If August is the Sunday of summer, I guess you could say. “Here Comes Fall.”

I know most people don’t want to hear it, but I think September and October for that matter are 2 of the most magical months. The weather gets crispy, the leaves here in the Midwest start to change, and life feels like it slows down at least a little.

I’m not going full send into comfort meals, but it does feel like the perfect segue to introduce a few transitional favs.

With the start of September next week, I took it as an opportunity to make a few seasonal edits to my closet. Taking inventory on what I have, items I love, any gaps I need to fill, including retiring worn out pieces and looking for upgrades when it’s time to replace. I’ve invested in great basics over the years so they remain at the forefront of my style throughout the seasons, but a change in temperature brings new opportunity to style them in a fresh way.

What I’m Wearing:

A well fitting pair of jeans, cotton sweaters to withstand temperature swings, and with a few simple accessory swaps I can easily build new looks by interchanging with things already in my closet. Shop this look.

And what’s on the menu to close out the final week of August,

here is what’s cooking this week:

TERIYAKI CHICKEN MEATBALLS ( 20 Minutes )

John and I spent the weekend in Vegas, but before we head out of town I made sure to stock the fridge and freezer with everything we’d need for the week.

I’m patting past Lindsey on the back as I type this, because coming home from a trip with one less chore was a pro-move and these meatballs are easy enough to make even when the energy levels are depleted.

What You’ll Need:

• 1 lb ground chicken

• 1 egg

• 1/2 cup almond flour or bread crumbs

• 2 cloves garlic

• 1 tablespoon freshly grated ginger

• 3 tablespoons green onions

• 1 tablespoon soy sauce

• 2 teaspoons sriracha

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 cup teriyaki sauce to serve

• Sesame seeds and scallions to serve

THE RECIPE 🍴: https://broccyourbody.com/teriyaki-chicken-meatballs/

WHITE CHICKEN CHILI ( Crock Pot )

Don’t come for me for putting chili on the menu already, but we’ve got a Monday forecast with a sunny, 74 degrees, and with September staring straight at us, it just felt right. Trying a new crock pot recipe to ease into the new week and keeping on file for many a football Sundays to come.

What You’ll Need:

• 2 cups chicken broth

• 2 (14 ounce) cans white beans

• 2 (4 ounce) cans mild green chilies

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 3 cloves garlic

• 2 pounds boneless skinless chicken breasts

• 8 ounces cream cheese

• Salt & pepper

THE RECIPE 🍴: https://www.saltandlavender.com/slow-cooker-white-chicken-chili/

TRADER JOE’S ORANGE CHICKEN ( 20 Minutes )

Among the freezer staples I always keep on hand for when I need dinner in a pinch, this Trader Joe’s favorite is likely #1 on the list. It comes together quickly, tastes far better than a lot of options you’ll find in the freezer aisle these days and it’s almost as good as takeout, just a few bucks cheaper.

GREEK STYLE LEMON CHICKEN SOUP (30 Minutes)

Lemon + dill is a flavor combo that never gets old. It’s that fresh and bright profile I love so much throughout the summer in a soup form that carries it through to every season. I’ve found this makes a great freezer soup to keep on hand for a rainy day or a friend under the weather.

What You’ll Need:

• 2 boneless, skinless chicken breasts

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 2 carrots

• 1 yellow onion

• 3 garlic cloves

• 1 cup cauliflower rice or 1/2 cup uncooked orzo (**I always use orzo)

• 2 tablespoons finely chopped fresh dill

• 2 tablespoons finely chopped fresh parsley

• 1 teaspoon dried oregano or 1 tablespoon finely chopped fresh

• 8 cups chicken broth

• 3 large egg yolks

• Juice of 2 lemons

THE RECIPE 🍽️: https://broccyourbody.com/greek-style-lemon-chicken-soup/

SUMMER MINESTRONE ( 1 Hour )

Before you come for me for putting so many soups in this week’s lineup, this one leans heavily on summer produce probably at it’s peak right now. The cook time is an hour, but it merely requires a little supervision while the flavors build on the stove. Otherwise it’s an easy effort meal worth the little bit of extra effort.

What You’ll Need:

For the soup:

• 1 tablespoon olive oil

• 1 medium onion

• 2 medium carrots

• 1 celery stalk

• Salt

• 4 large garlic cloves

• 1 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid

• 1 medium turnip

• ¾ pound zucchini

• A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme

• 1 (15-ounce) can cannellini

• 6 ounces green beans

• ½ cup soup pasta, such as elbow macaroni, or broken spaghetti, or ¾ cup penne

• Freshly ground pepper to taste

• ¼ cup fresh basil leaves

• Freshly grated Parmesan for garnish

THE RECIPE 🍽️: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil

Step 1:

Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.

Step 2:

While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.

Step 3:

Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.

Step 4:

Stir in the basil. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

GRILLED PORK CHOPS WITH SOY GLAZE (20 Minutes)

Despite the soups on this week’s menu, we’re still relishing in 70 degree days. After the Derecho this month, what has felt like endless rain throughout the Midwest this summer, it doesn’t feel like we took nearly enough advantage of simple dinners outside. Taking advantage with a quick recipe, a short ingredient list, and an evening with no plans.

What You’ll Need:

• ¼ cup soy sauce

• ¼ cup unseasoned rice vinegar

• 2 Tbsp. dark or light brown sugar

• 4 ½” thick bone-in pork chops

• Vegetable oil (for grill)

• Kosher salt

• Optional for serving: Tender herbs (such as mint and cilantro) and sliced jalapeños

THE RECIPE 🍽️: https://www.bonappetit.com/recipe/grilled-pork-chops-soy-marinade?srsltid=AfmBOoq4_EROv5Zy3hw37aHMdn3-t_ArYAH-3DJaD5MiI5RgEo4m4_hq

Step 1:

Stir ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, and 2 Tbsp. dark or light brown sugar in a small bowl until sugar is dissolved. Prick bone-in pork chops all over with a fork and place in a large resealable plastic bag or another airtight container. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).

Step 2:

Prepare a gas grill or charcoal grill for medium heat; brush grill grate with vegetable oil. Remove pork chops from marinade; discard marinade. Season chops lightly with kosher salt and lay them on the grill. Cook pork chops, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.

Step 3:

Top pork with with herbs and sliced jalapeños (if using) just before serving.

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

And if you’re asking yourself, “what on earth is a derecho?” it’s the storm that hit Chicagoland this week. Until this week, I was blissfully ignorant to what a storm like this entailed.

A derecho (pronounced deh-REY-cho) is a widespread, long-lived windstorm associated with a fast-moving band of severe thunderstorms, basically it's a "land hurricane." It produces destructive winds across a path at least 240 miles. In our case, it was 400+ miles.

I was on-site with a client on Tuesday when the alerts took over my phone. I’ve grown up in the Midwest and summer thunderstorms have been a regular occurrence, but this year we’ve been hit with one more devastating than the last.

2 weeks ago, we hunkered down for a storm that took out our power for 4 days. We tossed everything from our fridge and freezer, limped through work days without power or wifi and lived what felt like a camping trip I never want to be on.

A truly unprecedented storm and damage unlike anything I’ve seen in my lifetime. Our power was restored Saturday evening, but we’re feeling like one of the lucky ones because that is not the case for hundreds of thousands of people in our community.

This Substack is, more often than not, a romanticized journal on how to make life feel well lived. Frankly, this week felt far from it. We are fortunate that despite being in the epicenter of the destruction, we sustained no major damage. Spoiled food can be repurchased, water in the basement can be cleaned. And while I know many of you may be reading this from miles away, keep your hearts with those in the south Chicago suburbs and Northwest Indiana as they continue to dig themselves out from under the rubble.

As for me, this week is my attempt to resume a semblance of normalcy. Our fridge and freezer are somewhat restocked, Restaurant Club will be a welcome distraction from the mess at home, and the trip to Vegas we booked 6+ months ago will hopefully give us the opportunity to recharge.

Appreciate your patience through all of this, now…

… here is what’s cooking this week:

ONE POT CREAMY GNOCCHI WITH SAUSAGE + PEAS ( 20 Minutes )

Sunday was our first full day back with power after the storm so comfort food just made sense. 20-minutes is really all I had the bandwidth for and this one pan option from Trader Joe’s delivered.

What You’ll Need:

• 1 tablespoon olive oil

• 1 16-oz package uncooked Italian chicken sausage, casings removed

• 2 shallots

• 3 cloves garlic

• 3 tablespoons all purpose flour

• 2 cups low-sodium chicken broth

• 1/2 cup heavy cream

• 1 16-oz package gnocchi (**I used the cauliflower gnocchi)

• 1 teaspoon Italian seasoning

• 1/4 teaspoon red pepper flakes

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup frozen peas

• 1/2 cup freshly grated Parmesan cheese

• Zest of 1 lemon

• 1 tablespoon freshly squeezed lemon juice

• OPTIONAL: 1 tablespoon chopped parsley to serve

THE RECIPE 🍴: https://broccyourbody.com/one-pot-creamy-gnocchi-with-sausage-peas/

MISSISSIPPI CHICKEN ( Crock Pot )

Among the most made recipes in our house, this has gotta be up there. On weeks when I need easy, an ingredient list this short, with no effort required, it’s truly as simple as dinner gets. The creator suggests serving alongside a vegetable or potato, more often than not, I’m throwing on a bun with some provolone cheese. They taste like the chicken version of an Italian Beef and they’re a household favorite.

What You’ll Need:

• 4 large chicken breasts boneless skinless

• 12 pepperoncini peppers + 1/4 cup juice from the jar

• 1 (1 ounce) packet ranch seasoning mix ( Hidden Valley or like )

• 1 (1 ounce) packet au jus gravy mix

• 1/2 cup unsalted butter (1 stick)

THE RECIPE 🍴: https://www.saltandlavender.com/mississippi-chicken/

AUGUST RESTAURANT CLUB: Pizza Lobo

Dinner with my girlfriends feels like a necessity after this storm so when the text came in with the reservation date, I could not confirm quick enough. John and I have made the Logan Square location of Pizza Lobo a regular stop after the Farmer’s Market, but we’re hitting the West Loop location for a pizza by the slice kind of evening.

BEAN + CHEESE ENCHILADAS (30 Minutes)

I L-O-V-E this recipe. It’s a crowd favorite, relatively easy and really only takes 15 minutes of prep time. It works well to make ahead and bake when you need it so I’ve referred back to this as a great option to feed a crowd, especially when you need something vegetarian friendly.

What You’ll Need:

• vegetable oil for frying

• 8 6-inch flour tortillas

• 2 cups red enchilada sauce (any brand works but the Salsa Cremosa from Herdez is wildly delish)

• 3 cups shredded Monterey Jack cheese

• 1 15-ounce can refried beans

• 1 4-ounce can green chiles

For the topping:

• ½ cup sour cream mixed with 1 tablespoon water and 1 teaspoon of chipotles in adobo

• fresh cilantro

• cubed avocado or guacamole

THE RECIPE 🍽️: https://whatsgabycooking.com/bean-and-cheese-enchiladas/

Ending the week in Vegas…

Vegas is often on my list for favorite weekend getaways within the US, but it’s never on my list for a summer weekend. Convincing me to catch a flight in August was a tough sell, but we’re headed to celebrate a very special birthday and filling it with a packed 48 hour itinerary to compensate. Sharing my guide to 48 hours in Vegas if you’re looking for some trip inspo, but from me to you, save the planning for any season other than summer.

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

is sometimes the life edit that makes adulting feel a little more manageable.

Every week’s menu starts with a very hard look at the week.

Usually side by side with John’s phone (he’s digital, I’m analog), we take responsibility for what we each have the bandwidth for, share the load where we have none, and piece together a menu that works with our schedules instead of against it.

Easiest meals for our busiest days, takeout or dinner out when we could use the reprieve.

And for the lighter days, recipes that romanticize the routine. Produce fresh from the farmer’s market, plotting our favorite foods to make occasions even when there are none, and meals that make eating at home feel like more of a treat than a chore.

I loathe the word busy as it’s relative for each of us, but I’ll just say that my schedule for the few weeks is SCHEDULED.

I have some professional goals that feel a little out of reach at the moment, but the best goals are meant to be a bit lofty, right? Add in a few of the trips I’ve been orchestrating and let’s just say my plans needs to be tight.

There are a few sales that end today so I’m taking advantage of the discounts to add some key pieces to my fall wardrobe. It may still be summer, but I’m shopping like I’ve got eyes on the ( fall )prize.

Meanwhile, while summer produce is still at it’s peak, the recipes reflect August for what it truly is….the Sunday of summer. <3

Here is what’s cooking this week:

SWEET CORN RISOTTO ( 30 Minutes )

Technically speaking, this isn’t “risotto”, but it’s the next best thing. Having made this recipe a few times before, it’s one of those recipes that tastes like summertime. Now that corn is in season, I find myself grabbing at least a few ears every week whether it’s just as a just as an easy side dish or to use as the main event with a dinner like this.

Side note: I started adding each of the menu items to the sub text of these emails so searching for specific recipes from your inbox is even easier to find.

What You’ll Need:

• 3 tablespoons unsalted butter

• 2 large shallots

• 2 cloves garlic

• 2 ears fresh sweet corn (about 2 cups)

• Kosher salt and freshly cracked black pepper

• 8 ounces (1 cup) dry orzo

• 3 cups unsalted chicken broth

• 3 ounces mascarpone cheese

• 1/3 cup finely grated Pecorino Romano cheese

• Mild chile flakes

• Extra-virgin olive oil

THE RECIPE 🍴: https://www.thekitchn.com/creamy-corn-orzo-recipe-review-23736100

CILANTRO LIME CHICKEN ( Crock Pot )

Basically every recipe this week is some version of a bowl and I’m not mad about it. A recipe like this makes for an easy Chipotle-esque situation you can throw on top of a salad, alongside rice, in a taco, or the Tex-Mex vessel of your choice.

What You’ll Need:

• ½ cup chicken broth

• ¼ cup olive oil

• ¼ cup lime juice

• 4 cloves garlic

• 1 jalapeno

• 2 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon kosher salt

• 1 teaspoon ground pepper

• 2 lb boneless skinless chicken breasts

• ½ cup chopped cilantro

THE RECIPE 🍴: https://oursaltykitchen.com/slow-cooker-cilantro-lime-chicken/

Sheet Pan Pineapple BBQ Chicken Bowls (1 Hour)

Don’t let the cook time fool you, sheet pan dinners are almost always my hack for managing a well scheduled schedule. Prep the veggies and while the pan roasts away and fills your house with good smelling goodness, take the time to put on your cozies, do your evening skincare, and set yourself up for success to have a relaxing evening.

• 1 cup ketchup

• 1/4 cup brown sugar

• 2/3 cup soy sauce

• 1/2 cup pineapple juice

• 6 cloves garlic

• 1 tbsp ginger paste

• 2 tbsp rice vinegar

• 2 tbsp sesame oil
  

For Serving:

Rice of choice

THE RECIPE 🍴: https://caileeeats.com/recipes/sheet-pan-pineapple-bbq-chicken-bowls/

STREET CORN SWEET POTATO BOWLS (35 Minutes)

The viral Tik Tok sweet potato bowls that have been heavy in rotation the last year are as good as all the videos claim them to be, but if you’re looking to spice up your routine I highly suggest adding these into your mix. It’s the high protein elote that sets them apart and worth the extra effort. Also recommend making an extra batch just to eat as a dip or if you’re having tacos at any other point in the week.

