There are so many traditional cookout foods – and so many of them are light on vegetables. I love a good potato salad but I also love my greens so I’m always excited when they find their way into an outdoor party menu. Thus, it seemed appropriate to wrap up #BBQWeek with a hearty salad that’s still perfect for an outdoor gathering.
This salad is full of the bounty of summer and make-ahead friendly which is perfect for entertaining. Simply dressed greens, tomatoes, and grilled onions are topped with grilled steak, avocado, basil, and almonds in this drool-worthy dish. It will serve four as a meal in itself – or more as part of a larger spread.
I don’t think I’ve ever met anyone who didn’t like nachos. Even the pickiest kids are usually totally cool with chips covered in cheese. Thus, nachos may just be the perfect dish to bring to a party – and a cookout is no different because they also can be made on the grill.
I love making a big, loaded up tray for our family for dinner, but a nacho bar would be such a fun idea for a cookout! You could set up all the ingredients separately and use loaf pans for individual servings. Write names on the foil covering to keep track of everyone’s custom orders!
We’ve been cooking out for weeks already – as soon as it got warm enough to sit out, we fired up the grill and set up the deck – and I’ve been loving it. For me, the warm weather is always synonymous with fresh ingredients so I knew I had to start this week with something fresh and bright.
This salad is perfect for summer. It’s quick and make-ahead friendly. The produce is readily available all summer and the dressing is simple pantry staples.
It’s a great dish to bring to a cookout for lunch or dinner – but it’s also a great option for brunch!
To me, a kitchen is so much more than it’s recipes. Our kitchen is a gathering place – a place to nourish your soul as well as your body. It’s also a place of prayer. We start dinner every night with a prayer, and to celebrate the National Day of Prayer today, I’m sharing our favorites in free, printable cards.
Saying grace nightly became a family tradition when my son was 3. His preschool said grace before snack and he was thrilled that’d he learn the prayer and wanted to repeat it. After that one was mastered by both kids, we started mixing in other prayers that were special to us.
Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.
For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.
This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.
I made a key lime pie for Pi day this year and while digging out my recipe I stumbled upon a recipe for a key lime pie martini. Obviously, I was immediately obsessed – until I actually tried it.
The recipe was so not my speed. It was very much a martini and I’m very much someone who prefers my alcohol to taste like dessert, not alcohol, if you know what I mean.
So, I set out to make one that met my own expectations – and this one is it. It’s a great balance of sweet and tangy and plenty creamy. It’s basically like drinking a slice of key lime pie and I love it.
It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!
When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.
This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Isn’t this cake just so cute?
A thick, oversized chocolate cookie decorated with vanilla buttercream and topped off with the every-popular chocolate bunny. It’s a great cake for beginners because you can hide any cake imperfections with icing… and any icing imperfections with candy.
But, that’s not all – this bunny has a really fun surprise inside!
This is a super fun dessert for Easter. Everyone will get a kick out of the surprise and, even more, everyone loves a chocolate chip cookie!