You absolutely must make this salad. It’s delightfully uncomplicated and barely involves cooking–it’s mostly assembly. Plus it goes with everything, including hot dogs on the Fourth of July, grilled chicken on a random Tuesday, steak, burgers, and salmon on the weekend. It also goes on your holiday table–and quite frankly it goes into your mouth standing over the kitchen counter. That is what eating seasonally is all about.

There is a widely held and totally incorrect belief that an ear of summer corn needs to be cooked for 15 minutes. Please, cook your summer corn for three minutes! That’s it. The kernels will remain bright yellow, crisp, juicy, and tasting like literal sunshine. The goal isn’t to cook the life out of the corn. Once it’s cooled a little bit, shave the kernels off the cob, making sure to get some of the bigger chunks. Those uneven pieces are visual proof that the salad is homemade.

If you’re a regular here, you already know that my Marinated Red Onions are one of my favorite ingredients. If you’re new: they’re one of the most popular recipes on my blog, and the reason is simple. They elevate practically every dish. In this salad, their marinade even becomes part of the dressing. Add a little more olive oil, and you’re done. Toss in cucumber, fresh herbs, and avocado right before serving.

If you’re bringing this dish to an event (and you definitely should, because it’s perfect for that), pack the undressed salad into a few separate jars and cut the avocado on-site. You’ll show up looking like you have your life completely together.

Eating what’s in season has always made sense to me, and this salad is the perfect example of why. (That said, if necessary, frozen corn works beautifully here too. Just warm it briefly in a skillet, let it cool, and carry on.)

One thing to know about me is I am a big believer in a dressing. And I have been known to over-dress. But this isn’t that kind of salad. This is a moment for restraint, and I say that as someone for whom restraint is not a natural state. You want every bite to taste like sweet corn with little pops of cucumber, creamy avocado, and tangy onion. The dressing should support the vegetables, not overwhelm them. More is not better here, and I don’t say that often.

Once corn starts showing up at the farmers market, you’ll find this deliciousness on my table again and again. This salad is how you kick off summer. Go make it.

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The Last Crumb

As a kid, my lemonade stand was the total center of my world. Every time you see me standing by my Little Free Library today, I feel like I'm that 4 or 5-year-old all over again. I love meeting my neighbors, hearing what they're reading, and chatting about books. My friend Michelle snapped this photo unbeknownst to me, and I absolutely love it. I stock the library with everything from cookbooks and novels to self-help and children's books, and it brings me so much joy to watch each book find a new home.

“Proof that one person’s free book can become another person’s favorite find—with a little rotating, refreshing, and retail magic from Teri.” - Michelle

HERE are some ideas about getting your own passion project!

Other recipes to make for the Fourth:

Our newest wrap is one of my favorites, and it’s a Sweet and Sour Shrimp Lettuce wrap. I totally love my friend Jason’s Pimento Cheese Dip. He literally makes me my own. Absolutely make my Summer Risotto with Corn and Zucchini and we can’t forget about my amazing Summer Steak And Grilled Corn Salad.

xoxo,

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Everyone who knew my mom knew that the Fourth of July was truly her holiday. Growing up, we enthusiastically decorated the yard, our bikes, and ourselves in red, white, and blue. There was nothing I loved more than the parades, summer races, and especially the festive food.

My mom’s tradition carried right into how I raised my own kids. My mom had a gift for filling a room with music, love, and laughter, and the Fourth really put her gift on full display. I have long loved to center my people around a fun table for the holiday, which helps keep my mom’s celebratory nature alive.

Today I’m going to give you tips and recipes for how to make this Fourth of July truly special.

Tow years ago we made these delicious brats for Instagram!

My Four Tips for a Fabulous Fourth

1 Hit the farmers market first. Summer produce is what I love the most about this weekend. Let what’s ripe and beautiful determine your menu. Rather than planning around a recipe, plan your feast around whatever produce looks incredible at your local farmer’s market.

2 Fire up the grill. I grill 365 days a year, but if there’s one day to make it an event, it’s July 4th. Keep the kitchen cool, get outside, and let the grill do its thing.

3 Always serve a beautiful salad. A vibrant, seasonal salad will always make your summer table feel abundant.

4 Plan your menu now so you can be present on the holiday. That’s the real secret. A little prep means you’re not scrambling the day of. Planning ahead means you’re actually enjoying your people when they arrive.

If you know me, you know I am a Caesar salad girl through and through, and this Chicken Caesar Pasta Salad might be my new favorite way to do it. It features my homemade Caesar dressing (this is non-negotiable, so make a double batch and thank me later), toasted breadcrumbs for a compelling crouton crunch in every bite, and rotisserie chicken to keep it quick and easy. This salad, with the rotisserie shortcut, works as well for a weeknight dinner as it does for the Fourth. I know it will earn a permanent spot in your rotation. Try it and see why!

My Herby Pasta Salad with California Ripe Olives is the side dish you didn’t know you needed: bright, crunchy, light, and indulgent all at once. It’s built on beautiful greens, California Ripe Olives, and a zesty homemade Italian dressing that gets even better as it sits (meaning: perfect for parties, potlucks, or making ahead). I keep my vegetables vivid and gorgeous by blanching, which also gives them the perfect texture. Bring this salad to your next event alongside a steak or roast chicken, or toss in some shredded chicken to make it a full meal. It’s the kind of dish that makes people feel taken care of. Go get the recipe!

