Delicious Recipes to Keep my Family of Four Happy and Full
On my current list of favorite things: peaches, corn and grilled chicken. Typically, I wouldn’t have that all together but, with this curried peach corn salsa, I just had to grill up some chicken to put it on top of! The salsa is amazing with chips of course but I love it as a topping to grilled chicken, pork or even fish.
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Taking salad favorites and making them a little more friendly for picnics or BBQs is a total passion of mine. A California cobb is hands down one of my favorite salads so of course I had to create a California cobb pasta salad that is filled with creamy blue cheese, smooth avocado and, of course, bacon!
This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
The absolute best part of spring and summer are all the fresh fruits and vegetables available. Fresh, in-season produce makes all the different in recipes and so I try to use it as much as possible in my cooking. We are having weather that is cool one day and warm the next so I am loving the combination of arugula salad and sweet corn chowder to help me stay warm on the cool days but also enjoy in-season vegetables too.
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Now that spring is officially here, we are all about delicious spring vegetables like artichokes and asparagus. While Mathlete isn’t as big of a fan, I can’t get enough asparagus! I just love it. To make him a little happier about eating it so often, I make him prosciutto wrapped asparagus.
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With all of the heavy dishes that come with the holidays, I always look to include a delicious salad to lighten things up. This year, I am skipping my traditional lettuce salad and going with a kale pomegranate salad instead.
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Let’s talk Brussels sprouts. I absolutely hated them until about a year and half ago. I think a lot of people have a similar reaction to them because they’ve probably never had them prepared well. I can attest that preparation makes all the difference!
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This year, we are hosting Thanksgiving for our whole immediate family. That means my home will be packed with the joy of 19 people, including kids. While I am super excited to spend the holiday with close family, it also totally makes me dream of updating my kitchen to make it look better and function better. 
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Can you believe it is time to start thinking of Thanksgiving? We are hosting a larger group than usual at our house and it includes two vegetarians. That means I will definitely be upping the amount of vegetable options on our table.
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Back when I was doing Whole30, I invested a small amount of money and bought a spiralizer. Let me you…I love the thing. I started easy with zucchini and now I pretty much spiral all the things. Being fall, I’ve been doing a lot of sweet potato noodles and noodles from butternut squash. My current obsession is brown butter sweet potatoes noodles.
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Zucchini are the perfect vegetable for a quick, throw together salad that is big on taste and light on work. This zucchini quinoa salad is perfect to take along for picnics, potlucks or just to make for lunch because it can easily be make ahead.
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