Jessica Merchant's Blog, page 329

Cheeseburger Chopped Salad with Dill Pickle Vinaigrette.

I’m going to tell you about a cheeseburger salad and hope you don’t freak.

Please don’t freak! It’s really oh-so good. And when I tell you what goes on this crazy cheeseburger salad? I’m hoping you’ll be into it.

I am SO into it.

The thing about a cheeseburger salad is that it’s not… super attractive. You know? It’s not like this gorgeous voluptuously green salad that is bountiful and vibrant. But it is SO ridiculously flavorful and just GOOD.

And you’re probably looking at your screen thinking whaaaaat, this is gross. How the heck can we make a cheeseburger salad taste anything but awful? But!

I’m going to show you.

Because I’m obsessed.

And I know that is 100% shocking.

First, you want to brown some (good quality!) ground beef with some salt and pepper – maybe some garlic or onion (but we are adding that later) or whatever you would put inside of your burger. Aside from things like breadcrumbs or eggs or that jazz. And you want it crispy and browned and delicious.

Like eat-straight-out-of-the-pan delicious.

The rest of our salad goods are going to be the things you’d put ON your burger.

Cheese, or course. Bacon if you wish. Diced onion, because we’re doing the chopped thing. Tomatoes! You could also even do avocado.

And guess what is going on top. JUST GUESS.

Not a creamy dressing.

Oh, I guess you don’t have to guess since it’s in freaking title. Hello, I’m the worst.

It is…

Dill pickle vinaigrette. YES. Helllllo all my pickle freaks.

This concept is not something I came up with on my own. I’ve seen a ton of videos on Facebook for something similar and decided that I HAD to have it. I mean, I could practically drink pickle juice, I love it that much. I’ve always loved it. As a kid, I would dip potato chips in residual pickle juice that was left on my plate.

As a kid, I DID drink the pickle juice.

Now don’t worry – I’m not that nutcase who is going to start making pickle desserts. Is that going to become a thing? I mean, if we did it with bacon… ? But just no.

However, this salad is THE BEST. It’s perfect for summer, Memorial Day parties, your lunch or dinner – it just works all around. It’s pretty darn healthy, you can adjust the cheese or the beef or add bacon or add croutons – whatever. Also – it’s simple. You can eat leftovers and love life.

And the flavors are a mesh of things we’ve been eating together for ages, so it just tastes sooo good. Maybe I could say that 32 more times. it’s true!

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Cheeseburger Chopped Salad

Yield: serves 4

Total Time: 30 minutes

Ingredients:

1 tablespoon olive oil
1 pound lean ground beef
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon
6 ounces sharp white cheddar cheese, freshly grated
8 cups butter lettuce
1 pint cherry tomatoes, halved or quartered
1/3 cup chopped dill pickles
1/4 cup diced red onion
salt and pepper for seasoning

dill pickled vinaigrette

1/4 cup diced dill pickles
3 tablespoons dill pickle juice (from a jar of dill pickles)
2 tablespoons diced shallot
2 garlic cloves, minced
2 teaspoons dijon mustard
1 teaspoon honey
pinch of salt and pepper
1/2 cup extra virgin olive oil



Directions:

Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add the ground beef, garlic cloves, salt and pepper. Break the mixture apart with a spoon and cook until browned, stirring over and breaking the pieces into crumbles, for about 6 to 8 minutes. Turn off the heat and sprinkle about 2 ounces of the cheddar over the beef so it slightly melts. You can serve this salad with the beef hot or room temp – so if necessary, you can make this a bit ahead of time!

Place the butter lettuce on a cutting board and run your knife through it to chop it into pieces. Ideally we want everything in uniform pieces so each bite is perfect. Chop up the lettuce, then throw it in a bowl with a pinch of salt and pepper. Toss it well. Add the tomatoes next, the dill pickles and the diced onion. Add the remaining shredded cheese. Toss the salad well, drizzle on the dressing and serve!

dill pickled vinaigrette

In a bowl, whisk together the pickles, pickle juice, shallot, garlic, mustard and honey. Add a pinch of salt and pepper and whisk until the mixture comes together. While whisking, stream in the olive oil until the dressing emulsifies. This stays great in the fridge for a few days!

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I’m thinking we should add fries though. Right? That’s just common sense.

