Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.  A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. 

Chicken Caesar Pasta Salad recipe

A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡

It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!

Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).

However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!

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Pimm’s Cup

This classic Pimm’s Cup recipe is layered with fresh fruit and cucumber and always tastes so refreshing! Warm weather cocktail season has arrived and I vote we celebrate with a gorgeous fruit-filled Pimm’s Cup! ♡ If you don’t already have a bottle of Pimm’s No. 1 in your bar cart, I highly recommend picking up […]

This classic Pimm’s Cup recipe is layered with fresh fruit and cucumber and always tastes so refreshing!

Warm weather cocktail season has arrived and I vote we celebrate with a gorgeous fruit-filled Pimm’s Cup! ♡

If you don’t already have a bottle of Pimm’s No. 1 in your bar cart, I highly recommend picking up a bottle of this fruity, botanical, gin-based liqueur to make some refreshing cocktails this summer. It’s the starring ingredient in a Pimm’s Cup, a fruit-filled sparkling cocktail that’s famously the signature drink of Wimbledon, traditionally mixed with either lemon soda or ginger ale and then layered into a highball glass with a rainbow of fresh fruit and cucumber slices and herbs. It’s a showstopper of a drink that’s delicious, refreshing, not-too-strong, and incredibly easy to make. And if you happen to be serving a group, it’s easy to batch into a pitcher as well.

I’m partial to making Pimm’s Cups with a mix of freshly-squeezed lemon juice and a bold ginger ale (or ginger beer), in order to amp up the fresh lemon-ginger flavors in this drink, but you’re welcome to go the lemon soda route if ginger flavor isn’t your thing. And while this certainly isn’t traditional, I highly recommend enjoy muddling in a few slices of jalapeño if you enjoy an extra kick. Delicious!

However you choose to make your Pimm’s Cup, it’s certain to be a lovely and refreshing drink for summertime. So grab a bottle of Pimm’s and some colorful fruit and let’s make a cocktail together!

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Crispy Zucchini Black Bean Tacos

These crispy zucchini black bean tacos are quick and easy to make with an irresistible avocado dipping sauce. Crispy black bean tacos are always a winner…but let’s sneak some extra veg in there too! ♡ This simple recipe has become a favorite vegetarian dinner here in our house, especially on busy weeknights. Just sauté up […]

These crispy zucchini black bean tacos are quick and easy to make with an irresistible avocado dipping sauce.

Crispy black bean tacos are always a winner…but let’s sneak some extra veg in there too! ♡

This simple recipe has become a favorite vegetarian dinner here in our house, especially on busy weeknights. Just sauté up a quick and zesty taco filling with zucchini, black beans and seasonings. Fold the tortillas up with the filling and cheese and cook in the same pan until perfectly crispy and melty. Blend up a refreshing avocado salsa verde for dipping. And then dive on in.

These crispy tacos are nothing fancy, but they are super flavorful and crunchy and hit the spot every time. And I love that they’re a low-cost, protein-packed, gluten-free, meatless option that comes together easily in less than 45 minutes (or less if you’re moving quickly!). So the next time you’re craving tacos, grab some black beans and zucchini and let’s make some vegetarian tacos together!

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Spring Farro Salad

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette. Cheers to spring salads! ♡ After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. […]

This 30-minute spring farro salad is made with a delicious mix of seasonal veggies and herbs, farro, chickpeas and a quick lemon vinaigrette.

Cheers to spring salads! ♡

After making this winter farro salad countless times over the past year, I decided we needed to try a springtime version with fresh seasonal veggies and herbs. And thus, this zippy spring farro salad recipe was born.

It’s loaded up with chewy farro and chickpeas, a crisp mix of cucumber, radishes and shallots, a sprinkling of tangy crumbled feta, loads of fresh herbs (I opted for mint and dill), and my favorite lemony everyday vinaigrette that pulls everything together. Each bite tastes wonderfully light and springy, especially thanks to all of those fresh herbs. And this salad holds up beautifully in the fridge if you’d like to prep the salad in advance for easy lunches or sunny picnics or springtime nights by the grill.

As you can imagine, it’s also an easy recipe to customize with whatever seasonal veggies, herbs or cheeses you would prefer to toss in. And if you need a gluten-free option, no prob, just swap in some quinoa for the farro. Let’s make some salad!

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Lemon Basil Butter Pasta

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes. Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡ Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which […]

All you need are 6 simple ingredients to make a vibrant batch of this lemon basil butter pasta in less than 30 minutes.

Lemon Basil Butter Pasta

Fresh basil is back in season and I vote we celebrate with this lemon basil butter pasta! ♡

Our family fell in love with Ali Slagle’s viral basil-butter pasta last fall, which is a deliciously basil-forward, nut-free, and buttery alternative to traditional basil pesto pasta. She had the brilliant idea to blitz blanched basil with butter in a food processor (which you should definitely double to have leftovers for later!), which is then melted into a batch of hot pasta for a quick and easy 3-ingredient meal. The creamy, salty, melted butter serves as the perfect saucy vehicle for the fragrant peppery flavor of fresh basil, and perfectly coats each strand of pasta. And while it’s easy to make the basil butter in the amount of time it takes to cook the pasta, you can also prep the basil butter in advance if you’d like to make dinnertime an absolute breeze. Such a win!

