If you follow me on my main @sproutedkitchen account, you may be done hearing me talk about my cookbook launch but tis the name of the game. The sales in the first two weeks really matter! So, as clunky as instagram feels for me these days, I'm trying to get in there. We layered both the make-over of this dear SKCC with these two insane book weeks for me and realized a few days ago that there really just isn't a way to push it all out at once as we dreamed, sooo hang tight. It'll all happen in time. In honor of the big week, I am sharing some recipes here. Someone asked how many recipes from the book are from SKCC, and I would say about 10, with some edits. I repeated the cauliflower bowls this week because that shows up both places and is a meal we make often. Because I clearly love pineapple, we're making the tropical pico that will go with some salmon which you can find a beautiful piece of this time of year. There is a Mai Tai to stick with that tropical theme, so invite some friends over :) Lastly, I just love how beautiful this breakfast salad turned out. You roast some tomatoes, shake up a little dressing, toast some croutons while you're boiling a few eggs and you have a really special breakfast situation. Put it on your weekend list.

I appreciate your support in this process and hope that if you have enjoyed the style of SKCC, you will find a lovely gift in Around Our Table to pass on a printed collection of similar recipes to friends and teacher etc. this time of year. Cheers!