Live! From my best friend's fiancé's parent's basement

Along with some salmon, some zhoug, and another round of famous berry cookies

Hello and happy Sunday! I’m writing this from the carpeted floor of the finished basement that belongs to my best friends’ fiancé’s parents. Which feels about as Americana as you can get. There is astroturf to practice my golf putt down here, so that’s where I might be after this. TBD.

To be fair, we didn’t spend much time in here due to us being down south (or just more south than the tri-state area) to celebrate our friend’s bridal shower (it was so amazing, thank you Cheryl and Laurel if you’re reading this!)

But no amount of weekend road trips and fun wedding activities will stop the newsletter - so let’s get into it!

This week’s round-up!

• A Farmer’s Market run with me! Video here.

• A roasted tomato tabbouleh-inspired salmon bowl, with ingredients you can buy in one grocery run and use up in one night. Another perk? All the roasting is done in one pan, video here, recipe here.

• Zhoug beans and cumin potatoes, a quick no-cook beans recipe that you can pari with anything, I just love the potato addition, video here, recipe here.

• Charred corn greek yogurt dip with basil, mint and preserved lemon - high-protein and high-flavor, and proof that a dip can totally be a meal, right? Video here, recipe here.

• Sungold tomato farro with chili and vegan feta, so simple, so comforting, and so perfect for summer, video here, recipe here.

• And last…but not least, another version of the viral Blueberry Cookies, The Salted Strawberry Cookies - you all have already been baking them up by storm! Video here, recipe here.

And since this week was a big recipe week, I’m saving all my favorites for next time!

And I promise they will be gooooood. I see overalls and affiliate links in our future 👀

But for now, love is in the air! A bridal shower party is to be had! I have a putt putt astroturf to test out!

Until the next newsletter,

Xoxo,

Snacks