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!
We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.
One huge success? Our tomatoes.
This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!
With the uncertainty of everything going on in the world lately, I’ve really found myself seeking comfort in the familiar. It’s meant a lot of revisiting old recipes – things I know everyone will like and that I can practically make with my eyes closed they’re so familiar.
With a husband who isn’t a fan of traditional potato salad, this version – which mashes up potato salad with the flavors of a loaded baked potato – became a favorite in the early days of the blog (and our marriage). As grilling season kicks off, I thought it was the perfect time to give this recipe a refresh.
While it definitely won’t be a “normal” summer here, we’re planning to keep up the tradition of patriotic cookouts for Memorial Day and the 4th of July – even if it is just the four of us. I love hanging on the deck with a spread of red, white, and blue food and since it’s social distancing approved, I’m leaning in!
Whether you’re celebrating with just your immediate family or you’re able to gather with extended family and friends, I’ve rounded up some fun red, white, and blue-themed food options for you!
We have hit the point of the winter when veggies are no longer exciting.
During the summer and fall, we have a CSA share that loads us up with fresh vegetables weekly and inspires me to cook them creatively. Once the CSA ends? It becomes a regular rotation of bagged salad, roasted broccoli, and roasted green beans.
I recently discovered the kids like cauliflower rice, so I’ve been playing with different ways to dress it up. This Greek-style version was a huge hit. So huge that we ended up fighting over the leftovers!
One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
Have you been enjoying the bounty of summer produce? Between our little container garden and our CSA share, we’ve been swimming in fresh fruit and veggies – and I’m loving every second of it.
I’ve been doing a mix of trying new recipes and making sure to revisit family favorites. This is a family favorite – or more specifically – my son’s favorite.
Honey garlic green beans are a recipe I whipped up one night to make a quick side, and since my son has requested them again and again. He even put them down as “the best thing mom cooks” on his Mother’s Day project at school!
We’ve been making this a lot since green beans have been in our CSA share weekly – so sharing them for Farmer’s Market Week seemed perfect! These sweet-and-savory beans take about 15 minutes to make and only use one pan, so they’re perfect for a weeknight!
1 lb. green beans, trimmed
1/2 cup water
1 Tbsp. olive oil
2 cloves garlic
2 Tbsp. honey
1 Tbsp. soy sauce
Add the green beans and water to a large skillet over medium-high heat and cover. Let steam for 10-12 minutes, until the beans are softened.
Drain the water, and add the olive oil, tossing to coat the beans. Continue to cook for another few minutes, until the beans start to brown and blister. Add the garlic and cook for an additional minute, until fragrant.
Whisk together the honey and garlic and stir into the skillet. Cook for another minute or two, then serve immediately.