Hey hey! Hello weekend.
On the blog this week I shared a sheet pan pesto salmon with lemon potatoes, showed how to set up a slider bar, and posted a zucchini basil farro salad. I also rounded up 33 of my favorite easy dinners for back-to-school season and published a new Summer Fridays post.
There’s a fresh “What to Eat This Week” post up, plus a peek at our week in the life.
What’s new with you?
Have a lovely one! xo
What I’m loving this week:
I’m craving chicken and waffle sliders — absolute bliss.
Sheet pan kung pao chicken—quick, spicy, and satisfying.
The perfect vegan chocolate cake—rich and moist.
Lemon poppyseed ice cream with a blueberry swirl—surprisingly delightful.
Iced bulletproof coffee for a creamy, energizing pick-me-up.
Blueberry coffee cake muffins—cozy and irresistible.
Already daydreaming about a fall sangria.
Blueberry peach cobbler—summer fruit at its best.
A summer tomato galette for late-summer tomatoes and flaky crust.
Ginger sesame tofu chopped salad—bright flavors and great texture.
Coconut mango panna cotta—silky and tropical.
Oreo truffle brownies—decadent and chocolatey.
Grilled pork ribs that look perfectly caramelized.
Vanilla overnight oats with maple-spiced pears—my go-to breakfast.
Barbacoa for a slow-cooked, flavorful meal.
No-churn peppermint bark ice cream—festive and easy.
Greek yogurt–marinated chicken for juicy, tangy skewers.