Happy 4th weekend!!

We are actually getting RAIN all of today and some of tomorrow, so our current plan is to go to my mom’s on Monday as long as Remy doesn’t come down with the plague (which is what happened last weekend). Thankfully it was just a regular kid cold, and I have never been so grateful (insert prayer hand emoji). It was touch and go there for a little bit while we waited for her Covid test to come back. 

She was actually really funny in the Urgent Care – they asked if anyone smokes in the house and I said NO. Then I hear a little voice pop up next to me saying, “Actually my mom makes smoke sometimes in the kitchen when she’s cooking”. (Look, our smoke alarms are super sensitive and also there is no ventilation in our kitchen.) This kid. Can’t take her anywhere.

Anyway, I am SO excited about this week’s menu!! Let’s discuss:

• You guys know how much I love stuff on toast, and these ricotta toasts with pickled corn and heirloom tomatoes are some of my favorites. The flavors here are unreal. Make your pickled corn ahead of time so that you can throw the toasts together on a whim! These will double as a 4th of July appetizer…if you can bring yourself to share with your friends and family. Otherwise, you can eat them as a light lunch before heading out to a 4th barbecue.
• Monday’s hummus soup with heirloom tomato salsa could not be easier and will feel so refreshing after eating all the things on Sunday. The soup comes together in a blender and can be served cold or at room temperature. It’s topped with a super simple tomato salsa that adds some sweet-tartness to the mix. Make sure you use really good tomatoes for this – they will make or break the dish.
• Next up, stone fruit panzanella! This is a salad for people who don’t like salad (ahem, me). Filled with hearty homemade croutons, loads of veggies, fresh fruit, and goat cheese it’s enough to turn even the most ardent salad haters.
• Going really easy with Wednesday’s green spaghetti. The sauce for this comes together within minutes in a food processor while the pasta cooks. Couldn’t be simpler!
• Thursday’s corn, jalapeno, and brie frittata is a great clean-out-the-fridge meal (throw whatever other veggies you want in there!), but whatever you do, the brie is non-negotiable. Trust. I’ll be making this on Instagram Stories this week, so keep an eye out for it!
• Since I’m having a moment with cherries right now, this week’s treat are my favorite double cherry Greek yogurt scones. These feature dried and fresh cherries and are the best way to wake up in the morning.

Feel free to reach out with any questions! Happy eating!

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Yes yes yes! 

School’s out and it’s the weekend and I AM HERE FOR IT. Of course Remy has a runny nose, so we’re kicking things off really well.

This week’s meal plan is full of summer favorites and I am so excited to share them with you! Here’s what we’re cooking this week:

• Zucchini parmesan sandwiches – because why should eggplant have all the fun?! These pair breaded and baked zucchini spears with crusty bread, tomato sauce, and cheese. So so good.
• Monday’s all about the corn and cherry tomato quiche. This is one of my favorite summer meals ever. It is truly bursting with summer flavors. Remember to make your pie crust ahead of time, which will save you a lot of time on the day of baking.
• Crispy chickpea and farro tabbouleh bowls are so fresh, so clean, and so delicious. Great for meal prep lunches, too!
• Wednesday’s greens, jalapeno, and brie quesadillas are truly the easiest. Saute up whatever hearty greens you fancy, add some jalapenos for spice, and fancy them up with lots of melty brie. 
• We’re having one of my favorite indulgent meals on Thursday – pasta with slow-roasted tomato and cream sauce. It hits all the comfort food cravings, and then some.
• For dessert, we’re getting a head start on the 4th of July and making red, white, and blue brown sugar shortcakes. These feature a mix of summer berries, tender brown sugar shortcakes, and a fluffy scoop of homemade whipped cream.

Feel free to reach out if you have any questions. Happy eating!

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