Hello and welcome — thanks for stopping by during this unusual time.
This week on the blog I shared a delicious sweet potato and quinoa hash, along with super-easy baked pantry quesadillas and three things I always keep in my fridge to elevate everyday meals. I also posted a giant pop tart that’s been a real hit.
I rounded out the week with my reading list for March and a collection of March favorites, plus a new “what to eat this week” post and an update from my week in the life.
Wishing you a lovely weekend at home. xoxo
What I’m loving this week:
Hidden rainbow cupcakes — these are unreal.
An immunity-boosting soup that looks incredible and comforting.
Mini surprise-inside Easter bundt cakes — absolutely adorable.
Easy banana nut bread that comes together with minimal fuss.
Banana oatmeal breakfast cookies — perfect for a quick morning bite.
Andouille, plantain, and pineapple fried rice — a bold, tropical twist on fried rice.
Coconut macaroons dipped in chocolate — a classic with rich flavor.
A roasted strawberry, asparagus, and spinach salad with strawberry-tahini dressing — bright and seasonal.
A roundup of 10 easy bean and lentil recipes for simple, satisfying meals.
Sheet-pan garlic-butter salmon and veggies — an effortless weeknight winner.
Carne asada tacos that hit all the right notes.
Sweet Easter sugar cookies that are festive and fun to make.
Garlic-butter steak bites — savory, quick, and perfect for sharing.
Dirty rice — a flavorful dish I’m eager to try.
Buddha bowls for balanced, colorful meals you can customize.
And instructions for making fluffy, frothy whipped (Dalgona) coffee — definitely trying this over the weekend.