I like to think of Labor Day as the most fabulous way to bid summer farewell. It’s an excuse for a lovely get-together with friends and family, a chance to make some of my favorite summer recipes one last time, and a reason to head to the farmers market and buy up the last of all that beautiful summer produce.

As a kid, Labor Day was by no means my favorite holiday. It meant back to school was right around the corner, so it always felt like the most mournful holiday of the summer. My kids remember those last weekends before school started as some of the best of the season: movie nights, late-night ice cream from the neighborhood shop, and back-to-school shopping. I tried to fill those final weeks with as much fun as possible, both for them and for myself. We were always excited for the new chapter ahead, but really sad to say goodbye to summer.

Now, at 60, I see Labor Day a little differently. Summer has been so much fun, and I’ve loved staying up late, indulging a little, and embracing all of my favorite adult summer activities. I think of it as Adult Summer Camp, where every night is an adventure and every day brings a new taste, a new experience, or a reason to gather around the table.

A summer celebration should include a little indulgence. So if you’re planning a Labor Day gathering, here’s what you should be making:

End of Summer Corn & Sausage Platter

Summer corn is unbelievably delicious, so I love making it the star of the show. This easy corn and sausage platter is perfect for weekend cooking and celebrating.

Smashburger with Special Sauce

There is no doubt about it: this is the Smashburger of the century. It’s exactly the kind of fun, satisfying food I want to serve when everyone is gathered around the table.

Campfire Restaurant Charred Broccoli

I discovered this dish on my annual girls’ trip to Campfire in Carlsbad, California, and it completely converted me into a broccoli lover. Charred broccoli tossed with lime vinaigrette, hot maple peanuts, and Chermoula Aioli is one of those combinations you have to taste to believe.

Late Summer Seafood Corn Chowder

Summer is, of course, the time for corn, and I am fully embracing it while it’s here. There is just something so special about perfect summer corn, and one of my favorite things to make with it is a really good corn chowder. For this recipe, we’re using corn in every possible way. We leave some of it whole, blend some into the soup, and even use it to make the broth. It’s corn all the way through, and honestly, I wouldn’t have it any other way.

Roy’s Tuna Pasta

This is an amazing do-ahead moment, and it’s so perfect to have on hand for the holiday weekend if you don’t want to spend a whole day in the kitchen. As many of you know, Roy is the pasta master. Nobody makes a pasta like Roy, and that includes his pasta salads. He’s made versions of this recipe since college. It is a comfort meal, an entree, the perfect snack, and the crowd pleaser at a party wrapped into one.

The Best Ice Cream Toppings for a Sundae Bar

I’ve always loved a sundae—I mean, who doesn’t? Scoops of ice cream piled high with hot fudge, candy bars, nuts, sprinkles, and all the toppings you can dream up are the perfect way to end a summer evening. This one went viral for us, and I can completely understand why. Sundaes are fun for kids, but you definitely don’t have to be a kid to enjoy one.

And as you might know, I’m in Italy with a group of friends for Adult Summer Camp. Follow along on my Instagram stories because I can’t wait to share it with you.

The Last Crumb

We’re on our trip as you know if you’re watching the stories. One of our favorite things to do on the trip is the food tour, Taste of Florence. I first did it a dozen years ago. This year, September, Lily and Branden went on the food tour as a little group and had the greatest time. Head to my stories on Instagram because it’s such a blast. It’s a glorious day, and if you’re ever in Florence I highly recommend it.

Subscribe now

If you don’t already have the Substack app, download it and get your first paid recipe for free!

Follow Along With Teri

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

If you know me, you know I love to travel, and I have for as long as I can remember. I started traveling with my dad when I was a little girl, and over the years I’ve definitely figured out what works for me when it comes to traveling. But I wanted to ask some of my friends who I’ve traveled with over the years what their best tips are, too. We travel well together, and I always love a compilation of my friends’ ideas. I was not disappointed when I asked them.

There are people who are really good at traveling, and then there are the rest of us, frantically packing the night before, wondering if we brought the right shoes, and somehow still forgetting a phone charger. I wanted to know the little things my friends do when they travel. The things you don’t necessarily find in a guidebook, but that make a trip easier, more comfortable, or just a little more fun. And I got some very good answers. Some were practical. Some were oddly specific. And some were really more like a philosophy of travel.

Here they are:

Pack less. And then pack a little less. My friend Michelle’s travel philosophy is pretty straightforward: one suitcase and one carry-on, always. She says she never wears more than that, ever. She also swears by a jewelry pouch and a hanging toiletry bag, two things that make unpacking and getting ready so much easier.

Kate, who is my dear dear friend and also an amazing stylist, takes a slightly more strategic approach to packing: Before a trip, she writes down the schedule, what she’s doing, where she’s going, what meals or events she has planned, and then assigns outfits to each one. I love this because it takes so much of the anxiety out of packing. Instead of standing in your closet thinking, “what am I going to wear?”, you already know. Dinner Tuesday, this outfit. Walking tour Wednesday, this one. Nice dinner Thursday, that one.

And another great tip from Kate is to learn your terrain, and here’s what that means: If you’re going somewhere where you’ll be walking 20,000 steps a day, know that before you pack three pairs of beautiful but completely impractical shoes.

Kate also keeps her travel essentials permanently packed: toiletries, medications, vitamins, cords, etc. When she gets home, she restocks everything so it’s ready to go for the next trip. She also recommends making a master packing list so you’re not relying on your brain to remember every single thing.

Because not every trip is the same, she suggests having different lists: one for a more tropical vacation, one for Europe, etc. Different trips require different shoes, gear, chargers and converters, and having a checklist means you’re not reinventing the wheel every time you travel. I’ve always been a gal who loves a checklist moment.

Always have snacks. This is a perfect moment for my mini meals!

I often fast during a flight, but if I pack a snack, I love packing a snack that I brought from home rather than purchasing one at the airport that I don’t even like. The little things that make a long flight feel better.

Laura sent me an entire list of little travel things she never leaves without: Individual Starbucks packets. Celtic Sea Salt Hydrate packets. Individually wrapped nail polish remover pads. Compression socks for long flights. Extra Ziploc bags. Backup earbuds. Pepto-Bismol chewables.

Laura also has a very fun travel souvenir tradition: when she gets to a new place, she goes to the local supermarket and buys a reusable shopping bag. She has them from Whole Foods and from places she’s traveled like China, Japan and Thailand. This is a fun unique idea, rather than buying another random souvenir. You get something useful, you actually remember where you got it, and every time you use it you’re reminded of the trip.

My most favorite advice of all might come from Jon: Don’t over-plan the magic out of your trip. Jon said, “Don’t have every minute planned. Allow for the unexpected, walk down the random street, talk to the random person…that’s where the magic of travel happens.”

And he’s totally right. There is a difference between planning enough to make a trip enjoyable and planning so much that there is no room left for anything unexpected. Some of the best travel memories aren’t the things you researched six months in advance. They’re the restaurant you happened upon because you took a wrong turn or a random shop you wandered into. The person you started talking to. I like to leave a little blank space in the itinerary for moments like this.

The Last Crumb

The other day, my friend Rose was asking me why nonstick pans don’t last and I said because they aren’t built to last like a cast iron is. I love my Made In cast iron skillet. It’s a kitchen essential for me, one of those pieces that’s made to last and that you can use every day for years. It’s the kind of thing you can eventually hand down and it has a little piece of your life in it.

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

If you don’t already have the Substack app, download it and get your first paid recipe for free!

Follow Along With Teri

Other recipes to make this week:

This week I’m sharing a few summer recipes that I think you’re going to want on repeat. First up is Roy’s Tuna Pasta Salad which I have always loved and it just relieved a glow-up! You also must make this mini meal from last week’s Substack. So delicious. It’s corn season, so here we go: time to make my Light Summer Seafood Corn Chowder. Also: my Summer Risotto with Corn and Zucchini, an easy and refreshing side; Corn Pasta Recipe with Sausage, perfect for a summer dinner; and my Cucumber Sandwich Recipe with Herbed Cream Cheese, a simple, satisfying sandwich that we just posted on the blog!

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

Our newest Mini Meal was a happy accident that turned out to be so spectacular and delicious that we want to share it with you this week. I’m still delighting in my Mini Meals, and the idea of serving smaller portions in glass jars is truly resonating with my Instagram followers. How fun is that? I’ve received so many messages about them, and I love how much they’re catching on.

My Greek Lentil Salad Mini Meal is so wonderful in part because of the outstanding Greek-inspired chicken marinade with garlic, olive oil, dried oregano, and Greek seasoning. They are an exceptional ingredient to have in your fridge so that when hunger strikes, you know you have the protein-rich thighs for a sandwich, a salad, or a taco. I use chicken thighs because I like that crispy goodness, but if you prefer a chicken cutlet, that would be lovely as well—just make sure to pound it down to flatten it. Either way, I know you will find our new Mini Meal surprisingly good. They’re a delicious and filling meld of all of the wonderful flavors of each ingredient. And I love that with a Mini Meal, you see what exactly you put in the glass jar. This version was perfection: delicious, filling, nutrient dense, and satisfying.

