Hi hi hi!!

We’re just here having another oppressive week of sun and heat followed by a weekend of FULL ON RAIN. It’s fine, everything’s fine. Thankfully it looks like it’s going to hold off long enough this morning for Remy to go to her soccer class, which is excellent because girlfriend has energy to burn.

Other than that, our weekend is filled with a whole lot of nothing since it’s literally supposed to be thunderstorming the rest of the time. Womp womp. Send all your arts and crafts ideas for 5 year olds my way STAT.

Let’s talk meal plans! I get more and more excited about summer produce every week and I hope the meal plans reflect that. Here’s what we’re cooking:

  • Kicking off the week with something so easy, I hesitate to even call it a recipe – caramelized apricot, basil, and ricotta toasts! In case you haven’t noticed, I LOVE cooked sweet fruit on toast with cheese and herbs. So easy, so delicious. It’s a summer game changer.
  • A perfect make-ahead summer pasta salad with no-cook heirloom tomato sauce is next up on our weekly menu. Tomatoes and mozzarella cheese get marinated in a garlicky olive oil sauce and then tossed with your favorite pasta. The tomato mix actually tastes better the longer it sits so whip it up whenever you have a minute during the day, and dinner will be nothing more than a pot of boiling water away.
  • Everyone loves breakfast for dinner and scrambled egg shakshuka is one of my favorite savory options. It also relies heavily on summer tomatoes and is filled with warm, hearty spices. Make sure you have some good bread on hand to sop up those juices!
  • On Wednesday we’re eating the absolute best veggie burgers on this site – my jalapeno popper black bean burgers. These hold together so well, have the best texture, and are filled with an amazing surprise jalapeno popper filling. 
  • We usually do Friday pizza night around here, but I’m always up for starting a day early so Thursday night is pizza night this week! We’re making a completely seasonal tomato, zucchini, and pesto pizza. There is an option for using homemade dough in the recipe, but you can always pick up some premade dough from the store to save time.
  • Finally for dessert, we’re having a simply delicious apricot, cherry and almond cake. It really feels like a celebration of the season and couldn’t be easier to make.

Happy eating!
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Easy blueberry almond muffins that are packed with juicy blueberries in every bite and topped with a sprinkle of coarse sugar to get that classic sugar crunch muffin top.
Sugar Crunch Blueberry Almond Muffins

Another blueberry muffin recipe!!! Just what the internet needs!!

Said no 21st century human ever.

Between blogs and cookbooks and recipe sharing sites, the world abounds with an infinite number of so-called perfect blueberry muffin recipes (my site included), more recipes than one person could ever make in a lifetime, so what are we even doing here?!

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A refreshingly sweet and salty honeydew salad with peanuts and lime – the perfect simple side salad for summer!
Honeydew Salad with Peanuts and Lime

Let’s start with the cold, hard truth that I’ve eaten a LOT of boring fruit salad in my life. 

You know the kind I mean – the pre-packaged mixes of grapes, cantaloupe, pineapple, strawberries, and blueberries that line every supermarket produce wall year-round. My mom is infamous for bringing it by the bucketful to family gatherings (yes, even in winter) and then wondering why no one is eating it. My experience with those is that the fruit somehow tastes generically the same but also like nothing at all at the same time. 

Fruit salad needs to be fresh and seasonal, and (in my opinion) it needs a dressing to keep things interesting. Otherwise, you’re just eating a fruit platter, which is totally fine, but let’s just call it what it is.

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These sheet pan vegetarian roasted potato nachos are the ultimate guilty pleasure meal – smothered in cheese, smoky black beans, and a fresh cherry tomato salsa they are so satisfying.
Sheet Pan Vegetarian Roasted Potato Nachos with Cherry Tomato Salsa

Let’s just consider this the ultimate Monday dinner pick-me-up.

I mean, an entire meal of nachos!!! I honestly can’t think of anything more appetizing to me at this very second.

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Hello, hello!

We’re in full blown summer (and, apparently, daily thunderstorm season) with some of the most delicious meals this week!!

  • We’re kicking off this week’s meal plan with a meal that screams summer – burrata caprese with tomatoes, peaches, and basil vinaigrette. OMG it’s the best. Take my advice and make this every week until peaches and tomatoes no longer taste good. You’ll be all the happier for it.
  • Next up are the healthy-ish roasted zucchini and quinoa bowls. They’re dressed in a to-die-for cilantro pepita pesto and have some feta mixed in a for a little bit of creamy saltiness. Make a big batch and eat this for easy lunches throughout the week!
  • Tuesday’s pasta with zucchini, tomatoes, pistachios, and feta is one of those easy feel-good meals. It’s so simple but so tasty, and really warms the heart.
  • Summer tacos for Wednesday! Filled with roasted sweet potatoes, poblano peppers, black beans, and corn – basically all things good. I’ll be making these on Instagram Stories this week, so keep an eye out for them!
  • Finally, we’re ending the week with my eggplant burgers with honey beer-glazed caramelized shallots. If you’ve never made eggplant-based veggie burgers, then you are missing out. They have a great texture and are beloved even by the eggplant haters who live in my house.
  • For dessert, we’re having peach caramel pie! Let me tell you, there is nothing better.

YUM! Happy eating!

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Cherry coconut almond cake – a tender and delicious summer snacking cake that is filled with nutty coconut and almond flavors.
Cherry Coconut Almond Cake

The truth about this cherry coconut almond cake is that if you make it tonight, it will be absolutely gone by lunchtime tomorrow.

It doesn’t matter how many people live in your house or how hungry you think you’ll be tonight or how much pizza you plan on ordering.

No matter what your life circumstances, you will spend the evening and the morning and probably the mid-morning cutting yourself just one more small sliver until you realize you’ve eaten an entire cake in less than twelve hours.

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