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Tuesday Things.

1. The prettiest rainbow salad spring rolls. Need them in my life.

2. Honestly, do you think we EVER will feel our age? I still feel so ridiculously young! Why? How? I look at how my mom talks about effortlessly mothering (with confidence!) and feel like I will never feel that way, and I’m two kids in. Crazy?!

3. See also: my mom came with me to Salt Lake City last week and at 6:45am she was IRONING MY DRESS in the hotel room. No idea why I feel like I’m still 17…

4. My new favorite thing: how to start a heartsong journal. I’m in love.

5. I say it every week but how freaking fantastic was Billions! Oh my gosh. Except for the Bobby and Lara thing. Like are they showing us his downfall with this? I’m so confused and feel like they left out chunks of the story that we have to fill in. Have you guys seen all the previews for The Affair? Eeep I can’t wait. And. What the heck was up with that Grey’s episode?

6. I’m always so interested in this: how Kate Hudson gets it done.

7. Right now all I want in life is a peanut butter rice krispie treat. That is all.

8. Oh but wait! What are your plans for the royal wedding? I’ll be in a hotel room in Atlanta. And speaking of, where should we eat in Atlanta? Only have 24 hours!

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Shaved Egg Avocado Toast.

I know that this is just what you need.

Another avocado toast RECIPE. Another egg avocado toast recipe, to be exact.

I mean, who doesn’t need another recipe for avocado toast, which doesn’t even require a recipe in the first place?

We do!

This avocado toast has been on my mind ever since having a version of it at The Press Hotel when we were in Maine last summer. It is practically the same combo of avocado + egg toast that I eat often, but these few tweaks? Make it so fancy and fun!

Speaking of Maine, I am dyyyying to go back. We went in late August and I wouldn’t mind doing the same time of year again. It was the best. But we really want to stay right on the beach this time. And there are so many options. What beach? In a condo or a house, all those things. And since I’m super late in the game and last minute, I’m sure all the good places are booked.

Of course. Welcome to my life! I just fly by the seat of my pants for everything.

And I want to go back so I can also eat this toast again. It’s a little much for me for breakfast, but it’s the perfect brunch or lunch toast. Or heck, even dinner!

At least, dinner for me.

Eddie would basically die if I tried to convince him that this was dinner.

So, yes. I’m definitely trying to pass off this avocado toast today as a legit recipe on my food blog. But as a millennial who apparently thrives off of the validation of invisible internet friends (hiiii I love you!), I have to say that I love this toast for a good reason!

First, shaving a hard boiled egg. I mean, I know. That sounds weird and frankly – gross. But by “shaving,” I just mean running it through a cheese grater. Sure, it’s not something you’re going to do on Monday morning before work, but it IS something that you could do for a lovely weekend breakfast, brunch with friends, or just a moment when you want avocado toast to seem not so basic and super EXTRA.

The toast at The Press Hotel also had a lemon emulsion drizzled on top. While it was good and I do love lemon, it wasn’t my favorite part of the toast. I’ve become really weird and don’t like citrus with my avocado toast. It reminds me too much of guac, which isn’t what we’re going for at all. So I left it up to you here to just do a spritz!

To finish things off we have flavorful and crunchy garnishes in the form of radish and chives. Lots of salt and pepper! A hint of lemon.

Just when you thought that poaching an egg was tricky, now I’m telling you to go ahead and SHAVE it. It’s definitely 2018.

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Shaved Egg Avocado Toast

Yield: makes 2 pieces, is easily multiplied

Total Time: 15 minutes

Ingredients:

2 hard boiled eggs (preferably cold – they will be easier to grate!)
2 slices bread, toasted
1 avocado
1/8 teaspoon red pepper flakes
salt and pepper, to taste!
1 radish, thinly sliced
1 tablespoon chopped chives
lemon wedges, for serving



Directions:

As a note, here’s how I made my favorite boiled eggs! Place the eggs in a saucepan and fill it with cold water. Heat the saucepan over medium heat (this is important!) and once it starts to simmer, let it simmer for 1 minute. Remove the pan from the heat and cover it for 10 minutes. After 10 minutes, transfer the eggs to an ice bath. Let them chill for at least 30 minutes, then either use them or store in the fridge!