That said, while Ali’s version keeps things simple with just basil, butter and pasta, we’ve come to love adding in a generous dose of lemon, black pepper and Parmesan to this pasta as well (a la this recipe), which adds a balance of bright, spicy, umami flavors to the basil butter that really makes this dish sing. And for any of you who want to go the extra mile and make a batch of brown butter to use here (totally optional, but WOW), I can vouch that the extra toasty, nutty flavor notes absolutely take this simple dish over the top.

Bottom line, I’m now convinced that this melting-basil-butter-into-hot-pasta method here is one that any herb-lover should add to their repertoire. So grab a big bunch of basil and let’s make some pasta!

Lemon basil butter pasta ingredients (more…)

Ginger Coconut Potsticker Soup

This delicious ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies. It’s a cold and rainy week here in Kansas City, which always means one thing in my book — soup time! ♡ This recipe is a simple twist on my favorite potsticker soup that […]

This delicious ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.

It’s a cold and rainy week here in Kansas City, which always means one thing in my book — soup time! ♡

This recipe is a simple twist on my favorite potsticker soup that our whole family loves, but made this time with the yummiest creamy ginger-lemongrass coconut broth simmered with loads of mushrooms and spinach, and finished off with a zing of fresh lime juice. It’s a vibrant and flavorful soup that’s filling without feeling too heavy. And thanks to a few shortcuts, it can easily come together quickly on a rainy weeknight like this one. Win-win!

Feel free to use your favorite vegetarian or meat-filled potstickers (we love the vegetable gyoza from Trader Joe’s). And if you’d like to also make the soup completely gluten-free, just be sure to purchase a brand of potstickers that’s certified gf (I love these).

This recipe instantly became a favorite here with our family, so I feel certain you’re going to enjoy it too!

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Marry Me Chickpeas and Orzo

“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy […]

“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy too. Thus, this orzo and chickpeas dish was born. ♡

It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!

That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)

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Lavender Latte (Hot or Iced)

Learn how to make a lavender latte (hot or iced) with this simple recipe that’s easy to customize to your liking. After moving back to KC last summer, one of my good friends introduced me to her favorite drink at our neighborhood coffee shop — an iced lavender latte — and it was love at […]

Learn how to make a lavender latte (hot or iced) with this simple recipe that’s easy to customize to your liking.

Lavender Latte

After moving back to KC last summer, one of my good friends introduced me to her favorite drink at our neighborhood coffee shop — an iced lavender latte — and it was love at first sip. ♡

I’ve long been a fan of pairing lavender with earl grey tea to make a London fog latte. But this was the first time I had ever tasted lavender paired with espresso. And when out for a morning stroll around the neighborhood with our iced lattes on a hot summer’s day, that extra hint of delicate floral flavor in my coffee was just delightful. Loved it!

The cost of those extra pumps of syrup at the coffee shop have a way of adding up quickly, though. So last summer, I got into the routine of making small batches of homemade lavender syrup so that we could make our own lavender lattes here at home. And now nearly a year later, a hot or iced lavender latte continues to be one of my favorite ways to begin the day. They’re easy to make and customize with your favorite type of milk and espresso, and taste equally delicious hot or iced. So whenever you feel like giving your latte a floral twist, let’s simmer up a quick batch of lavender syrup and make some lavender lattes together!

Lavender Latte Ingredients (more…)

Lavender Syrup

Homemade lavender syrup is easy to make with 3 ingredients and can be used in everything from lattes to cocktails, lemonade, baked goods and more. This has been the year of lavender syrup here in our house. ♡ Ever since I fell in love with our neighborhood coffee shop’s lavender iced latte last summer — […]

Homemade lavender syrup is easy to make with 3 ingredients and can be used in everything from lattes to cocktails, lemonade, baked goods and more.

This has been the year of lavender syrup here in our house. ♡

Ever since I fell in love with our neighborhood coffee shop’s lavender iced latte last summer — and then pivoted to making my own here at home for a fraction of the cost (recipe coming tomorrow!) — steeping a quick batch of homemade lavender simple syrup has become a regular part of our weekly routine. And over time, we’ve come to find that it’s useful for so many other delicious treats beyond coffee too!

You can use lavender syrup to add a hint of floral flavor to your favorite cocktails. (I’m especially partial to a lavender gin fizz or lavender mojito.) You can add a splash to a refreshing glass of lemonade, iced tea, or sparkling water. You can whisk lavender syrup with powdered sugar to form a lavender glaze, or whip it with heavy cream to make lavender whipped cream. Or you can customize the syrup with different sweeteners or play around with infusing rose, mint, vanilla, or lemon into the syrup too. The possibilities are endless and so much fun!

Most of the time, we keep things simple here in our house with a basic 3-ingredient lavender simple syrup made with dried lavender buds, sugar and water, which won’t steer you wrong. But I’ve included lots of different ideas and tips below to help craft whatever version of this syrup you may love best.

So grab some culinary-grade dried lavender and let’s make a quick batch together. I promise you can find many delicious ways to put it to good use!

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Blueberry Cake

This blueberry cake recipe is easy to make and bursting with fresh blueberries. Blueberry season calls for my favorite blueberry cake! ♡ I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls […]

This blueberry cake recipe is easy to make and bursting with fresh blueberries.

Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

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