Recently I was inspired to change things up, so I decided to use a “medium rare” lentil as the basis for a Mini Meal. I cooked a batch of lentils in bone broth until it was just short of being done, sort of like you’d do with al dente pasta, and the lentils are such a spectacular item to have in your refrigerator. You can build any number of Mini Meals around them.

This deliciousness starts with some spectacular crispy chicken thighs, then I add a wonderful little tomato-cucumber salad, some freshly chopped herbs, and top it with my Marinated Red Onions. The high-protein dressing is a wonderful addition to a dish that’s already rich in protein—because the lentils are cooked in bone broth! Between the dressing and the chicken, it’s loaded with protein, but add some feta crumbles for even more protein-rich deliciousness.

Take a look at your favorite recipes, because so many recipes are Mini Meal friendly. But it can also become a fridge forage moment! For example, if you’re making a fabulous piece of salmon but you don’t have quinoa on hand, you can substitute lentils. Add some babaganoush, hummus, tomatoes, and feta, and there’s your Mini Meal. This is also fabulous on a Sunday night for dinner, it doesn’t have to be a mini meal.

See what’s in your kitchen and have some fun with the ingredients you have on hand. Maybe you have an idea for where you want to go but be ready to head in a totally different direction depending on what you have in your fridge—that’s how it works in my kitchen. And keep Mini Meal ingredients in mind the next time you head out to do your grocery shopping.

The morning after I enjoyed this Mini Meal for dinner, I was heading to an early morning appointment, so I made one to go. Since I already had the supplies ready and waiting, it took me a mere minute to assemble!

Here are a few items to have on hand for your Mini Meals: a beautiful bagel chip, a lovely little tomato, some dried peas, some vegetable crackers, some dehydrated vegetables, and a dressing or Magic Elixir. Consider your choice of protein, whether it’s chicken, steak, or beans, and you are ready to pack your Mini Meals. You don’t have to assemble enough Mini Meals for three days—but you can! Or you can just see where your appetite leads you.

The Last Crumb

It’s officially tomato season, and if you know me, you know I wait all year for this moment. There’s just something so magical about a big, beautiful, perfectly ripe tomato. Seasonal eating is one of my favorite things, and tomatoes are one of those ingredients that make it so easy to really appreciate what’s growing right now.

If you’ve been waiting for tomato season too, this is your moment. I have so many recipes that let tomatoes really shine. This is the time to buy them, eat them at every opportunity, and make the most of the season.

Printable Recipe & Grocery List

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

If you don’t already have the Substack app, download it and get your first paid recipe for free!

Greek Lentil Salad Recipe

276KB ∙ PDF file

Download

Download

Greek Lentil Salad Grocery List

69.1KB ∙ PDF file

Download

Download

Follow Along With Teri

Other recipes to make this week:

This week I’m sharing a few summer recipes that I think you’re going to want on repeat. First up is Roy’s Tuna Pasta Salad which I have always loved and it just relieved a glow-up! It’s corn season, so here we go: time to make my Light Summer Seafood Corn Chowder. Also: my Summer Risotto with Corn and Zucchini, an easy and refreshing side; Corn Pasta Recipe with Sausage, perfect for a summer dinner; and my Cucumber Sandwich Recipe with Herbed Cream Cheese, a simple, satisfying sandwich that we just posted on the blog!

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

My new Passion Tea Chia Pudding with Cherry Compote is just the dessert/breakfast I want waiting for me in the fridge on a weeknight. A bit of sweet, a little protein, a little fiber, and a whole lot of Passion Tea color–what a wonderful combination! It’s unbelievably delicious, and everybody who tasted it is crazy about it. It’s also a breakfast of champions! Who doesn’t love dessert for breakfast?

We had the best time recipe testing, and we’re thrilled with the results. It’s great to have something lovely ready and waiting at the end of the day, which is how this came to be. I’ve been seeing high-protein chocolate puddings pop up online, and I’ve tried quite a few, but they just haven’t been truly delicious. I wasn’t crazy about the chocolate puddings, but I’m delighted with our new creation.

For me there is nothing better than Passion Tea, and I knew I wanted to infuse this sweet treat with some. Not only do I love the color (I love when food is pink or purple) but it’s genuinely my favorite beverage. Between the passion fruit infusion and the cherry compote, this everyday dessert is just so special with its somewhat addictive texture.

And here’s an essential Teri Tip:

Often when you’re infusing tea for a chia pudding, you infuse it right into the milk. But with this particular tea, maybe because of the citrus, that method can cause the milk to curdle if you do it while it’s warm. So instead, we make the chia pudding with a high-protein milk and yogurt, stir it all together with the chia seeds, a pinch of Celtic Fine Ground™ salt, and a touch of maple syrup, and let it thicken in the fridge.

We had so much fun making these into parfaits, and of course I love to use a beautiful jar. The fun begins with a couple spoonfuls of the cherries, then a good dollop of the chia pudding, then more cherry compote, and the result is spectacular. Infusing ordinary chia seeds with passion tea certainly takes them to the next level. And chia seeds are tiny but mighty. They are incredibly rich in nutrients. People have been eating them for centuries, and I am told they may promote heart health, support strong bones, and improve blood sugar management.

While that’s thickening, I make a cherry compote (blueberries work beautifully here too). To stretch them as far as I possibly could, I cut them into quarters and let the compote thicken at the end. After your tea has steeped–and by the way, to get the most color and flavor, steep it for about 20 minutes or more in just a little bit of water–let it cool, make your cherry compote, and let it all come together in the fridge. The compote color varies from batch to batch. Some of our batches looked more white, and others looked more pink.

I actually used a frozen cherry, which works really well for this dessert and makes it even more versatile, because with frozen cherries, you can make this wonderful dessert at any time of the year!

The Last Crumb

This year’s teacher support initiative was so successful—we raised over $12,000, including $5,000 that I personally matched in donations, and it was split among 26 teachers! We made a substantial dent in the wish lists of all the teachers who reached out to us through the Nocrumbsleft community, and we were also able to support five teachers outside of our community. We helped teachers ranging from brand-new educators to those who have been teaching for 20 years, including elementary and middle school teachers, art teachers, speech pathologists, and Title I teachers. We were especially delighted to expand our outreach this year by partnering with Common Pantry, who helped us identify teachers working with students in vulnerable populations.

Vivian managed the entire project, from verifying teachers to double-checking addresses, and it was quite an endeavor! Our teacher initiative is officially done for 2026, but if you’d like to make a difference yourself, reach out to me and I’m happy to send you an individual teacher’s list so you can help clear their classroom wish list. No amount is too small, every little bit makes a difference.

Printable Recipe & Grocery List

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

If you don’t already have the Substack app, download it and get this recipe for free!

Read more

This week on Instagram, episode one of my Mini Meal Series went completely viral. We’re delighted how many people connected with it. But I’m not new to mini meals, even though they may be trending right now. I am absolutely the girl taking jars of Mini Meals everywhere I go. It’s practically my hobby, and I am definitely not shy about it! Whether they hold this new Asian Inspired Egg Salad (exclusive to Substack), mini versions of recipes from the blog, or something I am inspired to put together last-minute, they just make me so unbelievably happy! It’s a little bit like a healthy adult Lunchable.

Lately, I’d much rather eat five nourishing Mini Meals throughout the day than sit down for a couple large ones. That’s what I learned by listening to my body. So whenever I head out, I bring a Mini Meal. Maybe it’s one of my mini juices, maybe it’s a little jar filled with egg salad, maybe it’s crudites, but whatever it is that I bring, it’s guaranteed to make me feel good.

Creating this series of Mini Meals has been one of our most fun projects. We’ve come up with more than a dozen Mini Meals and we’ve had the best time making them, eating them, sharing them, and dreaming up new ideas. We’ll be unveiling the entire Mini Meals series throughout August, and I can’t wait to bring you along. I know these little jars of goodness will inspire you to discover your own version of simple, nourishing food that fits beautifully into your everyday life.

I am always surprised and delighted when I see the level of interest people have when they see the behind-the-scenes peeks at my life. Some of the things that have become the biggest follower favorites on Instagram were totally unexpected. Whether it’s Roy’s feta chronicles, or my Marinated Red Onions. Mini Meals have recently become one of those habits. While I have always been a gal who takes along a sandwich just in case, these days, with my digestion not entirely recovered from the radiation, it’s all about Mini Meals.

Oh, and in case you haven’t heard, I love jars. I really, really love jars. I have a very robust jar drawer. Jars have always been my favorite way to store food, and opening that drawer filled with beautiful little jars never fails to thrill me.

Link to my favorite jars HERE.

And if someone comes over to fix the HVAC or give an estimate for a repair, chances are they’re leaving with a jar of granola. I can’t help myself. I just love sending people home with a homemade, delicious treat.

The reality is that what we eat matters. What is a Mini Meal? My Mini Meals are built around real, nutrient-dense ingredients with plenty of protein and fiber because that’s what makes me feel my best. They weren’t created for Instagram or to look perfect—they’re what I’ve actually been eating every single day. After a long workday or a workout, there’s nothing better than opening the refrigerator and finding a small, satisfying jar waiting for me.

