Obsessing over a perfect green salad with peas and anchovy dressing? Yes, that'd be me.

Plus, what my Sundays look like...how about yours?

First, happy Sunday. Hiiiii.

I’m going to make more of an effort to post more recipes here. Maybe weekly while we’re in the midst of so many things being in season . . . I’m feeling extra inspired not only by my weekly shopping at my local farmers market but also by my visits to new restaurants — and also to my “old” faves who are cooking new things each week based on what’s in season.

The recipe I’m writing about today is one of those dishes that came out of me thinking and thinking — hello, obsessing — about something I had at a restaurant. Earlier this week, I went to a lovely new restaurant called Love, Pomelo, here in Baltimore to celebrate my birthday with two of my oldest friends. I loved everything we had but couldn't get the green salad out of my head. It was so simple yet complex without being overwhelming, if that makes sense. It had little gem lettuce leaves, spring onions, tarragon and perfect plump English peas with the most incredible creamy anchovy dressing. I ate every single bite.

As I sometimes do, I decided to try and replicate the dressing. I need to play around with the ingredients a bit, but for now, there's a jar of extra anchovy-ish — okay, Caesar — dressing in my fridge and I'm planning to eat it with everything this week!

Last night, I cooked broccoli from my One Straw Farm CSA in the air fryer just with a little olive oil and salt + pepper. Then, tossed it into my cast iron skillet (which is almost as old as me, thanks, Mom) with some olive oil over high heat for a quick char. Finished it with homemade croutons and a pinch of togarashi spice and plated it over the anchovy dressing. It was a lovely supper. ps. Did you know this? To farmers, what we might call lunch is called dinner and they refer to the evening meal as supper. My mom taught me that, she grew up on farm and has the best stories ever.

If you'd like to have a dressing recipe to get you going in the right direction, here's a great one.

Creamy Anchovy Dressing by Alice Zazlavsky

2 egg yolks
2 cloves garlic, grated
1 heaped teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 cup grapeseed oil (I used a mild olive oil, no grapeseed on hand)
1 tin anchovies (6 fillets or so)
Juice of 1 lemon
Freshly ground pepper, to taste

Blend all ingredients with an immersion blender, adding the oil slowly at the end to emulsify the dressing. That's it!

Today I cooked several things for the week. I’m not a meal prep/batch cooker or super dedicated lunch packer, but usually on Sundays, I cook up eggs (7 min jammy jam) and other things I can eat through the week in different dishes — today it was eggs, rice, a spatchcocked roast chicken (flattened so it would fit in the air fryer), corn, roasted beets for salads and sides and I cut up a huge watermelon (way too big for me but I couldn’t help myself) from Misty Valley Farms and also decided to roast some new potatoes in the juices from the chicken in the air fryer and they were RIDICULOUS. I’ve also been craving tuna salad but I have enough to eat for the week, so that craving has to wait. By the way, this is my favorite tuna salad recipe. I use Veganaise in it and it is so, so good.

Today, I also re-watched a movie, Spotlight and remembered why I liked it so much the first time. I like watching shows and movies I’ve seen before…it’s my version of comfort. Lately I’ve been learning that other people do that, too, which makes me happy. Add in laundry, tending to plants and clearing off the kitchen counter (for the most part) and there you have my Sunday. I hope you’ve had a good one. Sundays at home are essential to me. Do you have any must-do items on your Sunday agenda?

I hope you have a great week ahead. The world is a mess. I hope at the very least you eat something you like.