A fresh-flavored Greek pasta salad with roasted broccoli, feta, and a lemon vinaigrette.
After this weekend we can wear our best pasta salads along with our white pants, and it’s going to feel so good.
Are you ready??
I switched out my winter clothes for my summer clothes this week and I am NOT going back. White pants included.
Basically the best salad of all time, this baby spinach salad with dates and almonds has homemade sumac-crusted pita chips, crunchy almonds, and a light lemon vinaigrette. It’s sweet, salty, savory, and spicy!
Allow me to (re)introduce you to my FAVORITE salad!!!
It’s the salad I make for all life occasions. Every holiday I’ve hosted, every birthday party, every time I need a little summin’ summin’ to make a weeknight dinner extra special, every time I need a pick-me-up for lunch.
This is The One.
If I weren’t already spoken for, I’d marry it. Not even an exaggeration.
Hi friends!
I hope it’s as warm where you are as it is here because I am LOVING this weather situation. Yesterday we went to the park after I picked Remy up from daycare and it was so great to let her burn some energy before dinner/bed. Also so excited to switch out my winter clothes this weekend and get rid of some of the stuff I didn’t wear all season. SPRING CLEANING, at its finest.
Let’s see what we’ve got on this week’s meal plan!
Happy eating!
A hot pink strawberry dream cake with real strawberries in both the cake and the frosting that will satisfy the most ardent strawberry lover.
Remy had exactly one request for her birthday this year and that was a PINK CAKE.
(After, of course, spending weeks requesting a green cake and then a red cake. Just to keep me on my toes.)
I tried to elicit whether that meant she wanted a strawberry cake or a raspberry cake or a rhubarb cake….but all I got was, “JUST PINK”, said in adamant three-nager shrieks while stampeding around the apartment. So I searched the internets high and low, and while there were a few contenders, I eventually landed on this strawberry dream cake.
And, it was perfect.
A super simple spring dinner of roasted asparagus with polenta, all topped with a mound of creamy burrata and a tangy-sweet balsamic drizzle.
I’m coming up for air after a bit of an asparagus bender this past month.
This basically happens every spring – as soon as asparagus comes to the market I go a little bit crazy, buy pounds of it every week, and then burn myself out until I can’t look at it anymore, which is just fine because by then it’s gone out of season.
Rinse and repeat on a yearly basis!
Happy weekend!! Tell me about your mother’s day plans. We are celebrating Remy’s birthday yet again since all of the extended members of our family didn’t get to come to the kid’s party last weekend. On the bright side – more birthday cake!!!! On the not quite so bright side – my apartment needs some major spring cleaning to occur to make it acceptable to show to other people. Womp womp. I guess you know what my Saturday plans are!!
Here’s what we’ve got on this week’s meal plan:
Happy eating!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