Printable Recipe & Grocery List

Asian Egg Salad Recipe

291KB ∙ PDF file

Download

Download

Asian Egg Salad Grocery List

60.9KB ∙ PDF file

Download

Download

Follow Along With Teri

The Last Crumb

Ever since this series started going viral, the question we’ve been asked more than anything else is, “Where are your jars from?” So we rounded up all of my favorite jars and bottles in one place to make it easy for you to get them. The best part? None of them are from Amazon.

FAVORITE JARS

Other recipes to make this week:

This week I'm sharing a few recipes I think you're going to love for summer. First up, my Shrimp and Kielbasa with Corn Sauté, a quick, flavor-packed dinner that's perfect for making the most of sweet summer corn. I've also got a Summer Steak Wrap with Corn, an easy, satisfying meal that's great for lunch or dinner. And if you're looking for more warm-weather inspiration, check out The Best Cold Sandwiches for Summer. Give one—or all—of them a try this week and let me know what you think.

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

It may surprise you to hear that my mom was actually not a very good cook. On top of that, she wasn’t crazy about it. For her, cooking was more of an obligation than a joy, and I have finally come to understand that now in a way I simply couldn’t as a kid. Her attitude shaped me in this way: I never wanted cooking to feel like a burden. I wanted it to be an act of generosity, creativity, and love which is what I felt when I made my dad a sandwich for the first time. But my mom had a handful of dishes that she made on repeat that our family loved, and those dishes have become part of our story. One of those dishes was zucchini boats.

Recently I was reminiscing about my mom’s zucchini boats. They felt oddly modern—even though they’ve been around for decades. When it comes to “trendy” foods, I honestly think old-school recipes are always trending. They just come back dressed differently. But somehow I didn’t have my mother’s recipe. I texted my sister, who’s also an amazing cook. She wasn’t sure, but she promised she’d dig through her recipe files. There is something almost magical about making a recipe that belonged to your mother or even your grandmother. And later that day, my phone informed me that my sister had found the recipe. Not only that, but it was in my mom’s handwriting. (Below you'll find my mom's original recipe, my 2026 glow-up, and a bonus recipe for the creamy zucchini dip we made with the leftover zucchini flesh.)

Read more

If you’ve been following my Instagram stories, you know that I’ve been obsessed with creating the perfect egg cup. They’re so delicious, they’re nutrient dense, and they just make me happy to eat. When September visited this week, they said, “This is like no egg cup I’ve ever had!” It’s practically a mini gourmet crustless quiche. I love that they’re nutrient dense, and so wonderful to share. My friend Kate makes egg cups at her cabin.

Today, I’m taking you behind the scenes of recipe creation. Getting into the kitchen and coming up with something delicious is truly my passion and one of my favorite parts is talking to local farmers. I especially love knowing where my food comes from and eating seasonally. Anticipating what’s in season, talking to the people who grew it, and letting fresh ingredients shine is a magical process for me.

But turning that deliciousness into a recipe that works well in every kitchen, with every pan, cooking tool, stovetop, and level of cooking experience, is complicated. While I absolutely love to cook, recipe development has always been a bit challenging. Creating a recipe involves slowing down, measuring, timing–quite frankly none of these skills are natural to me.

In developing these egg cups, I put the ingredients together intuitively. But because we want to give you a thorough guide with accurate timing, we experimented with every aspect. We started with the oven at 350 degrees, then we lowered it to 325, then we added a water bath. One batch didn’t finish baking even after 45 minutes, but another was done in 25, which was a little hilarious. But after measuring and re-measuring then sending it to Lisa, our recipe tester, these wonderful egg cups can now be made again and again, easily and consistently, in your own kitchen. Teri Tip: Depending on your choice of vegetables, your oven, the size of your parchment cups, the timing may vary, so the first time you make them, watch them closely, set a timer, and keep track of those numbers. Make a note of them so your egg cups will turn out equally delicious in the future.

Here’s what’s so lovely about this recipe: I sauté each vegetable separately so that every ingredient keeps its own unique personality and flavor. I used sweet summer corn, caramelized zucchini sliced paper thin, and spinach that’s cooked until just slightly wilted. Then I reached for the flavor treasures I’ve tucked away: oven-roasted tomatoes, silky garlic confit, tomato confit, and my Marinated Red Onions. Absolutely have them on hand! These treasures transform a simple flavor profile into a memorable dish.

I highly recommend using extra-large parchment baking cups. They feel a little luxurious, turn beautifully golden in the oven, and make each individual serving feel special. They’re absolutely worth finding, and if you use smaller ones, the recipe will turn out a little different.

Once your vegetables are cooked, set them aside. Then comes my favorite part: building each cup. You are creating your own little masterpiece. There was no tossing everything together. Instead, we created thoughtful layers. Every cup can be different. I loved to include browned sausage or crispy bacon, and others stay plant-based. That’s the beauty of cooking individual cups. It’s so much fun to build each one.

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Read more

There’s a certain kind of magic that happens at the cabin. Friends show up, someone’s always in the kitchen, and somehow the whole weekend feels unhurried even though there’s a lot going on.

I grew up spending summers at a cabin surrounded by family and the friends who became family. I think those days shaped the way I gather today. My cabin is a different place, but it carries that same spirit. We gather around the table a little longer, linger over another cup of tea, and make room for the people we love. There are meals to cook, dishes to wash, and plenty to do, but somehow none of it feels hurried. Maybe it’s because so much is already waiting. A little planning leaves room to simply enjoy each other.

That spirit runs through this issue. It’s full of little ideas that make everyday life just a bit easier, not so we can do more, but so we can enjoy more. A shortcut here, a favorite recipe there, a simple trick that gives you back a few extra minutes with the people you love. Because that’s what summer is for.

1. My Crumble Kit

Something that guests look forward to each weekend is this crumble. I make it every weekend, and it comes down to two jars: a crust jar (just add butter) and a filling jar (just add fruit and lemon). I mix them up ahead of time and bring them from the kitchen so assembly is easy. When I want dessert, I put it all together, pop it in the oven, and it’s ready in about five minutes. It’s the perfect blend of impressive and low effort. It’s also the breakfast of champions.

2. Ice Cream Sandwiches

What I’ve learned in 60 plus years of living is that a cookie a day absolutely makes life better. I’ve recently been turning into ice cream sandwiches. Ball them and freeze them, and when someone wants dessert, bake the cookies and just add a scoop of ice cream between two of them. Done and delicious. If you want to make my favorite cookies, the recipe is here.

3. Corn Off the Cob

I love in season corn, and for me, corn is on my table every day from July to August. This is another one of my go-to prep moves: corn off the cob. I pick it up at the farmers market, cut it off the cob right there at The Cabin, and keep it in a jar in the fridge. Once you have it ready to go, you can add it into almost anything, salads, salsas, side dishes, whatever the weekend calls for, without having to think twice.

4. Tips from Valentine and Bob, the Ultimate Entertainers

There is nothing that I love more than going to Valentine and Bob’s for dinner, and when you go, you know it’s going to be pure magic. If you want to see effortless hosting in action, watch Valentine and Bob. They’re amazing entertainers, true masters of getting things done ahead of time so that when you arrive, everything is already perfectly ready to go. They are the king and queen of doing absolutely everything in advance and I love to learn from them. They have the most beautiful home and everything about their hosting style is something I look up to. Their amazing hosting house is on the market!

Here are some batch cocktails that they brought to my house. Their signature move is batch cocktails, mixed up in advance and brought along as a hostess gift, so there’s no bartending during the party and no one standing around waiting on a drink while you’re stirring. Just pour and go. Photos taken by Bob, who’s an amazingly talented photographer. Check out his work!

5. Jason’s Pimento Dip

No cabin gathering is complete without Jason’s Pimento Dip making an appearance. Jason and Steve are such wonderful people and designers. I look forward to it every single time because it is absolutely delicious and sometimes he even makes me my own. When the classics are ready to go, you get to spend less time prepping and more time enjoying the people you made it for.

Follow Along With Teri

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

Cimarron Reposado Recipe

486KB ∙ PDF file

Download

Download

The Last Crumb

Speaking of doing something delicious in advance, here’s one of my absolute favorites: egg cups. These things are next level — beautiful vegetables, corn, all sautéed and layered in, topped with cheese and eggs, just jam-packed with goodness. I love making these, and I actually got the idea from my friend Kate. What I’ve continued to learn over the years, though, is that there’s a real difference between making something and writing the recipe for it — so it’s taken us a few tries to get one that works perfectly. But I’m excited to share it with you next week!

Other recipes to make this week:

This week I'm sharing a few recipes I think you're going to love for summer. First up, my Fried Chicken Caesar Salad Sandwich with crispy panko cutlets, just posted on the blog. I've also got a Smashburger Recipe with a Dijonaise that takes it to the next level. If you want a fun side, try my Corn Seasoning Three Ways for some easy corn on the cob ideas. And for something lighter, my Sweet and Sour Shrimp Lettuce Wraps are a great pick. Give one or all a try this week and let me know what you think.

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

This is the kind of recipe that makes some people smile but makes other people wonder why on earth you’d mess with perfectly lovely summer sweet corn.

