Another week has flown by—has May gone by at warp speed for anyone else? I have a feeling June will fly just as fast.
Chicago finally had its first real week of summer weather. Tonight we’re heading to one of my favorite spots, Avec, for dinner with my god-sister Caitlin, who’s in town for the night. Tomorrow morning we hope to make it back to the farmer’s market; last week’s visit was so inspiring that it pushed me to share this shaved vegetable arugula salad right away.
In other news, I posted my very first recipe video on Instagram a few days ago. It was a helpful nudge to break out of my comfort zone—one of my goals for the year. I sat on that video for weeks before finally putting it out there, and the response has been wonderful. Thank you!
Here’s what I’m loving this week:
I finally ordered a popsicle mold in preparation for Popsicle Week at the end of June, when a group of bloggers share frozen treats. I chose a popular mold after hearing great things from friends.
Revisiting the archives: green lentil soup with coconut milk—truly one of the best lentil soups I’ve had. If you haven’t tried it, add it to your menu.
A free meal-planning chart designed for kids is surprisingly useful for anyone trying to simplify weekly dinners. It’s a simple tool that helps reduce decision fatigue and get everyone on the same page.
For summer gatherings, this Greek-style pasta salad with cucumbers and artichoke hearts is my top pick. I don’t usually go for pasta salads, but this one makes me want to make it right away.
My friend Kristin’s post about the importance of mise en place is worth reading—she shares practical tips for adopting the habit in everyday cooking, which saves time and reduces stress in the kitchen.
It’s officially ice cream season. A few favorites I’m loving: Olive Oil Stracciatella Ice Cream, Fresh Vanilla Mint Ice Cream, and Burnt Sugar Ice Cream with chocolate bits. All are worth trying if you want to celebrate warmer days with something cool and homemade.
For the last weeks of asparagus season, baked eggs with an asparagus cream are a perfect breakfast—simple, bright, and seasonal.
As a self-confessed Making a Murderer fan, I’m excited about Netflix’s new docuseries The Keepers. It’s generating a lot of conversation and is on my watch list.
Can’t decide what I’m more excited about: crispy Potatoes Anna or Smitten Kitchen’s second cookbook. Both look fantastic and are tempting me to cook more.
The carrot cake breakfast cookies vanished fast—highly recommend baking a batch this Sunday to get you through the week. I’m planning several dinners from Love Real Food next week; the recipes are simple and satisfying.
On a practical note, I’m on the hunt for a flattering one-piece swimsuit. If you have favorites, send recommendations my way. Thanks—and see you next week!