<![CDATA[What Are We Eating?]]>https://lindseyeats.substack.comhttps://substackcdn.com/image/fetch/$s_!O2kG!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F130b00f5-c21c-46ca-b159-0725bed5cbd0_500x500.pngWhat Are We Eating?https://lindseyeats.substack.comSubstackThu, 18 Jun 2026 13:58:34 GMT<![CDATA[Melon Prosciutto Salad with Mint ]]>https://lindseyeats.substack.com/p/melon-prosciutto-salad-with-minthttps://lindseyeats.substack.com/p/melon-prosciutto-salad-with-mintTue, 16 Jun 2026 16:51:09 GMTThis Melon and Prosciutto Salad with Mint is a special salad for the summer season! This salad is paired with a confit Sungold tomato and pickled cherry pepper vinaigrette, all tossed with the melons.

This salad is the perfect balance of sweet, savory, and spicy. Serve it as a side dish, snack, or starter.

Get the recipe here!

  • For the Confit Sungold Tomato and Cherry Pepper Vinaigrette: I know, the name is a handful! You will need Sungold tomatoes, extra-virgin olive oil, garlic cloves, salt, pepper, and hot pickled cherry peppers.

  • Cantaloupe melon: The juicy, sweet melon chunks provide a refreshing base for the salad. Its juicy texture perfectly complements the other ingredients. We chop them into bite-sized pieces for easy forkfuls. The melon is then tossed with our dressing!

  • Prosciutto: This Italian dry-cured ham adds a savory and salty contrast to the sweet melon. Serving it at room temperature keeps it super tender, bringing out all the salty notes of the ham.

  • Fresh mint leaves: This fresh herb adds a burst of aromatic flavor. Its vibrant green color makes it great as a garnish, too. Want to try other fresh herbs? Use fresh basil leaves instead if you prefer.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Melon Salad

You can also shop all my favorites here!

If you’re looking for more summer salad recipes, we have more in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[Summer BLT Sandwich with 5 Minute Basil Mayo]]>https://lindseyeats.substack.com/p/summer-blt-sandwich-with-5-minutehttps://lindseyeats.substack.com/p/summer-blt-sandwich-with-5-minuteTue, 09 Jun 2026 16:29:28 GMTIf you’re looking for The Best BLT Sandwich, look no further! I gravitate towards a BLT the second I see juicy, heirloom tomatoes popping up in the summer.

It has the perfect balance of flavors from the crispy bacon, crunchy iceberg lettuce, and juicy tomatoes. Now, add on Homemade Basil Mayo, and you’ve got the best summer sandwich!

Get the recipe here!

In my cookbook, I have a BLT variation but with crispy mortadella and shallot-y mayo, and that’s one of my summer favorites I’ll be making soon, too!

  • Bacon: To make the perfect BLT sandwich, it starts with crispy bacon. Crisped up in the oven is my preference, just so that there is no splatter.

  • Lettuce: Crunchy iceberg lettuce for this BLT.

  • Heirloom Tomatoes: Use any ripe tomatoes you have on hand.

  • Bread: Any bread will do for this BLT! I personally love sourdough bread, but white sandwich bread works great.

  • Homemade basil mayonnaise: Homemade mayo with egg yolks, and avocado oil with loads of fragrant basil pairs really nicely with all the other BLT elements.

Find the full recipe to download or print, with instructions and FAQs at the button below.

BLT

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You can also shop all my favorites here!

If you’re looking for more summer recipes, we have more in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[June Recipe Ideas (fish sandwich, summer tomatoes, fajitas & more)]]>https://lindseyeats.substack.com/p/june-recipe-ideas-fish-sandwich-summerhttps://lindseyeats.substack.com/p/june-recipe-ideas-fish-sandwich-summerTue, 02 Jun 2026 14:46:39 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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We are easing into Summer this month with tomato recipes and seafood ideas! The sun is out, the pool is heated, the tomatoes are ripe, and my dream kitchen reno is complete soooo I am finally back in my kitchen after over 10 weeks away! (will share more here soon with all the kitchen details!)

Read along for some recipe ideas to inspire you for this month!

One Pan Balsamic Calabrian Chicken with Cherry Tomatoes

This recipe brings together chicken thighs roasted with cherry tomatoes in a balsamic Calabrian chili sauce.

All finished with fresh basil!

Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

These Blackened Grouper Fish Sandwiches are cooked and assembled in under 30 minutes and served with a dill tartar sauce. They are bold, smoky, and balanced, making this a special sandwich as we ease into summer.

If you’re looking for more fish recipes, be sure to check out our 20 Minute Miso Salmon (In the Oven) and Tuna Nicoise Salad with Mustard Vinaigrette.

Cilantro Lime Shrimp Fajitas

These shrimp fajitas are one of those quick and super-satisfying dinners to prepare. You can grill your shrimp on the stovetop or on your grill with bell peppers, cilantro, and lime.

Serve with guacamole and tortillas!

Easy Marinated Tomatoes

These are simple and Easy Marinated Tomatoes that take less than 5 minutes to prepare! They are the perfect use of summer tomatoes, highlighting seasonality and flavor.

This version is tossed with crunchy shallots, olive oil, and champagne vinegar.

To search our full archive of recipes, check out our full Index.

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Check out my most recent recipes below!

After months of Sabre flatware being left on my computer tab, I finally caved and bought a few different colors for the kitchen. Same with this soap from Flamingo Estate.

