Blueberry Peach Cobbler Bars

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Fruit-filled blueberry peach cobbler bars with a an easy one-bowl shortbread crust and topping – the perfect dessert to celebrate summer fruit.
Blueberry Peach Cobbler Bars

One of our favorite vacation activities this year was to scope out a local farm and go peach picking. The farm we went to was pretty empty so we had the whole place to ourselves and had the pick of the peaches! They also had blueberry bushes that were begging to be picked, which ended up being even more fun than peach picking.

If you haven’t had a freshly picked blueberry before, then you need to put that on your MUST DO list immediately. I tend to think storebought and certainly frozen blueberries taste a little bit like nothing, but these berries picked straight from the bush were so intensely delicious. Deeply sweet with an edge of tartness.

I was in awe. I had no idea a blueberry could taste so good!

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Spicy Paneer Stuffed Peppers

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These spicy paneer stuffed peppers are a delicious dinner idea for any weeknight! Indian spices, grated paneer cheese, and tomatoes are all stuffed in sweet bell peppers and roasted. Yum!
Spicy Paneer Stuffed Peppers

Paneer stuffed peppers coming in HOT!!!

Literally. Hot, cheesy, spicy, insanely flavorful little bowls of goodness is what these are.

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Tomato and Plum Salad with Nori and Sesame

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A light tomato and plum salad tossed with a sweet ginger dressing and topped with a briny nori and sesame salt.
Tomato and Plum Salad with Nori and Sesame

I mentioned that we had french fries at literally every meal on vacation, right? I have no regrets about that, but man, I am craving a SALAD.

Something light, refreshing, quick to prepare, full of contrasting and complex flavor elements that make you raise your eyebrows in happiness as you’re eating.

Basically I want the FULL PACKAGE of salads, not to be completely high maintenance or anything.

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What To Cook This Week – 7/31/21

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What To Cook This Week 7-31-21

And, we’re back!!

I’m not going to say our vacation was relaxing exactly (is any trip with a 5-going-on-15 year old diva??), but it was a great change of scenery. Remy loved the beach and the pool – she is such a water baby. We also went to the local zoo, played mini golf, and went peach and blueberry picking! Suffice it to say I have some pie baking to do and after a week of eating take-out, I am ready to get back in the kitchen. Let’s dive in!

Here’s what we’re cooking this week:

  • I am in desperate need of a salad (or really any vegetable that is not a french fry) so we’re kicking off this week with my spiced Israeli couscous, stone fruit, and goat cheese salad. It’s full of fruit, Middle Eastern spices, fresh herbs, and couscous for some heartiness.
  • A roasted halloumi and summer vegetable bake is next up. This is one of my favorite meals and I make it every summer. It somehow packs so much flavor into such a simple sheet pan meal. I served it with polenta in my post but I’ve also made it tossed with pasta or stuffed into some fresh pita.
  • Easy sweet and spicy tofu noodles are the perfect middle-of-the-week meal. Totally slurpable – you’ll be licking the plate clean.
  • My chickpea fajitas are the easiest make-ahead meal. Throw all of the ingredients in a ziploc bag to marinate overnight and quickly saute them up the next day!
  • Finally, we’re ending the week with a longtime reader favorite – Mediterranean tortellini salad with red wine vinaigrette. This is one of the most popular recipes on the blog, and for good reason. It is super simple but packed full of fresh flavor.
  • For dessert, we’re making a dreamy brown butter raspberry tart! I can’t wait.

Happy eating!

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Black Forest Naked Cake

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Black forest naked cake made with layers of rich devil’s food chocolate cake, homemade whipped cream, and fresh cherry compote.
Black Forest Naked Cake

If we were on a dating app, you would be swiping right on this cake SO HARD.

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Stewed Chickpeas with Peppers, Zucchini, and Israeli Couscous

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A fresh and hearty summertime stew of chickpeas with peppers, zucchini, and Israeli couscous topped with a tangy parsley aioli.
Stewed Chickpeas with Peppers, Zucchini, and Israeli Couscous

Hellooooooo from vacation!!!

I’m actually writing this ahead of time, so I have no idea what we’re eating BUT I can say with probable certainty that whatever it is has nowhere near as much fresh flavor or veggie goodness as this stew. 

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