Hello weekend!
This week on the blog I shared some of our favorite recipes: honey mustard grilled chicken with broccoli, a creamy avocado pesto pasta, and a bright guacamole salad that makes the perfect Tex‑Mex side. I also published a new Summer Fridays post with plenty of seasonal ideas.
There’s a fresh weekly menu you can follow, plus a look at a typical week in our life if you need meal-planning inspiration and a glimpse behind the scenes.
If you missed it earlier, I posted my summer reading list — plenty of good books to curl up with when the weather calls for downtime.
You can order a copy of Everyday Dinners now. The book is currently on a major sale, and once you have it I’d love for you to join the Everyday Dinners Cookbook Club on Facebook. We’ve just started a new summer challenge and it’s been so fun — we’ve been doing these cookbook club challenges since The Pretty Dish came out in 2018. I’ve loved seeing your creations on Instagram and in the group. Join the club to take part in future challenges and giveaways.
xoxoxo
What I’m Loving This Week
I’m always craving buffalo chicken pasta — spicy, creamy, comforting.
A vanilla layer cake with rose buttercream caught my eye; it’s elegant and perfect for a special occasion.
Strawberry challah rolls are unbelievably pretty and a sweet twist on a classic.
Poutine that hits the mark — crispy fries, rich gravy, and melty cheese curds.
Small-batch lemon poppy seed muffins are ideal when you want just a few fresh-baked treats.
A Greek orzo pasta salad with tzatziki dressing looks like a refreshing side for summer gatherings.
Meat lovers pizza — because sometimes you just want all the toppings.
Pesto chicken salad feels like an easy, flavorful lunch that packs well for picnics.
I’m curious to try air fryer shrimp for a fast, juicy seafood option.
Lemonade pie is playful and summery — bright, tart, and nostalgic.
A weeknight creamy Tuscan ravioli is exactly the kind of comforting pasta I reach for on busy evenings.
And a strawberry refrigerator cake is such a clever, no‑bake way to serve a cool, fruity dessert.