Sunday Paper Recommends—Week of May 7, 2023
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the kitchen table is where we connect on topics and map out the changes we can all make that’ll truly make an impact.
This week, to encourage your conversations, we recommend checking out the following:
What We're Watching
“There’s a lot of life in death.” Declutter your house and soul with The Gentle Art of Swedish Death Cleaning, inspired by Margareta Magnusson’s best-selling book. Earlier this year, the Sunday Paper’s Stacey Lindsay interviewed Magnusson to talk about aging exuberantly. You can read their conversation here and watch the trailer below.
What We're Excited About
Celebrate Asian American and Pacific Islander Heritage Month with the Los Angeles Asian Pacific Film Festival (May 4 - May 13)! The festival features films from diverse genres and underrepresented topics, including multicultural families, the indigenous people in Kānaka Maoli, Métis, Māori, and more.
What We're Cooking
Avocado Egg Salad (serves 1)
Ever feel like your lunch routine is getting a little too monotonous? Let me introduce you to my famous Avocado Egg Salad. I swap avo for mayo based on my own preference (I not-so-secretly can’t stand mayo), plus the avo adds heart-healthy fats, antioxidants, and fiber. I’ll spread this on toast or use it as a dip with brown rice crackers. I’m telling you, it hits the spot every single time. It’s super filling, and I can never get enough!
2 hard-boiled pasture-raised eggs, peeled and diced
½ large avocado, mashed
1 medium dill pickle, diced
1 tablespoon diced red onion
1 tablespoon chopped fresh dill, plus more for topping
1 tablespoon chopped scallion (white and light green parts)
1 tablespoon spicy brown mustard
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red chili flakes, plus more for topping
Sprouts of your choice, for topping
Extra-virgin olive oil, for drizzling
Sliced cucumber, crackers, and endive leaves, for serving
In a medium bowl, gently fold together the eggs, avocado, pickle, onion, dill, scallion, mustard, salt, pepper, and chili flakes. Top with sprouts, additional dill, additional chili flakes, and olive oil as desired. Use the salad as a dip with sliced cucumber or crackers, fold it into endive or lettuce wraps, or pile it on top of toast.
Excerpted from Rachael’s Good Eats: Easy, Laid-Back, Nutrient-Rich Recipes. You can purchase a copy of the cookbook here.
Our Sunday Paper Book of the Week
Who’s the teacher who had an impact on your life? Find out the teachers Oprah Winfrey, Brooke Shields, and more admire in journalist Deborah Roberts’ new book Lessons Learned and Cherished. You can also watch Maria’s interview with Roberts and her husband, Al Roker, on how they held on to positivity when Al experienced a health scare here.