Here’s what I think: cooking should be fun! Lily was so excited about this recipe, that she jumped in and gave it a try!

To oversimplify, there seem to be two kinds of cooks: those who believe recipes and cooking should be done the way they’ve always been done, and those who love to play. I’m firmly in the second camp. I love honoring tradition, but what’s not to love about a fun little detour? Trying trends, seeing what works, laughing if it flops, and occasionally creating a new family favorite makes my life better. And at the end of the day, what I really care about is whether it’s delicious.

Whenever I share a recipe with an unexpected twist, there’s always a little debate in the comments. I kind of love that. Food brings people together, it sparks conversation, and sometimes it causes passionate disagreement. That’s part of the fun! Nobody is taking your classic sweet corn away, people. This is simply a new, fun way to celebrate one of summer’s greatest gifts.

But here’s something funny: I’m a total stickler about the correct way to butter corn: hot corn, stick of butter, salt, and roll. I believe there are so many ways of doing things but for buttering corn, there is only one correct way.

No doubt, beautiful, fresh, sweet summer corn is what makes this recipe shine. Remember: you barely need to cook fresh corn. Just a few minutes keep it bright, juicy, and full of flavor. Once it’s cooked, we take a playful turn with crushed Hot Cheetos, creamy toppings, lime, and a sprinkle of Celtic Sea Salt®.

My kitchen is full of brainstorming. Fernanda and I are constantly texting ideas back and forth, or talking about food on the phone. We love collaborating and she’s sort of like my food muse, and there is no better food muse than she is. Collaboration is one of my favorite parts of recipe creation, and we love to try each other’s ideas and make them next level. This Hot Cheeto Corn was the result of one of those conversations, and since Lily was feeling so enthusiastic about it, she went ahead and made it.

If Hot Cheeto Corn isn’t your thing, that’s perfectly okay. Make your favorite corn recipe. We have a corn risotto, a summer corn pasta, and a corn trio! But if you’re feeling a little adventurous, absolutely give this one a try. Summer cooking is the best time to loosen the rules, embrace a little whimsy, and remember that food is meant to bring joy. Summer is the time to loosen the rules, embrace a little whimsy, and remember that food is meant to bring joy. Imagine beginning meal planning with one simple question: What if we just had a little fun?

Printable Recipe & Grocery List

Hot Cheeto Corn Recipe

782KB ∙ PDF file

Download

Download

Hot Cheeto Corn Grocery List

93.7KB ∙ PDF file

Download

Download

Follow Along With Teri

If you’re a paid Substack subscriber which is less than $1/week, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

The Last Crumb

Lately, I've found myself wanting to share more of what I'm actually eating, not just recipes for special occasions. Mini meals have completely taken over my summer! They're fresh, protein-rich, easy to throw together, and simply make eating feel fun. We've got a whole series to share, and they’re typically high-protein. So delicious. If you've been here for a while, you already know I'm a jar girlie, so of course these salads are all layered up in little jars. I love opening the fridge and seeing my new favorite grab-and-go lunches, afternoon snacks, and honestly, sometimes dinner too. I can't wait to share them with you.

Other recipes to make this week:

I am so excited about our Smashburger Recipe with Special Sauce! It’s a favorite that has gotten a bit of a glow-up. As you may have noticed, we’re obsessed with summer corn in this kitchen. We just posted a fun little blog post about The Fancy Corn Trio! It’s just as much fun to eat as it is to make! Absolutely make my Summer Risotto with Corn and Zucchini and we can’t forget about my amazing Summer Steak And Grilled Corn Salad.

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

You absolutely must make this salad. It’s delightfully uncomplicated and barely involves cooking–it’s mostly assembly. Plus it goes with everything, including hot dogs on the Fourth of July, grilled chicken on a random Tuesday, steak, burgers, and salmon on the weekend. It also goes on your holiday table–and quite frankly it goes into your mouth standing over the kitchen counter. That is what eating seasonally is all about.

There is a widely held and totally incorrect belief that an ear of summer corn needs to be cooked for 15 minutes. Please, cook your summer corn for three minutes! That’s it. The kernels will remain bright yellow, crisp, juicy, and tasting like literal sunshine. The goal isn’t to cook the life out of the corn. Once it’s cooled a little bit, shave the kernels off the cob, making sure to get some of the bigger chunks. Those uneven pieces are visual proof that the salad is homemade.

If you’re a regular here, you already know that my Marinated Red Onions are one of my favorite ingredients. If you’re new: they’re one of the most popular recipes on my blog, and the reason is simple. They elevate practically every dish. In this salad, their marinade even becomes part of the dressing. Add a little more olive oil, and you’re done. Toss in cucumber, fresh herbs, and avocado right before serving.

If you’re bringing this dish to an event (and you definitely should, because it’s perfect for that), pack the undressed salad into a few separate jars and cut the avocado on-site. You’ll show up looking like you have your life completely together.

Eating what’s in season has always made sense to me, and this salad is the perfect example of why. (That said, if necessary, frozen corn works beautifully here too. Just warm it briefly in a skillet, let it cool, and carry on.)

One thing to know about me is I am a big believer in a dressing. And I have been known to over-dress. But this isn’t that kind of salad. This is a moment for restraint, and I say that as someone for whom restraint is not a natural state. You want every bite to taste like sweet corn with little pops of cucumber, creamy avocado, and tangy onion. The dressing should support the vegetables, not overwhelm them. More is not better here, and I don’t say that often.

Once corn starts showing up at the farmers market, you’ll find this deliciousness on my table again and again. This salad is how you kick off summer. Go make it.

Printable Recipe & Grocery List

Corn Avocado Salad Recipe

282KB ∙ PDF file

Download

Download

Corn Avocado Salad Grocery List

60.8KB ∙ PDF file

Download

Download

Follow Along With Teri

If you’re a paid Substack subscriber, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

The Last Crumb

As a kid, my lemonade stand was the total center of my world. Every time you see me standing by my Little Free Library today, I feel like I'm that 4 or 5-year-old all over again. I love meeting my neighbors, hearing what they're reading, and chatting about books. My friend Michelle snapped this photo unbeknownst to me, and I absolutely love it. I stock the library with everything from cookbooks and novels to self-help and children's books, and it brings me so much joy to watch each book find a new home.

“Proof that one person’s free book can become another person’s favorite find—with a little rotating, refreshing, and retail magic from Teri.” - Michelle

HERE are some ideas about getting your own passion project!

Other recipes to make for the Fourth:

Our newest wrap is one of my favorites, and it’s a Sweet and Sour Shrimp Lettuce wrap. I totally love my friend Jason’s Pimento Cheese Dip. He literally makes me my own. Absolutely make my Summer Risotto with Corn and Zucchini and we can’t forget about my amazing Summer Steak And Grilled Corn Salad.

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

Everyone who knew my mom knew that the Fourth of July was truly her holiday. Growing up, we enthusiastically decorated the yard, our bikes, and ourselves in red, white, and blue. There was nothing I loved more than the parades, summer races, and especially the festive food.

My mom’s tradition carried right into how I raised my own kids. My mom had a gift for filling a room with music, love, and laughter, and the Fourth really put her gift on full display. I have long loved to center my people around a fun table for the holiday, which helps keep my mom’s celebratory nature alive.

Today I’m going to give you tips and recipes for how to make this Fourth of July truly special.

Tow years ago we made these delicious brats for Instagram!

My Four Tips for a Fabulous Fourth

1 Hit the farmers market first. Summer produce is what I love the most about this weekend. Let what’s ripe and beautiful determine your menu. Rather than planning around a recipe, plan your feast around whatever produce looks incredible at your local farmer’s market.

2 Fire up the grill. I grill 365 days a year, but if there’s one day to make it an event, it’s July 4th. Keep the kitchen cool, get outside, and let the grill do its thing.

3 Always serve a beautiful salad. A vibrant, seasonal salad will always make your summer table feel abundant.

4 Plan your menu now so you can be present on the holiday. That’s the real secret. A little prep means you’re not scrambling the day of. Planning ahead means you’re actually enjoying your people when they arrive.

If you know me, you know I am a Caesar salad girl through and through, and this Chicken Caesar Pasta Salad might be my new favorite way to do it. It features my homemade Caesar dressing (this is non-negotiable, so make a double batch and thank me later), toasted breadcrumbs for a compelling crouton crunch in every bite, and rotisserie chicken to keep it quick and easy. This salad, with the rotisserie shortcut, works as well for a weeknight dinner as it does for the Fourth. I know it will earn a permanent spot in your rotation. Try it and see why!

My Herby Pasta Salad with California Ripe Olives is the side dish you didn’t know you needed: bright, crunchy, light, and indulgent all at once. It’s built on beautiful greens, California Ripe Olives, and a zesty homemade Italian dressing that gets even better as it sits (meaning: perfect for parties, potlucks, or making ahead). I keep my vegetables vivid and gorgeous by blanching, which also gives them the perfect texture. Bring this salad to your next event alongside a steak or roast chicken, or toss in some shredded chicken to make it a full meal. It’s the kind of dish that makes people feel taken care of. Go get the recipe!

