Eggplant and goat cheese sandwiches in fire-roasted tomato sauce

GUYS it’s been forever since I’ve posted a recipe, but I had to put this one down on paper (“paper” – haha), because I’ve been making it all the time. So you know it’s tried and true!

Everything you need to know about kale

Ok, so you found my recipe for the ultimate kale salad, but maybe you still find yourself a little intimidated by kale. If this describes you, look no further because this post will tell you everything you need to know about kale.

Let’s debunk kale myths: It’s less intimidating than it looks!

I get it, kale can be kind of intimidating. What type of kale should you get? And once you get it home, how do you store it and clean it? It looks so rough in texture, how could I possibly ever want to eat it? Don’t worry, I’ve got you covered.

The ultimate kale salad

Don’t click away, don’t click away! I know some of you are thinking, kale salad? get me out of here! But if you’re not really a kale fan, this salad will change your mind.

If I had a way to do some sort of money-back guarantee, I would. I have made this salad probably 3 times per week for the past 2 years and I’m still not sick of it. So give it at least one try, and see if this kale salad can’t convert you into a kale lover.

Garlic Artichoke Bread

I’ve been dipping my toes into the Instagram Reels game recently, and I’ve got to admit, I’m having fun with it! I recently posted a Reel of me making garlic artichoke bread. While I hope my Reels are a good resource too, my blog is my baby (and let’s face it – is WAY more searchable than Insta), so I knew I needed to give it a permanent home on the blog too. So here is the down low of that delicious garlic artichoke bread from my Reels.

Honey Garlic Pork Chops and Papas Fritas with Paprika Garlic Sauce

Phew, is it just me, or is there a lot going on in that recipe title?

I know, I might have gone a bit overboard, but all of the elements in the meal are so delicious, I wanted you to know about each individual one!

So, with so many elements, where should I start?

7-layer Greek hummus dip

One of my favorite parts about a dinner party is the time right after the guests arrive. Your house is freshly cleaned, candles are lit, dinner is in the oven, and everyone has a fresh cocktail in hand. Your work is done, and you can just relax and spend time with your guests for a little it before serving dinner.

Dinner will soon be served, but you’ve prepared and have some appetizers out for everyone to enjoy. I like to have a few options of appetizers, with one being a healthier option, and this 7-layer greek hummus dip is my new go-to.

Crispy Lemon Leek Chickpea Fritters

Are you looking for a new meatless monday option? Something a bit different, maybe? I hear ya, and I have the perfect thing for you.

Mint & Melon Agua Fresca

It’s summertime!

To me, that means that it’s time for some amazing fresh, ripe fruits and veggies, and I’ve been enjoying them every chance I get. One of my favorites lately has been melon. Normally I opt for cantaloupe, but last week, I felt the honeydew melon calling my name.

Peach margaritas

Mitcher and I both lead busy lives, so when we have a weekend night that’s just the two of us at home, it can feel like a rare treat. One way to mark these special occasions of having time together is by making a fun cocktail.

I looked for inspiration and found a recipe on Pinterest that intrigued me: Peach margaritas. I already have mastered the traditional lime margarita, but I loved the idea of a sweeter version, especially one that uses in-season fruit like peaches.

I already had the liquor needed for a margarita, so all I had to do was get some in-season peaches, and I was ready to dive in and make these margaritas.

Things to do with leftover taco meat

Over the past few years I’ve been trying harder to be conscious about my food waste. For me, creating a menu for the week is critical. I usually create my menu for the week on Sunday and add only those things to my shopping list. If I have any leftover items, like an open can of coconut milk or spinach leaves that I didn’t finish from the week before, I try to incorporate those ingredients into my meals for the upcoming week.

Another thing I do is try really hard to use up any leftover if I happen to have cooked too much of. Taco meat is often one of those things for me. If I make a pound of taco meat, since it’s just Mitcher and me, we don’t finish the entire pound in one sitting. So I’ve come up with three ways to use up that leftover taco meat: 1) Taco pizza, 2) Stuffed bell peppers, 3) Zucchini boats.