What You’ll Need:

High Protein Street Corn Dip:

• 1 cup cottage cheese

• 2 heaping tablespoons mayo

• 2 heaping cups fire-roasted corn (frozen, canned, or just use fresh sweet corn while it’s in season)

• half of a large jalapeño

• 1/4 cup chopped cilantro

• 1/4 cup crumbled Cotija cheese

• juice and zest from half of a lime

• 1 avocado

• 1/2 teaspoon Tajín (optional and/or can just be a garnish)

For the Sweet Potatoes:

• 2 large sweet potatoes

• 1 tablespoon olive oil

• 1 1/2 teaspoons salt

For the Ground Beef:

• 1 tablespoon olive oil

• 1 pound ground beef

• 2–3 tablespoons taco seasoning

THE RECIPE 🍽️: https://pinchofyum.com/street-corn-beef-and-sweet-potato-bowls

LOADED BURGER BOWLS ( 30 Minutes )

The recipe creator refers to this as her Big Mac salad which is appropriate, because it does literally taste just like a Big Mac in salad form. Recipes for burger bowls are a dime a dozen these days, but this is the one I come back to time and time again. The dressing, aka secret sauce, is a 1:1 copycat of the real deal and it makes for a great summer dinner especially with a side of fries.

What You’ll Need:

• 1 pound ground beef

• ½ cup yellow onion

• 1 teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 head of romaine lettuce

• 1 cup cherry tomatoes

• 1 cup shredded cheddar cheese

• ½ cup dill pickles

• 1 tablespoon toasted sesame seeds

For the dressing:

• ½ cup mayonnaise

• 2 tablespoons ketchup

• 3 tablespoons dill pickles

• 2 teaspoons yellow mustard

• 1 teaspoon white vinegar

• ½ teaspoon sugar

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

THE RECIPE 🍽️: https://www.tablefortwoblog.com/big-mac-salad/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

If we’re treating this month like a Sunday, then I’m using it as motivation to treat it like my favorite day of the week.

Rest.

Recharge.

Routines that set me up for success.

So that come September, I’m showing up as my best self.

For a long time, I thought I hated Mondays. But looking back, I didn’t hate Monday—I hated arriving there already behind.

Sunday scaries in full effect, convincing myself I was “relaxing,” only to end the weekend feeling anxious that it was over. It wasn’t until therapy (and a very honest business coach) that I realized my problem wasn’t Monday. It was how I was spending Sunday.

Now, Sunday has become my reset.

To-Do List started. Calendar referenced. Groceries stocked. Dinner planned.

None of it is glamorous, but all of it gives me something I value more than almost anything these days: a little more peace during the week.

These weekly meal plans have long been one of the biggest life edits I’ve ever made. They save money, reduce decision fatigue, and make busy weeks feel just a little less chaotic.

I’m not here to convince you to cook 6 days a week if you’re a household that eats out often, but I am here to tell you that implementing 1 new recipe a week is the start of a habit that has legitimately changed my life for the better.

Your feedback is always valuable so if these weekly menus have helped make your life feel just a little lighter, drop it in the comments, I’d love to hear from you.

Here is what’s cooking this week:

GARLIC PARMESAN CHICKEN SKEWERS ( 35 Minutes )

A good Sunday dinner ritual is one of those life edits that I swear sets you up for a great week. Our plans this weekend have changed damn near a dozen times due to the every changing forecast, but I’m starting the day getting these skewers in a marinade so they can be thrown on the grill for a quick dinner or lunch when need be.

**The mayo in the marinade threw me for a loop the first time I made this recipe, but I’m pretty sure that’s the secret to a super juicy and flavorful finished product.

What You’ll Need:

• Ten 5-inch skewers

• 2 lbs chicken breasts

For the marinade:

• ¼ cup mayonnaise

• 2 tbsp olive oil

• 4 garlic cloves

• 1 lemon

• 2 tsp kosher salt

• ½ tsp ground pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 2 tsp honey granules

For the garlic parmesan melted butter:

• 1 stick, ½ cup unsalted butter

• 6 garlic cloves

• 3 tbsp fresh minced parsley

• ⅓ cup freshly grated parmesan cheese

THE RECIPE 🍴: https://www.foodbymaria.com/garlic-parmesan-chicken-skewers/

CHICKEN SHAWARMA BOWLS ( Crock Pot )

Our schedules this week are a balance of a lot of moving parts which is one of the many reasons I love a Crock Pot Monday. A recipe like this works well for when dinner time varies for everybody. Keep warm in the crock pot and just assemble come time to eat. Leftovers might even be better and the chicken itself is a great option to make ahead for lunches, especially if you’re throwing on top of a salad.

What You’ll Need:

• 1.5-2 lbs boneless skinless chicken thighs

• 1/2 cup Greek yogurt

• 2 garlic cloves

• Juice from 1 lemon

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon kosher salt

• 1/2 teaspoon turmeric

• 1/2 teaspoon coriander

• 1/2 teaspoon black pepper

• 1/4 teaspoon cinnamon

For the Tzatziki:

• 1 Persian cucumber or 1/2 regular cucumber

• 1 cup Greek yogurt

• 1 small garlic clove

• Juice from 1/2 lemon

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh dill

• 1/2 teaspoon kosher salt

For the bowls:

• Steamed rice

• Simple side salad (I used this dressing on some little gem with feta and pistachios)

• Pickled onions, optional

• Fresh lemon wedges

THE RECIPE 🍴: https://broccyourbody.com/slow-cooker-chicken-shawarma-bowls/

SMASHED LOBSTER ROLLS ( 15 Minutes )

I made these last month and H-O-L-Y S-H-I-T were they good. It’s as simple as making a quick lobster salad, throwing some butter in a pan, assemble, and smash. The cold lobster salad balanced with the crispy, buttered roll, this is what summer is supposed to taste like.

What You’ll Need:

• 3 pounds cooked lobster meat

• 1 cup Hellmann’s mayonnaise

• 1/4 cup fresh tarragon

• 1/4 cup fresh chives chopped

• Salt to taste

• 8-10 potato hamburger buns

• 1/2 cup salted butter

THE RECIPE 🍴: https://diningwithskyler.com/smashed-lobster-rolls/

BUFFALO CHICKEN BURGERS (20 Minutes)

Easily one of my favorite recipes, these buffalo chicken burgers are in my rotation more often than not. As a reminder, you don’t HAVE to make the whipped feta spread but if you have the time it really takes things up a notch.

What You’ll Need:

For the Buffalo Chicken Burgers:

• 1 lb. ground chicken

• 1/2 cup panko breadcrumbs

• 1/3 cup hot sauce (I used Frank’s Red Hot)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

For the Whipped Feta Spread:

• 6 ounces feta cheese (block or crumbles)

• 4 ounces cream cheese

• 1/4 cup Greek yogurt

• 2 tablespoons olive oil

• 2 tablespoons water

For serving:

• 2 tablespoons melted butter + 2 tablespoons hot sauce for brushing

• Buns

• Lettuce

THE RECIPE 🍽️: https://pinchofyum.com/buffalo-chicken-burgers-with-whipped-feta-spread

PARMESAN CRUSTED CHICKEN WITH CREAMY LEMON PASTA ( 40 Minutes )

Know this about me, I LOVE a lemon dish so when the video of this recipe came across my social media feed it immediately landed on the menu.

What You’ll Need:

For the Crispy Parmesan Chicken:

• 1 1/2 pounds boneless skinless chicken breasts

• 3/4 cup grated Parmesan cheese

• 1 1/2 cup panko bread crumbs

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/3 cup mayo

• avocado oil spray

  Creamy Lemon Pasta:

  • 8 ounces pasta (I love mafalda for this, about half the box)

  • 2 tablespoons butter

  • 1 clove garlic

  • 1/2 tablespoon flour

  • 1/2 cup water

  • 1/2 teaspoon Better Than Bouillon chicken base

  • 1 cup heavy cream

  • zest of half of a lemon

  • 1 tablespoon lemon juice

  For Garnish:

  • a handful of fresh basil leaves

THE RECIPE 🍽️: https://pinchofyum.com/crispy-parmesan-chicken-with-creamy-lemon-pasta

CHOPPED GYRO SALAD (30 Minutes + Marinade Time)

This time last year we were prepping for an epic trip to Athens and Paros and I’d be lying if I said I haven’t been trying to recreate everything we ate since. Hoping this brings some of that same Greek freshness until we can find the time to make our way back there for the real deal.

What You’ll Need:

• 2 tablespoons dried oregano

• 1 tablespoon ground cumin

• 2 teaspoons ground cinnamon

• 2 teaspoons dried basil

• 2 teaspoons sweet paprika

• ¼ teaspoon ground cayenne

• 3 tablespoons garlic powder

• Salt and pepper

• ½ cup full-fat Greek yogurt

• 7 tablespoons olive oil

• ¼ cup lemon juice

• 1 pound boneless, skinless chicken breasts

• ½ cup dill

• 2 tablespoons mayonnaise

• 1 large head romaine lettuce

• 1 pint cherry tomatoes

• 1 large cucumber

• 1 small red onion

• 1 cup slightly crushed pita chips

• 4 ounces feta

THE RECIPE 🍽️: https://cooking.nytimes.com/recipes/1025773-chicken-gyro-chopped-salad

Step 1:

Marinate the chicken: In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of the garlic powder and 1 tablespoon salt with ¼ cup of the yogurt, 1 tablespoon olive oil and 2 tablespoons lemon juice. Add the chicken to the marinade. Massage the chicken in the marinade, coating completely. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 24 hours.

Step 2:

Meanwhile, make the dressing: Whisk together the dill, mayonnaise, ¼ cup olive oil and the remaining 1 tablespoon garlic powder, ¼ cup yogurt and 2 tablespoons lemon juice in a small bowl. Season with salt and pepper, then set aside.

Step 3:

When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a grill pan or nonstick skillet over medium high heat. Let the excess marinade drip off the chicken and then cook the chicken, a few pieces at a time, for 5 minutes, flip and cook for another 3 minutes. The chicken should be browned on both sides and cooked though. (Because of the dairy in the marinade, expect it to caramelize a bit in the pan. Turn down the heat if it begins to burn.) Set the chicken aside to rest; it will continue to cook off the heat. Repeat with the remaining chicken. When the chicken is cool enough to handle, chop into ½-inch pieces.

Step 4:

Assemble the salad: Make a bed of romaine in a large salad bowl or serving plate, then create rows of tomatoes, cucumber, onion, chicken, pita chips and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

With new destinations on the docket and old favorites coming back into the mix, I’m locking in my travel day outfit line-up to ensure I’m making the most of all my trips.

1️⃣ ATHLEISURE

Perfect for the overnight flight, athleisure isn’t something I typically gravitate towards but here it serves it’s purpose. I had the chance to feel the material on this navy blue set while shopping the Nordstrom Anniversary sale and butter is the only way to describe it’s creamy soft texture. Planes are uncomfortable enough as it is, so maxing out cozy with your outfit at least somewhat balances the scale in your favor.

I’ve been traveling with this zip-top tote since last summer and it’s quickly shot itself to the top of my favorites list. It holds A TON which is ideal for someone that typically overpacks or may come home with more souvenirs than the allotted space in your suitcase. Double handle, interior pocket, and hand made in France, you’ve seen the brand all over social media but a year later I can say, with confidence, that it’s worth all the hype.

SHOP THE LOOK ➡️ https://shopmy.us/collections/6470581

Said tote bag with my lineup of Stoney Clover Lane pouches on my road trip to Michigan last weekend. Packing is not my strong suit, but these have been the life edit to staying organized on every trip.

2️⃣ ELEVATED CASUAL

You’ll notice a theme here and that’s an elastic waistband, because hard pants are a hard no even for the shortest of flights. I snagged these pants at the beginning of the summer and have found myself grabbing them time and time again.

My formula always consists of a layered look, because you can never predict whether the flight will have you fighting for your life in a full sweat or frozen mid-air. My go-to white tee shirt is usually the base and what I call a “summer sweater” is just a lightweight, breathable option on top.

Two-toned jewelry offers versatility when traveling and just makes life easier so you’re not packing a bunch of extra pieces and this look will take you straight off the flight and into your trip without skipping a beat.

SHOP THE LOOK ➡️ https://shopmy.us/collections/6137274

3️⃣ MATCHING SETS

If you’re going to keep it casual on a flight, the easiest hack for looking slightly more put together is to put yourself in a matching set.

It adds a practical element, because you can rewear each piece separately to create an entirely different look. This cardigan is actually the same cotton sweat material so you maintain the comfort of a sweatshirt with the elevated look of a cardigan. This would look great with a pair of linen or wide leg trousers or just as easily with jeans.

I’m headed to London this fall and you’ll likely see me in this exact iteration (special edition Alex Mill tote included) to the airport for my overnight flight.

SHOP THE LOOK ➡️: https://shopmy.us/collections/6752503

4️⃣ PUT TOGETHER

For trips where you need to walk straight off the plane and into your day, I go for put together that gives me the same level of comfort. This is one of those “if I like it, I’ll just buy it in another color” situations because every time J. Crew releases a new colorway (also shown in navy above) of these pants, I’m sold. The ease of a wide leg fit that can easily be dressed up with a pair of heels, with an effortlessness to them that pairs just as well with a pair of sneakers or ballet flats.

PACKING TIP: As I start mapping out outfit ideas for my upcoming trips, I’m often thinking in terms of a color story. This obviously works well with neutrals, but as a lover of color this burgundy/maroon shade will be in heavy rotation for fall and winter. It’s not that I’ll only pack this color, but I’ll pack so that a lot of my outfits can share shoes, bags, and accessories so I’m not overpacking with one off pieces. Much like the example below.

SHOP THE LOOK ➡️: https://shopmy.us/collections/6751713

5️⃣ MONOCHROMATIC

Jen Knows Best is a Tik Tok style creator I enjoy following that coined the phrase, “When in Doubt, Monochrome it Out”. The idea is that if you’re struggling to put an outfit together, a monochromatic moment almost always hits. And this one works for travel. A lightweight, wide leg trouser in a satin finish automatically gives the air of elegance and paired with a cotton sweater you can layer over either a tank or tee, this is an outfit where you can drop your bags and go.

Side note: I now have 2 iterations of this tote bag, a striped and a solid, and the medium size is perfect for everyday. Also available in small and large, I could see the large working well for both weekend trips or as a personal item on the plane. If you’ve been eying, they’re currently 20% off.

SHOP THE LOOK ➡️: https://shopmy.us/collections/6753148

6️⃣ FOR HIM

My husband is my favorite travel companion so I’d be amiss if I didn’t include his go-to’s for a travel day in the mix. He rarely shops, instead investing into pieces he knows will last him the long haul. And more often than not, this is the exact lineup you’ll catch him in boarding the flight.

