A Big Spring Salad
& more meals to celebrate sunshine
It’s the first anniversary of The Perfect Bite! I do this all for you and would love to hear what you’ve found most valuable from your subscription via this quick survey. Thank you for being part of this incredible community—I’m so happy you’re here.
IT’S STILL LIGHT OUTSIDE AS I TYPE. This week it’s starting to feel like spring, with warmer temps and more produce at the market. Finally.
Warmer weather means we’re scootering and biking more through Hoboken, having late dinners in the city, and going on early morning walks with my friends. I just taught my last class at Hoboken High—we made three dips and accidentally added 3 heads of garlic to one of them. 🫠 If the students learned anything, I hope it’s to be more comfortable in the kitchen (and not get upset when you make a very garlicky mistake). That’s what I want for all of you, too!
I’ve heard your feedback and know you want easily adaptable meals. Today’s recipes are all easy to swap ingredients to serve to vegans, vegetarians, gluten-free friends, and omnivores. Tell me what you think!
Go to the market this week, pick up a bunch of colorful produce that makes you happy, and make a big spring salad. I’ll go first to get you started. Here’s what’s on the menu this week:
Steak Tacos with Ramp & Corn Salad (Steak Optional)
A Big Spring Salad (with Marinated Chicken if you want)
Chicken Chop, Chicken Op(tional)
Steak Tacos with Ramp & Corn Salad
Get ramps while you can! They’re such a fun pop of garlicky flavor. I love pairing it with arugula because they have similar textures but different tastes. Make it meatless by swapping the steak for roasted sweet potatoes or just piling the salad on a tort by itself. It’s good enough to hold up on its own.
A Big Spring Salad
You can’t go wrong with the rainbow of vibrant spring colors. It’s the perfect centerpiece to make your salad more than just another side. I served it on this platter, you can use whatever big bowl or plate you have. (A lot of you have told me you’re not on social anymore, so the video is above. Use a cutting board, friends.)
If you want to make ahead for lunches, you can! Make the granola and dressing and store them separately. Slice the veg and try to keep them all separate in the container, and add the avocado just before serving. It’s great with marinated chicken, which I’ve included in the recipe for you.
Chicken Chop, Chicken Op(tional)
If you have leftover chicken from the spring salad above, use it to make this. Make your life easier! This could work as a dip if you wanted it to, and with the chicken you get extra protein. Making it vegetarian is super easy, too. Leave out the chicken and you still have a perfect chopped salad packed with flavor and lots of delicious veg. Great with a chip or on toast!
