Cookbook drops, store closures, and coffee blind tastings
Reading and Listening
Rebekah Peppler dropped a new cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. It’ll make us all want to book a trip to Southern France ASAP.
She also recorded a podcast on Cherry Bombe Radio, which is at the top of my list to listen to next.
Jess Damuck’s cookbook, Health Nut, reminds us that vegetarian food can be healthy and flavorful.
Bon App reviewed the best premade cold brews out there: Stumpton won.
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The Bear released their timeline for season 3 on June 27th. Let’s goooo.
News and Interesting Finds
Snaxshot broke the news a few weeks ago that Foxtrot abruptly shuttered its doors without even letting its employees know. Subsequently, people are worried about the downstream effect their closing will have on small brands.
Graza announced their 2.0 version of their very popular olive oil. Drumroll…refill cans. I like it...for keeping oil fresher and refilling my bottles instead of ditching them.
Lox in a box: lox and cream cheese on the go? Yes, please.
What I’m eating
I wish I could say my weekends have been filled with trips to the newly opened farmer’s markets and cooking fun projects on Sunday afternoons, but instead, we’ve been busy with work, spring events, and kid’s activities. My energy has been focused on getting food on the table as quickly as I can.
Luckily, I’ve come across a few weeknight winners:
Molly Baz’s Spiced Lentil Burger with a Very Special Sauce. We don’t eat red meat often & love a good veggie burger. This one was filled with spices, lemon zest, crumbled feta, and chickpeas and was a 10/10.
Zoe Barrie’s Spring Panzanella with Honey Mustard Chicken came together quickly and easily. The chicken sat in a honey mustard marinade and was quickly cooked in a cast iron skillet. The salad had croutons, chicken, feta, tomatoes, and a lemon basil vingarette. Kids had the chicken with fruit and gobbled it up!
Watch this video on how to make spiced feta meatball gyros. It was delicious and came together in 30 min.
Until next time,