So many salads + the best s'mores ever.
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A Menu for Al Fresco Lunches and Dinners

Howdy. Firstly, let me say that wherever you are I hope you are safe and sound and socially distanced and masked. Maybe you’re heading for a (safe!) change of scenery, and if so, enjoy, enjoy, and find ways to be good to yourself.
Secondly, oh my god this is getting old. 

So, in my world, we’ve started having some friends over for small (small!) outdoor socially distanced gatherings. Six feet apart, which means the lawn chairs look like some sort of odd sculpture garden. But I’ll take it. I’m grateful for the outdoor space, I’m grateful to be able to see friends, and I’m grateful to be cooking for more than just my core gang. Who I am also grateful for.
Here are some of the recipes I’ve been making for these al fresco buffet-style (one at a time, please) lunches and dinners.

And also, this: I’m continuing to read and listen about Black Lives Matter in all sorts of forms. I’ve been listening to Nikole Hannah-Jones’s podcast 1619, about the history of slavery and where it has led us today, and it is riveting. Plus it was just announced that Oprah and Lionsgate are adapting the podcast for tv and film, and no doubt that will be something to look for. Also, just finished When They See Us, which is one of the more powerful things I’ve watched in a long time. 
All of which is to say, once again, I’m late, but I’m here.
Be well, be safe, be kind,

OK, it’s not late summer yet, far from it, but I’ve been making monster Cobb salads, which are perfect because they can be made ahead, and also because people just love Cobb salad. It’s also one of my whole family’s favorites, so leftovers are welcome. I made one recently that was so big one of the guests kept shaking her head and asking things like, “Wait, how many eggs are in there?” The answer was seven.

Click here for the recipe.

A perfect year-round entertaining dish. You can also make this pork in the oven if you prefer. This looks pretty impressive on the platter. And there is a fresh, juicy surprise ingredient in the brown rice salad that makes this a very memorable dish.

Click here for the recipe.

Studded with ham, cheese, mushrooms, and other veggies. Easy to make ahead, reheats like a dream, portable, and comforting.

Click here for the recipe.

Simple, gorgeous, summer in a bowl.

Click here for the recipe.

The perfect partnership between roasted peppers and basil will never go out of fashion.

Click here for the recipe.

If you want to make a dessert that people will be talking about for years, this would be the one. Marshmallows get squished between two layers of toffee chocolate matzoh in one of the greatest things to happen to a piece of matzoh. Ever.

Click here for the recipe.

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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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