Hey hey! This week, we're making a couple sheetpans of roasted summer vegetables, to repurpose in two of the dinners this week. You all love a roll over ingredient, and I will argue that nothing is compromised with make ahead ingredients here! The crust is crisper than a standard pie crust (though that will work here too to save time!) and can be enjoyed any meal of the same. Then we're putting those vegetables on a flatbread with a unique pesto. You can use a split foccacia or a cauliflower crust or your own dough should you have the time or interest. Pizza is always a hit. Lastly, should roasted vegetables not be your deal, we're making a Middle Eastern salad of sorts with some crispy chickpeas and cauliflower. I love this as a huge salad, but the pieces can be stuffed into naan bread for kids! If you need a sweet, tap in something from the archives and add it to your list!

There has been more interest in the zoom classes and I'm getting a schedule together - hopeful to post those on instagram later today.

Hope you all are hanging in there. I know the kitchen and cooking burnout ebbs and flows, so let me your resident cheerleader and remind you that you're doing a great job. It's a lot of work to keep a house well fed - I'm proud of you!