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“Anybody have plans to stare at their phones somewhere exciting this weekend?”
— Unknown
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There's something lovely about a long weekend and the idea of letting go of the world a little bit. I’m looking forward to taking a break and unplugging. Pausing for a moment to think about which lovely foods I want to enjoy is one of my favorite parts of the long weekend. Ultimately, it's not so much what you make, but how you make it. It’s about how much fun you have thinking about it, then using the weekend as an opportunity to infuse every dish with love.
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Blueberry Cobbler
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While for some, spending less time in the kitchen might be the goal of the long weekend, for a foodie like me, it's a moment to take a deep breath and consider some delicious foods, like my Blueberry Cobbler. It’s super easy and so yummy, and most certainly the breakfast of champions. We have a bit of a debate about how long to cook it: I love mine with a chewy oatmeal cookie-like topping, and Roy likes his baked a bit longer to make the top crisp.
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Patty Turner, shining bright as always
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Have I ever mentioned that my mom’s favorite colors were red, white, and blue? She loved the flag, and she loved her community, so she really went all out for the Fourth.
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Teri, Patty, friends, and neighbors making music on the Fourth
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Every year we all came outside to watch the annual Fourth of July race, wearing red, white, and blue, while my mom played music and cheered everyone on.
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"Lajinga Sticks"
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She loved parades, music, kids, kazoos, and making a difference. She also loved what she called "Lajinga Sticks," pictured above. This was a word my mom added to the Turner Family lexicon, and it’s a word of joy, which tells you something about her.
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Patty, center, a "come one, come all" kind of gal, getting everyone in on the fun, including Patrick on the kazoo
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It’s also the perfect weekend for potato salad. While no one does it like Ina Garten, I also love a new potato salad with tarragon, mayo, chives, chopped onions, and celery. We feature a great mayo-less Italian Potato Salad from a contributor in this issue.
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Lucy's Cucumber Salad
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Another favorite is my Cucumber Salad from the book, which we are currently making on repeat at every meal.
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The Ultimate 4th of July Francheezie
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It’s truly the perfect weekend for a brat, grilled and served with mustard, homemade refrigerator pickles, and sauerkraut—or a francheezie, which is so delish!
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Frozen Skyr Cookies
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And what about a homemade cookie slathered with skyr, then popped into the freezer for 30 minutes? Or use Jill’s Lime Sugar Cookies or try my simple and delicious Peach Skyr with Blueberries.
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Grilled Steak Platter
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What a lovely moment to marinate a skirt steak overnight and sear it on the grill.
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A wonderful entree salad is divine this time of year. My shell-on Shrimp Niçoise is so succulent, and the hack here is to devein with the shells on, then grill them after they’re marinated. Leaving the shells on makes them so much tastier! Be sure to peel the shrimp before eating!
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Shrimp Niçoise Salad
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Roy and I are invited to a small barbeque in a friend’s yard, and I am looking forward to the process of finding out what our friends are going to make then figuring out what we’ll bring.
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I’ve invited a few contributors to share their favorite traditional holiday dishes below.
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Inspiration From This Week's Contributors
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Summer Coconut Shrimp & Dipping Sauce
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Eden Westbrook's Coconut Shrimp
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This Coconut Shrimp recipe is what my mom would make for summer parties and holidays, with me as her mini sous chef doing prep. The Coconut Shrimp and tangy, sweet-savory sauce pair perfectly, and the contrast between the crisp, coconut, and bread crumb coating and the sweet shrimp is so satisfying. The dipping sauce is super easy to make from scratch but can also be made with two grocery store ingredients—which is great when you’re busy whipping up the rest of your holiday menu.
Eden Westbrook, Chef
@sweet_tea_thyme
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Eden Westbrook
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Maegan Brown's Build-Your-Own Burger Board
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I love a good build-your-own meal to feed the family, and this ultimate Build-Your-Own Burger Board is one of our favorites! It’s such a great way to let everyone enjoy their burgers just the way they like them, with a great variety of toppings and spreads to choose from. Everyone’s eyes grow big, and the excitement and smiles of concentration on their faces as they choose their toppings is pretty awesome. The combinations are endless!
For more great food board inspiration, check out my Beautiful Boards Cookbook.
