Two Salads You Can Make Once, And Eat Twice (or Three Times)! | Our Best Home Cooking Bites

What salads can really hold up for days and transform into multiple meals? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a 5-star broccoli salad that's meal-prep-friendly and full of Italian flavors. You’ll also want to try a summery cucumber-avocado salad that's perfect for piling onto toast or for serving at your next gathering. Tune in for a quick dose of home cooking inspiration! \*\** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! \*\** Links: Italian broccoli salad by Ali Slagle for *NYT Cooking* And Quinoa and broccoli spoon salad by Sohla El-Waylly for the *NYT Cooking* Also, we love this Cauliflower Salad Sandwiches recipe from Ham El-Waylly Obsessively good cucumber avocado salad from *Smitten Kitchen* \*\*\** **Got a cooking question? Leave us a message on our hotline at: 323-452-9084** For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!