I’ve been making a very conscious effort to cook inside as infrequently as possible and this recipe is perfect for it. It’s full on peach season here in Texas, so I’m finding creative ways to use them (like this peach caprese naan).
Ana is quickly becoming my favorite food blogger, mainly because her Instagram Stories are so captivating to watch. She makes even the most complex recipes feel manageable and never takes things too seriously. In our effort to go meatless at least two nights a week, this sweet and spicy cauliflower sounds perfect.
Tandoori Chicken is one of my all time favorite foods. My sweet neighbor is constantly cooking for her family, and her wealth of Indian spices floods our yard with the most delicious smells. She literally cooks all day for her kids and grandkids, and we often get to reap the aromatic rewards. This super simple recipe makes it super easy to knock out on a week night and pair it with a cucumber salad.
The concept of salad for dinner is a hard one for me, but with by pulling the lettuce out and adding in meaty chickpeas, I can get behind this one. In my continued effort to not cook things indoors, this is a perfect last minute dinner.
There is a peach stand set up across the street from our house. It’s the sweetest thing, especially because we live in Central Austin and are very much in a busy part of town. The fact that there are farm fresh peaches available at my doorstep is just one of the many things I love about where we live. Peach season is in full swing, so this week I’m making a sweet and a savor peach dish. This rustic tart mixed with blueberries is made of dreams.
You’ll often find a broccoli and cheddar quiche, but I thought Michelle’s addition of tomato made this particularly appetizing. I’ve been careful to wrangle recipes each week that include similar items so your shopping trips are easier. Because you’re already making a flaky pastry dough for the Blueberry Peach Crostata above, I thought Sunday could reuse the dough and make a savory quiche.