Other home faves of the month are these soft towels from Hommey. I’m leaning toward a light blue and butter yellow for the bathroom, so starting here with that. Some other home faves are these Zara linens and this lamp I’ve been eyeing! I always turn to Zara Home for linens, tablecloths, and placemats. They drop different textures all throughout the year.

Still loving Pique, specifically the yuzu berry for hydration. And lastly, a workout favorite for this month is this Alo zip-up, perfect for walks and hikes.

xx See you next week!

]]><![CDATA[What I love to buy at the market for Spring and Early Summer (and what to do with it) ]]>https://lindseyeats.substack.com/p/what-i-love-to-buy-at-the-markethttps://lindseyeats.substack.com/p/what-i-love-to-buy-at-the-marketTue, 26 May 2026 16:58:20 GMTOn the weekends, I plan and prepare my following week, and groceries are a huge part of that! With summer approaching and spring still here, I’m buying all types of produce that I see popping up.

I wake up early on weekends, head to the market, with dinner plans and their ingredients, and get to shopping!

What I’m seeing at the farmers market right now:

Cherries: A recipe that I turn to time and time again when it’s cherry season is my Double Cherry Caprese Salad, which utilizes both cherries and cherry tomatoes.

Tomatoes: If you follow any of my recipes, you know I go crazy when it’s tomato season. Check out some of my favorites, and a new recipe in this newsletter below!

Citrus: My parents have a huge Meyer lemon tree in their backyard, so I am constantly dreaming up citrus recipes. Some inspo below:

Cucumbers: Persian cucumbers are something that I stock up on weekly. I like to snack on them with just salt, pepper, a little bit of lemon juice, or dipped in hummus. I also make a lot of cucumber salads for dinner! Below is a new recipe using cucumbers to make a spicy jalapeno tzatziki. (Also a great time to pickle cucumbers!)

Some of my favorite recipes using cucumbers:

Strawberries: Always the best time for strawberries! Try our Whipped Ricotta Toast with Strawberry Jam or Mixed Berry Crisp.

After the market, I like to clean out my fridge and then organize the new items I bought so the week ahead is planned and ready. If there is anything veg forward that’s gone bad, wilted, or has no life left, I’ll toss it in my Mill food recycler.

I also use my Mill to add any scraps that need to be tossed when I’m cooking, but more on that later.

Mill is today’s amazing sponsor of this newsletter! My Mill food recycler turns my veggie peels, salmon skin, egg peels, and coffee grounds (to name a few) into rich grounds overnight. It’s odorless and can be filled for weeks (I mean it!) I turn to my Mill when I’m cleaning out my fridge and prepping meals. The grounds can then be used in my soil in my garden.

Shop Mill and get yours today!

After grocery shopping and organizing, I take advantage of all LA has to offer with a hike with my two doggies. Then lunch, of course! Lobster rolls with oysters are on this weekend’s agenda!

Now…. shopping is complete, fridge has been cleaned out, dogs have been walked, house is cleaned… time to make dinner with the ingredients I bought.

The recipe of this newsletter: Dijon Mustard Salmon with Dill! A simple mix of mustard and olive oil with capers is poured over the salmon and cooked in the oven. Towards the last bit of cooking, fresh chopped dill is added.

Alongside the salmon, I’m serving a Marinated Tomato Salad with Champagne Vinegar and Shallots and a Spicy Jalapeño Tzatziki (recipe below). The same goes here, placing all my veg scraps in my Mill Food Recycler! (even the salmon skin).

Spicy Jalapeño Tzatziki Recipe

Serves: 4 | Time: 5 minutes

Ingredients

  • 1 large Persian cucumber, grated

  • 1 medium jalapeño, minced, seeds removed

  • 1 cup whole-milk Greek yogurt

  • 2 large garlic cloves, minced

  • 2 tablespoons finely chopped fresh dill, plus more for serving

  • 1 tablespoon fresh lemon juice, plus more for serving

  • Kosher salt and freshly ground black pepper

Instructions

  1. In a medium bowl, mix together the cucumber, jalapeño, yogurt, garlic, dill, and lemon juice. Season with salt and black pepper to taste.

Serve with Dijon Mustard Salmon with Dill and Marinated Tomatoes.

Thanks for reading this week’s newsletter, and see you back here soon for more recipes! x

]]><![CDATA[What to Cook for Memorial Day]]>https://lindseyeats.substack.com/p/what-to-cook-for-memorial-dayhttps://lindseyeats.substack.com/p/what-to-cook-for-memorial-dayTue, 19 May 2026 16:31:00 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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I think we could all agree that when Memorial Day comes around, it is the start of summer, or at least that’s the case for me! I turn to tomatoes, mains on the grill, and meals eaten outside.

Below I have some of my favorite recipes to make as we head into warmer temps!

Hot Honey Barbecue Ribs

These BBQ spare ribs are tossed with a simple spice blend, baked in the oven, and then brushed with homemade hot honey barbecue sauce. Place it on the grill for a more smoky, spicy, and caramelized finish.

If you’re looking for more main recipes for the holiday, check out some of the ones below:

30 Minute Italian Grinder Pasta Salad

This Italian Grinder Pasta Salad captures all the savory and tangy flavors of a classic Italian grinder sub, all in under 30 minutes! This recipe features peppered salami, tossed in a creamy garlic oregano dressing.

If you’re looking for more Memorial Day side recipes, check out some of the ones below:

Easy Grilled Artichokes with Lemon Garlic Aioli

These Easy Grilled Artichokes are one of those impressive dishes that look fancy but are incredibly easy to prepare. With just a few ingredients, you can transform artichokes into a smoky, charred, and delicious appetizer or side dish.