Take the hard boiled eggs for the toast and use a cheese grater on them to get the egg shavings. Toast your bread!

In a bowl, mash the avocado (to the consistency you prefer) with the red pepper flakes and a pinch of salt and pepper. Spread the avocado on the toast. Top each slice with the egg shavings – pile it on high!

Add the radish slices, and the chives. Sprinkle on an additional pinch of salt and pepper. Spritz with lemon and serve!

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LOTs of coffee too please! Or maybe mimosas. Hmmm.

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Currently Crushing On.

Happy Saturday and more importantly, Happy Mother’s Day weekend to all you mamas out there.

Right now, I’m on my way home from Salt Lake City with my own mom and Emilia and I can’t wait to dive into my own bed and see Eddie and Max! It’s been an amazing and loooong week.

P.S. this week, I have a book signing in Pittsburgh and next weekend, one in Atlanta! Check out the full book tour schedule HERE and if you haven’t got your copy of The Pretty Dish, you can grab it here. Thank you so much for all your support!

Favorites this week:

helllllo breakfast burritos. OMG.

totally making these chocolate chip banana bread bites.

savory oatmeal breakfast bowls! i can do this.

need: this everything bagel sandwich.

these chipotle lime shrimp bowls are everything.

homemade vanilla ice cream! yes to summer.

love these vegan coffee caramel overnight oats.

the prettiest meringues with citrus curd.

what a gorgeous piñata cake

and lemon curd creme brulee. stunning!

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Lavender Cupcakes with Cream Cheese Frosting.

Look how pretty things are today!

Lavender cupcakes, you guys! You have no idea how many exclamation points I want to use right now.

Lavender cupcakes are my new favorite way to welcome spring into this life. They are fresh and fun and delicious and beautiful. All the boxes are checked.

I have wanted to make these cupcakes for almost a year now. I had my first last year while on vacation in Boyne City and the combination was to die for. But then summer ended quickly, I never got around to it, fall flavors came into play and I had to wait and entire YEAR.

That’s tough for a millennial.

Anyway. Maybe that’s also where my cream cheese frosting obsession started last year. Granted I’ve always loved it, but this year I’ve been off my rocker. Cream cheese frosting everywhere! On everything!

As for the lavender cupcakes, I’m still kind of shocked that I love them. I mean, I love other lavender things (like I seriously can’t get enough of the iced lavender vanilla lattes in The Pretty Dish) but floral flavors are not something I go nutty over.

Until now!

And a big secret? I just used lavender extract in these cupcakes. I always make my own syrups and infused milk from lavender flowers, but in the name of easy cupcakes? Extract it is. I buy mine on amazon and you seriously only need a drop. So easy!

The cupcakes are straight up dreamy. Vanilla-y lavender cake. It’s fluffy and light and tastes so good.

But then it’s paired with the cream cheese frosting which is so super rich and decadent that it complements the cake in the best way possible.

Topped with a little spring of fresh lavender, they are almost too pretty to eat.

ALMOST. I’m not passing this up at all.

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Lavender Cupcakes with Cream Cheese Frosting

Yield: makes 12 cupcakes

Total Time: 1 hour

Ingredients:

lavender cupcakes

1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg + 1 egg white
2 tablespoons vegetable oil
3 teaspoons vanilla extract
1/2 teaspoon lavender extract
1/2 cup whole milk

cream cheese frosting

2 (8-ounce) blocks cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
fresh (non treated) lavender springs or flowers for topping



Directions:

lavender cupcakes

Preheat the oven to 350 degrees F. Fill a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil, vanilla and lavender extracts, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.

Fill each liner about 2/3 of the way full. Bake until the tops are set, about 18 to 22 minutes. Let cool completely before frosting.

cream cheese frosting

Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract. Frost the cooled cupcakes! Before serving, top with fresh lavender springs or flowers. If desired, you can add a drop of food coloring in (pink or purple) to color the frosting!

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Now THIS is a perfect frosting to cake ratio if I do say so.

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Minted Mimosa Punch.

Mimosa punch for mom, coming right up!

Or mimosa punch for you, of course.

I love how when the words “mimosa” or “brunch” are involved, it automatically means that we can have champagne for breakfast. Sort of how it’s okay to have doughnuts on Saturdays or a margarita every time you make a taco. This is how my food brain works and I definitely don’t hate it.

