happy friday!
today i’m sharing with you my husband’s favorite salad. we first started making it in college after sampling it at Trader Joe’s, and we’ve been hooked ever since. it works in every season, but like most things, is INCREDIBLE when the ingredients are at their peak — which would be right now. and i bet you already have most of the ingredients on hand. if you don’t, you can find them at any grocery store.
(watch my reel of this recipe)
caprese panzanella
ingredients:
1 pint of mixed cherry tomatoes
1/2 seedless cucumber
1 ball of mozzarella, torn
~1/2 cup of basil leaves
2 slices of good bread (we like sourdough)
olive oil
coarse salt & fresh cracked pepper
1 small shallot (optional)
generously drizzle both slices of bread with olive oil and sprinkle with sea salt. broil until crispy but not completely dried out.
while the bread is toasting, halve your tomatoes, slice the basil, and chop the cucumber. slice the shallot here, if using.
place tomatoes, cucumber, basil, and shallot in a large salad bowl and season with salt.
roughly tear the mozzarella into pieces, then add those to the salad mix.
when the bread is toasted, tear or chop up into small pieces and add to the salad.
drizzle the salad with more olive oil (never too much!) to coat the bread and dress the other ingredients.
season with salt and pepper. let sit for about 5-10 minutes before eating. this will allow the bread to soak up all the tomato juice, olive oil and salt — this is a salad with bread in it, not a salad with croutons.
enjoy!
our favorite skirt steak marinade
we don’t eat a lot of red meat, but we have perfected this marinade for skirt steak.
*this is a super quick and customizable recipe. also, these are not super accurate measurements. all i know is that we marinated our skirt steak in this for only like an hour and a half and it was the most delicious, flavorful skirt steak we have ever had!*
tamari or soy sauce
fresh lime juice
olive oil (avocado oil would be best here)
generous coarse salt & a few grinds of pepper
2 cloves of garlic, chopped
a pinch of “steak seasoning” (this is what we have, i bet you have something similar in your pantry)
let the steak sit in the marinade in your fridge for 1 hour or up to 8. then cook it on the grill! let it rest for a bit after you take it off the heat, then sprinkle some flaky sea salt on top (just a little!).
are you ready for fall?
i’m so ready. fall is my favorite season of all time… perfect temperatures, football, great food, and i just feel like everyone is in such a happy & cozy mood when fall rolls around. fall is a big celebrating time in my family because of college football tailgates, thanksgiving, birthdays… anyway i know everyone loves summer, and so do i!! you can’t beat summer produce, especially. but a sunny fall day with a little chill in the air and pumpkins starting to pop up at the farmer’s market… mmmm. there is nothing like it.
song of the week:
this week i’ve been really into Jacob Banks. Specifically his album Village. his voice is so soulful and his songs have that quality to them where you just can’t stop listening. listen in your kitchen while drinking a nice glass of red wine and toasting bread for your panzanella. thank me later.
hope you have a great weekend!! if you make any of these recipes, have any questions, or want me to make something specific, shoot me an email! i’d love to hear from you!
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