Happy weekend! I hope you have a relaxing couple of days. We’re keeping things low-key here, and I’m planning to bake some Easter cookies — a simple way to celebrate the season and enjoy time at home.
P.S. I adored the recipes I shared last week. They’re perfect for Easter and spring gatherings: bacon roasted carrots, a hash brown–crusted quiche, buffalo bacon deviled eggs, hummingbird mimosas and a cashew blue cheese dip. Lots of tasty options — what are you loving right now?
xoxo
What I’m loving this week:
Amanda cooked through The Pretty Dish for her March cookbook club and shared highlights from the recipes she tried.
An easy, healthy oven-baked orange chicken that’s simple enough for weeknights and packed with bright flavor.
I’m excited about a croissant, egg and cheese bake — comfort food with a buttery, flaky twist that’s perfect for brunch.
The lemon berry meringue trifle is absolutely gorgeous and ideal for spring entertaining.
A Greek Cobb salad brings bold Mediterranean flavors and fresh ingredients together beautifully.
Beet hummus is stunning in color and flavor — a great twist on a classic dip.
A carrot cake finished with lemon cream cheese frosting sounds like the perfect balance of spice and brightness.
I love the idea of arugula and prosciutto pizza for a slightly peppery, savory-sweet pizza night.
Matcha panna cotta is on my list — silky, delicate and subtly earthy.
Roasted fish with a spicy tomato-garlic confit is a straightforward, elegant main to add to the menu.
Carrot-ginger margaritas are an unexpected, vibrant flavor pairing worth trying for spring cocktails.
And for a fun dessert: no-churn blackberry waffle chocolate chip ice cream — nostalgic, fruity and creamy without the fuss of an ice cream machine.