This Roasted Carrot Salad always makes people ask what’s in it. It feels special, but it’s actually unusually simple. Tender, caramelized roasted carrots spooned over a generous dollop of labneh (imagine thick, creamy yogurt with a gentle tang), finished with a bright vinaigrette that ties it all together. The balance of sweetness, tang, and creaminess is just divine. We tested it with goat cheese and burrata too, because we’re always looking for perfection, but the labneh made the whole dish sing. Set this platter out on your Fourth of July table and watch it disappear. Go get the recipe!

Peach and Burrata Salad with Cherries is summer on a plate, and honestly, it might be the easiest dish you make all season. Juicy peaches, fresh burrata, and cherries (my absolute favorite fruit so capitalize on them while they’re in season!) come together in the most beautiful, no-cook combination. It’s fresh and indulgent at the same time. It works as a snack, a side, or a full-on girl dinner, and it comes together easily and deliciously on a Sunday afternoon. When you bring this dish to a Fourth of July gathering, everyone will ask for the recipe. Make it before cherry season ends!

If you love summer corn as much as I do, this Corn Pasta with Sausage will become your new warm-weather staple. Crispy, thinly sliced kielbasa, fresh sweet corn, and pasta come together in a buttery, savory sauce made right in the pan. With minimal ingredients, it comes together fast and tastes incredible, especially considering the minimal effort it requires. The pan juices, butter, and a splash of pasta water do all the heavy lifting, combining to create a genuinely dreamy dish. It’s summer in a bowl, and perfect for a 4th of July picnic. Go get the recipe!

This Light Summer Seafood Corn Chowder is the recipe I wait all year to make. It’s packed with sweet summer corn in every possible way: whole kernels, blended into the soup, and infused into the broth for incredible flavor. It’s become a yearly tradition in my kitchen at the cabin, and if I had to pick a death row meal, I’m practically picking this soup. Rich, cozy, and full of summer flavor, it’s the perfect recipe to make over Fourth of July weekend and one that just might become part of your summer tradition too.

Follow Along With Teri

If you’re a paid Substack subscriber, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

The Last Crumb

We're so excited because corn season is finally here. There’s honestly nothing that makes me happier than sweet summer corn, and we’ve been having the most fun dreaming up delicious, creative ways to eat corn on the cob. Lily, Fernanda, Vivian, and I spent the day brainstorming recipes, and then we invited some neighbors over to taste-test and rank all of our creations to help us narrow down the favorites. It was such a fun project, and this is just a little preview of what’s coming. Can you guess what this one is?

Other recipes to make for the Fourth:

Defiantly make my friend Jason’s Pimento Cheese Dip, which I truly can't get enough of. He literally makes me my own. I love my Celebration Salad because it’s such a showstopper, or my Panzanella Salad that feels like summer on a plate. I even make it gluten-free! Absolutely cook up my Smashburger if you’re going to be grilling, or my Brick Chicken, which just went viral for us on Instagram again.

xoxo,

Teri’s Table is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Subscribe now

Oddly enough, this recipe didn’t start out as a noodle dish at all. We originally developed it as a wrap, then realized it would make a terrific salad. When we started pulling back on the lettuce, we eventually landed on noodles. So often, recipes evolve when one good idea leads to another. We decided it would be wonderful with rice (or wheat) noodles, a flavorful peanut sauce, and shrimp fresh off the grill.

My Peanut Noodles with Grilled Shrimp is one of those rare recipes that can be both impressive and easy, but only if you know what to do ahead of time. It’s also absolutely perfect for grilling season, which happens to be my favorite season.

This recipe is really a lesson in being smart in the kitchen. Almost every component can be made in advance: the peanut sauce, the shrimp, the noodles. When you’re ready to eat, you’re mostly just assembling. What’s not to love about that?

I believe that the person doing the cooking should also be doing the cutting. Maybe that sounds old-fashioned in a world with pre-chopped vegetables and shortcuts at every turn, but I have genuinely found that the less processed the food is when I get it, the more delicious the dish will be. When you cut your vegetables yourself, they will be fresher, and your finished product will reflect that.

Feel free to do your prep a day in advance. The beauty of this dish is that it’s excellent for meal prep, meaning you can front-load almost all the prep so that dinner itself feels effortless. Make the peanut sauce a day or two ahead. Grill the shrimp in the morning. Boil the noodles in advance and toss them in a little oil so they don’t stick together. Then, when it’s time to eat, just pull it all together.

The peanut sauce is exceptional because it’s the kind of sauce you’ll reach for all week long. It happens to be terrific drizzled over roasted vegetables, spooned onto a grain bowl, tossed with a simple slaw, or used as a dipping sauce for grilled chicken or shrimp. Keep it in your refrigerator and you’ll have a head start on other delicious meals.

I like to grill my shrimp with the shells on. Yes, it’s extra work, but shrimp quite simply tastes better when grilled with the shell on. The shell protects the shrimp from the direct heat and keeps the inside tender and delicious.

A few shrimp grilling tips: watch your temperature. Grills get hot quickly, and if you suddenly find yourself at 500 degrees, it’s going to be a problem for your shrimp. Use large shrimp. Small ones slip through the grates, they’re harder to flip, and there’s just more fiddling involved. Larger shrimp sit on the grill properly, flip cleanly, and are more forgiving. Shrimp cook fast no matter the size, so stay present and keep an eye on them. They will go from perfect to overdone in about a minute.

I understand that life doesn’t always allow for the fully homemade version, so modify the recipe if needed. If grilling isn’t your thing, our recipe tester Lisa pointed out that you can sauté peeled and deveined shrimp in a skillet. You can devein them without peeling them first. Using kitchen shears or a small paring knife, make a shallow slit along the back of each shrimp, cutting through the shell and just into the flesh. Use the tip of your knife to lift out and remove the vein. Leaving the shells on helps protect the shrimp from overcooking and keeps them extra juicy and flavorful.

If you’re short on time, buy pre-cooked shrimp. You can even use a prepared peanut sauce. Of course I prefer my homemade version, but sometimes convenience wins, and dinner on the table is still a victory.

As much as I prefer to use fresh vegetables, there are short cuts here too. If you love chopping, chop away, but if not, grab a bag of coleslaw mix and call it a day. This recipe can be as homemade or as shortcut-friendly as you need it to be.

We tested two kinds of noodles for this recipe: a thinner noodle and a thicker one. I originally went with the thinner, but also tried using a thicker one. The thicker noodle holds the peanut sauce really well. I still sort of like the thinner noodles, so it’s all about personal preference.

This dish rewards cooks who plan ahead. My advice is to do it all before you need it. Then, when dinnertime comes, you can do less cooking and more eating.

The Last Crumb

My sister was visiting this week, and today we decided to make a crab cake recipe from a cookbook called The Best of Gourmet 1994. People are always asking me about my favorite cookbooks, and this is one I’ve held onto for literally decades. This cookbook has followed me everywhere—every apartment, every home. It’s one of those treasured books that I’ll have forever. I made the recipe gluten-free for me and my sister, and tweaked a few things along the way, but it’s always delicious.

Don’t you love having those tried-and-true cookbooks?

What to make now:

A few delicious recipes for you this week: I have a new blog post all about how to reverse sear a steak perfectly every time. It’s all about salting it, and letting it sit overnight. I use Celtic Sea Salt® of course. We just made my Strawberry Sunshine Salad in the kitchen and it was a hit as always. And there’s no time like now to make one of my fabulous Caesar recipes.

I’ve been loving sharing what I’m wearing on ShopMy, so you can see all my current favorite things! Click HERE to browse anything from my clothes, to my kitchen favorites, to my nails.

If you’re a paid Substack subscriber, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

Printable Recipe & Grocery List

Read more

Life has a way of handing us beauty and hardship at the exact same time. Lately, I’ve been holding both: someone I love is heartbroken, another is ill, and I’ve got my own challenges in the mix. And yet, right alongside all of that, I keep noticing tiny miracles. A kind text. The birds chirping in my yard. A moment of laughter I didn’t see coming. Learning to hold the hard and the hopeful together has been one of the most important skills of my life. I’m not an expert, just a fellow traveler, and today I want to share what helps me stay steady when things feel wobbly.

(I like to surround myself with special magical things. I’ve included photos of those things throughout this issue.)

I was lucky to have a mother who opened my mind to alternative ideas. I’ve been on a spiritual path since I was eighteen, when she took me to a Shirley MacLaine workshop. From there I discovered creative visualization, the Law of Attraction, The Secret, and eventually Abraham‑Hicks. These weren’t passing fascinations, they became a lifelong mindset I return to, especially in my hardest moments.

These teachings don’t erase pain, but they remind me where to place my attention. The basic idea—one you’ve heard me say before—is that we create what we think about. We attract the “frequency” we tune into, like an old-school radio. If I’m constantly broadcasting “I’m exhausted, I’m scared, I’m overwhelmed,” that’s the experience I’ll keep recreating.

(The shells framed above are something Patrick collected, each shell found one by one on the beach, for me and we framed them!)

Of course, you can’t snap your fingers and conjure joy. (Believe me, I’d snap mine right now if that worked.) But there is guidance that helps us move toward relief, and relief is often the bridge to joy.

