Quick Shrimp Tacos with Mango Salsa

These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese. Perfect for taco Tuesday (or Wednesday… or Thursday…)

Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. The chipotle-spiced shrimp cook in mere minutes, and the tangy mango salsa on top is like a little bit of sunshine in every bite.

These shrimp tacos make for a super quick weeknight meal, easily prepared in less than 30 minutes.

It’s a dish we’ve made half a dozen times in the past few months, we’ve taken to keeping a bag of frozen shrimp in the freezer for this very reason. Even though it’s not terribly original (mango salsa recipes are a dime a dozen and all of them look pretty darn similar, shrimp tacos too for that matter), we still figured it was a recipe one worth sharing.

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Meyer Lemon Olive Oil Loaf Cake

This moist and flavorful lemon loaf is made with extra virgin olive oil and Meyer lemons for a unique flavor, moist texture and gorgeous golden yellow color.

Winter is citrus season, and Meyer lemons (a cross between lemon and mandarin oranges) are one of my favorites. This lemon loaf cake is a celebration of all things Meyer lemon, with a tender crumb infused with copious amounts of zest, a sweet lemony soaking syrup, AND a crackly lemon glaze on top.

Citrus is the only redeeming part of winter, in my opinion. Sort of like peaches and tomatoes in summer (which are like a delicious consolation prize for dealing with all the darn humidity).

I wanted a beautiful, moist and lemony loaf cake with notes of extra virgin olive oil and a delicately sweet glaze. The EVOO flavor is subtle, but it does come through—you’d certainly taste the difference compared side by side to a cake made with vegetable oil.

This loaf cake falls somewhere between a pound cake and a yellow birthday cake in terms of texture, somehow buttery despite the fact that there’s no butter to be found. Infused with subtle Meyer lemon flavor and hints of fruity, verdant olive oil, it really is a delightful winter cake, and easy and impressive to boot!

Whatever you do, don’t skip the lemon soaking syrup or crackly lemon sugar glaze – that’s *literally* the icing on the cake (the perfect sweet finish where the punchiest lemon flavor comes through!) You may be tempted to just do one or the other, but trust me when I say you won’t regret the extra steps when you take your first bite of the finished cake.

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Sourdough Semolina Parchment Crackers

These ultra thin and delicately crispy parchment crackers are made with semolina flour and sourdough starter for a yeasty, buttery flavor that’s perfect for your next charcuterie board.

Homemade crackers are worth the effort, especially in the case of these parchment crackers that are almost supernaturally thin and crispy, made with the help of a pasta roller and a pizza stone.

Homemade crackers bring me great joy, from cheese to more cheese to everything seasoning.

But out of all the crackers I’ve ever made, these might just be my favorite (and if you know me, you know I don’t throw around terms like best or favorite lightly).

Imagine, if you will, the thinnest, crispiest cracker you’ve ever eaten, so thin it almost melts in your mouth. Lightly seasoned with little more than sea salt, the toasty, slightly yeasty flavor of the cracker serves as a perfect foundation for infinite topping possibilities (a smear of soft, ripe cheese and a dollop of pepper jelly is my personal favorite).

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