Maegan Brown, Blogger and Cookbook Author
@thebakermama
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Maegan Brown
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Southern Collard Greens
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Southern-style collard greens are not just a recipe, they’re a significant American culinary tradition. Dating back hundreds of years, they are an important part of Black culinary heritage, culture, and history. These collard greens are an absolute must for me any time of the year, but especially around the holidays. From picking and cleaning the leaves to breaking them down, the entire process is a joyous occasion. Whether I'm doing it alone or with family, collard greens signify love, strength, and resilience to me and to my culture. Not to mention, they're downright delicious!
Quin Liburd, Self-Taught Home Cook, Recipe Developer/Blogger, Photographer
@butterbeready
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Quin Liburd
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Italian Potato Salad &
Grandma’s Ice Box Cake
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Diane's Italian Potato Salad
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This Italian Potato Salad was one of my mom’s picnic salads. It was my Grandmother’s recipe—she never cooked with or ate mayonnaise. Not many Italians do, so this salad was a favorite in our house. No mayonnaise also made it really convenient for a picnic. We visited our Grandparents for Sunday dinner every week, and Grandma’s Ice Box Cake was my favorite thing in the world. It was a given for every Sunday dinner. Simple to make by layering pudding and graham crackers with the optional addition of fruit between layers, for me, this cake is nothing but love.
Diane Morrisey, Foodie/Influencer
@dianemorrisey
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Grandma's Ice Box Cake
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Diane Morrisey
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Samantha Ferraro's Clams
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Having grown up on Mediterranean and seafood recipes, there is nothing I enjoy more than a huge bowl of steamed clams! I love them doused in the most fantastic wine butter sauce and served with sweet charred corn and ripe tomatoes. I joke that if I were a seafood, I’d be a clam. I mean, who wouldn’t want to be bathed in wine and butter? Quick to whip up and serve along with perfectly in-season produce and a chilled glass of your favorite pour. Sipping and slurping in the warm weather is what makes this recipe perfect for holiday eating!
Samantha Ferraro, Author and Blogger of The Little Ferraro Kitchen
@ferrarokitchen
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Samantha Ferraro
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Cold Brew Skyr S'mores
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This week we are sharing a recipe perfect for holiday weekends, Cold Brew Skyr S'mores. Click here for the recipe.
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Pearl Tie Dye Bigger Bowl
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You loved the Tie Dye Collection so much that we have made it available in the Drippy Collection too! We used our new glaze color, Mother of Pearl, as the base. You can see in the side-by-side image below that the Pearl glaze is more luminescent and lighter than the Oatmeal glaze. It's available in Nesting Bundles, Bigger Bowls, Everything Bowls, Marinated Onion Bowls, Marinated Onion Bowls, Crum-bowls. Click here to view the shop.
If you want to get on the waiting list for Pearl Tie Dye in Patrick Bowls or Platters, click here to DM Teri.
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If you're a Crumble or past customer in the shop, look for an email Sunday morning about something kind of exciting! If you're NOT on neither of these lists and want to be click here to DM Teri to get the details.
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Refined Traveler Bag
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This week we're giving away a travel bag from our friends at Refined Traveler. Click below to enter.
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This Week's Table Talks Podcast
S1 E34: We're All In This Together
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Teri and Bobbi
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In this episode, I talk with my friend Bobbi Anderson about being next-door neighbors. We share a love for connecting, supporting, and uplifting the women in our lives, and being present for our children in theirs. Bobbi and I reminisce about how I inspired her first backyard dinner party and helped make it a success—you know how I love dragging that dining room table into the back yard.
Listen on:
  
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Fernanda Sacramento
Chicago, Illinois
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Formerly a Crumble and blog subscriber, I'm now a Super Crumble, working in the kitchen with Teri. I have my own book at home, but it changes the game to actually cook with the author!
Fernanda Sacramento, nocrumbsleft Team Member
@mfsc23
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If you want to be featured here with the cookbook, DM Teri and let her know.
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We are so fortunate to work with brands we absolutely love and truly believe in. If you are interested in joining the nocrumbsleft family as a brand partner, including sponsorship opportunities in the newsletter, weekly giveaways, or Table Talks podcast, contact us here to find out more.
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