SHOP THE LOOK ➡️: https://liketk.it/6jRan

After extensive research on best luggage brands, I got him that exact carry-on for Christmas and it’s been a game changer in his airport regimen ever since.

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

Fresh off a weekend in Michigan and my social battery may be running on empty, but my cup runneth over. 1. Traverse City is a gem of a destination and every visit I discover a new reason to keep on my summer weekend list. 2. A weekend spent catching up with your girlfriends is good for the soul.

From winery tastings, food truck parks, and a boat day on Torch Lake, we ate well, drank well, and LAUGHED. I’ll plan to put together a full recap of our long weekend itinerary, but I have one MO this week and that’s ringing in my birthday.

As a textbook Leo I rarely shy away from an excuse to celebrate, so this week I stacked my schedule with a few of my favorite things: great food, friends, and a weekend on the water.

Here is what’s cooking this week:

GREEK SALADS ( 15 Minutes )

There’s a fast casual Greek restaurant by us that has one of my very favorite meals. It’s a Greek salad + rice bowl hybrid and if it wasn’t close to $30, it could eat it every damn day. While it’s not exactly the same, putting together the same lineup at home comes at a fraction of the cost and the satisfaction of saving a couple bucks.

What You’ll Need:

• Gyro meat - I get pre-cooked from Costco, but you can keep meat free or use a protein of your choice

• Rice Pilaf, cooked

• Shredded Lettuce

• Tomatoes

• Red Onions

• Cucumbers

• Chickpeas

• Kalamata Olives (personally I leave these out)

• Crumbled Feta

• Either Tzatziki sauce or Greek dressing

THE RECIPE 🍴:

Measure with your heart, assemble as your heart desires.

BEEF STROGANOFF ( Crock Pot )

This comfort food classic is in regular rotation come fall, but it’s my birthday week so I’m breaking all the rules.

What You’ll Need:

• 1 ½ – 2 pounds stew meat

• 2 teaspoons Italian seasoning

• salt and pepper to taste

• 2 cups beef broth

• 1 cup sliced mushrooms

• 3 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 tablespoon dijon mustard

• 1 cup sour cream

• 6 ounces cream cheese

• 4 tablespoons corn starch (or flour) + ½ cup beef broth

• 12 ounces short pasta noodles (*egg noodles are traditional, but any short pasta will do)

THE RECIPE 🍴: https://www.lecremedelacrumb.com/slow-cooker-creamy-beef-stroganoff/

BLUEBERRY BBQ CHICKEN SALADS ( 45 Minutes )

I snagged the Wishbone Kitchen cookbook pre-release and if she wasn’t already on my list of favorite food influencers, cooking out of it has only further proven she’s the real deal. Her upcoming show on Netflix is still waiting on a release date so I’m cooking my way through some of my summer favorites in the meantime.

What You’ll Need:

For the salad:

• 1 1/2 lbs boneless, skinless chicken breast

• 1 head butter lettuce

• 4 cups mixed salad greens

• 1 head radicchio

• 1 handful fresh basil

• 1 cup blueberries

• 4 oz fresh goat cheese

• 1/2 cup roasted & salted sunflower seeds

• olive oil

• salt and pepper

For the blueberry barbecue sauce:

• 1/2 cup blueberry jam

• 1/3 cup apple cider vinegar

• 1 tsp red pepper flakes

• 1⁄4 tsp cayenne pepper

• 1/2 teaspoon salt

For the blueberry vinaigrette:

• 1/2 cup blueberry jam

• 1/3 cup apple cider vinegar

• 1/2 cup extra-virgin olive oil

• 1⁄2 shallot

THE RECIPE 🍴: https://www.thetimes.com/recipes/entertaining/barbecue/article/blueberry-grilled-chicken-salad-recipe-b8zc2r5m0

SHEET PAN CHICKEN THIGHS WITH SPICY CORN (40 Minutes)

This recipe first made it’s way into our kitchen last summer and stays under my list of favorites.

What You’ll Need:

• 2 pounds boneless, skinless chicken thighs

• 1 ¾ teaspoons fine sea or table salt

• 2 tablespoons mayonnaise

• ¼ cup finely chopped basil

• 2 garlic cloves

• ⅓ cup chopped pickled jalapeños, plus brine from the jar

• 4 cups fresh or frozen corn kernels (from about 4 ears)

• 3 tablespoons olive oil

• 5 scallions

• 1 jalapeño

• 1 lime

THE RECIPE 🍽️: https://cooking.nytimes.com/recipes/1024458-sheet-pan-chicken-thighs-with-spicy-corn

Step 1:

Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.

Step 2:

Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).

Step 3:

Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting.

Step 4:

Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).

Step 5:

Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with more pickled jalapeño brine and squeeze with lime juice. Serve hot or at room temperature.

CILANTRO LIME CHICKEN THIGHS ( 45 Minutes )

A simple grilled dinner to end the week is just what the lineup needs before another jam packed weekend.

What You’ll Need:

• 1 ½ pounds boneless chicken thighs

• ½ cup olive oil

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 1 tablespoon minced garlic, or 1 teaspoon garlic powder

• 1 teaspoon salt

• ⅓ cup cilantro

• juice of 4 limes, about ¼ cup

• 2 tablespoons water

THE RECIPE 🍽️: https://www.lecremedelacrumb.com/cilantro-lime-grilled-chicken-thighs/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

And I’ve got a jam-packed work schedule leading up to it, so this week’s dinner plan is easy: a crock pot Monday (always), two one-pan meals, and an air fryer favorite that comes together in 15 minutes. There’s no time for flops or experiments, and because I’m heading out of town, buying unnecessary groceries or relying on takeout just doesn’t make sense for the budget.

You’ve probably noticed by now that we cook at home—a lot. Partly because we genuinely enjoy it. Partly because our work schedules don’t leave us with much free time together, so making dinner has become one of our favorite rituals. And, of course, because it’s one of the easiest ways to keep our grocery budget in check while still eating meals we genuinely love. As a foodie, I put a lot of discernment into the recipes that make the menu so eating at home rarely feels like a compromise.

When we do go out, we make it count. I’d rather save those dollars for memorable restaurant experiences than spend them on mediocre meals just because it’s convenient.

Over the years, I’ve realized there’s no single “right” way to prioritize your spending. For me, meal planning has always been the secret weapon that makes room in the budget for the things I value most—like travel. Some see cooking at home as a sacrifice, others prefer to splurge on eating out, I just hope to inspire some of the edits that have made my life feel a little more well lived.

Here is what’s cooking this week:

MISO GRILLED CHICKEN ( 1 hour in the oven OR 15 minutes on the grill)

This recipe suggests a slow roasted oven preparation on the chicken and 16,000 five-star reviews would agree. HOWEVER, we’ve been living in 90 degree, high humidity over here. I have no desire to leave my oven on so I’m taking this same prep outside and cutting down the cook time by throwing these on the grill.

What You’ll Need:

• 4 tablespoons unsalted butter

• ½ cup white miso (* I get the paste from Trader Joe’s, but I’ve used this variety from Whole Foods as well )

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• Black pepper

• 8 skin-on, bone-in chicken thighs, approximately 2 ½ to 3 pounds

THE RECIPE 🍴: https://cooking.nytimes.com/recipes/1017699-miso-chicken

Step 1

Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

Step 2

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

On the side, making a big batch of this Chinese Chicken Salad (sans chicken) we can also eat for lunches throughout the week.

What You’ll Need:

For the honey-soy vinaigrette:

• 1 1/4 cups avocado oil

• 1/2 cup rice vinegar

• 1/3 cup honey

• 1/4 cup low-sodium soy sauce

• 1 tablespoon toasted sesame oil

• 2-inch piece of fresh ginger

• 1 garlic clove

For the salad:

• 1 small red cabbage (alternatively, you can buy a 10-ounce bag of pre-shredded red or green cabbage)

• 1 small head of iceberg lettuce

• 1 large head romaine

• 10 ounces sugar snap peas

• 5 scallions

• 1 1/2 cups toasted sliced almonds

• 5 mandarins/clementines

• 2 large avocados

• 3 cups wonton crisps

THE RECIPE 🍴:

What To Cook When You Don't Feel Like Cooking

chinese chicken salad for a crowd

Happy Fourth of July…

Read more

2 months ago · 203 likes · 16 comments · Caroline Chambers

PORK CARNITAS ( Crock Pot )

The goal is to have dinner that resembles something along the lines of a Chipotle burrito bowl so the plan is to start with these Crock Pot Carnitas.

What You’ll Need:

• 4 lb pork shoulder (pork butt)

• 2 1/2 tsp salt

• 1 tsp black pepper

• 1 onion

• 1 jalapeno

• 4 cloves garlic

• 3/4 cup juice from orange (2 oranges)

For the Dry Rub:

• 1 tbsp dried oregano

• 2 tsp ground cumin

• 1 tbsp olive oil

THE RECIPE 🍴: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

ONE PAN ZUCCHINI-PESTO ORZO ( 25 Minutes )

In the thick of summer schedules there are many recipes I lean on for ease and one pan dinners are most definitely one of them. Not only does this look delish, but it’s an opportunity to use some summer produce while in it’s prime.

What You’ll Need:

• 2 medium zucchini

• 1 large yellow onion

• ¼ cup extra-virgin olive oil

• ¼ to ½ teaspoon red pepper flakes

• 1½ teaspoons sea salt

• 1¾ cups vegetable or chicken stock

• 1 cup orzo

• 1 lemon

• 1 cup halved cherry or grape tomatoes

• 5 ounces fresh mozzarella

• ½ cup grated Parmesan (3 ounces)

• ¼ cup fresh mint

• ½ cup pesto, store-bought or homemade

THE RECIPE 🍴: https://www.seattletimes.com/life/food-drink/theres-a-pesto-miracle-waiting-in-your-freezer/

AIR FRYER SALMON ( 15 Minutes )

If you’ve ever floundered in your attempts to execute the perfect salmon, this recipe will restore your confidence. It’s easy and having made countless times, perfect every time. Throw on a caesar salad, get creative with a build your own rice bowl, or enjoy on it’s own with 5 minutes of prep and a dinner that gets on the table quickly.

What You’ll Need:

• 1 lb. salmon

• 1 tablespoon brown sugar

• 1 teaspoon paprika

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1 teaspoon cornstarch

• 3/4 teaspoon coarse kosher salt (or 1/2 teaspoon table salt)

• 2–3 teaspoons avocado or olive oil

THE RECIPE 🍴: https://pinchofyum.com/air-fryer-salmon

SHEET PAN FAJITAS (25 Minutes)

John’s go-to bachelor meal when I’m traveling is a big ass pan of these fajitas. He’ll prep the chicken and veggies, letting them marinate in the seasoning while he’s at work, then it’s a ‘cook once and eat for days’ situation. He’ll throw on a salad, serve along with a side of rice, or eat the fajitas as is.

What You’ll Need:

• 1 1/2 pounds boneless skinless chicken breasts

• 3 bell peppers, any color

• 1 yellow onion

• 2 cloves garlic

• 3 Tablespoons olive oil

• 1 lime

• 1/4 cup fresh cilantro

• 8-10 small flour tortillas

• Toppings of choice: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning:

• 1 Tablespoon chili powder

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon Dried oregano

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoon salt

• 3/4 teaspoon freshly ground black pepper

THE RECIPE 🍽️: https://tastesbetterfromscratch.com/sheet-pan-chicken-fajitas/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

Checking the pulse with how everyone is feeling with their summer progress.

As someone that thrives in the fall, I’m somewhere in the middle. July is always special, but the 95 degrees in our forecast next week have me feeling otherwise. I’m crossing my first summer concert off the list this week with Noah Kahan at Wrigley Field and while I’m pumped about the show, the heat may damn near take me out. I’ve got a lot on my plate this week, hosting my nieces for a Chicago staycation, the concert, our annual girl’s day to shop the Nordstrom sale, and, of course, work. With a trip to Traverse City booked for next week I’m using every bit of my downtime to recharge and reset, using the menu plan to take any added stress out of the equation.

Here is what’s cooking this week:

SUMMER VEGGIE PASTA ( 1 hour )

We’re hitting one of the best perks of summer in the Midwest which is peak Farmer’s Market season. While I wish I had a green thumb for my own garden, many attempts in year’s past has proven that it’s just not my strong suit, but that doesn’t mean I can’t take full advantage of the local farmers that do it well.

What You’ll Need:

• ¼ cup (or more) plus 2 Tbsp. extra-virgin olive oil

• 1 medium Japanese eggplant

• 1 medium summer squash

• 1 medium zucchini

• Kosher salt, freshly ground pepper

• 2 medium ears of corn, husked (about 2 cups)

• 1 pint cherry tomatoes (about 8 oz.)

• ¼ cup double-concentrated tomato paste

• 8 garlic cloves

• ½ tsp. crushed red pepper flakes

• 12 oz. small shells or other short pasta

• 3 oz. Parmesan (about 1½ cups)

• 4 Tbsp. unsalted butter

• 1 large bunch basil

• Crumbled feta (for serving)

THE RECIPE 🍴: https://www.bonappetit.com/recipe/one-pot-summer-vegetable-pasta

Step 1

1. Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Toss 1 medium eggplant, halved lengthwise, sliced ¼” thick into half-moons, 1 medium summer squash, halved lengthwise, sliced ¼” thick into half-moons, and 1 medium zucchini, halved lengthwise, sliced ¼” thick into half-moons, in a medium bowl to combine; season with kosher salt, and freshly ground pepper and toss again. Working in batches as needed to avoid overcrowding pot and adding more oil between batches as needed, arrange vegetables in a single layer in pan and cook, stirring very occasionally, until just tender and deeply browned in spots, about 4 minutes per batch. Using a slotted spoon, transfer to a large bowl.

Step 2

1. Add 2 medium ears of corn, husked, kernels removed (about 2 cups), and 1 pint cherry tomatoes (about 8 oz.), halved, to same pot, and cook, stirring constantly, just until tomatoes are barely starting to blister, about 1 minute. Using slotted spoon, transfer to bowl with eggplant mixture.

Step 3

1. Add ¼ cup double-concentrated tomato paste and remaining 2 Tbsp. extra-virgin olive oil to pot and cook, stirring constantly, until tomato paste is beginning to stick to bottom of pot, 2–3 minutes. Add 8 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add 12 oz. small shells or other short pasta, a generous pinch of salt, and 6 cups water and stir to dissolve tomato paste. Bring to a boil and cook, stirring often, until pasta is just shy of al dente and about two thirds of water has evaporated, 8–12 minutes.

Step 4

1. Reduce heat to low and stir in 3 oz. Parmesan, finely grated (about 1½ cups) and 4 Tbsp. unsalted butter, cut into pieces. Add vegetables in bowl and most of the leaves from 1 large bunch basil. Taste pasta and season with more salt and black pepper if needed.

Step 5

1. Divide pasta among shallow bowls and top with crumbled feta and remaining basil leaves.

BBQ CHICKEN TACOS ( Crock Pot )

Among crock pot recipes I come back to time and time again, these BBQ chicken tacos are somewhere high on the list. Don’t let the long ingredient list deter you, there’s a minimal level of effort required and a high reward dinner.