If you’re looking for more Memorial Day appetizer recipes, check out some of the ones below:

Grilled Little Gem Caesar Salad

I love a grilled Caesar salad, and this grilled little gem Caesar salad is truly everything! This recipe adds a smoky and charred flavor to the classic Caesar salad flavors. The combination of smoky grilled little gems, creamy lemony Caesar dressing, and croutons (also grilled!) makes this salad a match made in heaven.

If you’re looking for more summer salad recipes, check out some of the ones below:

For more recipes and to search for anything you’re looking for, check out our full Index.

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]]><![CDATA[Braised Short Rib Ragu with Tagliatelle]]>https://lindseyeats.substack.com/p/braised-short-rib-ragu-with-tagliatellehttps://lindseyeats.substack.com/p/braised-short-rib-ragu-with-tagliatelleTue, 12 May 2026 18:52:51 GMT

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This is a staple recipe for us, Braised Short Rib Ragu with Tagliatelle. Bone-in beef short ribs that are slow-braised in wine and tomatoes until they fall off the bone and are shredded into tagliatelle pasta. It also has a special kick from Calabrian chili, as well as the classic flavors from a mirepoix base.

Get the recipe here!

  • Bone-in beef short ribs: Bone-in short ribs are being used in this recipe, and the bones will add a ton of flavor to the finished result of this braise. Bring your short ribs to room temperature and season with kosher salt and freshly ground black pepper.

  • Mirepoix: We are blending onion, carrot, celery, and garlic as the base of this braise. Blending it creates a smooth sauce instead of chunks when ready to serve.

  • Braising ingredients: For the braise after the mirepoix, we are adding Calabrian chili for a little heat and tomato paste for depth of flavor. After that, dry red wine and crushed tomatoes are added to create an acidic, flavorful braise.

  • Pasta: For this recipe, we are using tagliatelle, which is a wide noodle that clings beautifully to this meaty sauce.

  • Flavor finishes: To finish off the pasta, toss in pasta water, parmesan, and top with fresh parsley (or you can do a tangy salsa verde!)

Find the full recipe to download or print, with instructions and FAQs at the button below.

Short Rib Ragu

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If you’re looking for more short rib recipes, we have more in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

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]]><![CDATA[this meyer lemon pie has the perfect honey graham cracker crust ]]>https://lindseyeats.substack.com/p/this-meyer-lemon-pie-has-the-perfecthttps://lindseyeats.substack.com/p/this-meyer-lemon-pie-has-the-perfectTue, 05 May 2026 17:44:59 GMT

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This Easy Meyer Lemon Pie with Honey Graham Cracker Crust is creamy, bright, and comes together in no time! Made with a base of sweetened condensed milk and fresh Meyer lemon juice, it is a special pie for any occasion. The crust is a sweet and buttery base that holds perfectly with the lemon filling.

Get the recipe here!

  • Honey graham cracker crust: The flavor base for our pie! It’s just a pulse of the graham crackers tossed with melted unsalted butter. That’s it!

  • Meyer lemon pie filling: The filling is made with fresh Meyer lemon juice and zest, condensed milk, egg yolks, and kosher salt.

  • Homemade whipped cream: To top the pie, we are making a simple whipped cream with heavy cream, sugar, and a pinch of kosher salt. You can also use the egg whites that you would be discarding from the filling and add them with heavy cream to make a meringue top.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Lemon Pie Recipe

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You can also shop all my favorites here!

If you’re looking for more sweet recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

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]]><![CDATA[May Recipe Ideas (what to cook for mother's day plus a gift guide)]]>https://lindseyeats.substack.com/p/may-recipe-ideas-what-to-cook-forhttps://lindseyeats.substack.com/p/may-recipe-ideas-what-to-cook-forFri, 01 May 2026 16:38:05 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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May is here! And with it comes peak Spring recipes! So many blooms are happening in my yard, and at the Farmer’s market, I’m also seeing the first of the tomatoes (yes, expect to see a lot of tomato recipes this summer, as usual…)

Today’s newsletter includes some recipe ideas for you to cook this May, that can also work for Mother’s Day as a dinner, or for brunch. In addition to some recipes, I’ve also been working on a gift guide for Mother’s Day, so see more on that below or shop all my picks here.

Mother's Day Gift Guide

Halibut en Papillote with Green Olive Salsa Verde

This halibut recipe is easy (like under 30 minutes) and filled with flavor. For the chunky salsa verde, we’re mixing assorted herbs, citrus zest, castelvetrano olives (which are everything for this recipe!), vinegar, and garlic.

It’s SO so good spooned all over this halibut.

Eggs en Cocotte (Baked Eggs)

If you are hosting or cooking brunch for Mother’s Day, might I suggest eggs en cocotte? They are super easy to prepare, and are so cute to serve!

I love to top mine with chives, but you can add any toppings or vegetables you have on hand.

Honey Glazed Roasted Rainbow Carrots (In The Oven!)

These sweet and savory carrots are baked in the oven and seasoned with sumac and ricotta. This version of roasted carrots adds a hint of sumac, a tangy, citrusy, Middle Eastern spice, that pairs really nicely with the carrots.

We are also topping with the green carrot tops, so no need to toss them!

Asparagus Tartine with Ricotta and Prosciutto

This asparagus tartine recipe is easy, simple, and great for Spring, served with whipped ricotta (with tons of herbs) and prosciutto!

For more Mother’s Day recipes, check out our full Index.

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Check out my most recent recipes below!

