We’ve been spending quite a bit of time enjoying many favorites I’ve shared, so I thought I’d do a quick update post of what’s been happening in the kitchen.

Overnight oats continue to be my office go-to breakfast. But I have to share my favorite indulgence: adding a bit of shaved dark chocolate and a mix of blueberries and blackberries. For me, it’s the perfect start to the day and that bit of chocolate immediately puts me in a good mood!

We got our first fresh sweet corn of the season and of course I bought too much. So that got me thinking about making a saucy chicken cornbread skillet with fresh corn instead of frozen corn kernels.

I finally got the level of heat perfected on my Utica Greens. (I think because my family was in the kitchen talking to me as I was throwing in the hot pickled peppers and I got distracted. Happy accident!) I didn’t have any meatballs prepped, so I made some chicken parmesan on the side and it worked out just as well.

And grilling season has arrived! I’m looking forward to going through my menus and re-discovering our favorites. But this tandoori chicken with grilled zucchini was the first dish that came to mind (I didn’t hear any complaints!)

I’m looking forward to the long holiday weekend and spending time thinking more outside the box and sharing some original recipes with you all.

In the meantime, eat well friends!

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