What You’ll Need:

For the Chicken:

• 1/2 large red onion

• 3 garlic cloves

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 1 teaspoon onion powder

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup low-sodium chicken broth

• 1 (8-ounce) can mild green chiles

• 1 cup barbecue sauce

• 2 tablespoons freshly squeezed lime juice

• 3 pounds boneless, skinless chicken thighs, trimmed of excess fat

For the Slaw:

• 1 garlic clove

• 2 tablespoons avocado oil mayo

• 1 tablespoon pickled jalapeño brine

• 1/4 cup drained and chopped pickled jalapeño peppers

• 1 tablespoon freshly squeezed lime juice

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 large red onion

• 8 heaping cups very thinly sliced green cabbage

• 1 small jalapeño pepper

• 1/2 cup fresh cilantro

For serving:

• flour or corn tortillas

• 1 cup shredded cheese of choice

THE RECIPE 🍴: https://thedefineddish.com/slow-cooker-bbq-chicken-tacos/

FOCCACIA TURKEY SANDWICHES ( 15 Minutes )

I shared a similar version of these sandwiches in a menu a few weeks back and upon eating the leftovers for lunch the next day, John and I both text in unison, “these sandwiches are so good.” This recipe will be in a forever rotation for beach days, pool days, and for all days I don’t want to cook.

What You’ll Need:

• 1 loaf of Trader Joe’s sun-dried tomato focaccia. If you don’t have access to a Trader Joe’s, I found this rosemary foccacia at Target that works as a great substitute

• one 7-ounce package deli turkey

• 1 large tomato

• one handful of greens – arugula, sprouts, microgreens, spinach, etc.

• a few pieces of thinly sliced red onion

• 1/4 cup mayo

• 1/4 cup pesto (I like the Costco brand pesto or this Target option)

THE RECIPE 🍴: https://pinchofyum.com/trader-joes-sun-dried-tomato-focaccia-turkey-sandwich

SLOPPY JOE’S ( 20 Minutes )

Having grown up in a Midwest, not very cultured household, our weeknight dinners were a steady rotation of meals that went something like this: Spaghetti, Sloppy Joe’s, pork chops & rice, and stuffed peppers. Sometimes tuna and noodles with my mom leaving the peas on the side so I could eat mine without and my personal favorite which was something named ‘Campers Surprise’. It was a one pot concoction of ground beef, diced potatoes, onions, carrots, salt and pepper, cooked all together and despite it’s simplicity, delicious. As I learned to cook in my adult life, I leaned into many of these same classics but in an elevated way. I ditched the Sloppy Joe’s made with a can of Manwich and instead looked at the ingredients to make them from scratch for a much, much better result.

What You’ll Need:

• 1 Tbsp butter

• 1 tsp olive oil

• 1 lb. ground beef

• 1/3 green bell pepper

• 1/2 large yellow onion

• 3 cloves garlic

• 1 Tbsp tomato paste

• 2/3 cup ketchup

• 1/3 cup water

• 1 Tbsp brown sugar (or less, if you prefer)

• 1 tsp yellow mustard

• 3/4 tsp chili powder

• 1/2 tsp Worcestershire sauce

• 1/2 tsp kosher salt

• 1/4 tsp red pepper flakes

• 1/4 tsp black pepper

• dash of hot sauce

THE RECIPE 🍴: https://www.thechunkychef.com/best-homemade-sloppy-joes/

COSTCO FIND: Amylu Caramelized Onion & Aged White Cheddar Chicken Burgers

I swear by pretty much anything the Amylu brand makes, their breakfast sausage being one of my Costco must haves for quick, high protein, breakfast option. Our local Costco rotates through different ready-made options, I’m always quick to grab their latest selection to keep on hand for when I need dinner in a pinch. So for one of my busiest days of the week, I’m counting on these to get dinner on the table in minutes.

OVEN BAKED RIBS (3 Hours)

This video came across my FYP last week and as luck would have it, Costco had ribs on sale. It may not seem ideal to have a low and slow oven recipe in the dead of summer, but if you trust the process (and Wishbone Kitchen) you’ll end up with some of the best, fall-off-the-bone ribs every time.

@wishbonekitchenresurfacing this masterpiece 🤌

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What You’ll Need:

• 1 rack pork spare ribs

• 1/4 dry seasoning blend

• 1 cup BBQ sauce, plus more for serving

• Vegetable oil, as needed

THE RECIPE 🍽️: https://wishbonekitchen.com/easy-oven-baked-ribs/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I realize that this week’s menu is landing in your inbox late in the game, but I’m hoping I make up for the delay in delivery with a great lineup of summer dinner ideas.

We’re back from a long weekend at the lake celebrating John’s birthday and headed straight into another bender: A birthday dinner tonight in celebration of a dear friend and the June edition of Chicago Restaurant Club.

In weeks like these, where I’ve got an equally demanding work lineup in between, I’m heavily reliant on a plan that works to alleviate any additional stress to my days. One menu, a single comprehensive grocery list (because I know for certain I don’t want to waste time making unnecessary trips to the store), and recipes that fit within the time constraints and bandwidth of what my week logistically looks like.

I’ve said it before, I’ll say it again, I just repeated to a girlfriend over the weekend,

2 MINUTES OF PLANNING WILL SAVE YOU AT LEAST 10 MINUTES IN THE EXECUTION

These menu plans aren’t simply here to inspire new dinner ideas, they’re proof of how to eat well, save a few bucks, and take a whole lot of stress out of the “what’s for dinner?” equation. I’ll keep things short to get straight to what all of you (or at least most of you) are here for.

Here is what’s cooking this week:

JUNE RESTAURANT CLUB: Leavitt Inn

When schedules are running on overtime, it is very easy to forgo the low priorities but I’m grateful Chicago Restaurant Club rarely seems to be one of them. Our group consists of 6 girls and while we don’t always have a reservation for all of us, this seems to be a calendar invite that stays set to YES. Knowing we’d all be juggling our own version of busy the reminder for this month’s reservation went out with some extra notice and we’re keeping it super casual for a quick bite, and hopefully some legit smash burgers at The Leavitt Street Inn & Tavern in Bucktown.

COBB SALADS ( 20 Minutes )

Know something about me…. I love a well done salad.

Bag salads & shredded rotisserie chicken are my regular go-to combo for an easy lunch, but I love when I have the opportunity to prep and put together the real deal and serve for dinner. The homemade dressing here is lick the bowl worthy and with a side of fries, this dinner will be a huge win.

What You’ll Need:

For the dressing:

• 1 small shallot

• 2 tablespoons red or white wine vinegar

• 2 tablespoons fresh lemon juice

• Kosher salt and black pepper

• 2 tablespoons dijon or whole grain mustard

• 2 tablespoons bacon fat (optional)

• 2 tablespoons olive oil

For the salad and assembly:

• 1 pound thick-cut bacon

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

• 1 head romaine

• ½–1 avocado

• 4–6 ounces blue (or feta*) cheese

• 3-4 large eggs, soft, medium or hard boiled**

• ¼ cup finely chopped chives

• 2 tablespoons coarsely chopped tarragon or parsley

• ¼ pound ripe tomatoes

THE RECIPE 🍴: https://www.alisoneroman.com/recipes/a-pretty-classic-cobb-salad/

SPICY CHICKEN SALAD MELTS ( 15 Minutes )

I’ve seen several creators doing a summer sandwich series and personally, I’m loving it. Summer schedules have a lot of moving parts and having the ingredients on hand to throw together a quick dinner whenever you land has come in quite handy. There’s technically no real recipe here, just inspiration for a melt using a simple chicken salad on sourdough. Embellish as you wish.

What You’ll Need:

• Chopped rotisserie chicken

• Mayo + Sriracha (she uses Hellmanns Spicy Mayo, not necessary to buy a new condiment if you’ve already got something similar in your fridge

• Celery

• Shallot

• Lemon juice

• Fresh Herbs: Parsley, dill and chives

• Sourdough bread

• Salt and pepper to taste

• Havarti cheese (or similar for melting)
  

BBQ CHICKEN CORNBREAD PIE ( 40 Minutes )

Having made this recipe a few times in year’s past, it tastes like summer. It’s a cornbread base, pilled high with a homemade BBQ + chicken combo, with melty cheese to hold it all together. The recipe reads 40 minutes, but if you run a shortcut with shredded rotisserie chicken (already buying for the chicken salad this week) and use store bought BBQ sauce, it will come together that much quicker. Regardless, it’s an easy recipe and one that works for even the pickiest of eaters.

What You’ll Need:

• 8.5 ounce box corn muffin mix, like Jiffy

• 1 egg

• 2 tablespoon Unsalted butter

• ¾ cup milk

• ½ cup frozen corn kernels, thawed

For the topping:

• 2 tablespoon olive oil

• 1 medium onion

• 1 small red bell pepper

• 2 large boneless skinless chicken breasts (*I’m using rotisserie chicken here too)

• 3 cloves garlic

• Salt and pepper

• 1 tablespoon chili powder

• 1 ½ teaspoon ground cumin

• 2 teaspoon hot sauce

• 1 cup tomato sauce

• 2 tablespoon Worcestershire sauce

• 1 ½ tablespoon dark brown sugar

• 10 ounces shredded cheddar cheese

THE RECIPE 🍴: https://www.tablefortwoblog.com/bbq-chicken-cornbread-pie/

GRILLED PICKLE BRINED CHICKEN SANDWICHES (15 Minutes + Marinade Time)

A first time appearance for these sandwiches, but pulled from another favorite Substack Caro Chambers ‘What to Cook When You Don’t Feel Like Cooking.’

The pickle brined chicken looks delicious on it’s own so I’ll probably make double to dice up for a chicken salad the following week.

Paired with a grilled zucchini, these look like the kind of dinner that screams summer.

What You’ll Need:

(**this recipe is formulated per person so multiply ingredients by number of people you’re serving)

• 2 boneless, skinless chicken thighs per person

• 1 large jar of pickles (*the creator uses bread and butter, I much prefer dill)

• 2 tablespoons mayonnaise

• 1 zucchini or yellow squash per person

• Neutral cooking oil (such as avocado, grapeseed, or canola)

• Kosher salt and finely ground black pepper

• 1 bun per person (I prefer a potato bun if you can find)

• Shredded iceberg lettuce

• Anything acidic, such as balsamic vinegar or lemon juice

THE RECIPE 🍽️:

What To Cook When You Don't Feel Like Cooking

grilled pickle-brined chicken sandwiches

FILL UP YOUR PROPANE TANKS — it’s grilling season, y’all…

Read more

5 years ago · 131 likes · 22 comments · Caroline Chambers

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I may have told this story before, but it’s worth telling again.

I grew up in a neighborhood that celebrated the Fourth of July BIG. And when I say big, I mean B-I-G. Our subdivision had its own parade, and while it was a large neighborhood, everything centered around a chain of small lakes, a clubhouse, community pool, golf course, and little beaches (but no sidewalks).

The clubhouse transformed into a full-blown festival every Fourth with food vendors, live music, games, and festivities that lasted all day. The cool kids had golf carts. The even cooler kids had boats. We had neither, but we did have a pool, and that was all we needed to turn our house into the annual gathering spot for family and friends.

We were walking distance from the parade route, and every year my childhood best friend’s family graciously opened up their front lawn so our entire crew could watch from the best seats in town. The day always ended the same way: sprawled out on blankets in that backyard, watching fireworks explode over the lake. Year after year, no matter how much life changed, somehow the same people always found their way back to those blankets. Growing up, it felt magical.

As the years passed, the parties evolved. Then came one fateful Fourth of July in 2010. The weather was awful, the party ended hours early, and I was left staring at a mostly full keg with no one left to drink it.

Naturally, I wasn’t about to let good beer go to waste.

The next day, I called a friend whose boyfriend played on a local softball team. My thinking was simple: if anyone could help finish a keg, it was a bunch of twenty-something guys fresh off the field. Turns out, the game had been canceled, but it happened to be one of the players’ birthdays. “Bring the keg,” she said.

So I did.

What I didn’t know was that I wasn’t just rolling a keg up someone’s driveway, I was about to celebrate my future husband’s birthday.

Needless to say, this weekend will always be incredibly special to both of us. These days, we celebrate the Fourth and John’s birthday with just as much enthusiasm, only now at my family’s lake house in Kentucky.

As we get ready for another long weekend at the lake, I’m sharing the recipes we’ll be relying on to get us through the busy week beforehand, along with the party favorites that always make an appearance once the holiday festivities begin.

Here is what’s cooking this week:

SMASHED LOBSTER ROLLS ( 10 Minutes )

Ever since those lobster BLT’s graced our dinner menu a few weeks back, I’ve had the itch to include more seafood in our plans. Seafood hasn’t always been something I’m particularly comfortable cooking so I tend to stick with recipes that fall into the easy and beginner friendly categories. Safe to say, this one definitely falls into both. The fish monger at my local whole foods always always has lobster meat available by the pound, but you can also look for the Luke’s Lobster brand in your local grocery.

What You’ll Need:

• 3 pounds cooked lobster meat cleaned and chopped

• 1 cup Hellmann’s mayonnaise

• 1/4 cup fresh tarragon

• 1/4 cup fresh chives

• Salt to taste

• 8-10 potato hamburger buns

• 1/2 cup salted butter

THE RECIPE 🍴: https://diningwithskyler.com/smashed-lobster-rolls/

And on the side, I’m trying my hand at this peach corn salad https://www.tiktok.com/t/ZTS1sdr2E/

BEEF + BROCCOLI (Crock Pot)

A Crock Pot Monday recipe that tastes like takeout? Say less.

My work lineup nearly took me out last week and when my schedule gets particularly stressful it’s easy to say “screw it”, scrap the dinner plan and order in. But if we did that every time our days looked less than perfect our budget would be blown in no time. Crock Pot Monday comes in clutch to do the heavy lifting when neither of us has the bandwidth for anything else. If you’ve adopted this habit into your week, I’d love to hear your favorite crock pot meals in the comments.

What You’ll Need:

• 1 cup beef broth

• ½ cup low sodium soy sauce

• ⅓ cup dark brown sugar

• 1 tablespoon sesame oil

• 3 cloves garlic

• 1 pound boneless beef chuck roast, sliced into thin strips

• 2 tablespoon cornstarch

• 4 tablespoon of liquid from slow cooker

• Frozen broccoli florets

• Cooked white rice
  

THE RECIPE 🍴: https://www.tablefortwoblog.com/take-out-fake-out-beef-broccoli-crockpot/

GRILLED PORK CHOPS ( 40 Minutes )

This recipe is giving simple summer and this week, we need exactly that. Minimal ingredients, that smokey char flavor, and paired with a simple grilled vegetable it’s a no fuss, no frills dinner that won’t disappoint.

What You’ll Need:

• 2 teaspoons kosher salt

• 2 teaspoons black pepper

• 2 teaspoons sweet or hot paprika

• 2 packed teaspoons light or dark brown sugar

• 4 bone-in or boneless pork chops

THE RECIPE 🍴: https://cooking.nytimes.com/recipes/1024190-grilled-pork-chops

1. Step 1

   Mix the salt, pepper, paprika and brown sugar in a small bowl. Blot the pork chops dry with paper towels, then set on a sheet pan. Season on both sides with the spice rub, patting the seasonings into the meat with the flat of a fork. Lightly drizzle the chops with oil on both sides. Let sit at room temperature while you light the grill.

