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1 week ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
June is when things start to get crazy. Moms, you know. There are field days and spirit weeks and half days. Before we went out of town over the weekend, I made a big batch of granola bars to take with us on the road. I love keeping them on hand during crazy weeks like these. Throw them in a bag (mine or my kids) and you have the perfect snack with only good-for-you ingredients when you need it. I’ll be making more this weekend and sharing inspo with you below.
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1 week ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
Did you dust off your grill over the weekend? We didn’t. 😅 We went away to the Poconos, where other people cooked for us and I didn’t have to wash any dishes. It was incredible. We made the reservation so long ago we forgot about it until a few weeks ago—that’s how much we needed the break. The next few weeks are jam-packed with end-of-school events, camp prep, and getting ready for summer. I’ll be eating bowls on repeat; steamed broccoli makes them so much easier.
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2 weeks ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
We love wings in my family. They’re the perfect snack for a party or while watching the game. Sometimes we order them for takeout, but they’re so easy to make. If you’re having people over this weekend (or even if you’re not), whip up a batch. They pair so well with the salads from Wednesday, plus I’m sharing a new dipping sauce to go with it (made with ramps!). If wings aren’t your thing, serve it with sliced veggies. I can’t think of anything I’d rather eat. Hope you all have the best long weekend.
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2 weeks ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
We’re entering the season where I want to add asparagus and sugar snap peas to everything I make. Luckily these salads are all easy—and delicious—to make in advance, meaning you can bring them to your Memorial Day plans, pack them for lunch, or picnic with them. Pair with your favorite proteins, stuff in a pita, or serve with eggs. Anyway you eat it will be great.
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3 weeks ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
Every Tuesday when I get to the office, I immediately start thinking about what I’ll order for lunch. One of my most frequent eats is a veggie sandwich from Lenwich. If you’re nearby and want to order it yourself (I don’t think they know what the Melissa is *yet* but you could always try 😂), it’s the Veggiewich on seven grain bread with hummus, horseradish, sauerkraut, regular mustard, and sometimes I add a balsamic drizzle. Like all sandwiches, tailor it to what YOU like.
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4 weeks ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
One thing I’ve learned from you is that you’re not into baked goods, but you love date caramel. What’s not to like? It’s easy, creamy, tastes just like caramel, and is packed with good-for-you ingredients. I’ve heard of people adding it to coffee; I prefer to spread it on toast with cottage cheese or bake with it. I’ve been making date caramel for almost three years and always have a jar in my fridge. It’s time we mix things up a little.
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1 month ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
As a mom, one of my biggest challenges is figuring out what everyone will eat for every meal. It’s a huge responsibility. My kids are becoming more adventurous eaters, but it’s still on me to figure out what they’ll eat and get it on the table after a long day at work. Some of those go-to recipes are no-recipe recipes—an egg white omelette stuffed in a pita, buttered noodles, takeout pizza from our favorite place down the street. And I use every opportunity to involve my kids in the kitchen.
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1 month ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
We’re evolving to give you all more of what you want and less of what you don’t, so this week’s newsletter looks a little different! I’m sharing new buys I’m loving, links to recipes I’ve shared on social this week, and a recipe you won’t want to stop eating—especially as those sugar snap peas start piling higher at the market. Love you, bye! I have a bike to go ride. You’ve been blowing up my DMs asking about my cutting board.
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1 month ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
It’s the first anniversary of The Perfect Bite! I do this all for you and would love to hear what you’ve found most valuable from your subscription via this quick survey. Thank you for being part of this incredible community—I’m so happy you’re here. IT’S STILL LIGHT OUTSIDE AS I TYPE. This week it’s starting to feel like spring, with warmer temps and more produce at the market. Finally.
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1 month ago | 
theperfectbite.bakedbymelissa.com | Melissa Ben-Ishay
Prepare the artichoke. Holding the stem, cut the top part of the leaves off so you have a flat edge. Set the artichoke on this edge and use a paring knife to cut at a 45-degree angle to remove the remaining leaves. Once you’ve carved out the heart, use a spoon or paring knife to scoop out the center (filled with fuzzy thistles). You should be left with a soft heart that, when turned upright, resembles a chalice.
