When I go to parties, I’m usually asked to bring one of two things: salad or cupcakes. (Most of the time, I bring both!) After many years of schlepping all varieties of salads, I finally have the perfect method to arrive with a crunchy, mouthwatering salad everyone will want the recipe for. Here’s how to make it easy:
Chop everything the night before (save tomatoes for the day of)
Use heartier veg (cabbage, Brussels sprouts) as the base—they won’t wilt on the way or on a buffet table
Keep crunchy toppings (nuts, seeds, croutons, etc) separate until you arrive
Wait to dress until the last possible minute
I’ll normally prep the below salads in one of my big metal bowls, then pack the toppings and dressings in separate sealed containers (I love these). If you chop the veggies the night before, store with a damp paper towel so they don’t dry out. Then, in the chaos of leaving the house, you only have to grab the salad and dressing from the fridge, your container of crunchy toppings, and a pack of cupcakes from the freezer. Best guest ever!
The Salad I’m Making All Summer
This week, I shared my new favorite salad with paid subscribers. It’s the perfect salad to make when you’re grilling and would pair so well with grilled meats of all kinds. Don’t miss out!
I just bought my friend this Boos block as a housewarming gift (it’s similar to the one we have but much smaller). I know it will last them forever! A lot of you asked about my block the other day—I ordered it directly from Boos (and it wasn’t as much as I thought it’d be!).
On Thursday I went live to share the Amazon tools people ask me for all the time. It included a lot of the products you all asked me about in the chat the other day!
I also compiled all my favorite gardening tools, including the solar lights I attached to my planters. They’re great for a summer night out on the roof.
One of my favorite salads to make for a party, featuring minimal dishes and chopping.
Perfect for a large group (and it has filling grains)!
Because it’s basically a side of veggies (covered in a delicious dressing—that’s what makes it a salad in my eyes), this is a great veg for the BBQ.
A welcome pop of color for any gathering. Go ahead and double the cashew crunch for your snack.
Just when I thought I didn’t need another slaw recipe, this one came into my life. It’s a great excuse to stock up on seasonal kohlrabi!
What are you making next week? Tell me in the chat!
I'm making :
Cheater Chicken Chile Verde
Too hot to use the oven so I cheat and use an already roasted bird and
hot green enchilada sauce
Also too hot to cook up beans from scratch so I use canned.
In big deep pot
Saute med size chopped purple and white onion
with 8-10 cloves garlic chopped
2 finely diced jalapenos ( or more)
When starting to soften add:
cumin , cinnamon , thyme and oregano , s+p , to taste.
Stir in diced whole chicken
Let brown a smidge then
add 2 -3 cans 15oz?
Cannelini Beans
(or Black Eyed Peas or Black Beans)
and a big can 32oz? of
HOT Green Enchilada Sauce
Don't worry , it won't be too hot
but get a bottle of Green Siracha
or roasted green chile salsa if you want to kick up the Scoville level.
Or ifyou like it REALLY HOT toss in 5 or more Chile Tepins.
Simmer for 20-30 minutes sub -boil
so all flavors blend.
Serve with grated cheese of choice
medium cheddar, pepper jack, feta
and chopped cilantro +green onions thinly sliced radishes.
Steamed yellow corn tortillas or
Blue tortila chips
Good tips