Hello hello!
This week on the blog I shared several new favorites. First up was an irresistible potato chip frittata that’s quick and satisfying. I also posted a grilled prosciutto-wrapped peach salad that balances sweet and savory, plus a no-churn coffee Oreo ice cream that’s perfect for warm evenings. There’s a fresh Summer Fridays roundup, too, with seasonal ideas to try.
Alongside those recipes, I published a new What to Eat This Week guide to help plan your meals, and a Week in the Life post with snapshots from around here.
Wishing you a lovely weekend! xo
What I’m loving this week:
Peach pound cake — a tender, fruity loaf that’s summer in every bite.
Balsamic grilled vegetables — smoky, glazed veggies that are a staple for warm-weather meals.
Savory zucchini bread — a great way to use up zucchini and enjoy a savory slice any time of day.
Slow cooker stuffed peppers — set it and forget it comfort with rich, melty filling.
Tomato salads that showcase peak-season tomatoes with simple, bright seasonings.
Whole30 shrimp boil — a fragrant, satisfying seafood feast that’s Whole30-friendly.
Blueberry crumble — a classic dessert with juicy berries and a crunchy topping.
Cornbread peach cobbler — the idea of warm peaches atop skillet cornbread is irresistible.
Southwestern corn and zucchini chowder — creamy, spiced, and full of summer vegetables.
Crispy salt-and-pepper shrimp — crunchy, well-seasoned shrimp that make a bold appetizer or main.
Key lime angel food cake — airy cake paired with tart key lime flavor for a bright dessert.
Watermelon shaved ice served with a fork — playful, refreshing, and perfectly portable for hot days.
Bourbon peach preserves — boozy, fruity jam that’s excellent on toast or tucked into desserts.
Sour cream and onion pasta — a surprisingly delicious, savory pasta that tastes indulgent and comforting.