This is a little spin off of the mimosa punch that I have in The Pretty Dish. It’s such a wonderful winter or spring party drink, but it can also work for holidays like Mother’s Day, Easter – those days when we celebrate with brunch often! Brunch may be my favorite meal forever. Always.

The punch not only has champagne and orange juice – our traditional mimosa ingredients! – but it has a little bit of the blood orange Italian soda that I love so much (you can find it in the fancy soda aisle of Trader Joe’s or your grocery story) for extra flavor (and color, duh!) and some vodka for an extra zing. You can’t really taste the vodka, so it’s up to you on how boozy you want this punch pitcher to be!

If you’re doing a small brunch, you can always just do the champagne and orange juice/soda combo. If you’re just doing a handful of people, I’d say do regular mimosas (or frozen ones) unless you want to consume an entire pitcher yourself.

But! The reason I love doing a pitcher SO much is because single mimosas for a large group can be tricky to serve! Someone always has to be pouring them – or you can make a mimosa or bellini bar! – so by having the pitcher? It’s easy! Just pour the drink once instead of starting with orange juice and adding champagne.

And perhaps my faaavorite part of this all? FRESH MINT! The amount that I use this herb come spring and summer is on the verge of ridiculous. I can’t wait to plant my herb garden in another week or so and have it right outside my door!

For now though, I’ll be making pitcher after pitcher of those sparkly citrus punch.

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Minted Mimosa Punch

Yield: serves 6 to 8

Total Time: 30 minutes

Ingredients:

2 cups cold orange juice
2 (750mL) bottles chilled champagne
1 (16-ounce) bottle cold blood orange Italian soda
½ cup vodka – you can use a citrus flavor if you’d like!
2 navel oranges, thinly sliced
1 pint strawberries, sliced
1 /2 cup fresh mint leaves, plus extra for garnish



Directions:

Combine the juice, champagne, soda and vodka in a large pitcher with a bit of ice, the orange slices and the strawberries, leaving just a few out for garnishes in the drink. Stir in the fresh mint leaves. This tastes amazing once it sits for about 30 minutes in the fridge, but you can serve it right away too.

Pour over crushed ice and garnish with extra orange slices or strawberries!

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A bouquet of champagne bottles would be great too, thanks!

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Hummingbird Cake Scones with Mascarpone Glaze.

YOU GUYS. Hummingbird cake in scone form.

And I mean, since it’s a scone and NOT cake, that means it’s okay to have for breakfast. I give you permission.

It’s gooood. We’re talking Hummingbird cake scones with a dreamy glaze. It’s the perfect Mother’s Day brunch or treat. Heck, it’s the perfect breakfast for yourself today!

Or snack with coffee. I’ve become very partial to the afternoon snack with coffee. Iced latte, chocolate chip cookie anyone? That just sounds like the best combo ever.

SO here, I’ve turned one of my favorite cakes into a scone and it could not be more delish! Super soft, studded with crushed pineapple and topped with toasted coconut and toasted pecans… I die. So freaking good.

Tastes like spring. Spring cake.

The traditional hummingbird cake has bananas and pineapple and vanilla and pecans. I added some toasted coconut and it’s just everything that I love so much. Spring comfort.

I’ll spare you my I-used-to-be-a-scone-hater story that I share in every single scone post but I’ll tell you that these can turn a hater into a lover! They aren’t overly sweet, so they still have that great scone vibe. But they don’t have an ounce of stale-ness. Not dry at all!

One of the reasons that I really love scones are because they are simple to make. Yes, you make a dough and have to turn it over on your counter with flour and make a small mess, but there is no stand mixer involved – just a bowl! And you can make any shape of scone you would like. And they come together in 30 minutes.

YES.

30 freaking minutes. So simple!

On top, a mascarpone icing glaze to really give them that hummingbird cake element.

I think an extra slice is in order. And an extra latte.

