This easy vegan pasta salad works well as a side or as a main dish. The avocado aioli pasta salad dressing makes this cookout staple extra special.
Bean and corn salad makes a surprisingly filling summer supper. You can also serve it as a side dish alongside your favorite veggie burger and maybe a margarita.
This strawberry margarita uses my low-sugar balsamic strawberry preserves instead of simple syrup. The jam adds sweetness with natural sugars from the fruit and vinegar. The whole jam recipe has only a tablespoon of added sugar, so you can tell yourself that this strawberry margarita is healthier than the kind you’d order poolside.
These balsamic strawberry preserves are quick and easy. There’s no sterilizing or special equipment involved.
I’m jumping on the overnight oatmeal bandwagon with a six-ingredient overnight oats recipe that’s so, so decadent. It tastes like oatmeal cookies, y’all.
My pineapple rum smash recipe is super versatile. You can make it with homemade infused booze, store-bought pineapple rum, or skip the liquor all together for a refreshing pineapple lemonade.
No, for real. This guacamole recipe takes 10 minutes to make, from chop to finish. My kid likes it so much that he often eats it with a fork as a side dish, skipping those pesky chips or tortillas.
The weather is warming up, and I’ve got picnics and summery food on the brain! Mild curry spices add just a little bit of heat to this curried potato salad and make it extra special.
This fruit- and tea-infused rum is a lovely mix of bitter and sweet. Perfect for a refreshing spring or summer cocktail! Start your green tea and pineapple rum over the weekend, and you’ll be sipping in just a few days.
I finally got my hands on the new Follow Your Heart Provolone Slices! I ate them plain and gave them the grilled cheese test to see how they held up.
I am so delighted to be sharing a recipe today from Kittee Berns’s new Ethiopian cookbook: Teff Love. These Ethiopian red lentils are super easy to make, and I think I’ll be pulling this book off of my shelf a LOT, y’all.