For this month’s monthly favorites, we have a Mother’s Day gift guide instead! Shop everything here, and see some highlights below:

For The Home Cook

  • My Cookbook: Might I suggest my cookbook! Hardcover is such a special gift, but also, if your mom has an iPad/Kindle, rn my cookbook is $1.99 on Kindle!

  • Cast Iron Skillet: The gift that keeps on giving! I have had my cast iron for years and years, and I always recommend it as a great gift for any occasion.

  • Boos Cutting Board: I’m all about practical gifts that will be constantly used, and this is one that will continue to be a special gift for years to come.

For the Homebody:

  • Cyclar Vanilla Set: My mom (and I) love all things vanilla, and this set is a special one! I’ve been using this body wash for months now, and I love it. Mom, if you’re reading this, I may or may not have picked up this set for you.

  • Barefoot Dreams Blanket: Another gift I’ve given my mom, in addition to their robe. The perfect present in my opinion!

  • Personalized Candle: I can’t get enough of these candles, and the personalization is such a sweet touch.

All my other picks here.

xx See you next week!

]]><![CDATA[Japanese-Inspired Grilled Chicken Caesar Salad]]>https://lindseyeats.substack.com/p/japanese-inspired-grilled-chickenhttps://lindseyeats.substack.com/p/japanese-inspired-grilled-chickenTue, 28 Apr 2026 15:02:25 GMT

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I love Caesar salad in any shape or form. This Japanese-inspired salad is another variation that I can’t get enough of. This Caesar is made with a base of little gems (my personal favorite), a creamy toasted sesame dressing, and togarashi and nori croutons.

All finished off with parmesan and tossed with grilled chicken. It’s crunchy, savory, and includes a little heat from the togarashi.

Get the full recipe below!

  • Little Gems: When I’m making a Caesar salad, I always love to make it with little gems; they tend to be a little sweeter, and I love to just serve them as whole leaves. You can use romaine, too!

  • Togarashi and Nori Croutons: The croutons are cubed and tossed with extra-virgin olive oil, salt, pepper, and togarashi. When they come out of the oven, they are tossed with crushed nori.

  • Chicken and Dressing: Chicken breast is marinated in a toasted sesame dressing and then placed on the grill and cubed for the salad. Feel free to use thighs here, if you prefer. Then the salad is also tossed with the dressing.

  • Parmesan: No Caesar is complete without tons of Parmesan! Tossed in and served on top of the salad.

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You can also shop all my favorites here!

If you’re looking for more Caesar salad recipes, we have more in the archives you can check out below!

Japanese-Inspired Grilled Chicken Caesar Salad Recipe

Serves 2 | Prep: 10 minutes | Cook: 20 Minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts (about 2 to 3 pieces)

  • 1/4 cup toasted sesame dressing (for marinating and for tossing the dressing), divided

  • 1/2 baguette, 1-inch cubed

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 1 teaspoon togarashi, plus more for serving

  • 1 sheet of nori seaweed, crushed either in a food processor or by hand

  • 4 little gem heads of lettuce, torn into leaves

  • 1/4 cup freshly grated parmesan cheese, plus more for serving

Instructions

  1. In a bowl or plastic bag, toss your chicken with your toasted sesame dressing until ready to grill.

  2. Preheat your oven to 400°F. Next, make your croutons. On a baking sheet lined with parchment paper, add your cubed croutons and toss with olive oil, salt, pepper, and togarashi.

  3. Transfer to the oven to toast, about 12 to 14 minutes, tossing halfway through, until nice and toasty, with a crisp, yet still soft on the inside.

  4. While the croutons are still warm, toss with your crushed seaweed. Set aside to cool.

  5. Heat a grill pan or an outdoor grill over medium-high heat. Grill the marinated chicken for 6 to 7 minutes per side, depending on thickness, until nicely charred and cooked. Transfer to a cutting board to rest for a few minutes before slicing into cubes.

  6. Time to build the salad! In a large mixing bowl, add your little gem leaves, croutons, parmesan cheese, and cubed chicken. Toss with your toasted sesame dressing until lightly coated.

  7. Plate the salad, topping with more parmesan cheese, a sprinkle more of togarashi, and freshly cracked black pepper.

Thanks for reading this week’s newsletter, and see you back here soon for more recipes! x

]]><![CDATA[Brown Butter Banana Bread with Cinnamon Streusel Topping]]>https://lindseyeats.substack.com/p/brown-butter-banana-bread-with-cinnamonhttps://lindseyeats.substack.com/p/brown-butter-banana-bread-with-cinnamonTue, 21 Apr 2026 15:23:08 GMT

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This Brown Butter Banana Bread with Streusel Topping is everything you want in a banana bread. It starts with a deep, nutty, brown butter tossed with the usual banana bread suspects, as well as whole-milk Greek yogurt. The topping combines a buttery, cinnamon crumble baked on top of the loaf.

Get the recipe here!

  • Unsalted butter: We are browning butter for the banana bread, and also using cold and cubed butter for the streusel topping.

  • Banana bread batter: The batter consists of white granulated sugar and brown sugar, ripe banana, Whole-milk Greek yogurt, eggs, vanilla extract, baking powder and baking soda, kosher salt, and all-purpose flour. All whisked together in one bowl!

  • Cinnamon streusel topping: The streusel topping is a mix of all-purpose flour, white and brown sugar, salt, and cinnamon. This mixture is crumbled together with cubed butter to create the perfect crumble topping!

Find the full recipe to download or print, with instructions and FAQs at the button below.

