Hello! Welcome to Ceremonial — a place where we celebrate the rhythm of creating weekly menus full of quality ingredients you know and love. This newsletter is here to act as a window into my kitchen, a place where we use what we have and cook with intention and gratitude. Whether you’re reading to snag a single recipe or want to follow along as a framework to your own weekly menu, I hope you find something that inspires you. Thanks so much for joining me here. Let’s get into it!
Blackened Tilapia with Green Beans & Buttery Wild Rice
A classic protein, veggie, carb mashup - the weeknight meal of your dreams. Tilapia is a favorite because it has no business being this easy & delicious. I originally made this meal with roasted broccolini a couple of weeks ago and it was a show stopper. So really just use what you have, give wild rice a fair chance (and plenty of butter), and try this one out.
Shakshuka with Grilled Bread
I hadn’t tried shakshuka until about a year ago. As many of you know I’m slightly afraid of eggs so a dish that is (for the most part) simmered tomatoes with spices and nested poached eggs doesn’t really sound like something I’d be down for. Needless to say, I’m glad I tried it. You should try it too. Breakfast or dinner it doesn’t matter - just make sure its eaten with plenty of warm bread.
Friendship Curry
This recipe was given to me by my mother-in-law, Joy. She was given this recipe by a friend who had it given to HER by a friend. I’ve since adapted it and shared it with my friends…you get the idea. Friendship Curry. It can be simple or complex, whipped out for a meal train or even over a camp fire. I serve mine over rice and (on a good day) with fresh naan.
Lemon Blueberry Poppyseed Muffins
Honestly, Im not huge into muffins because they’re usually too sweet for me. I’m more so one for danishes or croissants. But these, I stand by. They come together so quickly and they have a bright flavor with bursts of blueberries - what more could you want in a muffin?
Big Salad
I’m sure that “big salad” will show its face here often. It’s an ever changing rainbow of a leafy green base topped with anything you have in the fridge thats appropriate to put on a salad. This week, that includes roasted sweet potato, pepper, carrot, avocado, blueberries, goat cheese, bacon, green onion, sported pumpkin seeds, & a homemade vinaigrette. My goal with this salad is to satisfy texture cravings and leave myself feeling full. This one does just that.
Cara Cara Orange Shrub Mocktail
Though I still love a good cocktail or a nice glass of wine, I’ve been on a “say no to alcohol” kick lately. There are so many alternative options for fun evening drinks & this is a great place to start. While there is plenty you can learn about shrubs, all you need to know today is that it’s basically a vinegar infused with fruit and sugar, in the end creating a type of “syrup” that you can add to different recipes. Before you make this mocktail, you’ll need to have your shrub handy. I used this recipe, but I swapped the rosemary for sage.
when to eat what:
Here’s an example schedule of how I fit the recipes into our week as a family of two. I always hold this loosely because schedules are subject to change but I love having something to fall back on. Sunday: - friendship curry Monday: - blueberry muffins - leftovers: friendship curry - tilapia with sides Tuesday: - blueberry muffins - leftovers: friendship curry - big salad Wednesday: - blueberry muffins - leftovers: tilapia with sides - shakshuka Thursday: - yogurt & granola with berries - leftovers: big salad - leftovers: shakshuka Friday: - yogurt & granola with berries - leftovers: big salad - frozen pizza night Saturday: - market day pastry breakfast - scrounge around - date night out
That’s all from me this week. Thanks for reading all about what I made.
I hope you eat something good today,
Amelia
This was so wonderful. The photos, thoughts, and recipes all great. Thank you for sharing and inspiring!
I love the heart you put into cooking. You inspire me to enjoy the process!