Sunday Paper Recommends—Week of June 23, 2024

This week at The Sunday Paper, we're sharing a conversation, book, series, newsletter, and recipe that move the needle and spark inspiring change. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations!

What We’re Reading

Jeanne and Mark K. Shriver have written a new book on the ABCs that promotes connection, community, and positivity. Alphabet by Heart explores the alphabet by connecting every letter to a values-based learning opportunity—B is for Believe! The pages include colorful illustrations by Laura Watson, life lessons, and engaging rhymes, offering families a fun way to learn and grow together. From A to Z, this book is engaging, heartfelt, and fun.

A Newsletter We’re Loving

From renowned happiness expert and New York Times bestselling author Gretchen Rubin, the Five Things Making Me Happy newsletter curates practical tips, hacks, and tools to help make our lives happier, healthier, more productive, and more creative. You’ll also get a weekly round-up of what’s making Gretchen happy, plus insightful observations and research. Join more than one million subscribers and sign up for free.

What We’re Watching

Diane Von Furstenberg is one of the world's most iconic fashion designers. (You know the famous DVF wrap dress?) But there's so much more behind the scenes and seams regarding her rise, which began in the 1970s. The new Hulu documentary Woman in Charge takes us all on a ride to learn about the life and dedication of the riveting fashion designer. It includes how Diane's mom survived the Holocaust, wild nights at Studio 54, how Diane began working in fashion and earning a name, and the deepest depths of perseverance and self-love. Directed by Academy Award-winning filmmaker Sharmeen Obaid-Chinoy, this documentary tells of love, loss, determination, ambition, feminism, and survival.

What We’re Listening to

We know that hate is an unfortunate and grave part of life, but how does it develop, and what spawns hateful behavior? The new online series "The State of Hate" critically examines how hate infiltrates our minds, bodies, and lives. Hate is a phenomenon and an epidemic today, and the experts in this series are dedicated to studying and addressing it for the betterment of society. The first installment of this series offers an insightful listen, in which UCLA Professors Adriana Galván and Mario Mendez highlight how hate develops in our brains and how we can work to counter it.

Our Sunday Dinner Recipe

Are you eting in this week and want something plant based and tasty? Try out the bruschetta recipe from B&Ts Deli in Santa Monica. Eating out? Sunday Paper subscribers get 25 percent off their meal when they come in to B&Ts Deli the week of June 24 - June 30.

B&T's Bruschetta

Serves 2-4. Perfect as an appetizer for a dinner party, or a delicious accompaniment to any meal.

Ingredients
1. 1 Sourdough loaf—or your favorite country loaf
2. A good olive oil
3. 2 medium or 1 extra large leek
4. 2 medium-large RIPE heirloom tomatoes (cherry tomatoes work well too)
5. 3 large raw garlic cloves
6. 1 handful of fresh, flat leaf parsley
7. 1 handful of fresh chives
8. 5-10 fresh thyme sprigs
9. Sherry vinegar
10. B&T’s classic spread (available for purchase at our deli)—sub: goat cheese, or your favorite spreadable cheese
11. Maldon salt
12. Cracked black pepper

Equipment
1. Cast iron pan, or heavy saucepan
2. Serrated knife
3. Mixing bowl
4. Chef’s knife
5. Cutting board
6. Plate
7. Zester
8. Spoon
9. Serving platter

Preparation

First make the leeks
1. Trim leeks and cut lengthwise down the middle. Rinse well to remove the dirt. Cut into ¼ inch half moons. Dry well with a paper towel.

2. Place your cast iron pan over a burner and turn to medium heat.

3. Add the leeks, a generous amount of olive oil, salt, and fresh thyme. Cook fro 15-20 minutes or until soft and golden brown, stirring occasionally.

4. Garnish with cracked black pepper and set leeks aside until you’re ready to plate.

Grill the bread
1. Cut bread into 1-2 inch thick slices with a serrated knife.

2. Place a few pieces of bread on a plate and soak in (as Ina Garten would say: “GOOD”) olive oil. Really drench it.

3. Sprinkle the soaked bread with salt.

4. Place your cast iron pan over a burner and turn to high heat.

5. Cook the bread for a couple minutes on each side. You’re looking for a nice golden brown color and some char.

6. Move bread to a serving platter and turn off stove.

Make your tomato topping
1. Dice your heirloom tomatoes into small-medium bite-sized pieces. Does not need to be uniform—rustic is perfect! Throw them into a mixing bowl.

2. Grate 3 garlic cloves into mixing bowl with a zester so it’s really fine.

3. Rough chop or rip some flat-leaf parsley right into the bowl—about a handful, or to taste.

4. Rough chop a handful of fresh chives right into the bowl (I like matchstick size so you can see them).

5. Add 1-2 tablespoons of sherry vinegar (to taste). Any kind of wine vinegar works well here too if you don’t have sherry vinegar.

6. Drizzle with olive oil and season tomato mixture with salt and fresh cracked black pepper (to taste).

Plate your dish
1. Spoon B&T’s classic spread over the grilled bread. A good replacement for this is goat cheese, or cashew cheese if you’re plant-based.

2. Pile the leeks on first, and then the tomatoes high on top of the bread.

3. Cut into quarters and ENJOY!

Recipe courtesy of B&T's Deli—Plant-Based Subs for Sandwich Lovers.