Banana Bread Recipe

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If you’re looking for more sweet recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

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]]><![CDATA[Grilled Artichokes with Quick Lemon Garlic Aioli]]>https://lindseyeats.substack.com/p/grilled-artichokes-with-quick-lemonhttps://lindseyeats.substack.com/p/grilled-artichokes-with-quick-lemonTue, 14 Apr 2026 15:24:53 GMT

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These Grilled Artichokes are one of those impressive dishes that look fancy but are incredibly easy to prepare (promise!) With just a few ingredients, you can transform artichokes into a smoky, charred, and delicious appetizer or side dish. The addition of a simple lemon garlic aioli takes it to the next level.

The recipe will go over all the techniques and tips that you need to clean and prepare your artichokes!

Get the recipe here!

  • Globe Artichokes: Meaty and tender when cooked, globe artichokes are larger in size than other artichoke varieties and provide the perfect vessel for grilling. They are steamed first and then washed in lemon juice.

  • For the Grilling: All you need is olive oil, salt, and pepper. You can also char the lemon on the grill and prepare the aioli this way, too.

  • Lemon Garlic Aioli: A blend of mayo, garlic, lemon juice, salt, and pepper is tossed together to create a simple but flavorful dip for the artichokes.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Artichoke Recipe

We are officially in the thick of Spring, and I’m still turning to Pique’s Daily Immune! I stay ahead of colds and allergies during the springtime with this formula that increases Vitamin C levels in both blood and immune cells, while also supporting collagen and skin brightness. Another ingredient used is elderberry, which is a perfect accompaniment to incorporate as the weather and flowers change. (And it’s also a delicious berry flavor!)

As the weather continues to shift, I find my immune system needs an extra boost, and this is my way of giving it a little extra care. I take it in the mornings as part of my routine, a special daily habit that I love to stack with the rest of my routine. It really feels like a treat! If you want to try it out, just use my link for 20% off for life!

Thank you to Pique for sponsoring this week’s newsletter!

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You can also shop all my favorites here!

If you’re looking for more artichoke recipes, we have more in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[April Recipe Ideas (leek & pea pasta, endive caesar salad, crispy chicken & more)]]>https://lindseyeats.substack.com/p/april-recipe-ideas-leek-and-pea-pastahttps://lindseyeats.substack.com/p/april-recipe-ideas-leek-and-pea-pastaTue, 07 Apr 2026 19:53:00 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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This month is all about Spring produce! I am seeing tons of asparagus at the Farmer’s Market, peas, and lots of greens! I am also seeing strawberries popping up, which I’m also very excited about.

Read along for some recipe ideas to inspire you for this month!

Pasta with Leeks and Green Peas

A creamy, luscious sauce made with caramelized leeks and shallots, tossed with blanched green peas and creme fraiche.

This is a vegetarian recipe, but you can totally add your own twist and proteins to the mix if you want to add chicken, beef, or even shrimp.

Tuna Crudo with Citrus Caper Vinaigrette

Talk about the perfect tuna sashimi appetizer! As the weather warms up, I turn to more no-cook snacks and appetizers, and this one takes the cake! Chill your plate ahead of time with the sliced fish for the most refreshing bite at home.

Endive Caesar Salad with Harissa Breadcrumbs

Crunchy, endive caesar salad with harissa breadcrumbs! The creamy dressing balances out any bitterness from the endives, and comes together with the kick of heat from the breadcrumbs.

Looking for more caesar salad recipes? Check out our Little Gem Caesar Salad with Panko Breadcrumbs, or our Horseradish Kale Caesar Salad.

Crispy Chicken with Fennel Arugula Salad

Crispy chicken with a fennel and arugula salad (with lots of capers and thinly sliced red onion!) Lemony, salty, crunchy, zingy; all the goodness I want in the most perfect dinner.

For more recipes, check out our full Index.

What Are We Eating? is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.

Check out my most recent recipes below!

What I ate last month is on a short hiatus while we are going through our kitchen renovation (!!!). We’ve been eating out a lot, and I’ve been making random meals like canned tuna, avocado with seaweed, kinda on repeat, haha. Cannot wait to resume full-on cooking when the kitchen is done!

But still expect new recipes (perfect timing for grilling season)! I also shot a lot of new recipes before the demo, so working my way through editing that and will share it all here. PS, it includes a Meyer lemon pie, a recipe with cabbage, and a one-pan chicken recipe. :)

I have summer on the brain, clearly, with these monthly favorites. While there are fewer food-ish items, there are still food-ish clothing items, haha, starting with this Hill House Veg Dress (on sale btw) AND a Lisa Says Gah bathing suit.

For shoes, I bought these Lululemon flip flops last year, but I’ve been using them more recently now that it’s not as cold and still lovin’ them. I also recently got black Nike Rifts which, you either hate them or love them, but please know they are probably one of my most comfortable shoes.

Sticking with the pool theme, I also got some floats for the pool as well as these $12 amazon sunglasses. Another Amazon favorite is this Medicube mask that I’d like to start using once a week.

Ending my favorites off with a new fizzy drink that I’ve been really loving, Something from Nothing, the flavors are so interesting and unique.

xx See you next week!

]]><![CDATA[deviled eggs, spring salads, and more for easter this weekend]]>https://lindseyeats.substack.com/p/deviled-eggs-spring-salads-and-morehttps://lindseyeats.substack.com/p/deviled-eggs-spring-salads-and-moreTue, 31 Mar 2026 17:39:19 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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Spring is truly in the air! It is Passover tomorrow and Easter this weekend, and I just love seeing all the flowers blooming at this time of the year, too. Below is a list of recipes for your Easter brunches and dinners, from deviled eggs to an asparagus panzanella salad, and mains such as a rack of lamb.

