This week, we’re cooking from the most recent cookbook by chef Yotam Ottolenghi - Simple. He has a unique way with flavors, plays with the traditions of old and new, and his reputation proceeds him. These recipes are wonderful. It is blasphemy that I changed up Ottolenghi recipes, buuuuut had to make some swaps based on what I could find and because I like the recipes here to be accessible.

I go to some market, most days, and I refuse to chase down ripe plums if they aren’t wherever I am that day. Giving yourself permission for swaps and trusting your intuition with recipes will cut out stress around them. No plums? Peaches are fine. Don’t like salmon? Use a different fish! I am a firm believer that you learn by doing and something you mess things up, but that means you’ll do it better next time. We ate a LOT of really spicy dinners before I understood the power of red pepper flakes :)

Wild salmon is in season at the time of writing, so hopefully you're able to find fresh filets versus the previously frozen. I usually buy ours at Costco and plan to have friends over that evening as the portions are generally large. That, or split the filet with my mom. Whole Foods or a local fish-monger should have it in stock now too. It turns out better than previously frozen for a pan-sear, and I’ve read too many articles to eat the farmed stuff. I know it is more expensive - good quality animal proteins always are - so we compensate by eating vegetarian other nights. Anyway, fish spoils quickly, so plan to cook it the day you buy it.

I think you’ll be surprised by how quick all of these come together. Your prep-ahead list this week is short, because these recipes, as per the title of the cookbook, are simple.