Thank goodness for summer. I’ve been waiting for tomatoes for a full year, and they’re finally here!

Our weather has been crazy so far this summer and right now, I’m not sure how our tomatoes will fare in the garden. The plants are growing, but it’s sloooooooooow going. We’ve had a few zucchini already, so I’m still holding out hope.

In the meantime, I’m buying a few at the farmer’s markets each week to hold me over.

With the arrival of baby boy last year, I didn’t get to do any real canning (taking care of a newborn is work, y’all!). Thankfully, our basement is still stocked with some canned tomatoes from the summer before so we’ve been working our way through the jars.

We had this salad a few weeks ago, just before fresh tomatoes hit here, and I cannot wait to make it again with a couple Cherokee Purple beauties (my favorite tomatoes of all time).

If you ever get sick of the typical BLT during the summer (…but really, who does) OR if you’d just like a little more green with your bacon + tomatoes, THIS is the dish for you.

Who doesn’t love a good taco?

And an even more important question, who doesn’t love a perfect little bite size taco?

Really, if you can make anything in a “mini” version, people go crazy for it, right? Mini donuts, mini cupcakes, mini burgers, mini tacos. It was only a matter of time.

And I’m pretty sure I got Nick’s seal of approval because he called these little bites “taco-tastic”.

Working with Sabra the past few years has given me lots of opportunities to find new ways to use hummus, dips, and their new Veggie Fusions guacamole, and I love coming up with recipes to showcase them. These new Veggie Fusions Guacamole dips are made with real crisp vegetables, with 7 different varieties per recipe! Plus there’s 30% less fat than a classic guacamole, which is something you can feel good about.

Happy weekend! Happy grilling season! Happy spring-ing into summer!!!

Let’s do this. This weekend. Together.

Nick and I love a good burger. I don’t really care what kind of burger it is, as long as it’s made well, seasoned perfectly, and has some kind of tasty topping. So when Shadybrook Farms sent me their brand new Lightly Seasoned Turkey Patties to try out, I was pretty excited to see how they were.

We make a lot of burgers during the summer but usually mix up and season our own, so it felt a little weird to just throw patties on the grill, already seasoned for us. But they are really tasty! The perfect amount of salt, plus a little garlic, onion, and vinegar for a bit more depth of flavor.

It’s getting awfully close to my birthday, so you know what that means – cookie cake time!

For as long as I can remember now, I’ve requested a giant chocolate chip cookie cake for my birthday. Don’t get me wrong; I love good cake. But I think I might love cookies a little bit more (if you can’t tell from all the cookie recipes on this blog). This also may have to do with the fact that I’m not a good cake decorator – and you don’t have to do anything to good cookies.

And really – what’s more fun than a huge slice of a chocolate chip cookie? Plus, I love having a piece for breakfast the morning after my birthday. It’s becoming quite the tradition and I don’t want to lose it. Ever.

So when the people at Bob’s Red Mill asked me to whip up something using their Gluten Free 1 to 1 Baking Flour, I knew I had to make an updated version of my favorite skillet cookie.