heyo! I am nervous to share this pot pie recipe with you all because it may have been the most feedback I've received on a recipe inquiry when I mentioned it on Instagram. Bottom crust or not, time saving tips of using frozen puff pastry and can it take easy vegetarian swaps? The opinions swung too far to guarantee I am hitting the mark for everyone here, but there are lots of notes in the intro for alternatives! We also have a light, wintery salad to balance both sort of meal and the dinner work load and revisiting that lemon tahini dressing I love from this kale and tofu bowl deal. and scones! Again, not traditional ones, but there was chatter about gluten and egg free breakfast options and I came up with these. Curious to hear what sort of swaps you make.

Thank you for being here - for cooking along and engaging with this community. I am taking a short week and holing away to finish up my cookbook #3 proposal. So much of my experience here these past few years has helped me understand more about how you all cook at home, enabling me to write a more usable book. So, thank you! I'll say it a million times. xo