2. Step 2

   Light your grill and heat to high. (Note: If grilling pork chops that are thicker than 1 inch, heat the grill to medium-high, so they have enough time on the grill to cook through without burning on the outside.) Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

3. Step 3

   Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1 ½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1 ½ to 2 minutes. (This gives the chops a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chops to a cooler section of the grill.

4. Step 4

   When the bottoms of the chops are browned, flip and grill the other side the same way, closing the grill again. The total cooking time will be 3 to 4 minutes per side for medium (about 145 degrees).

5. Step 5

   Transfer the chops to a platter or plates and let rest for 3 to 5 minutes before serving.

BUFFALO CHICKEN BURGERS (15 Minutes)

A favorite recipe to kick off my favorite weekend of the year = makes perfect sense. These burgers are quick and easy on their own and as I always say, if you’ve got the time to make the whipped feta spread, it’s a combo that tastes restaurant worthy and comes together in less than 20 minutes flat.

What You’ll Need:

• For the Buffalo Chicken Burgers:

  • 1 lb. ground chicken

  • 1/2 cup panko breadcrumbs

  • 1/3 cup hot sauce

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  For the Whipped Feta Spread:

  • 6 ounces feta cheese (block or crumbles)

  • 4 ounces cream cheese

  • 1/4 cup Greek yogurt

  • 2 tablespoons olive oil

  • 2 tablespoons water

  Extra Stuff for Serving:

  • 2 tablespoons melted butter + 2 tablespoons hot sauce for brushing

  • Buns

  • Lettuce

THE RECIPE 🍽️: https://pinchofyum.com/buffalo-chicken-burgers-with-whipped-feta-spread

4TH OF JULY FOOD FAVORITES : Ina Garten’s Flag Cake

As cliche as it may be, there’s something about the holiday and Ina Garten’s classic flag cake that just makes sense. Ditch the box cake mix, because her recipe is foolproof and worthy of the extra effort every time.

THE RECIPE 🍽️: https://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe-1941624

Orzo Pasta Salad

Pasta salad is more often than not a go-to for potlucks, because you can make ahead of time and the flavors tend to get better over time. This Mediterranean inspired orzo salad is fresh and full of flavor and while I personally find leaving out the olives makes the dish more crowd friendly, this is one of those dishes that has your guests going back for seconds.

THE RECIPE 🍽️: https://cooking.nytimes.com/recipes/1025349-orzo-salad

Not Your Everyday Fruit Salad

Fruit salad isn’t a groundbreaking dish at summer parties, but the combination of flavors paired with the dressing in this fruit salad does set it above the rest.

THE RECIPE 🍽️: https://www.loveandlemons.com/fruit-salad-recipe/

Cracker Barrel’s Copycat Hashbrown Casserole

There is one recipe that I make ahead for my family every weekend at the lake and this is it. The only effort requires melting butter and giving the ingredients a good mix, otherwise it’s foolproof. We’ve now graduated to a double recipe and I make ahead, topping with cheese and baking before serving. Because it does take a bit of time to cook, I’ve gotten into the habit of writing the temperature and bake time on the foil so the first person up at the lake knows to get it started before the group even gets up.

THE RECIPE 🍽️: https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

June was my month to slow down. A rarity, I know, but with the rest of the year’s schedule shaping up to be a bit of a marathon, I knew I needed the downtime to set myself up for success. And yet, here we are with July looming mere days away, and it still feels like it wasn’t enough time.

The realization of how much is on my plate this summer sparked a bit of a midweek crashout and a harsh reminder that it’s not always feasible for our relationships to be as plugged in as we’d like them to be. An attempt to schedule something as simple as a movie date this week ended with me in tears. Between kids’ sports, weddings, travel, work obligations, and all the other things that fill our calendars, it became clear that this get-together just wasn’t going to happen. I eventually left the group chat with a “see you in the fall” and cried big ugly tears on my couch that evening. We all have our own versions of what “busy” looks like, and if I’m honest, I genuinely hate that word. One of my best friends should be a case study—she’s a VP at a consulting company by day, coaches her kids’ soccer team on weekends, and somehow still manages to have her nails done and flights booked for our girls’ trips.

We all get the same 24 hours, but like that rocks-and-sand-in-a-jar analogy, we each get to decide what our “big rocks” are and let the rest fall where it may.

It’s the Enneagram 7 in me that wants to do it all, constantly battling with the introverted extrovert who knows, for my own well-being, mental health, and budget, that I simply can’t. Nor can I let FOMO make my decisions for me.

I’m sharing all of this because while I share many snippets of my life online, there’s also an inexplicable complexity to this phase of life that doesn’t always fit neatly into an Instagram story.

I am 40 and childless and, while it’s a luxury I don’t take for granted, that doesn’t mean there aren’t days when I grapple with where I belong.

I read a quote this week that said, “Grieving the life you used to have while loving a completely different version is the strangest feeling ever.”

And wow, did that resonate.

If you’ve ever found yourself in a similar season, I see you.

A few things I did this week to take care of myself:

Therapy.
Everyone (and I mean everyone) needs therapy. You should be able to talk to your partner about anything, and friends can absolutely be sounding boards, but in my opinion therapy is one of the best tools for learning how to navigate life’s moments, both the good and the bad.

Practiced the Rule of 3.
I recently read that our brains are better equipped to handle three priorities at a time rather than the 30 we’re constantly trying to juggle. Focusing on three things I can fully commit to instead of a dozen things I’m only going to halfass has felt incredibly freeing. Writing them down as DAILY | WEEKLY | MONTHLY priorities makes everything feel far more manageable.

Actually looked forward to the things I have to look forward to.
This one is a bit of a double-edged sword given the aforementioned overwhelm that comes with a packed schedule. But as I look at the calendar for the summer and beyond, I’ve been reframing my thoughts from “I have to do this” to “I get to do this.”

Life is meant to be lived well and it’s not lost on me how fortunate I am to do so. July is undoubtedly our busiest month, starting with the 4th of July and John’s birthday so we start the celebration big and very much on theme. Here are a few of the pieces I’m eyeing to help me ring in the holiday weekend.

1. Something as simple as a Bandana necklace over a white tee adds just the right amount of festiveness, but will extend in your wardrobe long after the holiday has passed.

2. An inexpensive Patriotic scarf you can tie in your hair or on your bag for a bit of flair.

3. The Boat + Tote of my dreams. The embroidered lobster is everything.

4. Arguably one of my favorites in this lineup. The colors in this Crochet striped dress are just too good.

5. If budget were of no concern, this Quilted dress by Sea New York would be my one and only purchase. A luxury splurge just begging for a Euro summer to go along with it.

6. For a super festive moment without feeling kitchy, this red, white and blue striped set could be worn as a set, but also separately to create new looks and get additional wear. Also found a similar, more budget friendly version here.

7. If you’re celebrating somewhere super warm, this polka dot dress is breezy and pairs perfectly over a swimsuit. **Love this for travel too, because it takes up hardly any space in your suitcase and it’s easy to throw on to explore for the day.

8. If adding seasonal flair at home is your focus, I shared this Americana dish towel already on social media. This is the only brand I use at home and a great option to keep on hand for hostess gifts throughout the year. They have so many unique and beautiful prints so I’m stocking up while they’re on sale. Use promo code LINDS to get 35% off site wide.

9. We spend the 4th of July on the water so my spirit wear doesn’t typically extend past my swimsuit. On my radar, this Red + blue swimsuit , but I also love this gingham option that comes in both a light blue and a classic red.

In next week’s newsletter I’ll cover my 4th of July food and party favorites, but until then, here is what’s cooking this week:

SWEET CORN RISOTTO ( 30 Minutes )

If you are a true Italian I need you to overlook that this “risotto” recipes actually calls for orzo. Having made this before I can confirm that it still delivers. Now that corn is in season, I find myself grabbing at least a few ears every week. It was our veggie side nearly every day last week and I think the Midwest girl in me is just wired to look for all the ways we can eat more corn in the summertime.

*This recipe stands on it’s own, but this week we’re cooking alongside steaks on the grill. This year marks John’s first without his dad so I’m going all out with our spread to lift his spirits on what I know is going to be a tough day.

What You’ll Need:

• 3 tablespoons unsalted butter

• 2 large shallots

• 2 cloves garlic

• 2 ears fresh sweet corn

• Kosher salt and freshly cracked black pepper

• 8 ounces (1 cup) dry orzo

• 3 cups unsalted chicken broth

• 3 ounces mascarpone cheese

• 1/3 cup finely grated Pecorino Romano cheese

• Red pepper flakes

• Extra-virgin olive oil, for drizzling

THE RECIPE 🍴: https://www.thekitchn.com/creamy-corn-orzo-recipe-review-23736100

CHICKEN PICCATA (Crock Pot)

I’ve made this recipe before and it’s one of those dinners that will have you second guessing that it came from a crock pot. It’s no secret that I am very selective with crock pot meals, because as a foodie most of the time they just don’t deliver. This is an exception to the rule and perfect for a simple protein + veggie kind of dinner.

What You’ll Need:

• 2 pounds boneless, skinless chicken breasts

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1/2 cup cassava or all-purpose flour

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 4 garlic cloves

• 1½ cups low-sodium chicken broth

• 4 tablespoons freshly squeezed lemon juice (from about 2 large lemons)

• 2 tablespoons capers

• FOR GARNISH: 2 tablespoons fresh parsley
  

THE RECIPE 🍴: https://thedefineddish.com/crockpot-chicken-piccata/

AIR FRYER CHICKEN TACOS ( 15 Minutes )

I will share this recipe until I’m blue in the face.

The marinade on the chicken alone is worth adding into your weekly lineup even if it never makes it into a taco. 3 main ingredients: soy sauce, garlic, and taco seasoning results in a flavor packed combo that’s easily one of my favorite marinades of all time. I use the chicken + marinade combo for salads, wraps, burrito bowls, and just to eat on it’s own, because it’s quick, effortless, and comes out perfect EVERY.SINGLE.TIME.

If you’ve got the time for the sauce and the full shebang here, you won’t be disappointed. And even if you don’t, I’m confident the chicken will come in clutch for many a busy nights in the future.

What You’ll Need:

• For the Chicken:

  • 1 lb. boneless skinless chicken thighs

  • 1/2 tablespoon soy sauce

  • 1/2 tablespoon avocado oil

  • 1 clove garlic (or 1/2 teaspoon garlic powder)

  • 2–3 tablespoons taco seasoning

  For the Avocado Aji Verde:

  • 1/2 avocado

  • 1/2 cup mayo

  • 3–ounce chunk of cotjia cheese

  • 1 big handful of cilantro

  • 1 clove garlic

  • juice of 1–2 limes

  • 2 tablespoons water

  For serving:

  • Tortillas

  • Limes, cilantro, and onion

THE RECIPE 🍴: https://pinchofyum.com/chicken-tacos

GARLIC LEMON BUCATINI WITH CRAB (20 Minutes)

Last week’s menu featured a lobster BLT that was legitimately one of the best things I’ve ever eaten. John and I took a trip to Portland, Maine a few years ago and the trip itself was one for the books, the food there lived up to all the cliche East Coast Summer hype, lobster BLT’s included. A trip back isn’t in the cards this year so I’m bringing that same energy into our kitchen with another seafood inspired dinner to transport us back to the coast.

What You’ll Need:

• ½ pound Delallo Bucatini

• 4 tablespoons unsalted butter

• 1 shallot finely

• 2 cloves garlic

• ½ teaspoon red pepper flakes

• ½ cup dry white wine

• 1 lemon

• 1 cup ready to eat crab meat

• ½ cup freshly grated parmesan cheese

• 2 tablespoons chopped chives

• fresh basil to garnish

• salt and pepper to taste

THE RECIPE 🍽️: https://whatsgabycooking.com/garlic-lemon-bucatini-with-crab/

FOCACCIA SANDWICHES (15 Minutes )

The last few weeks I’ve been incorporating at least one sandwich into the dinner mix and I’ve gotta say, I love it. Being short on time makes dinners like this feel a little more manageable and it’s nice having all the fixings on hand to make again for lunches throughout the week. I picture these being a staple beach sandwich, wrapping in parchment paper to pack in our coolers. Make ahead whenever you’ve got the time in the day and have something to grab when you land at the end of the day. Plus any excuse to leave the stove off is welcomed in this weather.

What You’ll Need:

• The Sandwich Base:

  • 1 loaf of focaccia (I use the Trader Joe’s focaccia with roasted tomato and Parmesan)

  • 1/4 cup pesto (refrigerated one from TJ’s or your grocery store of choice)

  • 2 ounces uncured calabrese salame (8 slices)

  • 2 ounces uncured capocollo (8 slices)

  • 4 large slices Provolone cheese

  The Salady Part:

  • 1 head romaine lettuce

  • a quarter of a red onion

  • 1/2 cup sliced pepperoncini

  • 1/4 to 1/3 cup Italian dressing

  • 1/2 teaspoon dried oregano

  • salt and pepper to taste

  • 1/4 cup mayo

  THE RECIPE 🍽️: https://pinchofyum.com/focaccia-grinder-sandwich

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I’ve admittedly confessed that summer is, in fact, not my favorite season. Fall temperatures and the ability to put my jacket collection to good use is much more my speed, but I do enjoy a few things about summer:

1. The produce. Farmer’s markets, backyard gardens, the color of cutting into a ripe heirloom tomato, corn on the cob, the smell of neighborhood grills wafting through the air.

2. Being on the water. I realize that having Lake Michigan at my disposal is a privilege and frankly, I can’t imagine a summer where I wasn’t submerged in a body of water of some kind.

3. The lineup. Being that Midwest summers are notoriously short, it also means that the summer months are filled options. Street festivals, pop-up markets, concerts, you name it. And while sometimes it’s a test of self control, there is no shortage of opportunity to let loose and have a little fun.

And with a schedule full of summer happenings, I’ve got outfit plans on deck.

I planned this entire outfit with summer weekends in mind. I started with a seasonal version of a “going out top” that can easily be dressed up with a linen pant for date night or dressed down with a cool pair of jorts for an outdoor concert. One of my favorite parts of the look? THIS BAG! which ties in bandana print that’s very on trend this season, but in a more subtle way. If you want to go full send, the special edition collaboration between Madewell x ShopBop always features a pair of shorts and a few other pieces in the same print.

And because this time of year tends to give new meaning to what busy looks like, I went into this week’s menu with exactly that in mind. Quick meals, fresh flavors, and a lineup that tastes like summer.

Here is what’s cooking this week:

PEANUT PASTA SALAD ( 20 Minutes )

I’m headed to a matinee show of Kinky Boots on Broadway so a little meal prep will be the perfect way to start the week. Will be nice to have a ready made option to come home to, but also a batch big enough for us to snack on throughout the week. I love a good summer pasta salad, but I was drawn to this one for a more unique lineup than your typical run of the mill options.

