Hi Friends,

At the start of this week, when summer finally arrived in Upstate New York, I found myself at the grill making chicken souvlaki and had a revelation: while it's hot, why not put it to more use?

So I threw some peppers on the grates alongside the chicken, figuring I could use them in this favorite (no-peel) salad dressing or to have on hand for sandwiches or salads:

The peppers took much longer than the chicken...

... and because I may have forgotten about them, and because they maybe got a little more charred than I would have liked, I peeled them...

... then thinly sliced them, drizzled them with olive oil and good balsamic, and sprinkled them with flaky sea salt.

They were so tasty! On grilled bread! All without turning on the oven! Hooray. (Find the recipe here with updated notes on how to grill the peppers in place of roasting.)

A few days later, on went the oven again to make the above-pictured sourdough discard toasting loaf, another great recipe to have in your arsenal should you have embarked on a sourdough discard from scratch journey and have found yourself with mountains of discard in your fridge.

It's very simple and will leave you with a soft but sturdy loaf, perfect, of course, for toast, but also great for sandwiches when freshly baked. I also outline in the post how to use sourdough discard in any bread recipe.

Sourdough Discard Toasting Bread

PS: The egg bite experiments continue... recipe soon!

Review of the Week

⭐️⭐️⭐️⭐️⭐️

Simple Roasted Yellow Tomato Sauce

"This is such a good sauce. Rich, thick, satisfying. Had a hard time not just enjoying spoonfuls. I just tossed with pasta and threw on some Parmesan and toasted pine nuts."

— Karen