If you’re looking for any last min Passover recipes for this week, take a look at our last newsletter or Passover archives.

Without further ado…

Easy Spring Panzanella Salad with Asparagus

This Panzanella salad tossed with za’atar croutons is filled with ingredients like radishes, asparagus, herbs, lettuce, and MORE with a creamy and quick lemon dijon vinaigrette.

Moroccan-Inspired Rack of Lamb with Turmeric Couscous

This beautiful, and delicious Moroccan-inspired rack of lamb with turmeric couscous is just so perfect. It’s a marinade made with herbs and spices, tossed over the lamb, seared, and finished in the oven.

Brown Butter Banana Bread with Streusel Topping

This is everything you want in a banana bread. It starts with a deep, nutty, brown butter tossed with the usual banana bread suspects, as well as whole-milk Greek yogurt.

The topping combines a buttery, cinnamon crumble baked on top of the loaf.

Honey and Sumac Roasted Carrots with Homemade Ricotta

The sweetness from the honey, paired with the savory, tangy sumac, pairs really nicely roasted with these carrots.

Gravlax and Dill Yogurt Crostini

A homemade gravlax recipe (it’s easier than you’d think!), on toasted crostini with a dill yogurt spread, is just epic.

The gravlax mixture is a simple blend of salt, sugar, peppercorns, zest, and fennel seeds with dill; stored tightly in the fridge and thinly sliced prior to serving.

Caesar Salad Deviled Eggs

This Caesar deviled eggs recipe is a unique and fun take on the classic deviled eggs! This recipe is inspired by Caesar Salad, with the base being a Caesar dressing tossed with the egg yolks.

We are adding in anchovies, but you can definitely omit them if you prefer. I love how simple this recipe is, but the flavors truly pack a punch!

Easy Grilled Artichokes with Lemon Garlic Aioli

These are one of those impressive dishes that look fancy but are incredibly easy to prepare.

With just a few ingredients, you can transform artichokes into a smoky, charred, and delicious appetizer or side dish, perfect for the Spring and Summer season. The addition of a simple lemon garlic aioli takes it to the next level.

Cheddar Scallion Serrano Biscuits

Buttery and flaky, with that kick of heat from the serranos and a hint of sharp cheddar, these biscuits are delicious!

There are some recipes that make all the time in the kitchen worthwhile, and for us, this is one of them! And they’re actually much easier to make than you think.

For more easter recipes, check out our full Index.

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See you in the next newsletter! I have some new recipes comin’ to you soon!

]]><![CDATA[Peppercorn and Paprika Brisket with Baby Bella Mushrooms]]>https://lindseyeats.substack.com/p/peppercorn-and-paprika-brisket-withhttps://lindseyeats.substack.com/p/peppercorn-and-paprika-brisket-withWed, 25 Mar 2026 17:46:32 GMT

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This Jewish Beef Brisket is rich, flavorful, and slow-roasted to absolute perfection. It’s the perfect main for Passover next week! A base of freshly cracked peppercorns and paprika is spiced over the brisket and then braised in wine and balsamic vinegar with mushrooms. Truly, such a special (and nostalgic!) main for me.

Get the recipe here!

  • For the brisket: We are using beef brisket for this recipe, and then we season it with kosher salt, black pepper, and paprika.

  • Aromatics and vegetables: For this brisket recipe, we love using cipollini onions (if we can find them), which are very sweet and get jammy and caramelized when slow-roasted! But you can use pearl onions as a substitute, or yellow onions. Also, for vegetables, we’ve added baby bella mushrooms, as well as garlic cloves for aromatics.

  • Braising liquid: The braising liquid is composed of brown sugar, balsamic vinegar, red wine, and high-quality beef broth. The brown sugar adds some nice sweetness, and the balsamic adds tang and richness.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Brisket Recipe

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If you’re looking for more meat mains recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[Saffron Salmon with Cherry Tomato Shirazi Salad]]>https://lindseyeats.substack.com/p/saffron-salmon-with-cherry-tomatohttps://lindseyeats.substack.com/p/saffron-salmon-with-cherry-tomatoTue, 17 Mar 2026 17:12:50 GMT

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This Saffron Salmon with Shirazi Salad is a perfect, simple entree to make for dinner. The salmon is slow-roasted in olive oil and bloomed saffron, and paired with a cherry tomato and sumac, cucumber salad. The bright, lemony tang of sumac in the salad complements the richness of the salmon for a deliciously balanced meal.

Get the recipe here!

  • Saffron Threads: A pinch of saffron is the heart of this dish. This spice infuses the salmon with a unique, delicate flavor and a beautiful golden hue.

  • Salmon: We’re working with skin-on salmon fillets with the pin bones carefully removed. Keeping the skin intact locks in moisture during the slow roasting process, but you can also opt to use skin-off salmon, too.

  • Seasoning: A blend of kosher salt and freshly ground black pepper is the only simple seasoning you need with the saffron.

  • Extra-Virgin Olive Oil: This coats the salmon, helping the saffron and seasoning adhere to the filets. As the salmon roasts, the olive oil keeps the fish moist and adds a subtle richness to the dish.

  • Lemon: We’re using both the zest and juice of the lemon to add brightness and balance to the dish. The zest infuses the salmon with a fresh, citrusy aroma, while the juice adds a hint of acidity that cuts through the richness of the salmon and olive oil.