This Roasted Carrot Salad always makes people ask what’s in it. It feels special, but it’s actually unusually simple. Tender, caramelized roasted carrots spooned over a generous dollop of labneh (imagine thick, creamy yogurt with a gentle tang), finished with a bright vinaigrette that ties it all together. The balance of sweetness, tang, and creaminess is just divine. We tested it with goat cheese and burrata too, because we’re always looking for perfection, but the labneh made the whole dish sing. Set this platter out on your Fourth of July table and watch it disappear. Go get the recipe!

Peach and Burrata Salad with Cherries is summer on a plate, and honestly, it might be the easiest dish you make all season. Juicy peaches, fresh burrata, and cherries (my absolute favorite fruit so capitalize on them while they’re in season!) come together in the most beautiful, no-cook combination. It’s fresh and indulgent at the same time. It works as a snack, a side, or a full-on girl dinner, and it comes together easily and deliciously on a Sunday afternoon. When you bring this dish to a Fourth of July gathering, everyone will ask for the recipe. Make it before cherry season ends!

If you love summer corn as much as I do, this Corn Pasta with Sausage will become your new warm-weather staple. Crispy, thinly sliced kielbasa, fresh sweet corn, and pasta come together in a buttery, savory sauce made right in the pan. With minimal ingredients, it comes together fast and tastes incredible, especially considering the minimal effort it requires. The pan juices, butter, and a splash of pasta water do all the heavy lifting, combining to create a genuinely dreamy dish. It’s summer in a bowl, and perfect for a 4th of July picnic. Go get the recipe!

This Light Summer Seafood Corn Chowder is the recipe I wait all year to make. It’s packed with sweet summer corn in every possible way: whole kernels, blended into the soup, and infused into the broth for incredible flavor. It’s become a yearly tradition in my kitchen at the cabin, and if I had to pick a death row meal, I’m practically picking this soup. Rich, cozy, and full of summer flavor, it’s the perfect recipe to make over Fourth of July weekend and one that just might become part of your summer tradition too.

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The Last Crumb

We're so excited because corn season is finally here. There’s honestly nothing that makes me happier than sweet summer corn, and we’ve been having the most fun dreaming up delicious, creative ways to eat corn on the cob. Lily, Fernanda, Vivian, and I spent the day brainstorming recipes, and then we invited some neighbors over to taste-test and rank all of our creations to help us narrow down the favorites. It was such a fun project, and this is just a little preview of what’s coming. Can you guess what this one is?

Other recipes to make for the Fourth:

Defiantly make my friend Jason’s Pimento Cheese Dip, which I truly can't get enough of. He literally makes me my own. I love my Celebration Salad because it’s such a showstopper, or my Panzanella Salad that feels like summer on a plate. I even make it gluten-free! Absolutely cook up my Smashburger if you’re going to be grilling, or my Brick Chicken, which just went viral for us on Instagram again.

xoxo,

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Oddly enough, this recipe didn’t start out as a noodle dish at all. We originally developed it as a wrap, then realized it would make a terrific salad. When we started pulling back on the lettuce, we eventually landed on noodles. So often, recipes evolve when one good idea leads to another. We decided it would be wonderful with rice (or wheat) noodles, a flavorful peanut sauce, and shrimp fresh off the grill.

My Peanut Noodles with Grilled Shrimp is one of those rare recipes that can be both impressive and easy, but only if you know what to do ahead of time. It’s also absolutely perfect for grilling season, which happens to be my favorite season.

This recipe is really a lesson in being smart in the kitchen. Almost every component can be made in advance: the peanut sauce, the shrimp, the noodles. When you’re ready to eat, you’re mostly just assembling. What’s not to love about that?

I believe that the person doing the cooking should also be doing the cutting. Maybe that sounds old-fashioned in a world with pre-chopped vegetables and shortcuts at every turn, but I have genuinely found that the less processed the food is when I get it, the more delicious the dish will be. When you cut your vegetables yourself, they will be fresher, and your finished product will reflect that.

Feel free to do your prep a day in advance. The beauty of this dish is that it’s excellent for meal prep, meaning you can front-load almost all the prep so that dinner itself feels effortless. Make the peanut sauce a day or two ahead. Grill the shrimp in the morning. Boil the noodles in advance and toss them in a little oil so they don’t stick together. Then, when it’s time to eat, just pull it all together.

The peanut sauce is exceptional because it’s the kind of sauce you’ll reach for all week long. It happens to be terrific drizzled over roasted vegetables, spooned onto a grain bowl, tossed with a simple slaw, or used as a dipping sauce for grilled chicken or shrimp. Keep it in your refrigerator and you’ll have a head start on other delicious meals.

I like to grill my shrimp with the shells on. Yes, it’s extra work, but shrimp quite simply tastes better when grilled with the shell on. The shell protects the shrimp from the direct heat and keeps the inside tender and delicious.

