A Big Spring Salad

& more meals to celebrate sunshine

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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!

guess which is the garlicky dip 😅

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)