Hi, Friends.

Earlier this week, I went to my little wine store to buy vodka for ​​tomato sauce.​​ The recipe I use calls for white wine or vodka, but I almost always use vodka to avoid opening a bottle of wine for the half cup I need. As I scanned the shelves, I noted this to my friend Julie, who works at the shop, and she quickly directed me to their selection of mini wines. It has never occurred to me to buy mini bottles of wine for any purpose, and I found the suggestion brilliant. What's more, a case of 4 little bottles costs $2.99!

When I returned home and began making the sauce, I discovered that each bottle holds about 3/4 cup of wine. I used the whole bottle (1/4 cup more than I typically use), and let it simmer until the alcohol smell had dissipated and it had reduced considerably. It worked beautifully.

Anyway, Friends, this week I found myself revisiting this overnight sandwich roll recipe. I had made the recipe as written recently, and I found the rolls to be a little too big and a little dense, too. To fix this, I divided the dough into 8 portions (as opposed to 6) and extended the final proof. This makes the process a little longer, but keeps the overall amount of work roughly the same.

I love these rolls for these balsamic-roasted eggplant and arugula sandwiches, but they are great for fillings of all kinds as they hold up well when slathered with pestos and stuffed with juicy fillings like tomatoes, fresh mozzarella, roasted red peppers, scrambled eggs, and more. Find the recipe here:

PS: I found this doodle on my daughter's math binder, and it made me laugh. The kids are all very much ready for the school year to end!

Review of the Week

​⭐️⭐️⭐️⭐️⭐️​

​Homemade Roasted Red Peppers​

"Holy cow, are these delicious! And I love this method—so much easier and less messy than the way I’d done it for years—roasting them whole, then trying to seed them, which always felt like such a chore. I’m eating them right now on your homemade focaccia with goat cheese and fresh herbs. Thanks as always. 🙂"

— Diane

PS: I love slicing the peppers, drizzling them with olive oil, sprinkling them with flaky sea salt, and setting them out with focaccia or crackers:

In The Spirit of Sandwich Season...

... here are 5 breads + sandwiches to add to your almost-summer to-make list:

​Focaccia for excellent slab sandwiches: ​

​Video Guidance here:​

​Three-Seed Bread for No-Tuna Tuna Salad Sandwiches:

​Three-Seed Bread​

​Homemade Pita for Falafel Sandwiches (heaven!):

​Pita: ​

​Ciabatta, yeast-leavened or sourdough for butter, prosciutto, arugula, and olive oil sandwiches:

And finally: Sprouted Wheat Sandwich Bread for...

... any filling your heart desires:

PS: Must-Try (Contest-Winning🏅) Zucchini Bread​

Farm Share Friends:

... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful for your early shares of the season:

• ​[Week 1] Swiss Chard Hummus, Simple Sautéed Tatsoi & More Recipes for ALL the Greens​
• ​[Week 1] Three Go-To Salad Dressings + Six Recipes to Make this Week​

And this post may help you generally throughout the season: 3 Tenets of Successful Farm Sharing​

Popular Right Now

You Are Loving These 3 Recipes ...

• ​Simple Soft Sandwich Bread 🍞🍞 (Sourdough, too!)
• ​Soft and Chewy Chocolate Chip Cookies 🍪
• ​Addictive Black Lentils with Spinach 🌿

Thank You

Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​How to Build a Sourdough Starter from Scratch (email course)
• ​Pizza School 🍕🍕 (email course)

PS: All previous editions of this newsletter are available here.