I will be nervous for the next 7-10 business days

But I will also leave you with a 30-minute dinner!

Very few cookbook authors hit the New York Times Best Seller List.

But also very few cookbook authors beg.

(This is a joke but…not really)

Everyone, this week is the week! Now is the time!! My cookbook comes out on TUESDAY, OCTOBER 29th, and I would love your help in making it a success. If you’ve enjoyed any of my work in the past four years, I would love this vote of confidence from you. But more than anything, I would love for you to have these recipes. They are my best-of-the-best.

You can find the cookbook here for $24.50, and Amazon is already discounting it here. Target is doing a Buy-One-Get-One-50% Off sale and my book is included.

If you’ve seen my Green Tea Coffee Cake, my Butternut Squash Grilled Cheese, the Ripple Bread, my Shatter-Top Cauliflower Orzo, or my Boyfriend Salmon, those are all in the book. And I promise, they are amazing.

When I sold this book two years ago, I had the ethos that I still carry to this day, which is that I do not paywall recipes.

But any marketing expert would tell you they think I’m wrong.

They’d say “if your audience is used to free, then they’ll never value you! They’ll never buy your book.” AND I WOULD LOVE TO PROVE THEM WRONG. If you believe in my ethos to keep my platform paywall-free, and if you still value that work I put out, please, I am asking you directly, show your support with a one-time purchase of my cookbook.

(This is more to stick it to that marketing expert who told me that….TAKE THAT, MICHAEL.)

But with that, the free recipes continue!

Because I couldn’t leave you for Book Tour without an easy dinner, COULD I???

This week’s recipe is Soy Glazed Salmon with Date Ginger Brussels Sprouts, basically a baked salad with a sticky, crispy-skinned salmon on top. The whole meal is finished in less than 30-minutes, and let me tell you, the Date Ginger Dressing is probably my finest dressing to date. It tastes like one of those sesame ginger dressings you’d get at the salad bar, but a little less sugary and a lot creamier.

The Brussels sprouts start in the oven, and the salmon finishes alongside them so everything is warm and toasty at the same time. You can top with scallions or sesame seeds, but honestly I find myself eating this from the pan. It’s just that good.

You can find the full written recipe here

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And honestly, a continuous THANK YOU as you support my work. As you get excited with me, and as you gear up to hang out with me on Book Tour! Our corner of the internet is surreal, and I’m so grateful I get to spend time with you each week.

Love you always,

Xoxo,

Cookbook_Snacks