  • Cherry Tomato Sumac Shirazi Salad: Persian cucumbers, cherry tomatoes, red onions, with fresh herbs such as mint. Tossed together with sumac, extra-virgin olive oil, salt, and pepper.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Saffron Salmon Recipe

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You can also shop all my favorites here!

If you’re looking for more Spring recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[Pea and Mint Orzo Risotto with Lemon Zest]]>https://lindseyeats.substack.com/p/pea-and-mint-orzo-risotto-with-lemonhttps://lindseyeats.substack.com/p/pea-and-mint-orzo-risotto-with-lemonTue, 10 Mar 2026 15:56:00 GMT

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Spring is comin’ up, and I’m already hearing the birds chirping in the mornings! This Pea and Mint Orzo Risotto is the perfect recipe as we say hello to the new season! Blanched peas are blended with fresh mint and finished off with lemon zest and fresh lemon juice. You can serve this as a main for dinner, or a side dish for any main meal.

Get the recipe here!

  • Orzo: We are using short-grain orzo for this recipe! You can most definitely substitute out with arborio rice, too.

  • Green peas: We think peas do not get the love they deserve! When it’s in season, the flavor of fresh peas is unmatched. It is creamy, but also crunchy. You can most definitely use frozen peas here.

  • Mint: The mint really brings this all together. The mint is being blended within the pea puree but also topped with. It brings a lightness and brightness to this orzotto.

  • Shallot and garlic: The aromatics for this recipe. You can use onions as well, but we personally love the subtle flavor from shallot and garlic in this.

  • Vegetable broth: But you can also use chicken broth or water.

  • Lemon: Another brightening element to this recipe, lemon zest and juice are tossed off the heat before serving.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Orzo Risotto Recipe

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You can also shop all my favorites here!

If you’re looking for more orzo recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[March Recipe Ideas (Steak, Eggs for Breakfast, Pea Risotto, and more!)]]>https://lindseyeats.substack.com/p/march-recipe-ideas-steak-eggs-forhttps://lindseyeats.substack.com/p/march-recipe-ideas-steak-eggs-forTue, 03 Mar 2026 15:51:05 GMTThanks for reading What Are We Eating? If you’re not subscribed yet, sign up below!

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January is always such a slow month, then February quickly speeds up in the blink of an eye! Now, it feels like it’s practically Spring (but feeling like summer because LA weather recently has felt as such).

This month is about the in-between of Winter to Spring, I’m still cooking cozy foods like soups and stews, but I’m incorporating some more greens in the picture, like our pea risotto, and chimichurri.

If you’re new to the newsletter, every month I provide some ideas to cook for the month, recipes you may have missed last month, what I cooked and ate, and my monthly favorites. Without further ado…

Pea and Mint Orzo Risotto

Spring has almost entered the chat, so let’s introduce this pea and mint orzo risotto! Blanched peas are blended with fresh mint and finished off with lemon zest and fresh lemon juice. You can serve this as a main for dinner, or a side dish for any main meal.

If you’re looking for more orzo recipes, be sure to check out our Cacio e Pepe Orzo and White Cheddar Orzo with Crispy Sage and Mushrooms.

Cast Iron Ribeye Steak with Chimichurri Sauce

For a simple dinner, this Cast Iron Ribeye Steak with Chimichurri Sauce is our go-to. Seared and basted with butter, the steak is then topped with a blended sherry, garlic, and caper chimichurri, and comes together in under 30 minutes.

Jammy Eggs with Chili Butter and Garlic Yogurt

I love these quick and flavorful jammy eggs with a chili butter and garlic yogurt. This recipe is my take and is inspired by the popular Turkish eggs recipe, also known as Cilbir. This recipe is an old favorite from the blog and one I always revisit.

Creamy Broccoli Leek Potato Soup (In 30 Minutes)

This Creamy Broccoli Leek Potato Soup is everything you crave in a weeknight meal: cozy, nourishing, and ready in under 30 minutes. It’s velvety smooth, green from the broccoli, and layered with the sweetness from sautéed leeks and buttery Yukon gold potatoes. The perfect in-between soup from Winter to Spring.

Finished with a splash of sherry vinegar and a touch of cream, it hits the perfect balance of richness and freshness.

For more recipes, check out our full Index.

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I love a daily ritual, whether that’s my morning meditation, journaling, or making my morning bev, I love to stack small habits for a successful day. Lately, I’ve been adding Pique’s Daily Immune in the mix. It’s a liposomal vitamin C formula paired with elderberry for daily immune support, which feels especially important this time of year.

It also supports collagen production for brighter-looking skin and tastes like juicy berries with no artificial sweeteners, so good! If you want to try it out, just use my link for 20% off for life!

Thank you to Pique for sponsoring this week’s newsletter!

Check out my most recent recipes below!

In February, I made an easy saffron salmon with cherry tomato shirazi salad and chicken katsu for dinner. I also started on a little bread journey that I hope I stick to; this image is my second loaf. I’m working on my first sourdough starter, too, so wish me luck!

Sushi is always on the agenda for dinner, and we tried a new place called Sushi Spot that we’ve already been back to. As well as some Korean dumplings at Myung In Dumplings (they also have great fried chicken!) Oh, and a yuzu chicken ramen that I truly do dream of at Bincho.

I’ve been testing some new recipes coming soon, like this Meyer lemon pie and braised cabbage. Can’t wait to share those!

xx See you next week!

