and a spice blend called xawaash, but both can be subbed for cod and a DIY cumin/coriander/cinnamon blend, respectively. I love poaching fish this way because it’s really forgiving. Baking fish is always terrifying to me because I can never get the timing just right. But this is a simple weeknight meal that gets you your weekly prescription of healthy fats and brain food.
Serve with rice and lots of lime.
Grain Bowls
This is a make-it-up recipe. Pick a grain (like farro), roast some vegetables like broccoli or brussels sprouts, and then top with a tasty tahini sauce. Enjoy!
INGREDIENTS
¼ cup tahini (sesame paste)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon fresh lime juice (from 1 lime)
½ teaspoon honey
1 (1/2-inch) piece fresh ginger, peeled and minced (about 1/2 teaspoon)
Water, as needed
DIRECTIONS
Add all ingredients to a bowl and whisk.
Add warm water, one tablespoon at a time, until you reach your desired consistency.
Blueberry Cornmeal Coffee Cake
Eric King | Easy Gay Oven
As a child I was enamored by coffee cake because I genuinely thought it contained coffee and was, thereby, very adult. Needless to say, I thought it was luxurious. Still do. When I saw this recipe from Eric King (food stylist, recipe developer, and Substacker), I knew I had to bookmark it and make someday. Since I have frozen blueberries in my freezer, it’s going to be this week’s weekend bake.