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Hummingbird Scones with Mascarpone Glaze

Yield: makes 12 to 16 scones

Total Time: 30 minutes

Ingredients:

3 1/4 cups all-purpose flour
1/3 cup loosely packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold unsalted butter, cut into pieces
2/3 cup buttermilk
2 teaspoons vanilla extract
2 ripe bananas, mashed
1/3 cup crushed pineapple (drained)
1/4 cup sweetened shredded coconut
3 tablespoons chopped pecans
3 tablespoons unsweetened flaked coconut

mascarpone glaze

4 ounces mascarpone cheese, at room temperature
1 cups powdered sugar
2 teaspoons vanilla extract
4 to 5 tablespoons milk



Directions:

Preheat oven to 425 degrees F.

In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.

Make a well in the center and add in the buttermilk, vanilla extract, bananas and pineapple. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in the shredded coconut. You can bring the mixture together more with your hands if needed. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes.

While the scones are baking, add chopped pecans and flaked coconut to a nonstick pan over medium-low heat. Stir and toss (or shake the pan!) for a few minutes until the coconut turns golden brown. Don’t leave the pan as it can burn quickly. Set them aside until you’re ready to use

Top the scones with the mascarpone glaze, toasted coconut and toasted pecans and serve!

mascarpone glaze

Add the mascarpone to a large bowl and whisk until creamy. Whisk in the powdered sugar and vanilla extract, then stream in the milk and stir until a glaze forms. You will have to stir for a minute or two to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 tablespoon at a time, whisking well until smooth.

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I appreciate you so much!

Scone me.

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Tuesday Things.

1. I can’t get over the prettiness of this rhubarb upside down cake!

2. But see also, I’ve barely ever had rhubarb. Maybe twice or thrice. Never on its own. What does it taste like? Because it looks like pink celery and if it tastes anything like it for real, I’m out.

3. When I was a kid, my mom would pack up all of our winter clothes and store them for the summer and vice versa. Eventually she stopped doing that, but I’m curious if you do (or ever did) it! I do not, but briefly considered it this week while sorting my kids’ piles of itty bitty clothes.

4. Starbucks has a new cold brew with cold foam and while I really loved it, I find it impossible to drink from the adult sippy cup! Especially if I’m driving? Or holding kids? So I just asked for a straw like the huge embarrassment that I am.

5. I can’t stop following the coverage on the Hawaii volcano and the creeping lava. It’s terrifying but I also can’t turn away because it’s something I’ve never seen before in real life. I remember being taught about it in school, but seeing it happen is just crazy.

6. All I have to say about TV this week? BILLIONS IS SO AMAZING! It just gets better and better. I looooove the storyline and that episode was so good. I hope we go into new territory now where those three team up again or something. I love Axe so much – he’s like a 2018 Tony Soprano. Does illegal things but is a character that you can’t help loving. On another note, did you see the previews for this week’s Grey’s Anatomy? Oh boy.

7. Tell me your thoughts on hot sauce. Such a riveting question, I know. I am NOT a lover of hot sauce – I personally think it ruins everything. But my brothers and cousins put it on everything! Your stance?

8. So funny: all of our instagrams are the same.

9. I didn’t grow up listening to country music (and my parents both still loathe it) and it wasn’t until the end of college that I got into it (the Kenny Chesney boom, I think) – but I loooove listening to it when it starts to get warm and summer comes around. It’s all I can play right now!

10. Kerry Washington at the Met Gala. J Lo. Gigi Hadid. Those dresses! OMG amazing.

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Mediterranean Turkey Burgers with Artichoke Feta Spread.

I’ve got mediterranean turkey burgers on the menu today and it’s SHOCKING.

Because it turns out that I don’t loathe turkey burgers after all.

At least not when they are trashed up like this.

I know! Right?

If you’ve been reading long enough, then you know that at the beginning of our marriage, Eddie practically scarred me for life with his consumption of turkey burgers. And not just any consumption – these burgers were, like, totally PLAIN and dry and everything awful that you always hear about turkey burgers. That’s what he ate. All the time! Every single day. It was his bachelor meal or something.

I mean, he made them so much that I even got sick of just looking at them.

Now, I’ve had a few saves here and there. These gorgonzola turkey burgers are particularly delicious and these turkey quinoa meatballs are also great too. And these days, I use ground turkey all the time, for tacos and almost always for the Bolognese in The Pretty Dish, but it wasn’t until this burger that I actually wanted to EAT a turkey BURGER.

Like I wanted to consume one on my own free will.

That day has come! It’s today!