I’ve been thinking about this because life has been handing me some hard things. When I shared that, so many of you reached out with your own stories of heartbreak, illness, uncertainty, and exhaustion. And while I decided to write about it, the truth is that I don’t have the answer. I’m simply a person on the journey.

It may surprise you to know that I’ve been a student of Abraham‑Hicks for about twenty years. Once a year, when I need a reset, I go back for a workshop, and every time I remember why. Esther Hicks has been sharing this mystical, channeled information since the 1980s, teaching that your thoughts, emotions, and “vibrational frequency” shape your reality. One of her most comforting ideas is that you can’t leap from suffering to joy in one jump, but you can find relief. Relief is the lifeline.

Another teacher I love, Pema Chödrön, is an American‑born Tibetan Buddhist nun and author who offers a different but equally grounding perspective. She teaches that suffering isn’t the pain itself, it’s our resistance to the pain. We don’t have to fix everything. We can learn to sit in the middle of uncertainty without demanding that life wrap itself up neatly. We can make peace with the mess.

And then there’s the magic. I love having objects around my home that remind me of my parents. I’m sentimental, and I’ve decided that’s a gift. Because I’m always looking for magic, I notice things: the birds in my backyard, my red nails, shared laughter, a beautiful sandwich, a song that hits just right. Joy doesn’t always arrive in neon. Sometimes it’s a small, quiet moment that reminds you the world is still good.

Some days feel heavy, and the road ahead can look long. But I’m committed to noticing the moments of joy and beauty, and I try to remember that healing isn’t only found in the big milestones. Sometimes it’s found in one tiny moment that reminds you your spirit is alive. Gratitude doesn’t erase pain, but it gives the spirit somewhere to rest.

This is what I’m living right now. And what I know, what I keep coming back to, is that surrendering entirely to fear doesn’t bring anything good. It doesn’t move life forward. It doesn’t help the people we love.

Pain and uncertainty are part of being human. But so is joy. The work, as I’m learning, is holding both without letting the darkness convince you the light is gone. That’s what I’m practicing. That’s what’s on my mind. I’ll keep you posted.

Follow Along With Teri

If you’re a paid Substack subscriber, you get extras like exclusive recipes, grocery lists, early sneak peeks, and other Substack-only goodies. Your support makes all of this possible, and there’s lots more coming soon.

Subscribe now

The Last Crumb

My son Patrick got this for me for Mother’s Day, and it’s one of those gifts that brings me joy every single time I use it. Of course I love the gift itself, but what means even more to me is the thought and care behind it. Patrick has always been so intentional when it comes to giving me gifts, and when I use this, I’m reminded of how loved and appreciated he makes me feel.

It’s made by a wonderful company on Maui, and I’m happy to share with you. I’ll link their Instagram HERE. (No idea if they ship or not - Patrick got them at the farmer’s market!)

What to make now:

A few delicious recipes for you this week: my Extra Protein Chicken Salad, which I truly can't get enough of, and these Fish Tacos with Mango Salsa, a newer favorite that feels like summer on a plate. And since we're heading into some beautiful warm-weather days, I'm also sharing a collection of no-cook meals—fresh, flavorful recipes that keep things simple and keep the kitchen cool.

I’ll be honest. I never expected lettuce wraps to become the thing everyone couldn’t stop talking about. Of all the recipes and food we’ve shared, it’s the wraps that went viral and kept people coming back, and they’re still the reason so many new crumbles find us today. It makes sense though. They’re bold, fun to build, surprisingly satisfying, and they photograph beautifully. But what I really want to share today is why this recipe works so well every single time, and the simple trick that makes the whole thing feel effortless.

The Bowl of Water Method (Game Changer)

If you’ve ever wrestled a head of lettuce trying to get the leaves out in one piece, I have good news for you. Just slice about an inch deep around the core to remove it, submerge it in a bowl of cold water, and let the water do all the work for about 8 minutes. The water slips between the layers, the leaves loosen on their own, and you end up with clean, perfect cups with almost no effort.

Here’s the thing about this recipe: it’s incredibly versatile. The same filling that goes into a wrap is also phenomenal as a salad. Same ingredients, same flavors, just tossed instead of rolled. You essentially can’t go wrong.

One of the best things my mom ever taught me in the kitchen: season your lettuce. All vegetables — including lettuce — love seasoning. A little salt on your greens before you build the dish makes everything taste more alive. It’s such a small thing and it makes such a big difference. Of course, we love using Celtic Sea Salt.

I’ve been making this to take to the cabin, and it travels beautifully. Here’s what you can do ahead of time:

• Marinate the chicken the night before

• Cut the corn off the cob (or just use frozen — no shame, it works great)

• Prep all the components separately and assemble when ready

That’s it. Low lift, high reward.

Mini Recipe (Free Preview)

• 1 head lettuce

• 2 chicken breasts, marinated and grilled

• 1 cup corn (fresh off the cob or frozen, thawed)

• Your favorite toppings: avocado, green onion, cilantro, lime

Salt your lettuce leaves before filling. Assemble as wraps or toss as a salad. Serve immediately or pack components separately for meal prep.

The complete recipe including the full marinade, dressing, and step-by-step stories with tips for making this ahead is in the paid issue below!

If you’ve been on the fence about subscribing, this one’s worth it. It’s quick, delicious, easy to make, and the kind of thing you’ll have on repeat all summer long.

Unlock the Full Recipe

Some lovely recipes for you to make this week include: my Fried Cheesy Olives, which is simply to die for, this delicious Southwest Chicken Salad which is a new favorite. And just in time for this beautiful summer weather, here are my Fish Tacos with Mango Salsa. So wonderful.

The Last Crumb

A little sneak peek from an upcoming Substack issue all about my favorite hostess gifts and entertaining tips: I've been completely won over by Violet Flame Chocolates. I originally received them as a gift, and they've quickly earned a permanent spot on my summer hostess gift list. They're thoughtful, beautifully packaged, and let's be honest—everyone loves a little chocolate. Violet Flame Chocolate is the newest creation from the founder of Vosges, a beautiful Chicago company creating rarified chocolate experiences!

Read more

There’s something deeply soul satisfying for me about a really great sandwich. It’s one of those little delights that seems simple on the surface, but when you make it right, with the right bread, the right spread, the right combination of flavors layered together, it becomes something genuinely special. I’ve always thought of sandwich-making as a love language, and it’s one I’ve been fluent in since childhood. This started with making a peanut butter, butter and pickle sandwich for my dad when I was a little girl, and it remains one of my greatest joys in life.

The magic is all in the details. Taking a little extra time with each ingredient, choosing elements that truly belong together, and treating the whole process as an act of care rather than just assembly, is the mindset that turns a good sandwich into a great one.

Some of the easiest ways to level up any sandwich? My homemade herbed mayo. A few herbs, some lemon, a little yogurt blended into your mayo — and suddenly everything tastes more vibrant. And if you haven’t tried my Marinated Red Onions on a sandwich yet, please do. They are absolutely transformative.

Since it’s finally summer and nobody wants to be hovering over a hot stove, today’s Substack is all sandwiches that you don’t have to heat, perfect for warm days. The kind you can wrap up and take to the beach, pack for a picnic, or pull out of the fridge for a lunch that feels like a real treat.

Tuna Niçoise Sandwich

A Niçoise salad is already one of the most satisfying things you can eat — so why not tuck it between two slices of bread? This sandwich brings together all those classic flavors and textures and makes them even more portable. It pairs beautifully with my Creamy Chive Dressing. There are a few steps involved, but the payoff is absolutely worth it.

Chicken Caesar Wrap

This one went viral for a reason. Crisp iceberg lettuce, savory fillings, crunchy gluten-free croutons, all wrapped up in a tight bundle that somehow manages to be both indulgent and fresh at the same time. Of course, if wraps aren’t your thing, feel free to unwrap it and enjoy it as a classic Caesar salad instead.

Green Goddess Chicken Salad Sandwich

If you love green goddess flavors as much as I do, this sandwich is going to make you very happy. It’s quick, it’s easy, and that all-green color is just stunning on the plate. A mini green goddess sauce stirred into the chicken salad takes it somewhere really special.

Greek Salad Wrap

One of my favorite tricks is turning a salad into a sandwich — and this Greek wrap is one of the best examples of why that works so well. Everything you love about a Greek salad (the briny olives, the crisp cucumbers, the tangy feta) gets bundled into something you can eat with your hands. Light, fresh, and packed with flavor.

Marinated Tomato Sandwich

Peak summer in sandwich form. The tomatoes are soaked in a garlic herb oil with shallots, basil, parsley, chives, and lemon zest, and the result is something that tastes like summer distilled into every bite. This one is a must-make when tomatoes are at their best.

Italian Sandwich

If I’m being honest, this is my desert island sandwich. Great capocollo, good salami, beautiful mortadella — you just need a few high-quality ingredients and you’ve got something extraordinary. I always keep these staples in my fridge so I can pull one together at a moment’s notice.

Some lovely recipes for you to make this week include: my Tunacado, which is simply to die for, this delicious Southwest Chicken Salad which is a new favorite. And just in time for this beautiful summer weather, here are my Fish Tacos with Mango Salsa. So wonderful.

