A blueberry slab pie for a crowd!! This slab pie is made in a half sheet pan and is perfect for any outdoor spring or summer get-togethers. It is perfectly spiced and bursting with berry flavor.
Blueberry slab pie for a crowd!!
Like, a large crowd.
Maybe even a small army?
Or you could just horde it to yourself and eat it for every meal for a week!! No one would blame you.
This is a sponsored post written by me on behalf of Truly Grass Fed. All opinions are 100% mine.
This spinach and artichoke quiche is perfect for any spring get-together, whether that be an outdoor picnic or a Mother’s Day brunch! It is made with a super flaky all-butter crust and a creamy veggie-filled custard filling.
It is finally finally finally warm enough for picnic season and I am HERE FOR IT!!
Lazing the afternoon away on a blanket in the park, wind in your hair, glass of something fruity and sparkly in one hand, a plate full of food in the other, children playing in the background – that’s the life.
Crispy Thai fried fish is paired with a sour green mango salad that is a flavor explosion of tangy, salty, and sweet in every bite.
Look, I love a sticky sweet juice-dripping-down-your-chin mango as much as the next gal, but you truly haven’t lived until you’ve had a sour mango eating experience.
Now this is not at all the same as eating an almost-but-not-quite-ripe mango, which I have done many a time either when I’ve misjudged a mango’s ripeness or had my hand forced by a toddler who insisted on mango NOW despite my warnings that they weren’t quite ready yet. It is disappointing at best and unpalatable at worst.
This is different. It is a celebration of the sour mango in its own right! Embracing its mouth-puckeringly tart qualities and letting them shine by layering them with flavors that will truly make them sing.
Happy Saturday!!
For some reason this week I saw a ton of posts about Mother’s Day and had this moment of panic that maybe it was this weekend and I had totally forgotten. Nope – it’s May 9th! People are just getting a really early start, I guess? The other sobering realization I had was that I’m on call that weekend, so no breakfast in bed or sleeping in for me womp womp. Maybe the pager gods will grace me with no 3AM emergencies that weekend.
Let’s talk food! This week’s healthy vegetarian meal plan is ALL SPRING and I am here for it. Here’s what we’re cooking this week:
Happy eating!
Pan-banging funfetti sugar cookies – to satisfy the inner child in all of us!! These are crispy on the outside, soft and chewy on the inside, and filled with fun rainbow sprinkles.
I could blame these cookies on Remy, but let’s be honest – I love funfetti as much as the next five-year-old-stuck-in-a-thirty-something’s body!!
We rainbow sprinkle a lot of things in this house that were never meant to be rainbow sprinkled. It’s my secret trick for getting Remy to eat anything (and I mean ANYTHING). You can just categorize that as something I very judgmentally said I would never do before actually having a kid, and yet here we are. To all the other sprinkle-bribing parents out there – I see you, I AM you, let’s form a support group mmkay??
Stuffed eggplant like you’ve never had it before – filled with a paneer and mango pickle mixture and served atop a bed of creamy coconut dal.
Oh eggplant, such a polarizing ingredient.
Some may wonder why I keep making it when my husband proclaims to hate it so much, but the reason is here! This! Exactly!
His actual words after eating this, “I know you don’t usually like to make the same recipes twice, but you could make this again.”
I mean, that’s basically a standing ovation in man terms, am I right?
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)!
