July is here! I love long summer days and warm summer evenings. I hope you have a fun long weekend in store. Independence Day has always been one of my very favorite holidays, since it’s an annual family reunion on my mom’s side. Now it’s also the anniversary of my brother’s wakeboarding accident. After a month in the hospital and learning to walk again on a prosthetic leg, he’s doing well. This is my public request to be careful out there, especially on the water.
Last month, I mentioned that my dog Cookie was not doing well. She’s actually doing much better! She has been cycling through some health issues for a while, but she’s in good shape right now. At the moment, she is trying to steal my breakfast. She’s ornery as ever, and her little sister, Clover, keeps her on her toes.
If you’re looking for Fourth of July recipes, here are some of my favorites. The more salads, the better! Browse with pictures here.
- Dips: Mediterranean Tomato and Feta Dip, Pimento Cheese or Strawberry Salsa
- Salads: Favorite Quinoa Salad, Black Bean Salad, Garden-Fresh Corn Salad, Herbed Potato Salad, Layered Panzanella or Watermelon Salad with Herbed Yogurt Sauce
- Main Dishes: Caprese Sandwiches, Favorite Veggie Burgers or Grilled Pizzas
- Desserts: Almond Cake with Berries on Top, Mixed Berry Crisp or Simple Blueberry Cake
- Extras: Classic Mojito, Easy Pineapple Mint Popsicles, or Strawberry Smoothies
Avocado
Gaby’s Cucumber Salad
Gluten free and vegan
“Made this immediately last night and loved it – my daughter as well! Quick and easy for when you get home from work – served alongside pasta.” – Connie
What to Cook This June
Why is this year is going by so quickly? Watching our baby grow bigger makes me acutely aware of the days going by, though the months are a blur since the nights are still so long.
I’m also watching my dog, Cookie, grow older. A few weeks ago, I realized that she can’t hear me any more. She’s not feeling well at the moment and I’m working with the vets to get her better. Cookie is approximately fourteen years old now, and we’re having more conversations about her quality of life. Watching her slow down makes my heart ache and I’m loving on her as much as possible. I know she has a lot of fans here, so I wanted to fill you in. Send her some love if you will?
This month, seasonal produce options are expanding to include fresh fruit like blueberries and strawberries, rhubarb and cherries. I think I’ll make a crisp soon—the only question is which kind (blueberry, mixed berry or strawberry rhubarb?). Asparagus and spring peas are on the decline, so get them while you can. Stay well!
Avocado
Creamy Avocado Dip
Gluten free and vegan
“Another dinner success! This was surprisingly tasty. I honestly passed this up thinking “eh” but then my friends had a fiesta dinner and I was dying for an excuse not to eat their steak or ground beef tacos so I made the refried beans for my tacos. Tonight I made the avocado sauce and pickled onions with it….YUM. And super easy!!” – Erin
50+ Fresh Memorial Day Recipes
We’ve almost made it to the weekend! Here are 50+ fresh, healthy and delicious recipes to commemorate Memorial Day. I’ve organized them by breakfast and brunch, appetizers and dips, salads and sides, main dishes, desserts and sweet treats, and cold drinks.
I pulled all of these recipes from the “Independence Day” category, so check there for even more options. In actuality, these recipes are perfectly suited for summer parties from now through Labor Day.
This is our first Memorial Day with Grace, and my parents are coming up to see her. We’re looking forward to some low-key family time and the farmers’ market. Cheers to the long weekend!
What to Cook This May
May is here! The trees are greener by the day and I’m thriving on the abundant sunshine. Baby Grace is happy, wiggly, and giggly. She’s an enthusiastic and adventurous little eater so far. Cookie is recovering well from a minor paw-under-stroller accident. Life is good.
After last year’s failed tomato seedlings, I’ve given up on growing our garden from seed. Grace and I picked out this year’s tomato, pepper and basil plants this week, with an emphasis on yellow tomatoes since we decided we like those best. She plucked a few basil leaves off the plant to munch on before I even knew what was happening!
We have a couple of holidays coming up. For Cinco de Mayo, browse Mexican recipes here (start with the guacamole and margaritas). For Mother’s Day, check out my spring brunch roundup.
The farmers’ markets will become more colorful each week this month. Below, you’ll find some of my favorite spring recipes so we can make the most of our fresh produce.
Asparagus
Perfect Roasted Asparagus
Gluten free and easily vegan (skip the cheese)
“This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the asparagus in my oven for 9 minutes. Thank you for the recipe!” – Anna
Perfect Roasted Butternut Squash
Want to know something cool about roasted butternut squash? You don’t have to peel it before roasting. That’s right. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You can see proof here and here.
Butternut squash is technically a winter squash, and it is indeed hearty and wonderful on a chilly day. Spring zucchini hasn’t arrived yet, so let’s use up the butternut in the pantry while it’s still good.
Butternut squash is naturally quite sweet. Roasted butternut squash is my favorite preparation because the edges caramelize against the pan, yielding delicious savory bits that help balance the sweetness.
Roasted butternut makes a great side dish with a few garnishes on top, but it’s more versatile than that. Over the years, I’ve used it in risotto and soup, hearty fall and winter salads, and even tacos. Again, I love to contrast the sweetness with spicy and savory ingredients, and you’ll find a list of suggestions below.
Easy Honey Butter
Do you have room for some honey butter on your holiday table? Let’s make some! Honey butter is creamy and utterly irresistible. It’s sweet and a little bit salty, which always sends me back for more. It looks dazzling on the table, and it makes everyone’s eyes light up.
In fact, honey butter is so easy to make that you can whip it up for a special dinner any time of year. Start with softened butter and it’s ready in five minutes or less.
This recipe tastes extra-special thanks to a little sprinkle of cinnamon. Finish it with a little drizzle of honey and a light sprinkle of salt for bonus points in flavor and visual appeal.
I’m telling you, if you’re looking for a last-minute holiday meal menu item, definitely bring honey butter. It’s not a cop-out contribution; it’s a revelation!
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