What You’ll Need:

• 4 cups cooked rotini pasta

• 1 cup edamame

• 1 bunch green onion

• ¼ head red cabbage

• 1 cup carrots

• 1 bunch cilantro

• ⅓ cup peanuts

For the dressing:

• 1 lime

• ⅓ cup peanut butter

• 2 tbsp soy sauce

• 1 tbsp sriracha

• 2-3 tbsp water

• 1 tbsp chili crunch oil

• 1 tsp maple syrup

THE RECIPE 🍴: https://plantyou.com/peanut-pasta-salad/

KOREAN INSPIRED SHORT RIBS (Crock Pot)

In my attempt to branch out from my regular lineup, this recipe is a complete curveball. It looks like it could be a win, but with “Instagram” recipe creators there’s always the possibility that it’s going to be a flop. I try to test at least the majority of the recipes before they make it onto the menu so just know that with this one, we’re all going in blind.

What You’ll Need:

• 2 1/4 lbs short ribs

• 1/4 cup brown sugar

• 1/4 cup low sodium soy sauce

• 10 cloves garlic

• 8 ginger cubes

• 1 tbsp hoisin sauce

• 3 tbsp rice wine vinegar

• 2 tbsp honey

• 1 tbsp chili flakes
  

THE RECIPE 🍴:

• Season short ribs on all sides with salt and pepper

• To an oiled skillet, sear short rib just until golden (do not cook all the way through)
  • Add seared short rib to crockpot with all of the other ingredients
  • Cook on low heat for six hours
  • Serve over rice and top with sliced green onions.

• Enjoy!!

SAUSAGE + POTATOES ( 40 Minutes )

This recipe is giving Midwest meat and potatoes and sometimes in my busiest weeks it’s these comfort meals that keep me afloat. You could zhuzh this up with summer squash and extra veggies, but it’s simple and delicious as is.

What You’ll Need:

• 1 pound of kielbasa sausage

• 1 ¼ - 1 ½ pounds of potatoes (chopped, no need to peel)

• ½ teaspoon of paprika

• ⅓ teaspoon of Kosher salt

• ¼ teaspoon of oregano or Italian seasoning

• 1 sweet onion

• 1 clove of garlic

THE RECIPE 🍴: https://momfoodie.com/homefried-kielbasa-and-potatoes-recipe/

CHEESY WHITE BEAN + TOMATO BAKE ( 15 Minutes )

Apparently this is the most reviews NYT Cooking recipe of all time so who would I be to not have tried it for myself? 18,264 five-star reviews with a description that reads, “For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle.” S-O-L-D!

What You’ll Need:

• ¼ cup extra-virgin olive oil

• 3 fat garlic cloves

• 3 tablespoons tomato paste

• 2 (15-ounce) cans white beans such as cannellini or Great Northern or chickpeas

• ½ cup boiling water

• Salt and black pepper

• ⅓ pound mozzarella, coarsely grated (about 1 ⅓ cups)

THE RECIPE 🍴: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake

1. Step 1

   Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

2. Step 2

   Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

BROWN BUTTER LOBSTER BLT (15 Minutes)

Last week I mentioned that my MO for the month of June was to embrace the art of home life and for me, that looks a little like cosplaying as Ina Garten. I’ve been getting the cooked Luke’s Lobster brand from Whole Foods so recipes like this are that much easier. And who doesn’t love a good BLT in the summer?

What You’ll Need:

For the Tarragon Lemon Mayo:

• 1/3 cup mayonnaise

• 1/4 cup crème fraîche

• 1 tbsp fresh tarragon

• 1 tbsp dijon mustard

• 1 tsp lemon juice

• Sea salt

• Pepper

For the rest:

• 1 Large tomato (preferably heirloom if making in the summer)

• Ciabata loaf

• 6 strips bacon

• 1 cup arugula

• Red pepper flakes

• 3 tbsp butter

• 8 oz cooked lobster (About 4 oz per sandwich)

THE RECIPE 🍽️: https://bonabbetit.com/lobster-blt/

BBQ CHICKEN (15 Minutes )

To me, BBQ on the grill is the epitome of what summer tastes like. It’s simple, it’s nostalgic, and when done with this 2 layer method of dry seasoning + sauce, it’s the perfect BBQ Chicken every time.

What You’ll Need:

• 1 1/2 lbs boneless skinless chicken thighs

• 1 tablespoon olive oil

• 1 tablespoon dijon mustard

• 2 tablespoons brown or coconut sugar

• 1 tablespoon paprika

• 2 teaspoons chili powder

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/8 teaspoon cayenne pepper

• 1/2 cup of your favorite BBQ sauce

  THE RECIPE 🍽️: https://broccyourbody.com/the-best-bbq-chicken/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I’m a traveler at heart and never shy away from exploring a new destination, but three consecutive weekends away has left your girl T-I-R-E-D.

I’m fresh off a family weekend in Louisville and looking forward to getting back into my routine. I might even go wild and catch up on my laundry. By the time summer rolls around, I always feel like I’m juggling too many plates, so for the sake of my sanity, I’ll be hunkering down over the next few weeks and getting my life back in order.

My younger self had this misguided notion that all fun happened outside the house, and wow, would I love a chance to go back and slap her. Sure, travel, concerts, dinner dates, and beach walks can’t exactly happen in your living room, but there’s something to be said for creating a home that brings you peace so you can show up everywhere else feeling fully charged.

That’s my MO for June. And because I am who I am, I’ll be embracing this season at home with full Ina energy: trying new recipes, setting the table with the good dishes, putting on a playlist, putting away my phone, and finding joy in the little rituals that make life in between travels feel just as special.

I can only hope to inspire some of you to do the same.

Here is what’s cooking this week:

SHREDDED BBQ CHICKEN BURGERS (Crock Pot)

I’m always on the hunt for new crock pot recipes and while there’s nothing groundbreaking about BBQ chicken, this low effort combo sounds quite lovely after a busy weekend. Sometimes it’s something as simple as a homemade BBQ sauce that can elevate an otherwise basic routine and that’s what The Life Edit is all about.

What You’ll Need:

• 1 medium onion

• ½ cup ketchup

• ⅓ cup cider vinegar

• ¼ cup packed brown sugar

• ¼ cup tomato paste

• 2 tablespoons sweet paprika

• 2 tablespoons Worcestershire sauce

• 3 teaspoons kosher salt

• 1 ¼ teaspoon freshly cracked black pepper

• 8-10 boneless skinless chicken thighs

• 6 hamburger buns

• FOR TOPPING: Guacamole and 1 cup of shredded Colby Jack cheese

THE RECIPE 🍴: https://whatsgabycooking.com/shredded-bbq-chicken-burgers/

EASY BEEF BOWLS (25 Minutes)

If you’re trying to branch outside your usual lineup, this recipe is a fantastic option to experiment with. Roughly speaking, it’s just ground beef and rice so a meal that works well for even the pickiest of eaters. But it’s the sauce combo on the beef that has made this worthy of all the menu repeats.

What You’ll Need:

• 1 cup uncooked rice I used white jasmine rice

• 1 pound lean ground beef

• 1 tablespoon (packed) brown sugar

• 3 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 teaspoon sriracha sauce

• 1 teaspoon grated fresh ginger

• 3 cloves garlic

• 1 red bell pepper

• Optional: scallions and sesame seeds for topping

THE RECIPE 🍴: https://www.saltandlavender.com/easy-beef-bowls/

JUNE RESTAURANT CLUB: Legal Sea Foods

The monthly dinner date with my girlfriends is headed back to a spot I’ve actually already been. Sitting right on the Chicago River, Legal Sea Foods went viral on Tik Tok last year for their footlong lobster roll. And while I didn’t think it was even remotely worth the hype, I think their menu (and the view) are worth the revisit.

SPRING ROLLS ( 30 Minutes )

In an effort to switch things up this week, we’re gonna try our hands at something we’re not super comfortable cooking: Spring Rolls. In theory, it’s just the assembly that requires a little effort so we’ll see how well we can execute. This is a dish I love to order out so these made the menu solely out of motivation to see if I can make something similar at home. They’d make for a great lunch option too so if you try these this week, be sure to tag me on social so I can see your finished products!

What You’ll Need:

• 1 package spring roll rice wrappers

• 1 package vermicelli rice noodles

• 2 mangos

• 1 large carrot

• 1 large English cucumber

• 1 pound small, cooked shrimp, deveined, tails removed ( *or substitute rotisserie chicken for a seafood free option)

• 1 bunch fresh mint leaves

• 1 bunch fresh basil leaves

• 1 bunch fresh cilantro

For the peanut sauce:

• 3/4 cup sweet chili sauce

• 1/3 cup peanut butter (you can use smooth or crunchy)

• 1/2 teaspoon low-sodium soy sauce

• 1/2 teaspoon hoisin sauce

THE RECIPE 🍴: https://tastesbetterfromscratch.com/fresh-spring-rolls/

SUMMER CORN CHOWDER (50 Minutes)

Soup isn’t always the first thing that comes to mind this time of year, but when corn is in season, this corn chowder always makes it on the menu.

What You’ll Need:

• 8 ears fresh sweet yellow corn

• 3 Tbsp butter

• 5 slices bacon

• 1 medium yellow onion

• 1/4 cup all-purpose flour

• 1 clove garlic

• 5 cups water or low-sodium chicken broth

• 1 lb Yukon Gold potatoes

• 1/2 tsp dried thyme

• 1 bay leaf

• Salt and freshly ground black pepper

• 1 cup half and half

• 1 Tbsp honey

• OPTIONAL TOPPINGS: 2 - 3 Tbsp chopped fresh chives and shredded cheddar cheese

THE RECIPE 🍽️: https://www.cookingclassy.com/summer-corn-chowder/

GRILLED SESAME CHICKEN SKEWERS (55 Minutes + Marinade Time)

I put these skewers on last week’s menu and immediately knew they were going to be a repeat all summer. Even if you don’t have the time to skewer, the marinade itself is worth adding into your rotation. I went with the extra effort last weekend and made the ginger scallion rice to go alongside and the result was for sure, a 2026 favorite recipe.

What You’ll Need:

• For the Marinade:

  • 1/4 cup coconut aminos

  • 2 tablespoons ketchup

  • 1 tablespoon rice vinegar

  • 1 teaspoon fish sauce

  • 2 teaspoons toasted sesame oil

  • 1/2 teaspoon corn starch (*her recipe is Whole30 compliant and calls for tapioca starch, ignore and sub for corn starch)

  • 1/4 cup chicken broth

  • 1 tablespoon avocado oil

  • 2 garlic cloves

  • 1 teaspoon grated ginger

  • 1/4 teaspoon crushed red pepper flakes

  • 2 pounds boneless, skinless chicken thighs

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  For the Ginger-Scallion Rice:

  • 2 tablespoons avocado oil

  • 2 garlic cloves

  • 1 teaspoon grated ginger

  • 1 cup thinly sliced green onions

  • 1 cup white jasmine rice

  • 1½ teaspoons kosher salt

  • 1¾ cups chicken or vegetable broth

  For the Chicken Skewers:

  • 8 (10-inch) wood skewers, pre-soaked

  • 2 green onions

  • 1 teaspoon toasted sesame seeds for serving

  THE RECIPE 🍽️: https://thedefineddish.com/grilled-sesame-chicken-skewers-with-ginger-scallion-rice/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I did myself a favor by putting a buffer day in between my return and the start of my work week so this will be the Sunday reset of all Sunday resets.

Laundry, lists, grocery shopping, and hopefully a little leisure, because I’m headed out of town again next weekend and ya girl is tired.

The good news is that my week of homebody-ing in between travel is a good excuse to cook some great recipes.

Here is what’s cooking this week:

GRILLED SESAME CHICKEN SKEWERS (55 Minutes + Marinade Time)

Whenever I come back from a girl’s trip, my goal is to always catch up on quality time with John. In a perfect world I’d have a date night on the calendar, but the reality is that we’re traveling again next weekend and have to be realistic with both our time and budget. The next best thing in my eyes is always cooking a great meal together. My perfect Sunday: starting with a great coffee, hitting up the farmer’s market to grab some seasonal veggies to throw on the grill, putting our phones away, and enjoying a quiet night with really good food.

What You’ll Need:

For the Marinade:

• 1/4 cup soy sauce (or coconut aminos)

• 2 tablespoons ketchup

• 1 tablespoon rice vinegar

• 1 teaspoon fish sauce

• 2 teaspoons toasted sesame oil

• 1/2 teaspoon corn starch (her recipe is Whole30 compliant and calls for tapioca starch. Use whatever you have on hand)

• 1/4 cup chicken broth

• 1 tablespoon avocado oil

• 2 garlic cloves

• 1 teaspoon freshly grated ginger

• 1/4 teaspoon crushed red pepper flakes

• 2 pounds boneless, skinless chicken thighs

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

For the Ginger-Scallion Rice:

• 2 tablespoons avocado oil

• 2 garlic cloves, minced

• 1 teaspoon grated ginger (from about 1/2-inch knob ginger)

• 1 cup green onions

• 1 cup white jasmine rice

• 1½ teaspoons kosher salt

• 1¾ cups chicken or vegetable broth

For the Chicken Skewers:

• 8 (10-inch) wood skewers, soaked

• 2 green onions for serving

• Optional: 1 teaspoon toasted sesame seeds

THE RECIPE 🍴: https://thedefineddish.com/grilled-sesame-chicken-skewers-with-ginger-scallion-rice/

MISSISSIPPI CHICKEN (Crock Pot)

I polled my social media audience last week for feedback on what recipes from these newsletters have stayed in rotation and this Mississippi Chicken was a frequent repeater. Minimal ingredients and what I like to call Italian Beef’s Cool Cousin. Serve on a French roll and call it a day.

What You’ll Need:

• 4 large chicken breasts boneless skinless

• 12 pepperoncini peppers + 1/4 cup juice from the jar

• 1 (1 ounce) packet ranch seasoning mix ( Hidden Valley or comparable)

• 1 (1 ounce) packet au jus gravy mix

• 1/2 cup unsalted butter

THE RECIPE 🍽️: https://www.saltandlavender.com/mississippi-chicken/

20 Minute Sriracha Ramen (20 Minutes)

When John and I were first married and trying to figure out how to cook, budget, eat great food, and find the time to do it all, this was one of the first recipes that made it into regular rotation. We didn’t have a ton of money and while we got creative with date nights, heading into the city for our favorite ramen spots just wasn’t in the cards to do often. So we learned to make a beginner friendly version at home instead. It’s a vegetarian friendly recipe and other than the added step of blending, it really is easy enough to be weeknight friendly.

What You’ll Need:

• 2 tablespoons sesame oil

• 2 tablespoons sriracha hot sauce

• 1 small onion

• 1 small roma tomato

• 1 tablespoon ginger

• 5 cloves garlic

• 1/2 teaspoon garlic powder

• 1/2 teaspoon celery salt

• 2 cups water

• 4 cups vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar (optional, only use if you like tang)

• 3 packages ramen noodles

• 1/2 cup scallions

• 1/2 cup cilantro

• 4 poached or soft boiled eggs (optional)

THE RECIPE 🍴: https://bakerbynature.com/20-minute-spicy-sriracha-ramen-noodle-soup/

BBQ SALMON BOWLS (25 Minutes)

Pinch of Yum claimed this is one of her most viral, most cooked recipes. So naturally, I’ve gotta see if it lives up to the hype. I’ve made the salmon on its own several times before and it’s great, but I don’t always put the extra effort in to make the mango + avocado salsa. And I think that’s where the magic happens.