A few shrimp grilling tips: watch your temperature. Grills get hot quickly, and if you suddenly find yourself at 500 degrees, it’s going to be a problem for your shrimp. Use large shrimp. Small ones slip through the grates, they’re harder to flip, and there’s just more fiddling involved. Larger shrimp sit on the grill properly, flip cleanly, and are more forgiving. Shrimp cook fast no matter the size, so stay present and keep an eye on them. They will go from perfect to overdone in about a minute.

I understand that life doesn’t always allow for the fully homemade version, so modify the recipe if needed. If grilling isn’t your thing, our recipe tester Lisa pointed out that you can sauté peeled and deveined shrimp in a skillet. You can devein them without peeling them first. Using kitchen shears or a small paring knife, make a shallow slit along the back of each shrimp, cutting through the shell and just into the flesh. Use the tip of your knife to lift out and remove the vein. Leaving the shells on helps protect the shrimp from overcooking and keeps them extra juicy and flavorful.

If you’re short on time, buy pre-cooked shrimp. You can even use a prepared peanut sauce. Of course I prefer my homemade version, but sometimes convenience wins, and dinner on the table is still a victory.

As much as I prefer to use fresh vegetables, there are short cuts here too. If you love chopping, chop away, but if not, grab a bag of coleslaw mix and call it a day. This recipe can be as homemade or as shortcut-friendly as you need it to be.

We tested two kinds of noodles for this recipe: a thinner noodle and a thicker one. I originally went with the thinner, but also tried using a thicker one. The thicker noodle holds the peanut sauce really well. I still sort of like the thinner noodles, so it’s all about personal preference.

This dish rewards cooks who plan ahead. My advice is to do it all before you need it. Then, when dinnertime comes, you can do less cooking and more eating.

The Last Crumb

My sister was visiting this week, and today we decided to make a crab cake recipe from a cookbook called The Best of Gourmet 1994. People are always asking me about my favorite cookbooks, and this is one I’ve held onto for literally decades. This cookbook has followed me everywhere—every apartment, every home. It’s one of those treasured books that I’ll have forever. I made the recipe gluten-free for me and my sister, and tweaked a few things along the way, but it’s always delicious.

Don’t you love having those tried-and-true cookbooks?

What to make now:

A few delicious recipes for you this week: I have a new blog post all about how to reverse sear a steak perfectly every time. It’s all about salting it, and letting it sit overnight. I use Celtic Sea Salt® of course. We just made my Strawberry Sunshine Salad in the kitchen and it was a hit as always. And there’s no time like now to make one of my fabulous Caesar recipes.

I’ve been loving sharing what I’m wearing on ShopMy, so you can see all my current favorite things! Click HERE to browse anything from my clothes, to my kitchen favorites, to my nails.

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I’ll be honest. I never expected lettuce wraps to become the thing everyone couldn’t stop talking about. Of all the recipes and food we’ve shared, it’s the wraps that went viral and kept people coming back, and they’re still the reason so many new crumbles find us today. It makes sense though. They’re bold, fun to build, surprisingly satisfying, and they photograph beautifully. But what I really want to share today is why this recipe works so well every single time, and the simple trick that makes the whole thing feel effortless.

The Bowl of Water Method (Game Changer)

If you’ve ever wrestled a head of lettuce trying to get the leaves out in one piece, I have good news for you. Just slice about an inch deep around the core to remove it, submerge it in a bowl of cold water, and let the water do all the work for about 8 minutes. The water slips between the layers, the leaves loosen on their own, and you end up with clean, perfect cups with almost no effort.

Here’s the thing about this recipe: it’s incredibly versatile. The same filling that goes into a wrap is also phenomenal as a salad. Same ingredients, same flavors, just tossed instead of rolled. You essentially can’t go wrong.

One of the best things my mom ever taught me in the kitchen: season your lettuce. All vegetables — including lettuce — love seasoning. A little salt on your greens before you build the dish makes everything taste more alive. It’s such a small thing and it makes such a big difference. Of course, we love using Celtic Sea Salt.

I’ve been making this to take to the cabin, and it travels beautifully. Here’s what you can do ahead of time:

• Marinate the chicken the night before

• Cut the corn off the cob (or just use frozen — no shame, it works great)

• Prep all the components separately and assemble when ready

That’s it. Low lift, high reward.

Mini Recipe (Free Preview)

• 1 head lettuce

• 2 chicken breasts, marinated and grilled

• 1 cup corn (fresh off the cob or frozen, thawed)

• Your favorite toppings: avocado, green onion, cilantro, lime

Salt your lettuce leaves before filling. Assemble as wraps or toss as a salad. Serve immediately or pack components separately for meal prep.

The complete recipe including the full marinade, dressing, and step-by-step stories with tips for making this ahead is in the paid issue below!

If you’ve been on the fence about subscribing, this one’s worth it. It’s quick, delicious, easy to make, and the kind of thing you’ll have on repeat all summer long.

Unlock the Full Recipe

Some lovely recipes for you to make this week include: my Fried Cheesy Olives, which is simply to die for, this delicious Southwest Chicken Salad which is a new favorite. And just in time for this beautiful summer weather, here are my Fish Tacos with Mango Salsa. So wonderful.

The Last Crumb

A little sneak peek from an upcoming Substack issue all about my favorite hostess gifts and entertaining tips: I've been completely won over by Violet Flame Chocolates. I originally received them as a gift, and they've quickly earned a permanent spot on my summer hostess gift list. They're thoughtful, beautifully packaged, and let's be honest—everyone loves a little chocolate. Violet Flame Chocolate is the newest creation from the founder of Vosges, a beautiful Chicago company creating rarified chocolate experiences!

