How to Build a Better Salad

We all have a few random ingredients sitting in the fridge that don’t feel like enough to make an actual meal. But honestly, some of the best salads start that way. The trick is knowing how to bring everything together. In my opinion, a good salad needs a few key elements: a fresh base, a filling protein and carb, something creamy, something tangy, a fresh add-in, a little crunch, and a really good dressing to bring it all together. You don’t need something from every category—the goal is simply to mix different flavors and textures so your salad feels satisfying instead of like a sad bowl of lettuce (we’ve all been there).

Use the polls below to build your perfect salad or get inspired by what you already have on hand. That leftover chicken, half-used container of feta, and jar of pickled onions might be lunch after all.

And just like that, all those random ingredients hiding in your fridge have officially become a nutritious lunch. As long as you have something fresh, creamy, salty, tangy, and crunchy, you’re good to go. Cast your vote in each poll, then let me know in the comments your go-to salad combo (I’m always looking for new ideas)!

Xo,

Seared Sea Scallops with Corn and Tomato

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Aug 14

Surprise! I’m sharing an exclusive first look at one of the recipes from my new cookbook, Today We Are Cooking…, ONLY on Substack. These seared sea scallops with corn and tomato are one of my favorite things to make during the summer, and one of my brothers’ most-requested recipes. The sweet corn and juicy tomatoes pair perfectly with the pan-seared scallops, especially when everything is fresh and in season.

My Classic Homemade Lasagna

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Aug 12

This has probably been one of my most requested recipes, so I wanted to finally share it here. Homemade lasagna is a staple in my house and a recipe that I think everyone should have in their back pocket. It’s cozy, comforting, cheesy, and always a crowd-pleaser. It also makes the perfect at-home date-night dinner. This is one of those recipes you’ll find yourself making over and over again. Bonus: the leftovers are just as good, if not better, the next day.