The Last Crumb

When I was in Paris, one of my absolute favorite things I did was discover @numero.deux_ — and honestly, if you're planning a trip, put her on your list right now. She's a vintage Levi's magician with the most charming and magical little showroom, and there's a beautiful view over the city that makes the whole thing feel extra special. I love the jeans I got, and we made a little reel about that day on my Instagram, so go check it out:

Printable Recipe & Grocery List

Marinated Tomato Sandwich Grocery List

73.9KB ∙ PDF file

Download

Download

Marinated Tomato Sandwich Recipe

142KB ∙ PDF file

Download

Download

Follow Along with Teri

xoxo,

One of my favorite things about being in Paris is stumbling into experiences that completely stay with me, and this Alexander Calder exhibit was one of them. The exhibition spans nearly 50 years of his work, from the playful Calder Circus pieces that captivated the Paris art scene in the 1920s to the monumental sculptures that later transformed public art in the 1960s and 70s. Walking through the exhibit, surrounded by his floating mobiles inside the stunning Frank Gehry-designed spaces, it almost feels like the artwork is dancing around you. In the US alone, there are nearly 100 public works of art!

What I loved most was the range of it all. Alongside Calder’s famous mobiles and stabiles, there are wire portraits, paintings, drawings, sculptures, and even jewelry he created. The entire exhibit feels immersive and alive, full of movement, light, balance, and creativity. It’s one of those exhibits that makes you slow down, look closer, and leave feeling inspired.

What makes the exhibition feel especially beautiful is that it doesn’t present Calder in isolation. His work is placed in conversation with the wider creative world he was part of, giving you a sense of how alive and experimental that era really was. You start to see how his ideas connected to a much bigger movement of artists redefining what art could be.

There’s also this incredible mix of photography woven throughout the show that captures Calder in such a human, everyday way, almost like you’re watching him move between art and life at the same time. Alongside some of his most iconic pieces are smaller works that feel playful, inventive, and full of motion. The whole exhibit carries this feeling of discovery, like you’re witnessing not just finished works, but an entire creative world unfolding around you.

One thing I love doing at exhibits like this is listening to the audio guides as I wander through the space, and it completely changes the experience for me. There’s something so special about moving slowly through the rooms while hearing the stories behind the work. It feels less like observing art from a distance and more like stepping inside of it.

With the Calder exhibition especially, the audio adds this quiet layer of atmosphere and context that makes everything feel even more immersive. You’re taking in the movement of the pieces while hearing the intention and history behind them at the same time, and it creates this almost magical rhythm as you move through the exhibit. It’s one of those small things that makes you feel so much more present inside the experience.

“Hotspots: Calder’s Flamingo.” In The Loop, Columbia College Chicago, March 29, 2021.

One thing I’ve always thought was so cool about Calder is how his work exists out in the world in such a public way. He has a piece in Chicago downtown, and recently Lily was at the Grand Rapids airport and immediately recognized one of his sculptures there. There’s something really special about being able to spot these works in everyday life and actually know a little bit about them, it makes art feel so much more alive and connected to the world around you.

The Last Crumb

One of Roy’s very favorite things to eat is french breakfast radishes with butter. He loves them as an appetizer, and we wanted to do a fun version as a sandwich in the park. Plus it was the perfect excuse to do something with our amazing Celtic Sea Salt. It happened to totally go viral.

But, it went viral partially because people were so triggered by the radishes. It was a delicious simple sandwich with greens, breakfast radishes, Celtic Sea Salt, dressing, and butter. A lot of people showed up who are very passionate about hating radishes. Ten thousand people have sent it to someone. Honestly, there is nothing I get a bigger kick out of than having a little giggle about this. Go take a peek at the post and let us know what you think!

Follow Along with Teri

xoxo,

I’ve realized over the years that the best trips are rarely the ones packed with the most things. The trips I cherish most are usually the simplest ones. A beautiful meal, one wonderful activity, a slow walk home, coffee in the morning, and enough room in the day to actually enjoy my destination.

Before any trip, I like to do a little research, including museums, exhibits, and experiences that require tickets in advance. There’s nothing worse than arriving excited to see something that turns out to be sold out. Part of the joy of travel is the anticipation: reading about new places, choosing the activities that feel special, and having specific events and places to look forward to.

I’ve learned that I don’t need to do every single thing my destination offers. My ideal travel day usually includes one lovely meal and one meaningful activity. That’s it! I never want to return to Chicago feeling more exhausted than when I left.

Museums are one of my favorite aspects of traveling, but I’ve learned how to enjoy them in a way that feels calmer and more personal. I always enjoy listening to an audio guide from the museum while I walk through a museum, because the commentary helps ground me in the experience. Museums can feel overstimulating, so slowing down and listening helps me to absorb what I’m seeing instead of rushing through it without context.

One of the best packing discoveries I’ve made is thinking in color families instead of individual outfits. For example, in my blue family I might bring a denim shirt, a camisole, a blazer, and a pair of jeans — and everything works together effortlessly. The denim shirt doubles as a very light jacket, the camisole pairs with a skirt, the blazer elevates any combination. It’s the same pieces, but you have all these outfits without overpacking. This was actually my first trip doing it this way and honestly, it was a revelation.

Comfort matters more to me these days than overpacking ever did! But keep in mind, I still believe in overpacking and truthfully, I wear almost everything I bring.

My basic formula is usually:

3 pants (can include leather leggings, satin pants)

2 jeans

2 blouses (silky, nicer)

3 shirts (denim shirts, button ups, etc)

3 t-shirts (graphic tees, etc)

3 dresses

3 skirts (shorter denim, silk, more dressy)

3 blazers or wraps (tuxedo jacket)

3 sweater including cardigan and a pullover

2 pairs of comfortable shoes (good looking gym shoes)

1 dress shoe

1 lightweight jacket

1 travel umbrella

I also like to bring a few practical things that make traveling smoother:

• small bills and cash exchanged ahead of time

• a tiny first aid kit

• charcoal tablets (you can use code “MROFABTERI” for 30% off on their website!)

• snacks for the hotel like fruit, cheese, or protein

• my airplane Fly Kitt

This one deserves its own mention because it took me years to find something that actually works. I’ve tried so many things — time shifters, melatonin, various supplements — and nothing ever felt quite right.

Fly Kitt is a product I discovered, and for me it’s a very organic, natural way of easing into a new time zone. It’s not inexpensive, but the way it works feels so gentle that I keep coming back to it. No grogginess, no forcing my body into submission.

This last trip was the proof I needed. I followed the routine and arrived feeling like I hadn’t crossed a single time zone. Zero jet lag, zero adjustment period. For someone who has struggled with this for years, that felt like a miracle.

And when it comes to meals while traveling, I keep it simple too. I love a croissant and coffee in the morning, one lovely meal each day (I prefer lunch), and then little bites back at the hotel for balance and ease. For example, if we go to lunch, dinner is fruit, ham yogurt.

Travel feels best when I have room to wander, room to rest, and room to actually experience my location instead of racing through it. The older I get, the more I think the goal of traveling isn’t to see everything. It’s to enjoy what I do see.

The Last Crumb

Okay, I have to tell you about something I've been working on because I'm pretty excited about it. I put together a mini guide to some of my favorite Paris restaurants, places I return to year after year, places I stumbled upon and ended up completely falling in love with, including one hidden inside a little market. One of these spots I've been going to since my 20s, and it still feels just as special every single time!

I also always try to find somewhere brand new on every trip, because that's the magic of Paris. There's always more to discover. I also have three Paris highlights over on my Instagram, so make sure you look through those for the full experience. I think you're going to love this.

Click here for the post

Follow Along with Teri

The exclusive stories that accompany this post are a part of my paid tier! You can claim your free issue now or subscribe.

Read more

When I was a little girl, my mom would say, “Let’s pretend Dolly Parton is coming for dinner. How would we behave? Let’s pretend Julia Child is stopping by to see how well we’ve done the dishes!” My mom was simply all about fun and joy. Tidying didn’t feel boring, and I was always motivated to win the little contests.

My mom passed this on to me. With my kids, I would do a competition: “Let’s each put away 50 items. Who can get to 50 first?” I would explain that everything you do counts. Putting a fork in the dishwasher counts as one. Even closing an open drawer counts as one. They could do 50 in record time!

You’d be surprised to know that this actually ties into how I get my 140 grams of protein in every day—because I use the same spirit of gamifying things to make it joyful. I start early with my protein intake. So now at 7 a.m. I have a high‑protein bite, at 9 a.m. I have my shake, by noon it’s another protein‑forward mini meal, at 3 p.m. maybe yogurt and fruit, and by 5 p.m. I’m wrapping up with one more. These tiny, simple meals add up fast, and turning it into a little game makes it feel fun instead of forced.

My morning shake sets the tone for the day. It has a high‑quality protein powder, high‑protein milk, collagen, and extras like cacao powder and cherries. I love knowing I’ve already done something good for myself. And from there, I ask, “How can I add a little more protein here and there?” I even love doing the math. It becomes satisfying, like I’m building vitality throughout the day. And that’s really the heart of my message today: find small ways to take care of yourself that feel good, not forced. Make it simple. Make it yours. Make it fun.

