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Our weekly newsletter, The LFP Weekender, is packed with information on arts, culture, food and entertainment in and around London. You can subscribe for free by clicking here and it will arrive in your inbox every Thursday night.
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Here’s a sample of what’s in our latest edition. With summer produce at its peak, many local chefs and recipe creators are arriving hot with delicious meal and snack ideas. Take fresh ingredients and use these recipes for inspiration:
- The pesto is the best. Yes, it’s cheesy, and yes, it’s true! It’s a fun ride, courtesy of Covent Garden Market, using microgreens instead of basil. You can’t go wrong with pesto – it’s fantastic on pasta, in a sandwich, to liven up a ho-hum appetizer, or even mixed with mayonnaise as a dip or spread.
- Nicoise salad.This vegetarian version is a great way to turn a simple salad into a hearty meal. Eggs, potatoes, blanched green beans – everything is so tasty and healthy. If you are looking for more protein, go for the traditional ingredients and add canned tuna.
- A “no-recipe†approach. If you’re not a big fan of spending time in the kitchen, grab a sheet of Millar Berry Farms’ reserve and prepare store-bought staples with fresh, local treats. It will taste brighter and you can sneak in some extra nutrition as well. That spaghetti sauce hack is the perfect example.
- Bright, fresh, delicious. You can load just about any of your favorite veggies into this Greek orzo salad from Jill’s table. The vegetables and Halloumi cheese are grilled before mixing with the pasta, and the waiter amplifies the flavor. The beauty of a pasta salad like this is that it tastes just as delicious cold out of the fridge as it is hot the day you make it.
- Muffins, anytime. An easy and adaptable recipe that’s also great for making (and eating) with kids, Growing Chefs has all the details on these ham and asparagus muffins. You can also follow Chef Ryan’s how-to video for a simple kids cooking class.
The latest edition also includes activity ideas for kids and a unique restaurant recommendation from one of our award-winning journalists. Again, you can click here to subscribe.
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