Hello hello!
This week on the blog I shared a few of my favorite recipes, starting with my kale pesto pasta topped with roasted chickpeas. I also posted a winter kale salad dressed with a bright blood orange vinaigrette, a collection of other recipes that use blood oranges, and a comforting roasted red pepper soup.
There’s a new weekly menu up on the site, and I also shared a glimpse into a week in our life. If you’re looking for meal inspiration, the menu plan has easy-to-follow ideas for dinners throughout the week.
You can join the Everyday Dinners cookbook club on Facebook. If you already own a copy of the book, request to join the group to take part. If you don’t have the book yet, consider picking one up and joining — it’s a warm, helpful community full of recipe suggestions and real-life tips for feeding families.
xoxoxo
WHAT I’M LOVING THIS WEEK
These Oreo bars are irresistible — rich, fudgy, and perfect for sharing.
Crispy baked chicken wings that come out golden and full of flavor without deep frying.
Salsa mexicana — a fresh, chunky salsa that livens up tacos, grilled meats, or tortilla chips.
White bolognese — a creamy, savory twist on a classic ragù that’s great with pappardelle or rigatoni.
A blood orange upside-down cake that’s elegant, bright, and seasonally perfect.
Beet hummus — colorful, earthy, and great with pita or raw veggies.
An old-fashioned cherry cake that’s simple, nostalgic, and ideal with a cup of tea.
A turkey taco breakfast scramble: quick, protein-packed, and a tasty way to start the day.
Lemon shortbread with a tender, buttery crumb and bright citrus notes.
Cheesecake cookie cups — small, adorable desserts that combine cookie and cheesecake textures.
The perfect bowl of cheesy black bean chili — hearty, comforting, and easy to customize.
An orange arugula salad that pairs peppery greens with sweet, citrusy segments for a lovely contrast.