Charred Cabbage Salad

...plus a delicious Shaved Snap Pea Salad and hello from Denver!

Hi friends,

Here we go! We are T minus 11 days from book launch and I can’t believe it. THANK YOU to everyone who has preordered signed copies! My author copies were just delivered and I’m getting excited!

Hopping a flight to Denver for my first book signing and a fun weekend with old friends!

The view from the house we are staying at in Denver, more snow…but so pretty!

I’ve just arrived in Denver for a fun weekend with friends, and for my first book event at Petals & Pages this weekend. If you are in Denver or know anyone who is, please stop by on Sunday! Also, if you have any favorite things to do/eat/see in this area, I’d love recommendations.

My book is starting to get a few bits of press like this article in Madison Magazine and a full-page feature in this month’s print issue of Midwest Magazine. Would you consider sharing it with a preorder link on social media or perhaps just by forwarding this email to a friend who you think might like to try painting? I’d appreciate it so much. I was so happy to see one of my favorite cookbook authors, Hetty McKinnon, painting chard from my book this week on Instagram. She works magic in the kitchen with vegetables (check out her amazing Substack) and apparently she can also paint them!

A Spring Recipe from the Archives….

While it may be snowing in Denver, it’s feeling springy in some parts of the world, which makes me think of snap peas. Below is a favorite recipe from The Forest Feast Mediterranean. It takes a while to slice all those peas on the diagonal, but put on a podcast and enjoy the process…the result is worth it!

This Month’s New Recipe…

There is one restaurant in Madison I have been to more than any other — Everly. It’s a few blocks from our house, has fantastic vegetarian options and a cute ambience with lots of plants. What’s not to love!? Jon and I often order their Grilled Savoy Cabbage Salad and always enjoy it, which has inspired me to try a version of it at home.

Because this is the first Friday of the month, this recipe is a special one for my paid subscribers. It’s the type of recipe that’s great to make and bring to a potluck or to prep ahead if you’re hosting. Bonus: it kind of goes with anything and it’s very adaptable.

My favorite recipes to present to you are ones that I know you can tweak. My goal is to offer you a starting point that you will then be creative with and make your own. This reminds me of the cabbage salad my mom made growing up with dry ramen noodles broken into it (remember that one?!). But I’ve found a different crunchy addition I like even better.

Charred Cabbage Salad

serves 4-6 as a side