Happy weekend! I hope you have a lovely one. Ours will be pretty relaxed — I’m planning to bake some Easter cookies.
P.S. I’m still excited about the recipes I shared last week: bacon roasted carrots, a hash brown crusted quiche, buffalo bacon deviled eggs, hummingbird mimosas, and a creamy cashew blue cheese dip. They’re great options for Easter and spring entertaining. What are you enjoying right now?
xoxo
What I’m loving this week:
Amanda cooked through The Pretty Dish for her March cookbook club — such a beautiful collection of recipes.
An oven-baked orange chicken that’s easy and healthy — totally on my must-make list.
I’m obsessed with a croissant, egg, and cheese bake — savory, indulgent, and perfect for brunch.
The lemon berry meringue trifle is so pretty and looks delicious for spring gatherings.
A Greek Cobb salad is calling my name — bright, fresh, and full of flavor.
That beet hummus is absolutely gorgeous, both in color and taste.
Carrot cake with lemon cream cheese frosting — yes please. It’s the perfect balance of sweet and tangy.
Love the idea of an arugula and prosciutto pizza — peppery greens with salty prosciutto make a great combo.
Matcha panna cotta is something I really want to try — delicate and elegant.
I’m adding roasted fish with a spicy tomato-garlic confit to my menu plans — simple but packed with flavor.
Carrot ginger margaritas are such an interesting flavor pairing — I want to taste that blend.
No-churn blackberry waffle chocolate chip ice cream sounds like a fun, indulgent treat — perfect for spring and summer.