☀️ When the sun comes out, so does my gremolata. There’s just something about that lemony, garlicky, herby punch that makes everything taste like sunshine.
🌞This week I’m sharing my favorite ways to use it (spoiler: it goes on everything), plus a juicy burger reminder and a nudge to turn your salads into the main event. 🥗
Let’s talk gremolata. I’ve been making it on repeat and tossing it into boiled potatoes (aka natur, as my family calls them – simple and natural 🥔), spooning it over grilled salmon with crispy skin, and honestly, just about anything else that needs a zesty wake-up call. It's the easiest flavor boost and instantly makes dinner feel fancy with zero effort.
BTW, did you see the fresh new look on my grilled buttermilk chicken burgers with avocado dressing? 🍔🥑 I’ve just updated the blog post with fresh photos and now I think I'm going to make them every weekend. They’re juicy, but faff free and just messy enough to be fun. Would you love a recipe for the sourdough buns I stack them on? Hit reply and let me know!
🍔🥑Make the grilled chicken burgers
These juicy buttermilk chicken burgers are grilled to perfection and topped with a creamy avocado dressing—an easy and healthier BBQ dinner. Slather that dressing thick!
And don’t forget about my loaded salads – they were made for sunny days, garden tables, and BBQ spreads! 🥗 These aren’t your sad limp side salads; they’re hearty, colorful, and protein-packed enough to qualify as centerpieces. Feel free to pile on grilled halloumi, beans, tofu, or chicken, these bowls of goodness are perfect for those long, lazy lunches and breezy summer dinners outdoors.
I’ve noticed how much you all love a good pasta dish – and while I’m not the biggest pasta person myself, I totally get the appeal! 🍝 That’s why I’ve been working on a few super simple pasta recipes that highlight those classic, comforting flavors you love, but with a plant-packed twist. Pop back to the website soon to get the recipes!
Curried Chicken Pasta
💛You might see this all over social media but seed oils like sunflower, rapeseed (canola), and soybean have been unfairly demonized lately. Nerdy fact to end on (from a food scientist): they’re actually rich in unsaturated fats (these are the good ones) and packed with vitamin E and omega-6s. The key, like with everything, is balance – not fear. 💛 So, next time you drizzle your salad or roast your veggies, know you’re doing just fine!
I'd love to hear whether you are avoiding seed oils or not. Or just reply with what you'd like to see me making! I READ EVERY EMAIL!
