Peach & Avocado Green Salad

Fitz & Floyd Sicily Blue Italian Bowl

 I’ve eaten more salads than I can count, but even the biggest leafy-green fans hit a boredom wall eventually. That’s exactly when this stunner from Erin Clarke’s The Well Plated Cookbook caught my eye. The surprising mix of sweet peaches, creamy avocado, crunchy almonds, and tangy blue cheese is anything but ordinary.

 I swapped the original arugula for crisp Romaine (perfect if you’re feeding a crowd that prefers milder greens) and eased up slightly on the salt in the dressing. The result? Still sensational, but even more approachable. This has quickly become my favorite homemade dressing.  It's bright, fresh, and ready in seconds. It keeps beautifully in the fridge, so you can enjoy it all week long. Don't let those fresh summer peaches go out of season before trying this.

Erin’s Peach & Avocado Green Salad (Adapted)

 ½ small red onion, very thinly sliced (about ½ c.)

10–12 oz. Melissa’s Romaine lettuce, torn into bite-sized pieces

2 medium ripe peaches, pitted and thinly sliced (peels on or off)

2 medium ripe avocados, diced

⅔ c. sliced almonds, toasted

⅔ c. crumbled mild blue cheese (about 3½ oz.)

 Lemon Dressing:

¼ c. extra-virgin olive oil

¼ c. freshly squeezed lemon juice

½ t. Dijon mustard

1 clove garlic, pressed or minced

½ t. kosher salt

¼ t. freshly ground black pepper

  Place the sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare everything else—this mellows the bite without losing flavor.

 Toast the almonds in a small skillet over medium-low heat, stirring often, until fragrant and lightly golden (4–5 minutes). Watch carefully so they don’t burn. Set aside to cool.

 Whisk together all dressing ingredients in a small bowl or measuring cup until well combined.

 Add the torn Romaine to a large serving bowl. Drizzle with about half the dressing and toss gently to coat.

 Drain the red onion and scatter it over the greens. Top with peach slices, diced avocado, toasted almonds, and crumbled blue cheese.

 Just before serving, drizzle on a little more dressing and give everything a final gentle toss. Serve immediately with extra dressing on the side.

 This salad looks as gorgeous as it tastes—vibrant colors, contrasting textures, and that perfect sweet-savory balance. It’s quick enough for weeknights yet impressive enough for guests. Once you try this dressing, you’ll be reaching for it on everything from grilled chicken to simple greens. Enjoy every refreshing bite!

 

For more wonderful recipes, you can buy Erin’s cookbook here. A sample is available to read online, so check it out.  

 

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Roasted Red Pepper & Jalapeño Egg Salad: A Flavor Explosion

 

Ever since discovering the pure joy of tamed jalapeños, I’ve been tossing them into just about everything from morning scrambled eggs to evening salad dressings. They bring that perfect pop of bright heat without overwhelming the dish. So when a serious egg salad craving hit the other day, I thought: why not?

Best decision ever.

 This isn’t your classic, predictable egg salad. The sweet-smoky roasted red peppers and the tangy kick of tamed jalapeños take it to a whole new level. Creamy, flavorful, and just the right amount of adventurous, this might be the best egg salad I’ve ever tasted. It’s become an instant staple in my kitchen, and I have a feeling it will in yours too. 

Roasted Red Pepper and Tamed Jalapeño Egg Salad

 4 hard-boiled eggs, chopped

2 T.  minced red onion

2 T. minced Melissa’s fire-roasted red bell peppers

2 T. minced tamed jalapeños

1 t. yellow mustard (use Dijon if you’re feeling fancy)

¼ t. curry powder

⅛ t. McCormick’s paprika and garlic seasoning

2 to 3 T. Duke’s mayonnaise (adjust to your preferred creaminess)

 Combine all ingredients in a medium bowl and stir until well blended. Taste and adjust seasoning if needed. Refrigerate for 1–2 hours to let the flavors meld beautifully.

Serve on toasted bread, crisp lettuce wraps, crackers, or straight from the bowl with a spoon—no judgment here!

This quick, protein-packed salad comes together in minutes and keeps well in the fridge for several days. The subtle heat and layered flavors make it anything but boring. 

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The Ultimate Peanut Butter Chocolate Fudge Sauce for Ice Cream

 

I’ll be honest: chocolate and peanut butter might be one of the greatest flavor combinations ever created. Who can resist that salty-sweet magic? The other day I was scooping some vanilla ice cream (that I refer to as “dullnilla” if served unadorned) and reached for the fudge topping—only to discover we were completely out.

 Instead of settling, I decided to improvise with my two favorite ingredients. The result? A rich, silky, peanut-buttery chocolate sauce that’s downright addictive. It’s luxurious enough for date-night sundaes yet kid-friendly enough for family movie nights.

 Best of all? It comes together in about 10 minutes on the stove top. 

Peanut Butter Chocolate Fudge Sauce

Makes about 2 cups

 8 oz. semi-sweet chocolate pieces

½ c. whole milk

½ c. heavy cream

¼ c. granulated sugar

⅓ c. creamy peanut butter (or crunchy if you prefer texture)

2 t. peanut butter whiskey (optional – the alcohol cooks out)

 Place the chocolate pieces and milk in a small saucepan over low heat. Stir gently until the chocolate begins to melt.

Add the heavy cream and sugar, continuing to stir until everything is smooth and fully incorporated. Cook for about 5 minutes, stirring frequently.

 Remove from heat and stir in the peanut butter (and whiskey, if using) until silky and glossy.

Serve warm over ice cream. For the ultimate experience, use creamy peanut butter in the sauce and sprinkle chopped peanuts on top—pure peanut butter cup vibes in every bite.

