Today is my one-month Substack anniversary! Thank you all for being here—I’m so grateful for your support. I want you to get the most out of the content I’m creating, so I’d love to hear what you’re loving so far, what you want to see in the future, and if there’s anything you’re not into. Let me know how we can make it better for you!
A few of you let me know that you were looking for Memorial Day sides, so ask and you shall receive! Whenever I host or am invited somewhere, you can count on me to make a salad. These are a few of my favorites. My number one tip for making big party salads is to use a hearty base like cabbage or kale, so if people go for a serving after a few hours it tastes just as good (if not better). Greens like arugula and spinach wilt much faster.
If you’re looking for dessert to make this weekend, there’s ice cream calling your name in Wednesday’s post. (And if you don’t have any time, pick up dessert on your way.)
Anthro is having a sale for Memorial Day, so now’s your chance to stock up on my colorful dishcloths. I also have these red and blue options.
My carry-on suitcase is also on sale!
Hoka came out with a new color (mint) and they know to target me with ads (I always click). Should I buy them??
If you want nice grill marks but don’t want to go outside, here’s the grill pan I have. It’s great.
Here’s the kimono I’m wearing in the above picture. It’s one of my summer staples.
I’m a huge fan of this lightened-up potato salad, made with a Ranch-inspired pesto instead of mayo.
The perfect dip and/or salad. Serve as you wish.
I’ve had this on repeat ever since I made it a few weeks ago. It’s the perfect side for just about anything.
The quintessential party salad, packed with every color of veggies.
Now’s a great time to pull out your mandoline to make this crowd-pleaser. (You can also use a shredder disc with your food processor to make it even easier.)
I love making this slaw for parties when I don’t have access to my full kitchen. (It’s much faster.)
If you’re already heating up the grill, throw down some leaves, too. On a grill, you can omit the avocado oil and season once you take it off. Then drizzle with tahina and serve!
Because who doesn’t love the person who brings mac & cheese to the BBQ?
I have a paid subscription and it won’t let me access the recipe.