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There’s something deeply soul satisfying for me about a really great sandwich. It’s one of those little delights that seems simple on the surface, but when you make it right, with the right bread, the right spread, the right combination of flavors layered together, it becomes something genuinely special. I’ve always thought of sandwich-making as a love language, and it’s one I’ve been fluent in since childhood. This started with making a peanut butter, butter and pickle sandwich for my dad when I was a little girl, and it remains one of my greatest joys in life.

The magic is all in the details. Taking a little extra time with each ingredient, choosing elements that truly belong together, and treating the whole process as an act of care rather than just assembly, is the mindset that turns a good sandwich into a great one.

Some of the easiest ways to level up any sandwich? My homemade herbed mayo. A few herbs, some lemon, a little yogurt blended into your mayo — and suddenly everything tastes more vibrant. And if you haven’t tried my Marinated Red Onions on a sandwich yet, please do. They are absolutely transformative.

Since it’s finally summer and nobody wants to be hovering over a hot stove, today’s Substack is all sandwiches that you don’t have to heat, perfect for warm days. The kind you can wrap up and take to the beach, pack for a picnic, or pull out of the fridge for a lunch that feels like a real treat.

Tuna Niçoise Sandwich

A Niçoise salad is already one of the most satisfying things you can eat — so why not tuck it between two slices of bread? This sandwich brings together all those classic flavors and textures and makes them even more portable. It pairs beautifully with my Creamy Chive Dressing. There are a few steps involved, but the payoff is absolutely worth it.

Chicken Caesar Wrap

This one went viral for a reason. Crisp iceberg lettuce, savory fillings, crunchy gluten-free croutons, all wrapped up in a tight bundle that somehow manages to be both indulgent and fresh at the same time. Of course, if wraps aren’t your thing, feel free to unwrap it and enjoy it as a classic Caesar salad instead.

Green Goddess Chicken Salad Sandwich

If you love green goddess flavors as much as I do, this sandwich is going to make you very happy. It’s quick, it’s easy, and that all-green color is just stunning on the plate. A mini green goddess sauce stirred into the chicken salad takes it somewhere really special.

Greek Salad Wrap

One of my favorite tricks is turning a salad into a sandwich — and this Greek wrap is one of the best examples of why that works so well. Everything you love about a Greek salad (the briny olives, the crisp cucumbers, the tangy feta) gets bundled into something you can eat with your hands. Light, fresh, and packed with flavor.

Marinated Tomato Sandwich

Peak summer in sandwich form. The tomatoes are soaked in a garlic herb oil with shallots, basil, parsley, chives, and lemon zest, and the result is something that tastes like summer distilled into every bite. This one is a must-make when tomatoes are at their best.

Italian Sandwich

If I’m being honest, this is my desert island sandwich. Great capocollo, good salami, beautiful mortadella — you just need a few high-quality ingredients and you’ve got something extraordinary. I always keep these staples in my fridge so I can pull one together at a moment’s notice.

Some lovely recipes for you to make this week include: my Tunacado, which is simply to die for, this delicious Southwest Chicken Salad which is a new favorite. And just in time for this beautiful summer weather, here are my Fish Tacos with Mango Salsa. So wonderful.

The Last Crumb

When I was in Paris, one of my absolute favorite things I did was discover @numero.deux_ — and honestly, if you're planning a trip, put her on your list right now. She's a vintage Levi's magician with the most charming and magical little showroom, and there's a beautiful view over the city that makes the whole thing feel extra special. I love the jeans I got, and we made a little reel about that day on my Instagram, so go check it out:

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xoxo,

When I was a little girl, my mom would say, “Let’s pretend Dolly Parton is coming for dinner. How would we behave? Let’s pretend Julia Child is stopping by to see how well we’ve done the dishes!” My mom was simply all about fun and joy. Tidying didn’t feel boring, and I was always motivated to win the little contests.

My mom passed this on to me. With my kids, I would do a competition: “Let’s each put away 50 items. Who can get to 50 first?” I would explain that everything you do counts. Putting a fork in the dishwasher counts as one. Even closing an open drawer counts as one. They could do 50 in record time!

You’d be surprised to know that this actually ties into how I get my 140 grams of protein in every day—because I use the same spirit of gamifying things to make it joyful. I start early with my protein intake. So now at 7 a.m. I have a high‑protein bite, at 9 a.m. I have my shake, by noon it’s another protein‑forward mini meal, at 3 p.m. maybe yogurt and fruit, and by 5 p.m. I’m wrapping up with one more. These tiny, simple meals add up fast, and turning it into a little game makes it feel fun instead of forced.

My morning shake sets the tone for the day. It has a high‑quality protein powder, high‑protein milk, collagen, and extras like cacao powder and cherries. I love knowing I’ve already done something good for myself. And from there, I ask, “How can I add a little more protein here and there?” I even love doing the math. It becomes satisfying, like I’m building vitality throughout the day. And that’s really the heart of my message today: find small ways to take care of yourself that feel good, not forced. Make it simple. Make it yours. Make it fun.