And a huge heaping scoop of creamy artichoke feta might have something to do with it…

But who cares. It’s fab and I’m going to tell you all about it.

There is so much goodness in these! Fresh spinach, roasted red peppers and garlic. On top, a delicious and creamy artichoke feta spread that is super cheesy and adds tons of flavor. And then! Quick pickled onions for a little zing.

And a little hot pink because… it’s me. Let’s be real.

The burger itself is not dry and gross. It’s actually tender and yes – moist – unless you’d like me to say it’s damp or soggy or soft, there is no other word. You know? Juicy, I guess. But that word is almost as bad. Juicy!

They are juicy. It’s true.

I’m obsessed with these burgers as sliders too. Or even as meatballs, dipped in the feta spread and served with the pickled onions!

The burgers are amazing when served over a salad too. My favorite Greek salad? Perfection. Add lots of pita. A spritz of lemon.

Annnnd now I’m starving.

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Mediterranean Turkey Burgers with Artichoke Feta Spread

Yield: serves 4 to 6

Total Time: 45 minutes

Ingredients:

quick pickled onions

1 red onion, thinly sliced
3/4 cup apple cider vinegar
1/2 cup water
1 1/2 tablespoons sugar
1 teaspoon coarse salt

burgers

1 pound ground turkey (I like 95% lean)
3 garlic cloves, minced
2/3 cup chopped fresh spinach
1/3 cup chopped roasted red pepper
1/4 cup finely ground bread crumbs
2 tablespoons crumbled feta cheese
2 tablespoons olive oil
1/2  teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
toasted burns for serving
spring greens for serving

feta

6 ounces feta cheese, crumbled
1/4 cup marinated artichoke hearts, drained
2 garlic cloves
1 tablespoon olive oil
1/4 teaspoon dried oregano
pinch of salt and pepper



Directions:

quick pickled onions

Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

burgers

In a large bowl, add the turkey, garlic, spinach, red pepper, bread crumbs, feta, 1 tablespoon olive oil, oregano, salt and pepper. Gently mix (your hands are best!) until the ingredients are dispersed throughout the turkey. Form into burger patties or sliders (it really depends on the size of your buns! This can make 4 to 6 burgers or 6 to 8 sliders.

Heat a skillet over medium heat (or use your grill!) and add the olive oil. Once hot, cook the burgers until they are browned on both sides, about 5 minute per side. Once finished, spread some feta on top and add the pickled onions. Serve immediately on the toasted buns with spring greens!

feta

Place the feta and artichokes in a food processor and pulse until pureed. Add in the garlic, olive oil, oregano, salt and pepper and blend until combined and creamy. I like the make this ahead of time so the flavors really come together. You can store it in the fridge for a few days too.

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This is how I like to eat my color.

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Currently Crushing On.

Happy Saturday! Happy first Saturday of MAY! Can you believe we’re here already?

Okay, so I’m dying to know. What are you doing today? Cindo de Mayo? Kentucky Derby? Both? None?

I’m going to mesh the two and make something deeeelish. Be sure to follow along on instagram stories to see!

And you guys! If you didn’t know, The Pretty Dish is FULL of menus that utilize the recipes in the book – and yep – there is a Tacos and Tequila menu along with a Derby Day menu! You can’t go wrong! Grab your copy here!

P.S. If you’re in Salt Lake City, next Friday we’re having a girls night out party for The Pretty Dish at Albion Fit. It’s going to be SO fun. Snacks, drinks – and it’s totally free, but if you’re coming, register HERE.

Okay, other than that? I shared a recap of The Pretty Dish NYC trip earlier this week! It was so fun.

Now tell me… is today for tacos or pimento cheese?

Lots of love for the internet this week!

a week of salads to eat! total inspiration.

and we have a mint julep bar for the win.

most gorgeous maple sugar ice cream.

double chocolate chip cookies. yes please.

super interested in this rhubarb shallot crostini.

smoky mango mezcal margaritas. sign me up.

oh hi everything bagel pasta!

no bake greek yogurt tart. i love this!

give me all the skinny mango coconut margaritas.

peanut butter s’mores milkshake? i’m dying.

in love with this strawberry rhubarb tres leches!

mediterranean zucchini pasta salad. so pretty.

how delish do these chicken mole enchiladas look?!

and this instant pot chicken mole! i’m into it.

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