I have. Guilt.

Those of you who have been subbed to the newsletter for a while have the full right to say: “oh god here she goes again.”

I have not been cooking a ton lately. Okay, I’ve been cooking (see here) and I’ve been cleaning (see here), I’ve been baking (wedding cake vlogs launch next week!), and I’ve been eating (pastrami cabbage are you kidding me), but I haven’t been recipe developing since the “Cleaning Out the Pantry” series, frankly because nothing feels good enough. Or interesting enough. OR the interesting stuff I have to save for either YouTube or a potentially-very-exciting-media-collaboration. WHY DOES THIS JOB INVOLVE SO MANY SECRETS.

So overall. I have guilt.

Which then leaves me slightly empty handed (only two posts this week), but still wanting to tell you how good my raw snap peas with lemon vinaigrette was the other day. Because even non-recipes are kind of recipes, no?

So here are a few things I have been making, hopefully they might give you a few spring thought-starters, and hopefully I can turn them into proper ~developed~ recipes for you soon.

• Baked eggs and ricotta with asparagus - just toss half a pound of asparagus with lemon juice, grated garlic and olive oil. Add it to a cast iron skillet and crack in some eggs. Dot in ricotta. Crazier girls will add a drizzle of heavy cream that can char at the edges. Bake at 375°F until the eggs are done an the asparagus is tender. Season with salt, pepper, chili flake and even more lemon (zest) and please don’t tell me it’s boring.

• Raw snap peas are my dream and delight in spring. Halve them and toss them with cubed avocado, basil, mint, any kind of white wine vinaigrette situation, big beans, thinly shaved sweet onion. Maybe mozzarella pearls? I went with mozz pearls.

• Salsa verde salmon. Slow roast a pound of salmon in 1/2 cup of olive oil. Add pieces of red onion and cook for 20 minutes at 300°F. While it’s cooking, mix together dill, parsley, grated garlic, chopped capers, the juice from a lemon, red pepper flakes, white wine vinegar and 1/2 cup of olive oil. Season with salt and pepper. When the fish is out of the oven and all buttery and delicious, put the salsa verde on top. I ate this for a week straight with rice and veg. Perfect.

Before the weekly round-up!

The low-waste series might be wrapped up, but I am so excited this Earth Month to share with you my love, my light, my kitchen obsession: my Mill.

Some of you might remember me getting my Mill back in the early fall. I was skeptical. I saw other influencers diving into partnerships, but I wanted to be able to put my full backing behind it before I signed on to promote it.

Turns out, Mill is one of the best things to happen to my kitchen this year.

It is a compact, odorless (which was huge for me), fully automated food recycler, and even if you feel like you’re on top of it, it is the easiest way to cut out food waste at home. You add your scraps during the day and Mill quietly dries and grinds them while you sleep.

The other plus is it takes weeks of food to fill it up. I’ve been collecting the grounds to use for my garden (Mill has helpful tips for how to use them at home here), but you can also add them to your city compost bin or opt for a pick-up option and Mill will turn your grounds into food for chickens for one of their small-farm partners.

It’s an investment, but I’m finding that cutting down on food waste and saving emptying out my countertop food waste bucket + trekking it outside has been totally worth it. I’ll link them here where you can find my affiliate discount and please feel free to ask me any questions in the comments. I <3 Mill.

***This is in connection with my paid partnership with Mill on Instagram, but please know it does not make the endorsement any less genuine!

And now, the weekly round-up!

Roasted Red Pepper Beans with Goat Cheese and Pepitas - The finale recipe of the Cleaning Out the Pantry Series was probably my favorite. It used primarily jarred things (roasted red peppers and sun-dried tomatoes, I’m looking at you!), but the flavors were still so punchy and fresh. I am going to miss this series. So much.

Cobbler-Style Oatmeal - You heard it here first (the video will probably go up tomorrow), but in a world where eggs are expensive, my egg white oats have had to take a pause. I’ve been subbing in a crumbly, salty-sweet flax meal topping to get the same protein nudge. Sometimes I just make the topping on its own, I’m very into it right now.

Lastly, I have been fine with White Lotus

Is it the life-changing, layered, exciting romp it was last season? No. Do I feel like I’ve only seen four episodes of plot development when we’ve had seven? Yes. Am I nervous that I won’t get what I want with the finale? Absolutely.

I think the trope of this season is that everything is so predictable, and the joke is on us and our conspiracy theories. The only thing that has me on the edge of my seat is Lochlan (as a character in general), and Tim (the season’s wild card).

The other characters I just expect to return home and go on being horrible. Except for our girl Chelsea, who can go home and be an angel.

But overall, I’ve been enjoying it? It’s nice to have appointment-viewing television, and I don’t think the show deserves all the flack. It goes in my “it’s fine,” bucket, but I’d love to hear your thoughts, too.

(Also come back next week and maybe I’ll be very upset about it, who knows!!).

PHEW. That is it for this week! See you next week with hopefully many more spring recipes - and wedding cakes. I edited those vlogs yesterday and I am nervous to finally show the process. It’s messy.

Until next week,

Xoxo,

Mill_Snacks