To keep the inspiration going, I asked my followers for their tips and as always, they delivered. Here are the top ones:

• Bone broth (drink it, or add it to things)

• Prep your protein ahead for the week so it’s always ready

• Start your day with protein (collagen in coffee, protein powder, etc.)

• Keep easy, grab‑and‑go options on hand (like a little steak, or Every Day Roasted Chicken, or egg salad or chicken salad)

• Boost meals with add‑ins (chia seeds, pumpkin seeds, almond milk, egg whites)

• Use cottage cheese everywhere (eggs, sauces, baked potatoes, as sour cream)

• Upgrade eggs (boiled, omelettes, or paired with tuna, avocado, and onion)

• Pure genius protein shots

• Lean on high‑protein staples like Greek yogurt and protein shakes

• Make quick protein‑packed snacks like chia pudding

• Add plant‑based protein boosts (edamame, white beans blended into dishes)

I also love my high protein salad, and these high protein snacks!

And since we’re already talking about simple, joyful ways to get more protein in, I wanted to close with a recipe that fits right into that theme. Since I’m in Paris this week, Lily whipped this up and we’re loving it. This High Protein Walking Taco is a triple‑threat. It starts with high protein chips. We used Quest chips (which are honestly very good), and then it’s all about layering in as much protein as possible—like my cottage cheese dressing and ground beef with a little spice blend of Celtic Sea Salt, garlic powder, smoked paprika, onion powder, oregano, and chili powder. It’s simple, satisfying, and makes the whole process feel a lot less like a chore. Bon appétit!

The Last Crumb

It’s been so fun sharing more of my outfits lately! And honestly, no one is more surprised than I am that you’re loving it this much! Vivian has put together the most amazing pages to shop all of my favorite things, and she’s made it incredibly easy. There’s a page for everything—from my everyday essentials (yes, even the mugs in the Susan Suite) to my slicer that I use for everything, including my Marinated Onions, and the pieces I brought with me to Paris. Check it out!

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xoxo,

I’m going to tell you what to make for dinner tonight. Believe it or not, sometimes even I don’t know what to make! Yes, I’m usually in the kitchen all day thinking about food and planning dishes that we might post in a week or two, but once everyone has left and I’ve taken a minute to sit down, it’s time to consider what I actually want to eat.

I do know exactly how I want to feel: nourished, satisfied, and not tired or weighed down by dinner. In those moments, I remember my stir fry kit. It’s less of a recipe and more of a rhythm, and I come back to it again and again because it is so satisfying. Frankly, I could eat a stir fry every day! This dish is neither gourmet, nor time consuming. It’s just so, so delicious.

What I love most about this dish is that it’s infinitely adaptable. I make it differently every time, but it’s always grounded in the same simple idea: real food, cooked efficiently, that always makes me feel good. I love rice, but this dish absolutely isn’t fried rice. It’s a veggie- and protein-packed meal. I feel best when I go light on the carbs.

This fried rice is also pretty brilliant for meal prep. I keep a simple “stir fry kit” in my fridge. I always have on hand whatever protein I’m into at the moment, a few fresh vegetables–already chopped–and rice that’s already made. It’s like a safety net meal. It keeps me well nourished, and it never lets me down. It’s fun to use up what you have on hand, and I actually prefer to keep it minimal. A handful of vegetables—matchsticked carrots and broccolini are favorites—with color, texture, and a nice bite, along with the protein. I use about a half cup of day old rice per person. Don’t think of it as fried rice—it’s a stir fry dish with a bit of rice to accompany it.

Here’s a funny story about this dish: recently I asked Roy to make it for me, and he asked exactly how I wanted him to do it. He made it exactly the way I suggested, but his was better! Maybe it’s that food tastes better when someone else cooks it for you. But maybe it’s because he added an element that took it over the top: a splash of bone broth right at the end. Brilliant! Now, I can’t imagine making it any other way. The broth brings the other ingredients together, adding a subtle richness and umami, plus just enough moisture to make it delectable without adding oil. The bone broth is one of those small touches that make a big difference. Plus, it’s high protein!

If you’ve prepped in advance, this dish comes together in a snap. Even though it’s fast, it doesn’t feel rushed. Instead, it feels intentional. It’s such a beautiful way to care for yourself in real time. Make it tonight and see!

The Last Crumb

Long before I was married or had kids, I began collecting art. Over the years, each individual piece has woven such a meaningful thread through my life. When I look back at old photos, I can spot pieces that still hang in my home today, which feels so special. My friend Susan, who was an art curator, played a big role in my appreciation—she would bring me along and introduce me to various artists and works, opening my eyes to the art world. That’s how I discovered Joanne Lowney, and I now have several of her pieces. They have brought me so much joy! Art has become deeply personal in my family: my sisters and I have traded pieces over the years, and we each have works that once belonged to our parents. Art holds memories, and truly, there’s nothing better than receiving art as a gift.

Recipes you need to make this week!

Spring is here, and I’m so excited about all the new things we have on the blog! Our Caesar Pasta Salad with chicken went absolutely viral…and for good reason. If you missed it here on Substack, my Roasted Carrot Salad has finally hit the blog and it’s a spectacular spring side dish. We’re also completely obsessed with these Blueberry Waffles… they’re the best you’ll ever have. For an easy weeknight dinner, absolutely make this Orange Chicken.

