Occasionally I’ll come up with a recipe for my home cooking that I become instantly addicted to. That’s what this peanut vinaigrette is. Since I first made it three weeks ago, I have made it every week and kept a jar in the fridge at all times. It’s an incredible salad dressing but also perfect to toss over any veg. I’ve regularly been eating it over cucumbers or used it as my dressing for thinly sliced cabbage as the easiest side dish. We’ve had it as a dipping sauce for lettuce wraps and it would be perfect over noodles hot or cold. That crispy rice salad you’ve been seeing everywhere? Yes it’s incredible as the dressing for that. This thing belongs in every fridge and comes together in mere minutes.
You can find the recipe at the bottom of this newsletter. But first:
What I’m Eating
The sun is out in Seattle so, so is our Ooni. We made our first of the season pizza and we’re already planning another pizza night this week. My absolute favorite pizza book is The Perfect Pan Pizza. Every recipe is fantastic and the dough is so simple to make. I make a standard dough and divide by four for four pizzas. I also made his classic tomato sauce this time and it was great.
What I’m Wearing
I’ve loved Sezane since I first walked into a shop in Paris before it became the global brand it is today and I’m happy to say they’re still putting out such beautiful pieces of quality. I’m in love with this knit tank for the spring - cute with a belly and I can’t wait to see how great it looks without the belly. These maternity jeans are also my current saving grace for leaving the house.
What Alden’s Loving
Finally! Weather where my toddler can go outside. All he’s wanted for months were the days of water balloons to come. We LOVED these reusable balloons last year and he got a brand new pack of animal shaped ones in his easter basket this year. They’re a huge hit. We also love them for pool days or the bath.
Below this paywall you’ll find my recipe for Peanut Vinaigrette. If you choose to be a paid subscriber to access, I thank you! Developing recipes (well) takes time and can be quite costly in ingredients. If you upgrade to a paid subscription, you will receive new recipes 2x per month (minimally).
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