FIVE CRAZY SIMPLE DINNERS

That won't suck your emotional energy. Plus: 3 easy sweets to serve with ice cream, for dessert.

Welcome! This letter wouldn’t be possible without YOU! Thank you for being here + enormous thanks to all who choose to support my work with a paid subscription.

Hello, friends,

I’m sending a short note of love and care. Many of us are navigating complicated feelings, and I want to say I see you. You are safe in my corner of the internet, no matter who you are.

It’s been my habit to keep my political opinions out of my writing, at least here, but it doesn’t make me immune to our nation’s collective overwhelm. Overwhelm is a slippery slope. As I wrote last month in my Dinner Game Strategy Guide: “Overwhelm is paralyzing—a quick path to a defeatist mentality. Well, I might as well eat another cookie and order pizza!” You can see how this plays out in the larger sense.

One thing that can help us put one foot in front of the other while we navigate change, is taking good care of ourselves and the people around us. Solving one small problem, like helping an elderly neighbor with a house task or cooking dinner for someone you love, can strengthen our feedback loop and give us the energy to solve bigger problems—with compassion.

“Love and compassion are necessities, not luxuries. Without them, humanity cannot survive.” – Dalai Lama

If I leave one legacy on this earth, I hope it is that I wore hope like a badge, no matter the circumstances, and showed love to every human I came into contact with, in person, in writing, and online. Love comes in many forms: a gentle word, a small kindness, a big hug, a bundle of flowers, non-judgment, empathy, philanthropy, and sometimes…. dinner.

The world needs more love today. Love is activism—quiet, consistent, powerful—between two people, then three, then ten, and then whole communities. Practice your kind of activism—loud and vocal— or intimate and equally vital. Practice it with and for all people, especially those who seem different from you.

Here are the five easy dinners I made this week. They aren’t fancy but are nourishing and delicious and will leave you with the energy to love your neighbor more.

xx, Sarah

5 CRAZY EASY DINNERS I’VE MADE THIS WEEK:

1. Faker Pumpkin Soup: A short cut creamy-squash style soup, in the vein of this delicious soup that’s a house favorite when I have more time. Here’s how: Saute 2 thinly sliced shallots, a handful of sage leaves, and a pinch of red pepper flakes in olive oil until fragrant and lightly golden. Add three cans organic pumpkin puree (not pumpkin pie filling), 1 quart of chicken broth or stock, and whisk. Cook, stirring occasionally. Add in up to 2 cups more water or broth, 1 to 2 teaspoons fine sea salt (taste as you go) and 1 cup heaavy cream or half and half. Stir, taste and warm through. The beauty of a pureed veggie soup is that it can be elevated with croutons, sliced radishes, chopped avocado, a drizzle of oil or cream fraiche. I served this with fried sage leaves, (I know, fancy but really so easy), and this raisin loaf I’d made the night before, but this would be delicious with a simple salad and a loaf of challah or crusty bread.

2. Chunky Tuna Tartines: Diner-style lunch food for dinner! Here’s how: Mix 1 packed jar tuna in olive oil (or two cans), 1/3 to 1/2 cup mayo (depending on how creamy you like it), heaping tablespoon or two of brown or dijon mustard, 2 stalks celery finely diced, one small to medium apple diced, 1 to 2 teaspoons fresh lemon juice, salt and pepper. Taste and adjust. Serve on toasted bread or with rice crackers or wheat crackers. Open a jar of Dolmas, or serve with olives or pickles on the side.

3. All-In Fall Salad: Go big on veg for good vibes. Here’s how: Chop or thinly slice enough greens and cabbage to serve your crowd (I like 2 parts each red leaf, romaine to 1 part thinly sliced red cabbage). Toss in 1 large thinly sliced or chopped tart yellow or green apple (or really any apple), toated peptias, sunflower seeds or pecans, and a large handful of shredded alpine cheese like Gruyere or Comte. Top with any lemony or mustard dressing. Serve with a bratwurst or dried Speck or Salami on the side.

4. Eggs for Dinner: Don’t overlook the power of eggs! Here’s how: Saute any one to two veg in your friedge (cabbage, potatoes, zucchinni, shallot). Top with two poached or fried eggs per person. Shave over good Parmesan cheese (aged), and sprinkle with Maldon salt and fresh pepper. Drizzle on chile oil or hot sauce if desired.

5. Mom’s 1980’s Classic Hard-Shell Tacos: Comfort food in the form of an old classic. Mom knew best. Here’s how: Saute one pound organic grass-feed beef in 1 tablespoon of oil with taco spice blend (1 Tbs chili powder, 1 1/2 teaspoon ground cumin, 1 teaspoon each salt and pepper, 1/2 teaspoon paprika, and 1/4 teaspoon each garlic powder, onion powder, crushed red pepper and dried oregano) until brown and crumbly. Layer in toasted soft or old-school hard taco shells with romaine, red cabbage, shredded cheeese and salsa. Watch the family gobble them up.

FOR DESSERT

Because these times call for dessert, get the best premium vanilla ice cream, and top it with one of these warm competes, or serve it over everyone’s favorite one-pan chocolate cake:

Apple Pear Compote

Cinnamony Poached Plums

Flourless Chocolate Skillet Cake

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NOTE: Politicial rants, hate language, name calling and negativity are contrary to the mission of this publication and will be deleted. Photos by Harrison Lubin. Styling by Sarah Copeland.