Happy Saturday!
This week on the blog I shared a roasted Irish cheddar cauliflower, a smoked sausage and shredded cabbage salad, and grilled chicken avocado sandwiches. I also rounded up a collection of recipes to welcome the first week of spring.
Looking ahead to seasonal menus, I put together a full Easter recipe guide as well as a large assortment of Saint Patrick’s Day ideas to make holiday cooking simple and delicious.
There’s a new weekly menu up and a fresh peek at a week in our life if you want some real-life meal inspiration and routines.
If you love cooking with community, join the Everyday Dinners cookbook club on Facebook. If you already own the book, request to join the group. If you don’t have a copy yet, consider picking one up and jump into a welcoming community full of recipe ideas and support.
xoxoxo
WHAT I’M LOVING THIS WEEK
I need these cheddar chive biscuits in my life — the sage brown butter and parmesan version looks irresistible.
Chicken tinga is on my must-make list; it looks absolutely perfect for an easy weeknight dinner.
Mini Irish cream cheesecakes are ridiculously cute and would be a hit at any gathering.
A cookies-and-cream shamrock shake sounds like a fun seasonal treat to try.
I want to make chive blossom vinegar this spring — it’s such a bright, floral pantry addition.
Caramelized onion frittata is comfort food done right — savory and satisfying.
One of my longtime favorites: a hidden rainbow cake for celebrations or to brighten an ordinary day.
Banana pudding pound cake is on the baking list — perfect for sharing with friends.
Planning to mix an Irish whiskey espresso martini for a spirited evening treat.
Coconut cream pie remains my love language — creamy, tropical, and totally indulgent.
I’ll be putting focaccia pizza on the menu this week for an easy, hands-on dinner idea.