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Bowls are certainly having their moment, aren’t they? When our Greek Chicken Bowl went viral, it made me so happy because I'm a longtime bowl enthusiast! Don’t you just love to eat your favorite foods arranged together in a bowl? It’s such an inviting and welcoming way to eat, and I’m sure you will love this Creamy Poblano Steak Bowl! It’s a playful summer dish that activates the senses. It's crunchy, it’s bright, and the creamy dressing adds a cheesy texture to the bowl and gives it the feeling of a delicious taco.

Our new recipe is absolutely perfect as is, but any bowl can be customized based on what you have in your fridge and what you like. Most people serve their bowl on a bed of grains, but some prefer a bed of greens, such as lettuce. There are so many other options, including cheese, vegetables, my Marinated Red Onions, or an egg on top.

Our simple steak marinade was perfectly lovely (primarily lime, garlic, and olive oil), but Jennifer over @foodess is a food scientist, and she inspired me to add tamari and Worcestershire, which takes this marinade next level.

Use your favorite steak. Whether you prefer skirt steak, New York strip, or another cut, it’s important to learn how to prepare it. Cooking a steak is a life skill worth knowing. When choosing a steak, speak to your butcher to get their input.

We marinated ours for a mere 20 minutes to keep the recipe quick and easy, but you could certainly marinate your steak longer. Then grill it or cook it on the stove in a heavy pan like cast iron.

Our Smoky Poblano Dressing is a sublime dressing that’s somewhat “slept on.” It’s a favorite Magic Elixir in the @nocrumbsleft kitchen, and it pairs perfectly with this bowl. As much as I love a jar of quality mayo, homemade mayo is lighter and it works better in this dressing. We recipe tested with both, because of course we did! And here’s our verdict: the dressing is a bit lighter when you use your own homemade mayo. My best advice is to make your own. But if you just can't imagine making mayo from scratch, use a high quality store-bought and consider doing half mayo, half sour cream or half mayo, half Greek yogurt rather than all mayo. A handful of fresh herbs on top will make this bowl incredibly delectable. Some people remove the skin from the Poblano peppers, but over time I’ve realized it’s not necessary. If the skin bothers you, feel free to remove it.

Other options for the Creamy Poblano Steak Bowl include adding fresh sweet corn, which would be lovely cut off the cob and sautéed in a mixture of butter and olive oil. Or toss in some thinly sliced green onions along with the herbs, and use my Creamy Chive Dressing.

Teri Tips: a little meal prep goes a long way, so mixing your dressing the day before will make cooking even easier. And if you don’t have time to make a steak, this bowl is also delicious with a rotisserie chicken from the grocery store or any leftover protein you happen to have on hand.

My essential kitchen tools include the stick blender that I use to make sauces and dressings, and my slicer. I absolutely love them both and use them daily in my kitchen. As a gluten-free person, I use my slicer for onions, zucchini, sliced cheese, and sliced jicama.

I’m excited to say that we’ve got a magnificent recipe coming up on the blog! It’s a Summer Salmon Coconut Bowl, and it is beyond extraordinary. I shared the recipe early with a local friend who needed a standout dish for a dinner party, and her guests raved! Whether you make our Summer Salmon Coconut Bowl, our viral Greek Chicken Bowl, this new Creamy Poblano Steak Bowl, or all of the above, eating your meal as a bowl is a completely joyful experience.

Guess what! Substack is my favorite place to create. It's a joy to come up with brand new, secret exclusive recipes and fun, fabulous new content for you every week. Thank you for being here! When you subscribe to my paid tier, you're supporting my love of Substack and creating in this ad-free space. You get exclusive recipes AND recipes that don't hit my blog for another month! Thanks for being part of the fabulosity! So much more to come.

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Ingredients

For the steak:

• 2 tablespoons extra virgin olive oil

• 2 tablespoons lime juice

• 1 tablespoon tamari

• 1 tablespoon Worcestershire sauce

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ¾ teaspoon freshly ground black pepper

• 1½ pound steak, any steak of your choice like skirt, flank or New York strip

For the Spicy Poblano Dressing:

• 2 poblano peppers

• 1 teaspoon extra virgin olive oil

• 1½ teaspoons kosher salt, divided

• 1 cup Whole30 Mayo

• ½ lime, juiced

• 1 tablespoon red wine vinegar

• 1 garlic clove, pressed or grated

For the bowls:

• 2 cups cooked white rice, optional

• Romaine lettuce

• Kosher salt

• 1-2 avocados, sliced

• ½ jicama, peeled then cut into ¼-inch thick sticks, or purchase pre-cut jicama sticks

• 1 cup radishes, cut into quarters

• ½ cup cherry tomatoes, halved

• Marinated Red Onions

• 1-2 limes, cut into wedges

Directions

1. Heat a grill to 400F. If you don’t have a grill, preheat broiler.

2. Marinade the steak: In a small bowl, combine the olive oil, lime juice, tamari, worcestershire sauce, salt, garlic powder, and pepper and whisk until well-combined. Place the steak in a large bowl or container and pour the marinade over the steak until well-coated. Let the steak marinate while you make the dressing.

