A meatless stuffed pepper recipe in which smoky roasted peppers are filled with a bright and zesty mixture of chickpeas, goat cheese, and fresh herbs.
Another recipe rescued from the depths of my email inbox!!!
It’s not as photogenic as its fruit- and brown butter-laced counterpart, but its infinitely more useful when affronted with the eternal question of “what’s for dinner” that somehow comes up every. dang. day.
Here’s what this week’s meal plan has in store for you:
Happy eating!
Korean bbq salmon bowls made with white rice, quick pickled cucumbers, a light salad, and a spicy gochujang sauce on the side.
This is SURVIVAL SALMON.
We survived the week!
I survived my first 27 hour shift!
All of the patients in the ICU survived overnight while under my care!
Miracles, all around.
And now we get to do it all again next week. Thank goodness these bowls are so easy to make, because we are going to need a lot of them.
Peaches, olive oil, and lavender become unlikely friends in these peach olive oil cupcakes with lavender mascarpone buttercream. Perfect for summer entertaining when you want to impress your guests with a #TrendingInTheKitchen touch.
[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Real talk here:
I might never get over cupcakes.
Happy meal plan day! (aka Saturday lol). Here’s what we’ve got on the menu this week:
Happy eating!
Thick slices of ricotta toast are topped with pickled corn and heirloom tomatoes – so perfect for a summer brunch, lunch, or dinner.
Summer toast!!!!
I’m so predictable. Like, laughably so. Pretty much EXACTLY a year ago (seriously, to the day) I posted these caramelized apricot and ricotta toasts and wrote a whole post about how I make a ricotta summer toast every year.
And here I am!
Awkward as ever.
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)!
