Hello weekend!
This week on the blog I shared a delicious zucchini lasagna bolognese, perfect for using up summer zucchini. I also posted weeknight sheet pan shrimp nachos, chipotle BBQ chicken with creamed grilled corn, and a no‑churn salted chocolate chip cookie dough ice cream. Plus, a new Summer Fridays roundup with seasonal favorites.
You can find a fresh “What to Eat This Week” guide as well as a peek into a week in our life, where I share the little moments and meals that made the week memorable.
I also rounded up my August beauty favorites — some new finds and tried‑and‑true items I’ve been reaching for lately.
Have a great one! xo
What I’m loving this week:
Autumn harvest bowl — I’m ready for cozy bowls and roasted vegetables.
Fiesta chicken enchiladas — a bright, flavorful weeknight dinner to look forward to.
Small batch almond chocolate chip cookies — perfect for baking when you don’t want a huge batch.
Brown butter maple blondies — rich, nutty, and fall‑forward.
Confetti amaretti cookies — delicate, chewy, and fun for a special treat.
Chipotle ranch salad — smoky, tangy dressing with crisp greens sounds so good.
Root beer float cupcakes — playful and nostalgic, great for a summer dessert.
Grilled eggplant with chimichurri — a simple way to make vegetables sing.
Peach scones — tender, buttery, and full of juicy peach flavor.
Everybody’s after‑school cookies — the kind of cookie you crave when you want comfort baking.
Apple streusel muffins — warm spices and a crunchy streusel topping make mornings better.
Frozen gin and juice — a fun frozen cocktail to cool down with.
Japanese egg sandwich — silky egg salad on soft bread, a delightful savory treat.
Peanut butter oatmeal chocolate chip cookies — classic, satisfying, and always a hit.