3. Make the Spicy Poblano Dressing. Place the peppers in a large bowl, drizzle with olive oil and sprinkle with ½ teaspoon salt, tossing to coat the peppers completely. Place the peppers on the grill or under the broiler and flip every 5 minutes until charred, about 15 minutes total. When the peppers are blackened all over, remove from the grill or broiler and let them cool down for a few minutes. Remove and discard the stem and seeds. Rough chop the peppers. Transfer the peppers to a blender and add the remaining 1 teaspoon salt, mayonnaise, lime juice, vinegar, and garlic. Blend until smooth. If needed, add more salt, to taste.

4. Make the steak. Make sure the grill is still at 400F. Remove the steak from the marinade, shaking off any excess. Place the steak on the grill and cook until done. Cooking time will depend on the cut of steak you use: about 4-5 minutes per side for medium-rare for a flank or NY strip, or 3 minutes per side for skirt steak.. Remove from the grill and let the meat rest for 10 minutes. Cut the steak into pieces then slice into strips, cutting against the grain.

5. If you don’t have a grill, cook the steak in a heavy pan on your stovetop for 3-5 minutes per side depending on the cut of your steak and desired temperature.

6. Build your bowl. Scoop rice into each bowl, if using. Top with a handful of shredded lettuce and season the greens with salt. Add some sliced steak to each bowl and beautifully arrange the avocado, jicama sticks, radishes, tomatoes, and marinated onions on top. Drizzle a little of the marinated red onion oil over everything and serve with the Spicy Poblano Dressing and limes on the side. Enjoy!

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Grocery List & Recipe

Steak Bowl Grocery List

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Steak Bowl Grocery List

63.1KB ∙ PDF file

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Here are some completely fabulous recipes to make this week: my Lobster Cobb that went viral on Instagram, this beautiful Strawberry Olive salad, and our Chicken Paillard just went live on the blog! By the way, check out my blog post all about summer grilling in my outdoor kitchen.

The Last Crumb

You might be surprised to hear that one of my frequently asked questions is about my manicures! Followers on Instagram often ask what color I use, and whether or not I use no-chip. I used to! But as I learned more about it, I began to wonder whether it was a good or safe idea, so I stopped. For the last three years, I’ve been using what’s called Dazzle Dry instead, because it’s non-toxic and durable. I get a double base coat and a double top coat. My weekly manicure is a bit of a guilty pleasure! and my favorite color is called Red Hot Chili.

xoxo,

A Note from Teri

If you’re planning a celebration dinner or a lovely dinner party for four, my luscious Seafood Soup is an absolute stunner. It’s also the kind of dish that’s absolutely perfect for a Sunday, when you feel like fussing a bit.

Starting with the very best seafood you can find is what makes this bowl of deliciousness truly shine. I prefer a combination of muscles, scallops, and shrimp, but this soup would also work well with lobster. There are a number of different types of scallops, and if you can get Nantucket scallops, they’re small and sweet--a gorgeous and graceful addition to this aromatic soup. I’m lucky to have Dirk’s Fish in Chicago and its flagship in Lakeside, Michigan.

Most of the labor for this soup is in the prep. Shellfish must be cleaned properly. The shrimp need to be deveined, and the mussels must be soaked and scrubbed, and then you have to pull off the beard. The scallops need to be washed and dried and laid out on paper towels or towels to fully dry. Then the rest of the prep involves a lot of chopping! It is a labor of love.

The broth starts with sautéing the aromatics, including green onion, garlic, and chopped red chard stems. This combination helps build the depth of flavor. If you’ve never tried red chard, it’s an absolutely spectacular green, subtly nutty, mild, and far less bitter than most greens. I pull the gorgeous leaves from the stems, finely chop the stems, and toss them in with the aromatics. Some people toss the chard stems because they are thick and fibrous, but they soften up very nicely when cooked. I julienne the red chard leaves and layer it into the soup.

Then you add the chicken broth—ideally homemade, but you can certainly purchase a lovely broth—and some coconut milk. Red curry paste, if you can find it, elevates the flavor even more. I prefer the Thai Kitchen brand of curry, because it quite simply tastes better. I add a sprinkle of sugar, and a splash of fish stock or Braggs. Add your greens and other chopped additions, and it takes about five minutes to cook.

It is so wonderful, warming, and delicious, especially served with just a little bit of rice. If you’re having a party, this soup is the only thing you need to make! Serve it with a magnificent dessert and consider a very simple, light hors d’oeuvre, because the truth is, this soup is expensive, it’s delicious, and it’s what you want your favorite eaters to focus on.

I love it when I can find lime leaves to add to the soup, because they’re a little bit hard to find, even in Chicago. I’ve tried lemongrass instead. I never shy away from an ingredient that I don’t know about! I don’t mind a bit of trial and error, and it’s important to know that it’s ok to get it wrong sometimes. But with this particular recipe, I’ve gotten it right for you, so you can simply dive in. If you’ve never cooked with lemongrass, it’s good to know that they are kind of woody on the outside, so you want to find the tender insides. Some people whack it, some people chop it, but I remove the hard leaves until I get to the center toward the base where there’s a tender middle. The combination of these ingredients is truly delectable.

Is your mouth watering yet?