What You’ll Need:

For the Salmon:

• 1–2 lbs. fresh salmon

• 2 tablespoons brown sugar

• 2 teaspoons smoked paprika

• 2 teaspoons onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon chili powder

• 1/2 teaspoon kosher salt (more for a larger filet)

• 2 tablespoons olive oil

For the Mango Avocado Salsa:

• 2 mangoes

• 1 avocado

• 1/4 cup cilantro

• 1/4 cup red onion

• 1/2 jalapeño

• 1 teaspoon honey

• 2 tablespoons lime juice + 1 teaspoon lime zest

• salt to taste

For serving:

• 1 1/2 cups of rice

THE RECIPE 🍴: https://pinchofyum.com/bbq-salmon-mango-salsa

Pesto Chicken Sandwiches ( 30 Minutes )

I have always loved a “fancy” sandwich dinner moment and when I stumbled on this Summer Sandwich Series on Tik Tok it was the quickest save.

What You’ll Need:

For the Pistachio Pesto Mayo:

• 2 cups fresh basil

• 1/3 cup pistachios

• 1 garlic clove

• 1/3 cup grated parmesan cheese

• Juice of 1/2 lemon

• 1/3 cup olive oil

• 1/3 cup mayonnaise

• Salt & Pepper

For the chicken:

• 1.5 lb Boneless skinless chicken thighs

• 1 tbsp olive oil

• Salt & pepper

For the parmesan crisp:

• 1 cup grated parmesan cheese

For serving:

• 8 slices of sourdough bread

• 1 cup arugula

• 1/3 cup sliced cherry peppers

• Butter or olive oil for toasting bread

THE RECIPE 🍴: https://bonabbetit.com/pesto-chicken-sandwich/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I restocked my weekly menu pad and life feels very much back to normal. It probably sounds silly to have missed a list, but it’s a household habit both John and I look forward to keeping us in check.

There are A LOT of sales circulating this weekend and frankly, I found myself a bit overwhelmed. As a gal that loves nice things, but also loves to save, I look to these sales cycles to maximize savings. While there’s a lot of flashy marketing in my inbox, only a few of the sales were steep enough to note.

1. The holiday season is typically when I see the best sales on cashmere, but this Alex Mill cashmere turtleneck was on clearance enough

2. In my dream closet, I have a full lineup of Hill House Home dresses. Founded by a woman, designed by a woman, and fit like an absolute glove, they’re staples in your closet you’ll reach for on repeat. Several styles are marked down with an xtra 20% off that stacks on top of sales price. This sleeveless style dress and the short sleeved option are my top picks.

3. I have Brooklinen sheets on every bed in my house and because they’re a bit of an investment, 25% off is worth shopping. My #1 are the luxe sateen sheets , but I felt these waffle bed blankets in store this week and one immediately came home with me.

4. Steve Madden is offering 30% off several of their summer styles and I wore these jelly kitten heels to a wedding last month and proved they were a great addition to my closet. $42 on sale.

5. J.Crew has 50% off swimsuits and this ruched style has been one of my very favorite styles for years. The straps are detachable and it’s SO flattering.

6. And last, CalPak has a few of their travel essentials 25% off which is comparable to their holiday sale. Several of my friends have the Luka duffel and have confirmed it’s worthy of all the five star reviews. It’s been on my waitlist for awhile so I’m snagging to see if it rivals my current carry-on while it’s on sale.

I know not everyone got to enjoy the 3-day weekend, but I hope whatever it looks like has been a good one. We escaped to my sister’s lakehouse for a little R&R and while the weather hasn’t particularly been ideal, I always look forward to holidays when the world seems to slow down. As a self employed girlie, the quiet inbox is a welcome reprieve.

I’m headed to NYC for a quick weekend with the girls and, of course, stacked our itinerary to fit as much as we could into 48 hours. It’s a short recipe week, but I think a good one.

Here is what’s cooking this week:

TACO SALAD (20 Minutes)

i.e. a summer party staple. This is a recipe that’s as Midwest as it gets and always a household favorite. We’re gonna keep dinner super simple with leftover hot dogs from the weekend and make a fresh batch of taco salad to go alongside. The recipe doesn’t call for kidney beans, but I find it’s worth it to add for a little extra fiber. Use whatever dressing floats your boat, but I’m partial to Western. Just dress your salads individually so the leftovers don’t get soggy.

What You’ll Need:

• 1 lb lean ground beef

• 1 (1.25 oz) packet taco seasoning

• 1 medium-large head of iceberg lettuce

• 1 medium-large tomato

• 4 oz shredded sharp cheddar cheese

• 4 oz nacho cheese Doritos ( sometimes use Taco flavored Doritos if available)

• 1 cup light Catalina, French or Western dressing

THE RECIPE 🍴: https://emilybites.com/2014/06/doritos-taco-salad.html

CHICKEN PARMESAN GNOCCHI BAKE (40 Minutes)

Another day another one pan dinner. With weeks flanked by travel, I’ve gotta go with what works and one pan dinners always seem to save us. I did a Trader Joe’s restock recently and made sure to grab a few bags of my favorite cauliflower gnocchi, because this recipe is always a favorite in rotation.

What You’ll Need:

• 12 ounces plain gnocchi

• 1 ½ tablespoons extra-virgin olive oil

• 1 medium yellow onion

• 4 cloves garlic

• Kosher salt and freshly cracked black pepper

• 1 lb ground chicken

• 2 cups store-bought marinara sauce

• ¼ teaspoon crushed red pepper flakes

• 1 ½ cups shredded mozzarella

• ½ cup shredded parmesan

• 1 ball fresh burrata

• Sprigs fresh basil or oregano

THE RECIPE 🍽️: https://whatsgabycooking.com/chicken-parmesan-gnocchi-bake/

SHEET PAN FAJITAS (25 Minutes)

When I’m headed out of town you can pretty much always guarantee sheet pan fajitas are going to be on the menu. John’s favorite, one of my least. Prep is easy, cleanup even easier and a large batch of these is perfect for a few nights of solo dinners. Serve as a traditional fajita, serve on top of a salad, or mix with a side of rice for an at home Chipotle moment. I’m getting all of the options so John can switch his situation up every night I’m away.

What You’ll Need:

• 1 1/2 pounds boneless skinless chicken breasts

• 3 bell peppers (any color you like)

• 1 yellow onion

• 2 cloves garlic

• 3 Tablespoons olive oil

• 1 lime

• 1/4 cup fresh cilantro

• 8-10 small flour tortillas

• Toppings of choice: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Homemade Fajita Seasoning:

• 1 Tablespoon chili powder

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon Dried oregano

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoon salt

• 3/4 teaspoon freshly ground black pepper

THE RECIPE 🍴: https://tastesbetterfromscratch.com/sheet-pan-chicken-fajitas/

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I know, I know. Very off brand for me.

I’m traveling the next 3 weekends, still feeling like I’m chasing my tail to get caught up on my to-do list, and more importantly, due for a restock of my weekly menu pad.

All of that to say, the show goes on and I still have plenty of recipes to share.

The weather isn’t particularly warm yet in the Midwest so if an afternoon BBQ is on your agenda, this casual yet elevated outfit is made up of linen pieces that will serve your closet well when the temps feel a bit temperamental. I love a white pant in every season, but summer is the best time to find the perfect pair.

As someone that shares a lot of style tips, you might assume that I am well dressed. But if I’m being fully transparent, working from home has really been a detriment to my willingness to be uncomfortable. If the fabric sucks or the fit is bad, I’m out, and more often than not I’m reaching for a matching set that works for walking the dog and running errands around town. For a weekend at the lake when it’s not quite warm enough to be in the water, this outfit is a copy and paste of exactly what I’d wear. My #1 pair of sandals, miles tested, arch support approved, included.

If you are somewhere with a warmer climate, just know that I’m already envious of your beach season and boat days. Unless, of course, you’re land locked….and in that case, my condolences.

My first swimsuit purchase of the year was this scrunch number that is a dead ringer and a look for less of a much pricier Hunza G. Still on my wait list for “one day”, but in the meantime, this more affordable lineup is scratching that itch.

PSA: Sunscreen should be worn daily regardless of the season, but the longer days outside are all the more reason we should be doubled up on our SPF. Supergoop is currently having their annual friends and family sale so it’s the perfect time to stock up for summer. You’ll never waste money quite like needing to buy sunscreen when you’re on vacation so I’m getting this jumbo bottle with pump that should last the long haul. I also keep this small one in my purse and carry-on for everyday use.

Now for the good stuff, what’s cooking this week:

ENCHILADA QUINOA (Crock Pot)

Crock Pot Mondays have saved my sanity more times than I can count, but especially in weeks where I’m wound particularly tight. This one is a vegetarian recipe I come back to time and time again and it never misses.

What You’ll Need:

• 1 15-ounce can black beans

• 1 15-ounce can yellow corn

• 2 15-ounce cans mild or medium red enchilada sauce

• 1 15-ounce can diced fire roasted tomatoes and green chiles

• 1 cup uncooked quinoa

• ½ cup water

• 4 ounces cream cheese

• salt and pepper to taste

• 1 cup shredded Mexican style cheese

• optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

THE RECIPE 🍴: https://www.lecremedelacrumb.com/slow-cooker-enchilada-quinoa/

ELOTE INSPIRED TURKEY SKILLET (30 Minutes)

I recognize the sheer number of you that live in busy households so I know how just how many of you are tuned in for easy weeknight meals. And here’s a new one for us both to try. It’s probably obvious from previous menus (and Monday’s dinner for that matter) that I love a Tex-Mex moment. This checks the one pan dinner prerequisite both of us favor during the week and would make a great make ahead option for those meal prepping lunches.

What You’ll Need:

For the skillet:

• 2 tablespoons olive oil

• 1 yellow onion

• 1 bell pepper

• 3 scallions

• 1 lb ground turkey

• 2 tablespoons taco seasoning

• 1 teaspoon kosher salt

• 1 15 oz can black beans

• 2 cups frozen fire-roasted corn

• 1 1/2 cups frozen/precooked brown rice (1 bag from Trader Joe’s, obviously you can make your own)

• 1/4 cup water or chicken broth

For the sauce:

• 1/4 cup mayonnaise

• 1/4 cup plain Greek yogurt or sour cream

• Juice of ½-1 lime

• A pinch of salt

Optional Toppings:

• 1/4 cup chopped cilantro

• 1/2 cup feta cheese crumbles

• A sprinkle of Tajín, chili lime seasoning, or chili powder

THE RECIPE: https://broccyourbody.com/elote-inspired-turkey-skillet/

BUFFALO CHICKEN BURGERS (20 Minutes)

How often I come back to this recipe should be an indicator of just how much we love them. The burgers themselves come together in little over 10 minutes so for an easy weeknight option, start and stop there. Minimal ingredients and a win every time. Now if you really want to take them up a notch, the whipped feta spread does add something special but don’t feel obligated if it’s not in your bandwidth to do both. Some store bought ranch can also be a great addition here.

What You’ll Need:

For the burgers:

• 1 lb. ground chicken

• 1/2 cup panko breadcrumbs

• 1/3 cup hot sauce (I used Frank’s Red Hot)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

For the whipped feta spread:

• 6 ounces feta cheese (block or crumbles)

• 4 ounces cream cheese

• 1/4 cup Greek yogurt

• 2 tablespoons olive oil

• 2 tablespoons water

For serving:

• 2 tablespoons melted butter + 2 tablespoons hot sauce for brushing

• Buns

• Lettuce

THE RECIPE 🍴: https://pinchofyum.com/buffalo-chicken-burgers-with-whipped-feta-spread

MAY RESTAURANT CLUB: PIZZ’A MICI

My monthly dinner date with my girlfriends lands at what is currently my favorite pizza in the city of Chicago: Pizz’a Mici. Contrary to popular opinions, I would wager a bet that most Chicagoans actually prefer a thin crust over deep dish. My family is from the South side and while Beggars pizza, Mostaccioli from Obie’s catering, and neopolitan cakes ruled every party growing up, if I have a choice it’s going to choose a cracker thin crust every time. I always look forward to these reservations for the yap sessions to get caught up on what’s going on in life and it doesn’t hurt that great food is always in the mix. ME 🤝RESTAURANT CLUB.

A FEW POTLUCK FAVORITES:

If you’re entertaining over the holiday weekend, spending time with family, or just having a chill BBQ at home, these are a few of my tried and true, most requested party favorites.

Spring Orzo Pasta Salad

The crispy shallot vinaigrette might be one of my favorite salad dressings of all time. You can make in advance, but plan to redress with some extra oil or lemon juice before serving if so.

THE RECIPE: https://broccyourbody.com/spring-orzo-pasta-salad-with-crispy-shallot-vinaigrette/

Hashbrown Casserole

When entertaining a crowd, this copycat Cracker Barrel recipe comes in clutch. For what it’s worth, I don’t actually like Cracker Barrel, but something about this cheesy potato comfort food always hits, especially for weekends at the lake. I usually make a day or two ahead of time and the first one up in the morning knows to throw in the oven to get it started before everyone else wakes up.

THE RECIPE: https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/

Ina Garten’s Pan Fried Onion Dip

French onion dip isn’t groundbreaking in the realm of party foods, but I would go out on a limb to suggest this recipe is. The best compliment, in my opinion, is being associated with Ina in any capacity so when I get a “Linds will you bring your dip?” I wear that badge proudly.

THE RECIPE: https://barefootcontessa.com/recipes/pan-fried-onion-dip

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

I didn’t have the world’s worst parents, not by a long shot. I grew up in a nice neighborhood, traveled, had all the plaid pieces from Limited Too, and pretty much always had what I needed. But the true anchors in my life were my three older sisters who at 11, 12, and 14 years old when I was born, deserve all the credit.

They got me through school, nursed me through sick days, bailed me out (literally), and as my Mother’s Day cards to them often read, kept me from ending up in a ditch somewhere. They made sure I turned out…relatively speaking, pretty ok. And the greatest gift they’ve given me? The joy of being an aunt and a self-proclaimed cool one at that.

I’m sharing this because Mother’s Day on social media often looks like a perfectly wrapped present and for a long time, I thought everyone but me was living that shiny, picture-perfect “my mom is my best friend” story.

A favorite takeaway from therapy:

Don’t compare your private reality to everyone else’s public posts.
Mother’s Day content is highly curated so don’t feel obliged to force feelings or honor someone you feel might not deserve it.

*Pictures of me when I was little are few and far between so even a blurry one with 3/4 of the crew is a cherished one.

If you’re in my corner, feeling a mixed bag of gratitude and grief this weekend, I see you. Treat yourself to something nice, spend time where you’re valued, and find gratitude in life exactly how it is.

Now for what you’re really here for, what’s cooking this week:

STEAK & POTATO SALAD (35 Minutes )

A few years ago I followed this Tik Tok account that shares a new variation of ‘Steak Salad Sundays’ every week. While I’m not to a point where I want a steak salad every week, you know I love a theme and this recipe is worthy of a Sunday dinner.

