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. Want even more recommendations? Check out pdxrecs.com and follow RR on Instagram at @rileysrecs. Enjoy!
Hello from San Francisco! Highlights of the trip so far have been hiking at Rodeo Beach, drinking margaritas at El Techo, and getting ice cream at Bi-Rite. Today, I’m excited to take my first Waymo.
When I’m back in Portland, here’s what’s on the menu…
✨ Inspo ingredients: ricotta ✨
DINNERS
Ricotta Gnocchi with Pork Rib Sunday Sauce | Kale Salad
Garlicky Chicken with Lemon Anchovy Sauce | Broccoli | Bread
Sesame Salmon Bowls
Tofu with Peanut Sauce | Sliced Persian Cucumber
BREAKFAST
Ricotta Toast
DESSERT
Pecan Shortbread Cookies
Notes:
Tofu is a repeat dish. Find the recipe in the RR Recipe Archives.
No recipe for ricotta toast. Just toast some really nice bread, whisk the ricotta with a tablespoon of cream or whole milk, and then top with honey, strawberries, tomatoes and olive oil, etc.
Ricotta is also used for the gnocchi.
Ricotta Gnocchi with Pork Rib Sunday Sauce
Bryan Suarez | Real Good Food
According to the chef (and my new favorite Substack follow!) behind this recipe, , this is the “sort of dish that warms your soul, that brightens your day, that fixes an argument with your lover.”
Less aspirationally, it’s also just a fun weeknight meal that requires little effort, especially when you just toss the gnocchi in browned butter or a store-bought tomato sauce. If you’d rather make the recommended Pork Rub Sunday Sauce, then Bryan has a recipe for that, too (but it’s paywalled!).
Note: Gnocchi is normally made with potatoes, but here ricotta gives a light, tender texture without having to mess with boiling and mashing the potatoes. You can truly put together this dish in the time it takes to bring a pot of water to boil.
Garlicky Chicken with Lemon Anchovy Sauce
Melissa Clark | New York Times (Gifted Link)
, of the Normal Gossip podcast, makes this recipe whenever friends come over to watch TV. She says, “It’s fast and easy, and after you’ve eaten the chicken, you’re left with lemon-y anchovy sauce that you can dunk bread and vegetables into.” Sold. As per Kelsey’s instructions, I’ll serve with broccoli and bread.
Sesame Salmon Bowls
Kay Chun | New York Times (Gifted Link)
I have a lot of salmon in my chest freezer. To chip away at my supply, I typically make sticky miso salmon bowls or this simple Mark Bittman recipe. But this week I want to try something new. Granted, this recipe is less about the salmon and more about the sugar/vinegar rice that goes along with it. But it seems like a great way to highlight the fattyness of the fish.
To make, you’ll mix vinegar, sugar, and salt into the rice and water and then cook for about 20 minutes. Then, you’ll add the salmon on top of the rice, cover, and steam until the cuts of fish are medium rare. Top with cabbage slaw, and you’re done. With more than 7K five-star reviews, I’m excited to try it.
Pecan Shortbread Cookies
Ina Garten | Food Network
If I had to pick a favorite cookie, it would definitely be shortbread. It’s easy to blend with subtle flavors like cardamom, lavender, and thyme or big flavors like chocolate and earl grey tea. Plus, it’s incredibly easy to make. I chose an Ina Garten recipe because she nails classic recipes like this one.
One note: she calls for rolling the dough flat and cutting into shapes. You could also roll the dough into a log, refrigerate for a couple of hours, and then slice and bake.
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