Lindsay Glenn

Style, food & entertaining. Shop curated vintage glassware & imported home goods at tablesaltstyle.com/shop.

14/04/2024

A grid spot for our prom pic 🖤

13/04/2024

3.29.24 🖤 see you at the barre

17/02/2024

December film 🤍

12/02/2024

Birthday eats, bests, snaps and hot rollers ♥️

19/10/2023

Annual barrage of puppy pics for our 7th Adoptaversary 🐾 Last one is Dante’s adoption photo 🥹

10/10/2023

Weekend snaps 🍦

06/09/2023

Sweet summer things 🍓

30/08/2023

The Etsy Edit 8.30… bidding farewell to 🍅 Link in bio to shop!

23/08/2023

The Etsy Edit 8.23… curves & curls 〰️ Link in bio to shop!

10/08/2023

The Etsy Edit 8.10… summer scenes ☀️ Link in bio to shop!

26/07/2023

The Etsy Edit 7.26… on the Barbie trend 🎀 Link in bio to shop!

25/07/2023

Summer highlights 💜

10/07/2023

The Etsy Edit 7.10… summer style 🥂 Link in bio to shop!

02/07/2023

The Etsy Edit 7.2… long weekend favorites & a Poolside dupe 👀 Link in bio to shop!

28/06/2023

“Hello, I live here now.” 🖤

21/06/2023

The Etsy Edit 6.21… for the summer solstice ☀️ Link in bio to shop!

12/06/2023

A loose recipe for last weekend’s stuffed peppers… a nice light lunch or side. I serve them room temperature for easy entertaining ♥️

Serves 4.

4 red bell peppers
2 cups cooked brown rice
4 oz feta, crumbled
1/3 cup toasted pine nuts
A handful of parsley and mint, chopped
Juice of 1 lemon
Extra-virgin olive oil
Kosher salt & black pepper

Char the peppers in the oven, or right over the flame on a gas stove until blackened. Transfer to a bowl and cover with foil. Let sit until cool enough to handle.

Meanwhile combine all other ingredients, finishing with olive oil (be generous), salt and pepper to taste.

Remove the skin from the peppers, cut the tops and discard any seeds and juice from inside. Overstuff each one with the rice mixture and replace the tops. Drizzle with more olive oil and serve!