Choy Love Club: Dinner Diaries #6
A new recipe for lemony potatoes with spinach and feta
Choy Love Club: Dinner Diaries is the paid subscriber area of To Vegetables, With Love. After well over a year of free newsletters with original recipe content, enough of YOU pledged your support that I created Choy Love Club as a place to share extra content every week. The monthly To Vegetables, With Love dispatch will continue, of course. To avoid any confusion, everyone who subscribes to To Vegetables, With Love will see a free preview of these emails, but the recipe itself is paywalled for paid subscribers only. Thank you for reading, for joining me in my vegetable love-fest, for supporting my work. I truly adore the community we have created here. Onto potatoes for dinner…
This morning, I woke up craving potatoes. Crispy and salty ones. We gathered two-out-of-our-three kids and went to a local diner (a place that I’ve wanted to try for the three years we have lived in this neighborhood - why did we wait so long??), where I ordered chilaquiles with a side of hash browns. I eat hash browns so infrequently that every time I do, it feels exciting, daring. These ones were particularly good, with an enviable crunch, served with a killer Mexican-style hot sauce. Craving satiated.
A bit about me, I never let a craving fester. When it comes to food, I will fixate on cravings to the point of distraction. So if I wake up feeling like French Fries, it will happen that day. If I need a square of chocolate with my evening cuppa (tea), that will happen too. My daily requirement for a bowl of Bjorn Qorn spicy popcorn at 4pm is never denied.
Potatoes are the object of my cravings a lot, so this week, I’m excited to bring you a NEW main meal potato dinner recipe. It’s a recipe inspired by the sharp and zesty ingredients of spanokopita, the spinach and feta becoming a tangy topping for lemony pan-fried potatoes. It’s hearty yet light, my favourite type of midweek dinner.
With my weekly Choy Love Club: Dinner Diaries series for paid subscribers in its 2nd month, I wanted to check in about how this newsletter is evolving:
Firstly, thank you to the almost 24,000 people who subscribe to my free monthly newsletter. And a HUGE thank you to those who have paid subscriptions. It means a lot that you want to pay to support my work. For founding members, I am working on a special treat for you, so I will be in touch soon.
Also keep an eye out for To Vegetables, With Love chats. I often post new threads in the middle of the week, which is a good place for our community members to share and get to know one another.
When you upgrade to paid subscriptions, the charge on your card with either say ‘Peddler Journal’ or ‘Hetty McKinnon’. Early subscribers in particular would have seen a charge from Peddler Journal which is my magazine which uses the same Stripe account to process payments. Sorry for any confusion! This is my fault and I should have explained that this is what you’d see. I have since changed the name to Hetty McKinnon. Please do not dispute the charge or send me angry emails accusing me of a fraudulent charge.
IMPORTANT NEWS FOR PAID SUBSCRIBERS: For the last month, I have been sending this dispatch with ‘Three things to cook this week’ every Sunday evening (NYC time), which offers a collation of quick weeknight recipes to give home cooks inspiration for the week of cooking ahead. Most of the time, these recipes are not new but from my archives - books, columns, Peddler, personal. However, I am always craving an outlet for NEW recipes so moving ahead, Choy Love Club: Dinner Diaries will now feature a NEW recipe every week, in addition to weekly dinner inspo. These recipes will mostly be weeknight dinner friendly, made with pantry ingredients, in around 30 minutes.
An important note, occasionally, if I am traveling (like I will be soon for my US book tour), I may revert to sharing a recipe from my archives but I aim to have original content as often as possible. I also hope to offer a virtual cooking class or two down the track, once the craziness of my US book launch has subsided.
A TENDERHEART MOTHER’S DAY VOUCHER!
Mother’s Day is on Sunday May 14, and I can’t think of a better gift than TENDERHEART ❤️. It’s a book about love - devotion to family, memories, legacy and, of course, vegetables. For those in USA, Canada, UK, and everywhere outside of Australia and NZ where Tenderheart is not available until May 30, we have come up with a downloadable ‘voucher’ which you can print and gift to your mom or grandma on Mother’s Day, kind of like an IOU. Best of all, if you pre-order now, you will be eligible to claim the preorder bonus, which you can share with mom on Mother’s Day.
Here’s what to do:
Download and print out (or email) this voucher and give to mom on Mother’s Day, so she knows to expect a copy of Tenderheart after it is released
Then, preorder Tenderheart (see links below) to ensure it is received by mom on or close to its publication day on May 30.
After you pre-order, make sure to claim your Tenderheart Bonus Recipes with 3 mini-chapters and 13 new recipes. This is an ebook, so you can actually gift this to mom on Mother’s Day (and also keep a copy for yourself)!
Where to pre-order Tenderheart
For Canadian friends, click this link, and for UK, here. For those in other parts of the world where stockists are less clear, Amazon USA should send to everywhere, except Australia and NZ, of course.