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!
These beef skewers are one of my favorite prep-ahead meals during the summer. I’ll prep them the night before along with some cold salads and then have dinner on the (picnic) table in only fifteen minutes.
They’re sweet and tender and the long marinade time makes them burst with flavor. Whether you’re hosting company or just trying to feed your own family fast, these will be a hit.
If you’ve watched any of our live kitchen play dates, you know that my time in the kitchen with the kids is anything but polished. We make a mess, the kids fight, and sometimes they end up not liking what we make.
That’s okay, though, because in the end they’re learning to cook.
Sometimes, cooking feels like a bit of lost art – but it’s absolutely something I want my kids to know and be comfortable with when they strike out on their own. Sometimes, that looks like a really fun dessert… and sometimes it’s just learning how to dress up your ramen.
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.
My friends have been raving about this recipe and now that I’ve tried it I totally understand why. This is super simple – but super good.
The idea here is that you make egg roll filling, but don’t go through actually wrapping it up – which is kind of brilliant. I’ve made egg rolls before, but they’re time consuming and deep fried, so they’re not something I make on the regular. This version is lighter and perfect for a weeknight!