Next up in June’s issue for paid subscribers: the Father’s Day Edit (for the men who say they “don’t want anything.”)
HI HELLO OMG WE MADE IT. Did we make it?! We made it. We survived May.
Was it perfect? Um, no. I mean, mine wasn’t… Yours was? Well, keep your bad vibes to yourself. I’m over here just trying to make it work, and drink enough water, and move daily, and break generational curses, and like, wear my red light mask, and practice gratitude, and not forget the 14th program of the year and get a good seat and remember to wear actual clothes to it and wowow.
Collective deep breath on three. One, two…
But not we’re into summer and our meal plan is reflecting that. Gone is the month of Crockpot dinners for four weeks straight. We can cook again! But we don’t really want to make it complicated, do we?
No, now we’re craving big, fresh flavors, time outside, dinners eaten in a bathing suit, and getting it all done before summer flag football practice or whatever.
This week’s lineup is a greatest-hits tour of bold, globally-inspired dinners — the kind that are still doable on a weeknight — plus a protein-packed breakfast and a make-ahead lunch that keeps getting better in the fridge. Every recipe serves about 4. Let’s get into it.
Our exclusive recipe this month! I know I said we were done with all slow cooker, all the time, but hear me out — this Crockpot Peruvian Chicken with Aji Verde is really going to do it for you. Loads of flavor, not overcooked, it’s really my favorite slow cooker dinner.
Six night of dinner recipes, one batch breakfast, and one high-protein batch lunch. It’s really just everything you need, and you’ll stay calm, cool, and collected (and well-fed, of course).
The Exclusive Recipe: Crockpot Pollo a la Brasa-ish (Peruvian Chicken) with Aji Verde
Oh mama, the flavor here is out of this world. Are we roasting this on a rotisserie, the traditional way? Um, no. We’re letting it do its thing without holding its hand in the Crockpot. We have things to do! But we are keeping it traditional with the sides—french fries dunked in extra aji verde + a simple side salad.
