Hey everyone. We'll be back next week with an all-new episode of BA Bate Club. But this week, we're resharing a favorite episode from last summer, all about celebrating the bounty of the summer season. I hope you come away inspired to use the incredible produce we're about to get in all sorts of creative ways. Happy cooking.

Hey there. Happy cooking. Hey there, listeners, future callers, and cooking enthusiasts.

Welcome to DinnerSOS, the show where we help you save dinner, or whatever you're cooking.

I'm Chris Morocco, food director of Bon Appetit and Epicurious.

Shavani, how you doing?

I'm doing great. It's so nice to talk to you after listening to your voice on the podcast.

That sounds a little creepy now that I'm saying it, but I've been listening to the podcast.

Our caller today is Shavani. She lives in Seattle and is the primary cook for her family, which is her husband

and their two young kids. And Chivani loves salad. I think salads are a joy. I don't eat

salads because they need to meet some definition of healthy. I eat them because I actually

really enjoy vegetables and fresh ingredients

and that fresh flavor. But I think most salads are pretty sad, especially most weeknight

salads. I might grocery shop on Monday for my entire week. So what can happen is sometimes

I'll plan like some salads to go through the week, but then by the time I get to Friday, I've got like dill that's disgusting.

And I'm like, oh, no one wants to eat this yucky dill that's been sitting in the fridge for a week.

So I would love to have like a salad framework where I can plan to make a fresh vegetable salad every day for my family

in a way that I know that the salad I have on Monday is going to be just as good as the

salad I have on Friday and that it can actually like I can make it happen.

I can make like delicious fresh salads a part of every

dinner for a week. Totally. Tell me, what is your definition of, like, the ideal salad?

Yes. Okay. So I think ideal salads are complex. So they have lots of layers to them. They need to have

salt fat acid heat. Like the ideal salad can't just be like lettuce and a dressing. Although I do

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