]]><![CDATA[Grilled Greek Yogurt and Spiced Marinated Chicken Skewers with Charred Lemon ]]>https://lindseyeats.substack.com/p/grilled-greek-yogurt-and-spiced-marinatedhttps://lindseyeats.substack.com/p/grilled-greek-yogurt-and-spiced-marinatedThu, 26 Feb 2026 16:40:12 GMT

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These Juicy Grilled Yogurt-Marinated Chicken Skewers are a flavor-packed dinner that combines chicken with spices in a zesty and creamy Greek yogurt marinade. They are perfect for grilling and make a special grilled protein. We are serving alongside charred lemons and more yogurt for dipping.

Get the recipe here!

  • Chicken Marinade: Cubed boneless skinless chicken breast (you can also use chicken thighs!) is mixed with Whole milk Greek yogurt, fresh garlic and ginger, cumin powder, paprika, cayenne powder, smoked paprika, turmeric, salt, pepper, lemon zest and juice, and extra-virgin olive oil.

  • Whole milk Greek yogurt: The Greek yogurt is going to tenderize the chicken and help bring a ton of flavor when we grill.

  • Lemon: Lemon zest and juice are being added to the marinade, but also being charred on the grill for serving.

  • Herbs: On the side of these chicken skewers, toss together your favorite herbs with lemon zest for freshness.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Chicken Skewers Recipe

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If you’re looking for more chicken recipes, we have a ton in the archives you can check out below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[Italian Pecorino Meatballs in Marinara Sauce]]>https://lindseyeats.substack.com/p/italian-pecorino-meatballs-in-marinarahttps://lindseyeats.substack.com/p/italian-pecorino-meatballs-in-marinaraTue, 24 Feb 2026 17:30:46 GMT

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These Italian pecorino meatballs in marinara sauce will be on your weeknight dinner rotation! This recipe is so easy, and the tenderness of these meatballs is made perfect by the milk and panko.

This recipe is also a really great prep-ahead dinner, so you can just warm them up when you’re ready to eat. They have so much flavor for both the blend of beef and pork, but also the saltiness from the pecorino cheese.

Get the recipe here!

  • Ground Beef and Ground Pork: These two are the ultimate duo; the rich taste with the hint of sweetness is what we’re looking for in our meatballs. A few options to substitute beef or pork are ground veal, Italian sausage, ground turkey, ground chicken, or ground lamb.

    Pecorino: I LOVE the saltiness of pecorino cheese! It adds so much flavor and texture to these meatballs. Shredded pecorino is being tossed inside the meatball mixture and also topped with.

  • Panko bread crumbs: You can’t have meatballs without breadcrumbs, and here we are using panko. The panko soaked in the milk gives us the texture we need to make these perfectly tender meatballs, with texture and acts as a binder to really bring everything together. We are also using an egg as a binder here, and all of these ingredients together really make the perfect meatball.

  • Tomatoes: We like using crushed tomatoes for this recipe. You can opt to use tomato paste in addition, but I find the crushed tomatoes add the deep flavors I’m looking for in my marinara without the paste.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Meatballs in Sauce Recipe

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If you’re looking for more cozy dinner recipes, we have a ton in the archives you can check out below!

Check out my most recent recipes below!

Thanks for reading, and see you back here soon for more recipes! x

]]><![CDATA[Easy Creamy Potato Leek Soup with Chives]]>https://lindseyeats.substack.com/p/easy-creamy-potato-leek-soup-withhttps://lindseyeats.substack.com/p/easy-creamy-potato-leek-soup-withTue, 17 Feb 2026 16:57:16 GMT

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If you’re looking for a final soup recipe to close out the season, you will love this Creamy Potato Leek Soup! It’s a simple recipe made of minimal ingredients and topped with chives for brightness and freshness. I love this one as we transition from Winter to Spring! This recipe is also fitting since it’s raining like crazy (!!!) in LA this week.

Get the recipe here!

  • Yukon Gold Potatoes: We are using Yukon Gold potatoes for this recipe because they provide a rich and velvety texture for the soup.

  • Alliums: For this soup recipe, we are using leeks, washed and sliced, as well as garlic as the base with extra-virgin olive oil, kosher salt, and freshly ground black pepper. While we are using olive oil for this, you can also use unsalted butter.

  • Liquids: The soup is blended with vegetable broth and then finished with heavy cream. You can also use chicken broth here.

  • Toppings: We are finishing the soup with a dash of sherry vinegar, which adds some tang and balances out all the vegetables, as well as fresh chives for brightness and freshness.

Find the full recipe to download or print, with instructions and FAQs at the button below.

Potato Leek Soup

It’s still winter, and this in-between season is when my skin tends to get dry, and I start feeling a bit sluggish. Lately, I’ve been keeping it simple with Pique’s Radiant Skin Duo, a daily ritual that supports hydration, balance, and overall wellness.

My current morning favorite is the Sun Goddess Matcha, a ceremonial-grade matcha that promotes clarity, steady energy, and gut balance. Later in the day, I mix BT Fountain (yuzu berry flavor—so good!) into water for a hydration and skin boost. Together, these two steps help me stay energized, hydrated, and glowing without complicated routines or topical overload.

If you want to try it, Pique is offering 20% off for life + free gifts on the Radiant Skin Duo! A simple way to support your winter ritual from the inside out.

A big thank you to Pique for sponsoring this newsletter!

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If you’re looking for more soup recipes to close out the season, we have a ton in the archives you can check out below!

Check out my most recent recipes below!

See you back here soon for more recipes! x

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