| Earlier this week, my friend Sandy dropped off an orzo salad. It was flavored with kalamata olives, feta, spinach, and red onion and dressed simply with olive oil, lemon, and oregano. She had made it for her grandkids, but she had found the flavor of the olives too overpowering, so she didn't risk it. Lucky us! This salad sustained us for several lunches, and every time I pulled it from the fridge, I thought: how nice?! Most of you know I am not much of a meal planner, but every time I make the effort on a Sunday to make a salad for the week ahead or to cook off a batch of these egg squares for breakfast sandwiches or to make taco filling, I feel so much more at ease. Below I've shared a few of my favorite make-ahead salads, including the above-pictured bean salad, one of Sandy's recipes, and these cilantro-lime chickpeas, which one of you made recently and wrote in to say: "I served your Lime Cilantro Chickpea Salad at a big party in Sonoma and every single person wanted the recipe. I make it weekly at home. " I'll try to get Sandy's orzo salad recipe soon. Hope you all are having a great weekend ☀️☀️☀️
Gozney Dome ReviewIn Friday's pizza newsletter, I wrote about my Gozney Dome. I've had it for two years now, and I mostly love it for the great pizza it makes and its versatility: we love it for fish and vegetables, too.
7 Make-Ahead Salads For The Week AheadJoshua McFadden's Cauliflower Couscous
Trader Joe's 3-Ingredient Lentil Salad Chickpea Salad with Cilantro-Lime Dressing
Chopped Broccoli Salad with Spicy Cashew Dressing
In Case You Missed ItThese crepes are made with a mix of buckwheat and rice flour, and the batter, unlike that for many crepe recipes, does not require resting before use. The batter is on the high side hydration-wise and low side egg-wise, and this is why I love it so much — it creates an incredibly thin, lacy, and light-textured crepe.
Thank YouThank you to all who have ordered Pizza Night.
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