Hi! We’re heading home from vacation today and I’m honestly a little bummed about it. I hate leaving — growing up this trip always meant the end of summer and the start of school. Summer still has another month for me, but I might treat myself to a few school supplies and a new fall candle to feel better.
What are you up to this weekend? I’ve been totally out of the loop all week and I’m trying to catch up.
Also — here’s a quick video peek at how I make my favorite kale Caesar salad with a Greek yogurt dressing. We eat this at least once a week. There’s another short video of my favorite summer skillet gnocchi too.
Faves of the week:
Fruit Loops French Toast — yes, this is a thing and it’s delightfully nostalgic.
These peach tostadas are absolutely stunning and feel like late-summer perfection.
That rainbow cake — the colors and layers are incredible. Such a joyful bake.
Adorable blueberry-blackberry turnovers that would be perfect for a brunch or picnic.
Zucchini and feta pizza with fresh mint and preserved lemon — a bright, savory pie that’s great for the season.
Brilliant cheddar snow brunch cake — savory, unique, and ideal for entertaining.
On my menu this week: a strawberry and herbed rice salad, light and flavorful for warm evenings.
Freshly squeezed mimosa cupcakes — yes, please. Champagne-flavored treats are always a good idea.
I’m intrigued by an arugula salad with pickled radish, sorghum, peas, and ricotta salata — a modern, textured mix of flavors.
Spicy peach rosé granita — refreshing, fruity, and with a little kick. Perfect to cool down with.
A pretty little blueberry almond tea cake that would be lovely with afternoon tea.
Always craving avocado, tomato, and goat cheese toast — simple, satisfying, and endlessly customizable.
Copycat Krispy Kreme doughnuts that look dangerously close to the real thing — a weekend baking challenge worth trying.
Perfect slow cooker BBQ spare ribs — set it, forget it, and enjoy tender, saucy ribs.
Finish off summer with roasted peach and salted caramel pops with vanilla and a touch of bourbon — a grown-up frozen treat to close out the season.