This creamy bucatini with zucchini, peas, and spinach is stuffed full of fresh veggies, so easy, and super delicious!
Creamy Bucatini with Zucchini, Peas, and Spinach

We’re pouring our ENTIRE crisper drawer (and even an item or two from the freezer) into a pound of pasta today, adding some cream, and calling it dinner!!

Really pretty psyched about that.

It basically couldn’t be easier and it might get our significant others off our back about the ice cream canister that’s been taking up prime real estate (unused) in the freezer for the better half of a year.


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Burrata with brown butter, lemon, and cherries is a stunning appetizer that celebrates peak summer cherry season! It only takes 10 minutes to make and is perfect for summer entertaining.
Burrata with Brown Butter, Lemon, and Cherries

Cherry season is finally here and I could not be more excited!!

So much so that I maaayyyyyyy have gone a little bit overboard on the cherry recipes this week. One appetizer, two pies, and a cake overboard.


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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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Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping.
Cherry Crumb Pie

You know I couldn’t let a holiday weekend go by without a new pie recipe, right??

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This healthy Thai basil pesto potato salad is full of fresh flavor. It’s mayo-free and super easy to make – perfect for your next summer gathering.
Thai Basil Pesto Potato Salad

The mayo-hater in me is doing jumping jacks for this potato salad!!

FINALLY, a fresh and delicious option for those of us who don’t want to eat a gloppy gloopy mess that’s been spoiling in the sun all day. 

Cheers to that.

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Soft-boiled eggs with asparagus and snap peas is the perfect summer lunch or light dinner recipe. Asparagus and snap peas are tossed in an Asian dressing and then topped with soft-boiled eggs and an addictive chile oil.
Soft-Boiled Eggs with Asparagus and Snap Peas with Peanuts and Basil

Need a light meal before heading out for a day at the pool?

Or a quick lunch before going to a BBQ where you’ll be engaging in an afternoon of chips, dips, nibbles, and noshes for hours on end?

Good news! You’ve come to the right place.

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