Strawberry Rhubarb Crumble Bars

You know when you have these stories in your head from growing up, and then you ask a parent about it and they’re all, “uh, no that was literally one time”? I think that’s my growing up experience with Strawberry Rhubarb pie. I have this distinct memory of my aunt “always making” SRP, but I’m 99% sure it was probably just one time.

To me, strawberry + rhubarb is a quintessentially summer flavor (okay, along with basil, but I digress). I’ve been playing around with rhubarb a lot this year (rhubarb ricotta cake coming at ya next week!) and I am 100% in love. We might even need to make a s + r ice cream topping, what do you think?

7-Minute Grilled Pesto Pizzas

Oh how I love some grilled pizza, year-round, but especially in the summer. On Friday nights, we host a Fire Pit Friday with grilled pizza for all our friends and family. For that, we use the Trader Joe’s crusts, but when it’s just myself and hubby at the pool, we love to use a loaf of French bread, topped with pesto, mozz and cherry tomatoes. And it’s literally ready in 7 minutes!

Food poolside always feels like such a challenge to my creativity – kind of like when you’re trying to have a picnic and have to come up with something easy to eat, clean up and something that can hold up to the hotter weather.

Tomato Ricotta Toasts

Toast-for-dinner is one of my go-tos for nights when I have no time, or get home late, or feel incredibly uninspired. And then, every time we do actually have toast, it always feels like such a little treat!

It’s such a simple idea that once you make a few different variations, you’ll have them in your back pocket when you need a quick meal or are having one of those no-idea-what-to-make-for-dinner kind of nights.

Grilled Ricotta Cheese

If you don’t like grilled cheese, I’m really not sure we can be friends! Okay, maybe we can, I’ll take it under consideration. But guys. You’ve gotta try this grilled ricotta cheese!

The ricotta is so creamy, and a little salty. The bread has the best crunch. A little basil whipped into the ricotta and dropped on top – so summery!

2 Minute Boursin Cheese Appetizer

Two minutes. Two ingredients. Okay, three if you count the crackers. This is the easiest “recipe” you’ll ever have for an appetizer and one that is so easy to just always have the ingredients on hand. This boursin cheese appetizer has actually replaced hummus as my go-to! Sorry, hummus. I still love you.

Whenever we’re having people over, I like to have a few things that are super easy to keep the stress at a minimum. A cheese board is always pretty simple when you have a formula, and I love this little tomato and boursin cheese app to add to the mix. You always need to have picky food to get your guests settled while you finish up anything else you’re making!

Quick & Easy Pesto Pasta Salad

There are so many reasons I love warmer weather, but for sure I love the change of food. The things that are in season and the foods we start to crave as the temperatures rise changes so much, doesn’t it? There are two things that feel like the true start of the warmer months to me: a cheeseburger and a cold pasta salad. Today, we’re talking about a quick and easy pesto pasta salad with just a few ingredients and almost no effort.

If you entertain a lot during the summer months, or even go to friends’ and family a lot in the summer months, a solid pasta salad is perfect to have in your back pocket. With the right ingredients a pasta salad can be so refreshing and the perfect side dish for grilling.

Triple Lemon Poppyseed Buttermilk Quick Bread

It’s Friday, we made it! Now, let’s jump right in to this quick bread and make this, too. I have to tell you, I’m actually very ready for spring. I’m 100% a fall and winter girl, and not a huge fan of summertime heat and humidity. But there’s something about this past winter that has felt just too long. I’m ready for warmer days that have the windows open and take us outside in actually enjoyable temperatures.

I’ve really been trying to force spring over here, between wearing my espadrilles even when it’s still a tad bit chilly outside and pushing the boundaries of what’s actually in season to force some more springtime recipes in our kitchen. I’m ready for all the things to be lemon-ified! Look at us, making up words over here!

This quick bread is:

  1. Delicious, bright and cheery
  2. Somewhere between moist and not too moist
  3. Damn quick to make
  4. Not pound cake.

Homemade Bagel Chips & Everything Bagel Dip Recipe

What’s brunch without carbs, eh? For my latest Ladies Who Brunch, I made the Australian Folded Eggs and Smoked Salmon Nicoise, but I wanted one more dish to tie it all together. Serving actual bagels felt like it would be too heavy, but I wanted something carb-y. Enter bagel chips & dip: because seriously, who doesn’t love bagels and who doesn’t love dip?

I do have to admit, I’ve never been a fan of store bough bagel chips, so when I was testing these out I wasn’t 100% sure I would like them. I’ve always found store bough to be too crunchy. I wanted these to be like a bagel you accidentally toasted a bit too much, but you could still enjoy.

I tried making these a few different ways, and they all came out pretty much the same, so in the recipe I’ve given you all three options: brush with olive oil, melted butter or spray with cooking spray; then you sprinkle salt on them and bake them up until they’re nice and toasted!

Roasted Beet Salad with Pistachios & Goat Cheese

When I was a kid, I had such a thing for pickled beets. Sweet. Sour. Totally my jam. I still love some pickled beets, but I also really, really love roasted beets! They’re so good – a little meaty, a little earthy, just a hint of sweet and 100% satisfying.

As the weather has started to break, I’ve been very into salads. This one is just so simple, and you can roast beets to enjoy for the whole week. AND it’s elegant enough for entertaining – win win in my book.

I also think it’s very possible that I love beets because they make such a wonderful vehicle for salt. And y’all should know how much I love salt by now – I mean, I bring it back from every vacation we take! I love beets with a sel gris. It gives a little extra briney flavor that I just can’t get enough of. Plus, like the pistachios, it gives you a crunch to the buttery soft beets.

Goat Cheese, Honey, Pistachio Toasts for White Wine Cheese Pairing

Yesterday, I shared my marinated feta and olive recipe that I prefer to pair with pinot noir. Today, I’m sharing these little goat cheese appetizers that I love with a chilled glass of sauvignon blanc or even a rose wine.

You guys know I love an easy recipe, especially an appetizer that feels well thought out but is still easy to keep in your back pocket. Most of the time, I have these ingredients in the house. I’m constantly using goat cheese in an appetizer situation so I typically have it on hand. And aren’t they pretty?! Especially when you’ve got that swirl down!

I also really love a pop of green on this dish with the pistachios! The pistachios are an important part of this appetizer recipe; they really balance the sweetness of the honey and the tanginess of the goat cheese.