Ingredients

3-4 pounds seafood (typically I use mussels, peeled and deveined shrimp, and scallops, but use your favorites)

1 large bunch red Swiss chard

2 tablespoons avocado or olive oil

5 green onions, finely chopped (reserve some for garnish)

3 tablespoons cilantro, minced and divided

4 garlic cloves, minced

1-2 small Thai chilis, deseeded and thinly sliced

1-2 tablespoons red curry paste, or more if you want

3 cups chicken stock, divided

1-2 cans unsweetened coconut milk, shaken thoroughly

2 kaffir lime leaves (if you can find them) or 1-2 lemongrass stalks

1-2 tablespoons lime juice

1 tablespoon fish sauce (If you don’t have fish sauce, you can substitute tamari or coconut aminos, or Bragg’s Liquid Aminos.)

1 tablespoon brown sugar

1 large carrot, thinly sliced

2 tablespoons fresh basil, minced

Kosher salt, to taste

Instructions

1. Wash and scrub the mussels. Wash the shrimp and scallops and lay them on a paper towel- or towel-lined sheet tray and gently pat them dry.

2. Remove the red Swiss chard leaves from the stems by pinching the bottom-most leaves and pulling the stem out, releasing the leaves. Slice the stems into ¼-inch pieces, or smaller if you can. Roll the chard leaves up then cut them into ribbons. Set both aside separately.

3. To prepare the lemongrass stalks, if using, trim the root end and then peel away the tough, outer layers until you reach the pale, inner core of the stalk. Trim off the green tops then place the lemongrass stalks on a cutting board. Place the flat end of your knife on the stalk and then smash the stalk to release the oils, like you would crush a clove of garlic. Slice the bruised stalk very thinly and set aside.

4. In a large Dutch oven or soup pot (the biggest you have), heat the oil and sauté the red Swiss chard stems, lemongrass stalk, green onions, half of the cilantro, garlic, and the Thai chilis for about two minutes.

5. Dissolve the curry paste in 1 cup chicken stock and add it to the pot.

6. Add 1 can coconut milk, the lime leaves or juice, and fish sauce, if using, then bring to a simmer. Add the brown sugar and stir to dissolve.

   *Tip: I blend the coconut milk in a jar with an immersion blender or in a traditional blender.*

7. Add remaining chicken stock and/or coconut milk, depending on how brothy you want it. I add another can of coconut milk and another 2 cups of stock.

8. Add carrots and cook for a couple of minutes.

9. Layer in the swiss chard leaves followed by all of the mussels, shrimp, and scallops in the pot. Cover and cook for about 5-7 minutes until the mussels are open and the seafood is gently cooked. If the mussels are very big you can cook them for a minute or two before you add the shrimp and scallops. If the scallops are very small, you can add them a minute later.

10. Uncover the pot for 5 minutes and see how many mussels are open at that point and if the scallops and shrimp are cooked through. Be careful not to overcook the seafood! Likely the seafood is done and perfect but if they need more time, leave on the stove uncovered for a minute or two more and give the pot a good shake. Turn the heat off and throw away any mussels that didn’t open.

11. Serve with the remaining cilantro, basil and green onion on the side at the table. You can serve as a soup with some crusty bread alongside or over rice.

12. If there’s any leftovers, store in a mason jar in the fridge. This is absolutely delicious as a leftover and is amazing the next day!

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All my life, I’ve been putting together delicious concoctions that take dishes to the next level. When I began food blogging, they became Magic Elixirs–and that’s because they truly are! There is nothing more exciting to me than creating magic in the kitchen, and sharing that magic with other cooks makes it even better.

On a Sunday, I like to keep things fresh by putting together a new Magic Elixir. Whether I’m using them to dress a salad, as a dip, or as a sauce for sandwiches, they are truly shortcuts to deliciousness.

This lovely Green Sauce is mayo-based and alive with fresh herbs and lemon. It’s delicious over a salad, and if you add more mayo, it thickens up perfectly for a sandwich or lettuce wrap featuring some delicious chicken, tofu, or roast beef. Shredded Everyday Roasted Chicken Breast was a favorite in our kitchen, but you are absolutely welcome to buy rotisserie chicken. Simply adding this Green Sauce to shredded chicken will result in an amazing chicken salad. I always have a batch of chicken salad in my fridge!

Green Mayo Ingredients

• ½ cup mayo

• ¼ cup greek yogurt

• ¼ cup parsley, roughly chopped

• ¼ cup chives, roughly chopped

• ⅓ cup basil, roughly chopped

• 2 tablespoons lemon juice

• Salt and pepper

Green Mayo Directions

1. Place all ingredients in a food processor and blend until well combined.

2. Enjoy as a mayo in chicken salad, or as a dip for vegetables!

I use my Marinated Red Onions on practically everything. Followers often ask what I do after four days if I still have some left, and here’s what to do: puree them, add vinegar and salt, stir them into some mayo, and enjoy your Marinated Onion Mayo. This sauce is absolutely out of this world and great with roast beef, chicken, or drizzled over fish. If you have extra Marinated Red Onion oil, spoon it over your greens and add salt and lemon juice. You can also add the oil to a stir fry or spoon it over homemade croutons. It makes a great base for a dressing, and if you prefer a creamy dressing, blend in some goat cheese.

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