Hi everyone! I hope you are all staying healthy + eating well. We finally got out of the house for a couple days and went tent camping with our kids. It was a much needed break from home and the cook-clean-repeat routine. After a weekend of hot dogs and s’mores, I’m really looking forward to some vegetables and homemade goodness. This week’s meals are light, summery, and simple in the best way. I hope you and your family enjoy them. If you try any of them, I’d love for you to tag us on Instagram so we can see your version!
For us, weeknight meal means ready in under an hour, not too indulgent, and really good. All of these check those boxes + make great lunch leftovers if you’re into that.
Is it an IDCO meal plan without a HBH recipe? I haven’t made this one yet, but Anastasia made it this week and gave it rave reviews.
I’m v into prosciutto-parmesan-lemon in any situation and especially atop a bed of well-dressed arugula. I’m doubling this recipe for lunches, too!
Both my children love peas, so I’m constantly looking for recipes that feature them. I can’t wait to try this one!
I’m spending a lot of time in my garden right now—weeding, planning, planting, etc. I love meals like this because my husband can handle the grilling while I wrap up and the kids play outside.
My favorite spot for rice bowls is currently closed, so I’ve resorted to making them myself. And, if you’ve been following my posts for any amount of time, you know I love to incorporate chickpeas!
These recipes are made for slow Saturday mornings + pairing well with a bloody mary is a requirement.
If you enjoyed the sweet croissant brunch bake from last week, think of this one as its savory cousin. Lexi has been telling me for weeks to share it with you guys, so here you go Lexi!
After a long week, nothing is better than enjoying a treat, especially if you are able to make it with friends or kids.
I’m really excited to make these! I love the combination of blueberry + thyme and I know a little guy who will love to help assemble these.
Since we can’t go out for happy hour or brunch, we are making Friday afternoon cocktails a weekly tradition around the office. Anastasia isn’t a big drinker, but we can usually twist her arm with anything gin based.
Tastes as good as it looks, promise.
1 pound shrimp
8 thin slices of prosciutto or other dry cured ham
2 ½ cups diced ham
1 ½ lbs pork stew meat
6 bone-in skin-on chicken thighs
4 cups cherry tomatoes
7 cloves garlic
3 ears sweet corn
3 cups fresh or frozen blueberries
6 heaping cups arugula
2 large yellow onions
2-3 oz fresh baby spinach
2 large or 3 small carrots
4 ounces freshly squeezed pink or red grapefruit juice
1 cup fresh basil
3 tbsp fresh thyme leaves
¾ cup parsley leaves
1 tablespoon fresh rosemary + a sprig for garnish
Fresh cilantro (optional)
Green onions (optional)
fresh dill and fresh mint leaves (optional)
½ cup white wine or chicken broth
2 1/2 cups vegetable or chicken stock
1 cup instant polenta
1-2 tbsp cornstarch
½ cup honey
1 tsp vanilla extract
1 sheet frozen puff pastry
1 tbsp + 2 tsp dijon mustard
1 10-ounce package frozen peas
1 can white beans
Handful of croutons (optional)
5-6 mini croissants
1/4 cup sugar
1 can chickpeas
3/4 cup pitted, roughly chopped prunes
2 1/2 tablespoons tomato paste
2 tablespoons apple cider vinegar
Rice of choice
Crushed red pepper flakes
2 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons ground fenugreek
4 tbsp salted butter
1 ½ cups whole milk
¼ cup grated parmesan
Vanilla ice cream (optional)
1 cup shredded cheese (preferably swiss or gruyere)
1/3 cup finely grated Pecorino Romano cheese
1 or 2 ounces gin
1 ounce Aperol or Campari liqueur
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