To keep the inspiration going, I asked my followers for their tips and as always, they delivered. Here are the top ones:

• Bone broth (drink it, or add it to things)

• Prep your protein ahead for the week so it’s always ready

• Start your day with protein (collagen in coffee, protein powder, etc.)

• Keep easy, grab‑and‑go options on hand (like a little steak, or Every Day Roasted Chicken, or egg salad or chicken salad)

• Boost meals with add‑ins (chia seeds, pumpkin seeds, almond milk, egg whites)

• Use cottage cheese everywhere (eggs, sauces, baked potatoes, as sour cream)

• Upgrade eggs (boiled, omelettes, or paired with tuna, avocado, and onion)

• Pure genius protein shots

• Lean on high‑protein staples like Greek yogurt and protein shakes

• Make quick protein‑packed snacks like chia pudding

• Add plant‑based protein boosts (edamame, white beans blended into dishes)

I also love my high protein salad, and these high protein snacks!

And since we’re already talking about simple, joyful ways to get more protein in, I wanted to close with a recipe that fits right into that theme. Since I’m in Paris this week, Lily whipped this up and we’re loving it. This High Protein Walking Taco is a triple‑threat. It starts with high protein chips. We used Quest chips (which are honestly very good), and then it’s all about layering in as much protein as possible—like my cottage cheese dressing and ground beef with a little spice blend of Celtic Sea Salt, garlic powder, smoked paprika, onion powder, oregano, and chili powder. It’s simple, satisfying, and makes the whole process feel a lot less like a chore. Bon appétit!

The Last Crumb

It’s been so fun sharing more of my outfits lately! And honestly, no one is more surprised than I am that you’re loving it this much! Vivian has put together the most amazing pages to shop all of my favorite things, and she’s made it incredibly easy. There’s a page for everything—from my everyday essentials (yes, even the mugs in the Susan Suite) to my slicer that I use for everything, including my Marinated Onions, and the pieces I brought with me to Paris. Check it out!

Printable Recipe & Grocery List

High Protein Walking Taco Recipe

354KB ∙ PDF file

Download

Download

High Protein Walking Taco Grocery List

64.8KB ∙ PDF file

Download

Download

Follow Along with Teri

xoxo,

I’m going to tell you what to make for dinner tonight. Believe it or not, sometimes even I don’t know what to make! Yes, I’m usually in the kitchen all day thinking about food and planning dishes that we might post in a week or two, but once everyone has left and I’ve taken a minute to sit down, it’s time to consider what I actually want to eat.

I do know exactly how I want to feel: nourished, satisfied, and not tired or weighed down by dinner. In those moments, I remember my stir fry kit. It’s less of a recipe and more of a rhythm, and I come back to it again and again because it is so satisfying. Frankly, I could eat a stir fry every day! This dish is neither gourmet, nor time consuming. It’s just so, so delicious.

What I love most about this dish is that it’s infinitely adaptable. I make it differently every time, but it’s always grounded in the same simple idea: real food, cooked efficiently, that always makes me feel good. I love rice, but this dish absolutely isn’t fried rice. It’s a veggie- and protein-packed meal. I feel best when I go light on the carbs.

This fried rice is also pretty brilliant for meal prep. I keep a simple “stir fry kit” in my fridge. I always have on hand whatever protein I’m into at the moment, a few fresh vegetables–already chopped–and rice that’s already made. It’s like a safety net meal. It keeps me well nourished, and it never lets me down. It’s fun to use up what you have on hand, and I actually prefer to keep it minimal. A handful of vegetables—matchsticked carrots and broccolini are favorites—with color, texture, and a nice bite, along with the protein. I use about a half cup of day old rice per person. Don’t think of it as fried rice—it’s a stir fry dish with a bit of rice to accompany it.

Here’s a funny story about this dish: recently I asked Roy to make it for me, and he asked exactly how I wanted him to do it. He made it exactly the way I suggested, but his was better! Maybe it’s that food tastes better when someone else cooks it for you. But maybe it’s because he added an element that took it over the top: a splash of bone broth right at the end. Brilliant! Now, I can’t imagine making it any other way. The broth brings the other ingredients together, adding a subtle richness and umami, plus just enough moisture to make it delectable without adding oil. The bone broth is one of those small touches that make a big difference. Plus, it’s high protein!

If you’ve prepped in advance, this dish comes together in a snap. Even though it’s fast, it doesn’t feel rushed. Instead, it feels intentional. It’s such a beautiful way to care for yourself in real time. Make it tonight and see!

The Last Crumb

Long before I was married or had kids, I began collecting art. Over the years, each individual piece has woven such a meaningful thread through my life. When I look back at old photos, I can spot pieces that still hang in my home today, which feels so special. My friend Susan, who was an art curator, played a big role in my appreciation—she would bring me along and introduce me to various artists and works, opening my eyes to the art world. That’s how I discovered Joanne Lowney, and I now have several of her pieces. They have brought me so much joy! Art has become deeply personal in my family: my sisters and I have traded pieces over the years, and we each have works that once belonged to our parents. Art holds memories, and truly, there’s nothing better than receiving art as a gift.

Recipes you need to make this week!

Spring is here, and I’m so excited about all the new things we have on the blog! Our Caesar Pasta Salad with chicken went absolutely viral…and for good reason. If you missed it here on Substack, my Roasted Carrot Salad has finally hit the blog and it’s a spectacular spring side dish. We’re also completely obsessed with these Blueberry Waffles… they’re the best you’ll ever have. For an easy weeknight dinner, absolutely make this Orange Chicken.

This exclusive Crazy Chicken Fried Rice recipe, grocery list, and stories are part of my paid tier! You can claim your free recipe now or subscribe.

Printable Recipe & Grocery List Below!

Read more

From the moment I first walked into the Common Pantry, I felt completely lit up. It’s a community food pantry in Chicago that provides groceries, meals, cooking classes, and social services to neighbors who need support. The people, the energy, the sense of purpose—it grabbed me right away. The volunteers worked together with so much heart, treating everyone with dignity and warmth. I left thinking that I want to be part of this.

So I made a commitment: for one year, I’d partner with the Common Pantry. That means contributing financially, bringing items they need each month, and supporting their cooking classes. Because of the nature of my work, when brands offer to send me products, I often ask for extras so I can bring them straight to the pantry. And what’s been especially meaningful is that the whole Nocrumbsleft team has gotten involved too. Vivian taught a cooking class there, sharing a Nocrumbsleft corn soufflé recipe with 60 people. I love knowing they can count on us, and the surprising part is how much I get back. My life feels fuller, better, and more connected because I get to be part of a local team doing real, tangible good.

What if each of us found one joyful way to make a difference, something that fits into our actual life? I’m not here to tell anyone the “right” way to give or to live. But giving in a way that feels meaningful to you has a way of giving back. For me, contributing to the pantry softens the edges of the world. It reminds me that I can be part of something good, even when life feels heavy.

Making a difference doesn’t require endless time or perfect circumstances. It can be small. It can be local. It can be quiet. And it can change you. It’s not “What should I do?” but “What feels right for me?” It’s about finding a connection that reminds you that you’re woven into the world, not separate from it.

There’s so much we can’t control. And instead of waiting for the powers that be to fix everything, I know in my truest self that I can do something small that lifts the world a little. For me, it wasn’t about finding the “best” thing, it was about finding “my” thing. For me, it’s the pantry, the connection, the commitment. And when each of us finds our way, whatever it looks like, it doesn’t just help the world. It changes us, too. You can donate to the Common Pantry HERE.

When I was reflecting on all of this, I asked our @nocrumbsleft community, “How do you like to give back?” I loved the responses. Crumbles shared small, steady acts of service, things that don’t require a lot of time or money, just intention. Here are a few:

• Mentoring younger colleagues

• Providing a monthly meal through Lasagna Love

• Helping elderly neighbors with errands

• Donating to animal shelters

• Donating blood

• Offering airport rides that include breakfast

• Driving female neighbors to the grocery store and helping carry bags

• Giving away books

• Raising a guide dog for the blind

• Volunteering at a hospice center

• Making meals for foster parents

• Doing random acts of kindness

• Volunteering at a kids’ grief center

• Making meals for community members who are ill

• Showing up for various organizations

• Giving away sourdough bread and homemade jam

• Helping elderly neighbors declutter and donating items

• Shoveling snow for elderly neighbors

• Donating food to free community refrigerators

I love reading these responses, because they remind me that giving doesn’t have to be grand to matter. It just has to be yours. And if you haven’t found your thing yet, that’s okay. Sometimes it starts with one small step, one moment of connection, one act that feels right in your bones. The rest unfolds from there.

The Last Crumb

While I love to make magic in the kitchen, my son Patrick loves plants and has a certain magic with them. He’s always busy doing his thing, but he’s quiet about it so you have no idea what he’s up to. When he came to visit a few years ago, he secretly planted a peach tree in my front yard, and it’s grown so much! Last year we had a few branches in this year we have some blossoms. That’s what he does! Years later, you’ll find a tree or some other surprise that he left—and by the way, he also has a certain magic in the kitchen.

Follow Along with Teri

xoxo,