What You’ll Need:

• 1 1/4 pounds small red-skinned potatoes

• 1/4 cup extra-virgin olive oil

• Kosher salt and freshly ground pepper

• 3 tablespoons steak sauce

• 1 tablespoon red wine vinegar

• 2 teaspoons Dijon mustard

• 1 1/2 pounds boneless sirloin steak

• 2 romaine lettuce hearts

• 1 large tomato

• 1/4 cup chopped fresh chives

• 1/2 cup crumbled blue cheese

THE RECIPE 🍴: https://www.foodnetwork.com/recipes/food-network-kitchen/steak-and-potato-salad-3721429

BBQ CHICKEN SANDWICHES (Crock Pot)

When my schedule is wound as tight as I can make it, I rely heavily on the easiest dinners. Crock Pot Mondays have become a crutch I rely on the start my week off well and this is one of those doesn’t get any easier recipes. Bonus is that I can throw the leftover chicken in a salad or wrap to eat for lunches throughout the week.

What You’ll Need:

• 3 lbs chicken breasts, (boneless, skinless)

• 1 1/2 cups BBQ Sauce

• 1/2 medium onion

• 1 Tbsp olive oil

• 1 Tbsp Worcestershire sauce

• 2 Tbsp brown sugar

THE RECIPE 🍴: https://natashaskitchen.com/slow-cooker-bbq-chicken-recipe/

PROSCIUTTO + ASPARAGUS FLATBREADS (15 Minutes)

I hesitate to even call this a recipe, because it’s really just an assembly + bake situation. Quick, easy, makes a great appetizer, fantastic for picnics, and the perfect dinner recipe for when you don’t actually feel like cooking.

• I love the Trader Joe’s pizza crust, but you can use naan or any ready made flatbread crust

• goat cheese (any variety)

• asparagus

• prosciutto

• Italian blend cheese

• optional hot honey or balsamic drizzle

THE RECIPE:

If you’re using the Trader Joe’s pizza crust, bake accordingly to directions. If using naan or flatbread crust, start by spreading the goat cheese evenly across the surface as your base, then chop (or snap) asparagus to a size of your liking and place on top of goat cheese.

Top with prosciutto, sprinkle cheese over all of the ingredients, and bake until golden.

400 for 10-12 minutes does the trick.

And then to really take it up a notch, give it a good drizzle with hot honey or balsamic when it’s done.

SHEET PAN SAUSAGE + VEGGIES (25 Minutes)

Still playing catchup from travel over the last few weeks and the never ending pile of laundry, dishes are the last thing we’ve got time for. Sheet pan dinners are the real MVP. If this veggie lineup isn’t your thing, search ‘sheet pan sausage’ in your browser and you’ll find a slew of other variations to choose from. This is also a great recipe to add into your week if you’ve got leftover produce in your fridge.

What You’ll Need:

• 2 16-ounce package kielbasa turkey sausage ( you can use any pre-cooked sausage here)

• 2 tablespoons oil

• 3 bell peppers - any color

• 1 head of broccoli

• 1 small red onion

• 1 tablespoon dijon mustard

• 1 teaspoon dried herbs: Herbs de Provence, Italian seasoning, or lemon pepper

• 1 teaspoon garlic powder - or 2 teaspoons minced garlic

• 1 teaspoon salt

• ¼ teaspoon crushed red pepper flakes

• ½ teaspoon cracked black pepper

THE RECIPE 🍴: https://www.lecremedelacrumb.com/sheet-pan-sausage-veggies-spanish-rice/

LAZY MAN’S PASTA ( 12ish Minutes )

AKA store bought marinara sauce + a box of pasta.

Because sometimes life needs easy and this week is exactly that. This summer lemon marinara has been a long time favorite, but pretty much every variety Sauz makes is great.

I’d be willing to bet this combo is a regular in many of your households, so my go-to tips for elevating an otherwise basic meal:

GET THE GOOD CHEESE: freshly grated Parmigiano-Reggiano, the good mozzarella, since I’m already buying burrata for Saturday’s pasta salad I’ll kill two birds with one stone.

USE FRESH HERBS: Fresh basil, rosemary, or oregano go a long way.

ADD PROTEIN: Grilled chicken, meatballs, Italian sausage or keep it vegetarian with grilled veggies!

FARMSTAND PASTA SALAD (1 Hour to roast + 15 minutes cook time )

Farmer’s markets have slowly started to roll out here in the Midwest and this is my time to shine. I made this last summer and while it’s a little “steppy” in prep, the end result is worth the extra effort. Just a heads up that it’s perfect for a leisurely weekend, but I’d skip adding to your menu in the midst of a crazy work week. Making alongside a simple BBQ chicken for a dinner that feels a little like summertime while we wait for the weather to catch up.

What You’ll Need:

• 12 oz heirloom cherry tomatoes

• a heavy handful of garlic cloves

• 1/4 tsp each of salt and pepper

• olive oil

for the vinaigrette:

• a pinch of fresh oregano

• fresh basil

• 3 tbsp champagne or white wine vinegar

for the pasta salad:

• 1 lb ditalini pasta

• 4 ears of corn

• 4 mini cucumbers

• 1 cup arugula

• fresh basil

• burrata

THE RECIPE 🍴:

1. Make the confit by adding the olive oil, tomato, garlic, salt and pepper to a baking dish and cooking at 375°F for 1 hour.

2. bring a large pot of salted water to a boil and cook the pasta.

3. While the pasta is cooking, prep and cut the veggies.

4. Once the confit is done, let it cool and then make the dressing by blending all ingredients in a food processor. Taste test and adjust seasoning and vinegar if needed.

5. Assemble the pasta salad and pour the dressing into it and mix. Top with any leftover tomatoes, burrata, chopped fresh basil, extra vinaigrette dressing and black pepper

Welcome to THE LIFE EDIT- I’m Linds 👋🏼

The Life Edit is embracing the art of celebrating life’s little luxuries. From the simple swaps and meaningful improvements, to the big transformations, we’re elevating our travel, style, and daily habits, with practical tips to make life feel more well lived.

Catch me in real time on Instagram here and here as long as Tik Tok lives on forever.

One thing I know for certain: moms deserve the world. I see it firsthand through some of my closest friends, and there’s no question the role asks so much of your mind, body, and soul. I’m endlessly grateful to be part of their village and an honorary aunt who hopefully makes life a little brighter along the way.

So whether you’re shopping for someone you love, dropping hints for yourself, or, like me, celebrating the weekend in your own way, I curated this list with every kind of mom in mind.

So if you’re looking for something a little special, these picks range from budget-friendly to full-on boujee and all Lindsey-approved.

1. Charm necklaces are everywhere, but there’s one brand that continues to catch my eye. I had a chance to build my own stack in store last month in Nashville and their selection of charms alone is something quite special. Choose a cord in a range of colors and customize with charms that tell a story and feel uniquely theirs. The cords are $38 so you can build a stack within just about any budget. Shop them here.

2. For the home enthusiast, for the home chef, for the gal that loves to entertain, one of these beautiful pepper mills in her favorite shade would be very well received.

3. A Crown Affair hair towel made my 2025 Favorites and it’s one of those things you really don’t want to buy yourself. You may be asking yourself, “do I need a towel JUST for my hair?” And to that I say, trust me. It cuts down on dry time, it cuts down on frizz, and it’s thin, but absorbent and has this cool loopy detail that keeps it from falling off your head.

4. In my Sundays, because nice pajamas are an obvious choice and nothing elevates a sleep experience quite like a good pair. These are, without question, my favorite brand.

5. A fancy lighter case may certainly not be for everyone on your list, but for the home enthusiast, absolutely yes. This Edie Parker x Wes Anderson Lighter Holder has long been on my wait list.

6. The neutral version of this Monogram Tote Bag was another 2025 favorite, but it’s fun striped sibling takes the cake. I use the size Medium as my everyday work tote, but I’m currently eyeing a Large for a beach/boat tote.

7. A good pair of everyday earrings is one of those edits that makes life feel just a little more luxurious. Obviously if diamonds are in the budget then go all out, but Jenny Bird offers styles that feel elevated, timeless, and extremely comfortable at a much more affordable price point. I have the gold version, but the two toned option adds an additional element of versatility. An ear cuff set is even cooler and currently on my wait list.

8. For the sentimental queen, a family photo will make a great gift but skip the cheap frame and go with something really special. This frame + matte combo checks all the boxes and while it will take some time for delivery, your options are endless and available at all price points.

FOR THE BOUGIE BABE:

9. Dôen is currently running a Mother’s Day sale and if you’ve ever swooned over their pieces (and cried over their price point) this is your chance to earn some brownie points with a gift they’ll never know was on sale. And cashmere is always a yes in my book. Add this yellow cardigan to cart.

10. Hill House is one of those brands that always makes me feel some type of way. You can tell it’s a brand founded by a woman, because their pieces fit and feel exactly as our clothes should. And while their price points may not fall within an everyday category, a timeless summer dress would make such a great gift.

11. John’s response when he saw this silk robe “You like you belong on White Lotus.” And to that I said, thank you. Print Fresh patterns are unique (and hand drawn), but the silk makes this a truly luxe gift.

12. A pair of handwoven flats from Freda Salvador are a splurge, but one your feet would thank you for. The tough choice is deciding on a color, but I’m partial to the chartreuse pair for a pop of color.

13. I brought a Call it By Your Name Tote back from Greece last summer and it’s quickly become a favorite in my travel lineup. When I say it holds everything, it holds EVERYTHING. Watch a video of what I packed for my trip to Louisville last weekend here.

14. It wouldn’t be a gift guide without mentioning a Clare V. bag at least once. My Grande Fanny is one of the most beloved things I own so in terms of practicality and cost per wear, I truly can’t think of a better bag. Bonus is that the code CHIC15 will take 15% off site wide and for a splurge worthy brand, savings stack up!

15. If the budget is jewelry, YOU GO GIRL. I lean less traditional so if I were expanding my collection, a new eternity band would probably be the first on my list. And second, in lieue of a traditional tennis necklace I’d go for a turquoise style to build a stack a bit more bold.

16. I’ve professed my love for these Elisa Johnson sunnies many a times, but none in my collection feel quite as fun as this colorway.

WELCOME TO THE LIFE EDIT!

I’m Linds 👋🏼 and we are here to celebrate life’s little luxuries. Elevating our travel, style, and daily habits with a weekly newsletter dedicated to sharing practical tips for a life well lived.

Get all the behind the scenes on life, travel, and daily recipes on Instagram here

We do, however, get some wicked thunderstorms, and losing power is, unfortunately, pretty routine. Last year around this time, a tornado touched down in our town and leveled every tree in our neighborhood, leaving a mess of live wires and knocking us off the grid for a full week in less-than-ideal spring weather.

This year, just as we were pulling into the garage from Nashville, a smaller-scale storm did the same. Not ideal under any circumstances—but knowing we were leaving for the Kentucky Derby just days later made it especially chaotic. I packed by candlelight, charged my electronics at a coffee shop, and was just about to haul my laundry to a friend’s house when the power finally came back in the middle of the night—just enough time to squeeze in one load before hitting the road again.

Needless to say, I’m tired.

I planned the menu before we left and did myself a favor by including a few favorites and easy weeknight meals, knowing we’d both need the reprieve when we got back. We’ve both got some substantial work weeks ahead of us, but thankfully no travel or big plans for the next 2 weeks so we’ll be soaking up as much down time as life allows.

On my to-do list for The Life Edit:

• Sharing our Nashville weekend itinerary

• A Full Kentucky Derby weekend rundown

• April book roundup & favorites

• Prep for a girl’s weekend in NYC

Until then,

Here is what’s cooking this week:

Pork Tenderloin (Crock Pot)

I have been digging my way out of a bit of a crock pot recipe rut and I added this to the menu a few weeks back with fairly low expectations. For a pork tenderloin which I’ll admit isn’t my favorite thing to make, this recipe was more than just a pleasant surprise. Great flavor with little to no effort and for a Monday, that’s always the win I’m looking for.

What You’ll Need:

• 2 pork tenderloins (about 1 pound each)

• 1/2 cup beef broth

• 2 tablespoons brown sugar

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 1/2 teaspoon pepper or to taste

• 1/4 cup butter

THE RECIPE 🍴: https://www.saltandlavender.com/crockpot-pork-tenderloin/

Sweet Potato Taco Bowls ( 35 Minutes)

The ingredient list is long, but the result of this crock pot recipe is worthwhile. It requires a lot less effort than appears and even if you’re in a time crunch, you’ll be surprised with how easily these actually come together. These are great for feeding a crowd so keep on deck for entertaining this summer and makes ahead beautifully if you’re meal prepping and need quick assembly throughout the week.

What You’ll Need:

• 1 1/2 lbs ground beef

• 1 packet of taco seasoning

• 1/2 small yellow onion

• 1 medium sweet potato

• 1, 15oz can of black beans

• 2 cups shredded Mexican cheese

• 1 cup medium chunky salsa

• 1, 14oz can crushed tomatoes

• 1 tbsp avocado oil

  
  optional toppings: avocado, sour cream, fresh cilantro

  THE RECIPE 🍴:

  1. Preheat a large oven-safe skillet to medium heat and add the avocado oil.
  2. Once hot, add the diced onion and saute for a few minutes. Then add the ground beef and cook for 7-10 minutes, breaking it up as it cooks, until fully browned.
  3. Next, add the taco seasoning packet. If the taco seasoning packet calls for adding water, do so now. Mix everything together well and saute for a few minutes.
  4. Stir in the salsa, crushed tomatoes, chopped sweet potato, and black beans. Mix well, then lower the heat to medium-low and let it start to simmer. While it simmers, preheat your oven to 400°F.
  5. Cover the skillet with a lid and reduce the heat to low. Simmer for 20–25 minutes, or until the sweet potatoes are fork-tender. (Check around the 15-minute mark. The cook time will vary depending on how large the pieces are.)
  6. Remove the lid and sprinkle shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 5–10 minutes, or until the cheese is melted and bubbly.
  7. Serve immediately with toppings of your choice! I really like sliced avocado, sour cream, and some fresh tomatoes.

French Bread Pizza (25 Minutes)

My Tik Tok algorithm delivered this video to my FYP page last week and that was all the inspo I needed to add this old school recipe to this week’s menu. I grew up eating these in some variation and the beauty of a recipe like this is that you can make them as simple or special as your heart desires. I’m including a basic recipe here, but I think I’m gonna go the vodka sauce route comparable to Harrison in the video I shared below.

What You’ll Need:

• 1 loaf French bread

• ¼ cup salted butter

• 1 clove garlic minced or ½ teaspoon garlic powder

• 1 ½ cups pizza sauce

• ½ teaspoon dried oregano

• 2 cups shredded mozzarella cheese

• ¼ cup shredded Parmesan cheese

• Option toppings as desired: pepperoni, ham, sausage, mushrooms, peppers, etc.

THE RECIPE 🍴: https://www.spendwithpennies.com/french-bread-pizza/

@harrywwallaceThe @Lotus Perfectionist Oven is great at many things, and French bread pizza is certainly one of them. What toaster oven recipes would y’all want to see next? #ad

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