How To Stay Cool With No-Cook Recipes
summer produce galore, 3 bean salad, tangerine & shrimp ceviche, lime americano, crème fraîche on desserts, hot dog stands & donut dishes
Happy Tuesday! If you’re also experiencing extreme heat, I’m sorry. Last week I spent so much time outside biking, walking, playing pickleball, sitting on patios, etc. Now this week I barely want to step outside for 5 minutes. I will be chugging my salty coconut lime hydration elixir till it cools down and making lots of salads.
I feel like as soon as it is truly summer the produce at the farmers market and grocery store really pop off. I snagged a carton of black raspberries at the fm and felt like I won the lottery. I made tiny tarts with a brown butter almond crust and a drizzle of lightly sweetened crème fraîche…incredible.
I picked up passionfruit, cherries, figs, and strawberries as well. I have a tentative plan for everything because I know it seems like a lot:
Sparkling passionfruit mocktails or sodas, tbh would be delish in the hydration elixir linked above
Hailee Catalano’s sticky cherry chicken thighs served with creamy corn risotto from her cookbook
Figs for snacking alongside aged cheddar, garlic stuffed olives, and caperberries
Strawberries for a crisp and strawberry simple syrup to go along with my matcha lattes since I finally remembered to order a restock
Other than lots of fruit I got zucchini and cucumber for a chilled soup (work project), tomatoes, for sandwiches, little gem + baby arugula for salads, and garlic scapes for anything and everything! Last night I sautéed them with olives and peas, then combined with mezzi rigatoni in a bright ricotta sauce. YUM!
This week my bff is coming in to town for the Le Creuset factory sale! I’m eyeing a set of salt and pepper mills, an egg cup or two, and *maybe* a saucepan if the price is a steal. I would love some smaller snack bowls but I may just eventually get more of the East Fork breakfast bowls instead. We’ll see where the wind takes me & my wallet!
This week’s podcast guest is Jen Liao of MìLà. I have been utterly obsessed with their dumplings for awhile and always have a big bag stocked in my freezer. We chat about what it was like leaving health-tech to start a restaurant and a subsequent CPG brand, how it has been honoring + modernizing traditional Chinese flavors, her dream collaborations, and her goals for the future.
Plus, two no-cook recipes that are perfect for this hot hot weather!
More below <3
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Jen Liao of MìLà
Jennifer Liao is the President and Co-Founder of modern Chinese food brand MìLà. A dynamic leader who wears many hats, she’s involved in everything from supplier relationships to brand storytelling. Under her leadership, MìLà has expanded from a single Seattle-area shop to a nationally distributed brand found in major retailers, with her thoughtful approach to product innovation and marketing playing a crucial role in the company's growth.
Born in 2018 as a brick-and-mortar shop in Bellevue, Washington, MìLà has evolved into a culinary force that brings restaurant-caliber Chinese delicacies into homes across America. The brand's thoughtfully-crafted soup dumplings, noodles, sauces, and desserts honor traditional techniques while embracing contemporary tastes and quality ingredients.
IG eat.mila | eatmila.com
Listen to the episode:
Spotify | Apple Music | Substack
I’m a sucker for a salad that is topping heavy and this one is just that. Three varieties of beans on top of thinly sliced heirloom tomatoes, fennel, spring onions, and arugula. Topped with anchovies and fennel fronds. The flavor profile is out of this world.
There is no other meal as summery as this one. Ceviche is peak summer to me. Maybe it’s because it requires zero appliances or heat, something that is very much a requirement when I’m figuring out what to eat on a 100 degree day. Give it a try!
I got sent these craft coffee concentrates from Kloo a little bit ago but recently rediscovered them in my fridge and wow, they are exactly what I want to sip on right now. My recent obsession is the Columbian concentrate + water + lime juice + pink salt. So refreshing, tart, and delicious.
I had Jordan & Blakely, co-founders of Salad Sprinkles, on the podcast recently and they were kind enough to send me a sample box. Well, I can confidently say that they will be eaten through so fast. These little rice puffs are perfect on everything from salads (duh), to pasta, to ice cream, and more. You’ll hear from them on the pod very soon!
I love when TikTok helps me discover new artists because how else would I have known about these hot dog stands! Someone please get them for your 4th of July celebrations and report back.
Summer is for linen dresses that give the vibe that you have a beautiful garden. I’m eyeing the passport dress from Aritzia because frankly those are the vibes I hope to give off year round.
I have not stopped thinking about this beaded charm and I probably never will. I would love nothing more than to build out a whole necklace but seeing that I have quite a few unused dainty gold chains, I’ll stick to just the charm (also $$). While we’re talking about beaded items, I may end up falling victim to this style of necklace.
Three jewelry items this week, wow! I had an orange enamel ring that I loved but I somehow lost it in Nashville. So when I saw this one I fell in love. My only gripe is that I wish it was gold instead of silver but I wonder how much you really see the metal when wearing it. My bday is coming up…!
Do I need more dish ware? Absolutely not. BUT I do feel like I deserve a cute little donut dish. I’ve been using the excuse of food style for a lot of my recent kitchen purchases and I may have to pull that out again.
TYB Raises $11M & More EVOO Squeeze Bottles Read full story →
xx,
Lauren (Hodgen)
Dear Citrus Diaries Host | @ citrusdiaries.studio
Citrus Diaries Studio | Creative Director
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