Ummmammiii...
Four recipes that hit those savory notes
I know I say this every week, but guys, I’m really excited about these recipes. If you’re bored of what you make all the time, start here. I know a spring refresh is supposed to include asparagus and favas, but I’m not mentally there yet. What I do want is a salty, cool, warm, satisfying salad. I want something like the Vietnamese tofu and tomatoes below which takes fifteen minutes to put together, with flavors that just sing, without weighing you down. Broccoli pesto feels springy to me and chicken and biscuits is not quick or springy, but it is so delicious (and also if you crowd enough peas in there, maybe it counts?).
As always, I really appreciate that you’re here. I love putting this substack together because I love to cook and write, but it’s also so nice to hear from you—tell me the recipes that you like or even more importantly, let me know if something didn’t work for you. I’ll happily take requests (post a quinoa salad! how do you make quiche? I’m looking for some Spanish flavors). Any feedback is so welcome. And heart it and send this to your friends!
No one likes thinking about dinner. Let this be the answer…
Sheet Pan: Amped Up Greek Salad
This is the absolute best kind of meal salad. It hews closely to a Lidey Hueck recipe from the New York Times and I think it might be the best thing I’ve made in a long time (except those tlayudas and the sheet pan lasagne, also both total bangers). It’s cool and sweet from the cucumbers, crunchy with peppers, juicy from the tomatoes, and hits so many satisfying briny notes with the capers and olives. I love the bouncy, squeaky texture of halloumi, but I know it’s not for everyone and you could swap in feta, if you like. Add in the toasted pita, and it’s just the ideal combo of flavors and textures.