This sauce keeps beautifully in the fridge for up to a week. Simply reheat gently before serving. Once you try it, you may never go back to plain fudge again!

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Christmas in July: Why The Gingerbread Party Is My New Favorite Holiday Book

 

It’s Christmas in July, and I’m already dreaming of festive traditions thanks to one of the most delightful books I’ve discovered in years: The Gingerbread Party by Courtney Dial Whjtmore.his isn’t your ordinary holiday book. While gingerbread houses appear every December, Whitmore transforms the beloved holiday tradition into a full-blown celebration. Filled with inspiration, this charming book shows you how to create your own gingerbread party tradition, whether it’s an elegant Gingerbread Tea Party, a festive Gingerbread Train Party, or a magical gingerbread-themed gathering for family and friends.From the moment I opened it, I was captivated. Every page is filled with gorgeous photography, imaginative decorating ideas, and creative ways to bring the warmth and charm of gingerbread into every corner of your home. You’ll discover the fascinating history of gingerbread (did you know its origins date back to 2400 BC, long before sugar became a common ingredient?), learn the secrets to building beautiful gingerbread creations, and follow step-by-step tutorials complete with full-size templates for houses of every shape and size—including an adorable gingerbread train.

The recipes are just as tempting as the projects. Alongside classic gingerbread favorites, you’ll find irresistible treats such as Ivy’s Gingerbread Layer Cake, gingerbread cupcakes topped with tiny gingerbread houses, individual Gingerbread Cheesecake Trifles, and even a festive Gingerbread Martini. If you’re looking for savory bites, there are delicious options like Crispy Pimento Cheese Cups, along with decadent sweets such as rich Chocolate Fudge.Whether you want to host an unforgettable gingerbread party, create beautiful holiday decorations, assemble Christmas Simmer Pot Bags that fill your home with the comforting scents of the season, or design breathtaking tablescapes and outdoor displays, The Gingerbread Party offers endless inspiration. Every idea is creative, approachable, and absolutely enchanting.If you’re someone who starts planning Christmas before Halloween (you know who you are!), do yourself a favor and add this book to your collection. It also makes a wonderful hostess gift, Christmas present, or surprise for anyone who loves holiday entertaining.I have a feeling you’ll want more than one copy. Don’t miss The Gingerbread Party. You can order a copy here.

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Lemon Arugula Pasta Salad with Walnuts and Capers

 

Summer weather is always a bit of a crapshoot. Some years June arrives with relentless heat, only to give us a pleasant July. Other years it’s just the opposite. This year, however, June treated us kindly with mild temperatures and plenty of rain. My late-planted arugula absolutely loved it, growing faster than I could keep up with. But with a stretch of near-100-degree days in the forecast, I knew it was time to harvest.

I first discovered arugula more than a decade ago while Mr. O-P and I were living in London and working at the British Library. There, no one called it arugula, it was simply rocket (or roquette, derived from its Latin name). It seemed to find its way into everything from sandwiches to salads, and before long I understood why.

 Its peppery bite can be a bit of an acquired taste, but once you fall for it, you’ll find endless ways to enjoy it. It makes a wonderful pesto, adds personality to an ordinary green salad, and is especially delicious tossed with pasta.

 This Lemon Arugula Pasta Salad was an instant favorite. In fact, I could easily have polished off the entire bowl in one sitting. The only thing that stopped me was the realization that my digestive system might have had a few opinions about that decision! Ahem. Moderation won out, although it wasn’t easy.

 The bright lemon dressing, peppery arugula, salty capers, crunchy walnuts, and nutty Parmesan come together in a salad that’s cool, crisp, refreshing, and packed with flavor. It’s perfect for summer lunches, picnics, or as a light side dish alongside grilled chicken or fish. 

Lemon Arugula Pasta Salad

Adapted from onthebias.nyc

 8 oz. farfalle, cooked and rinsed

Juice and zest of 1 lemon

1 T. white balsamic vinegar

2 t. Dijon mustard

½ c. walnuts, finely chopped

1 T. capers, plus 1 t. caper brine

1 t. kosher salt

½ t. sugar 

½ t. freshly ground black pepper

8 T. extra-virgin olive oil

⅓ c. finely grated Parmesan

3½ oz. arugula (homegrown or Melissa’s)

6 basil leaves, cut chiffonade

 Cook the pasta according to package directions, allowing it to cook just past al dente. Drain and rinse thoroughly under cold water to stop the cooking process.

 In a large serving bowl, whisk together the lemon juice and zest, white balsamic vinegar, Dijon mustard, chopped walnuts, capers, caper brine, salt, sugar, pepper, and olive oil. Stir in the grated Parmesan cheese.

 Add the cooled pasta and toss until well coated.

Fold in the arugula and basil, if using, just before serving.

Serve chilled or at cool room temperature.

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Macadamia Nut Pesto – Rich, Buttery & Better Than Traditional!

 

Last week I found myself with an over abundance of macadamia nuts…long story. After tossing them into salads, cookies, and everything in between, I was officially burned out. Then inspiration struck: I had a big bunch of fresh basil on hand. Why not swap the usual pine nuts for macadamias and create something new?

The result? Macadamia Nut Pesto — hands down one of the best pestos I’ve ever tasted. The buttery richness of the macadamias transforms the sauce into something luxuriously smooth and velvety, while a subtle natural sweetness rounds out the bright garlic and basil. It’s elegant enough for company yet simple enough for a weeknight dinner.

Macadamia Nut Pesto

¼ c. garlic cloves

⅓ c. macadamia nuts, toasted

¼ c. grated Parmesan cheese

4 oz. Melissa’s fresh basil leaves

½ c. olive oil

¼ – ½ t. kosher salt

¼ – ½ t. freshly ground black pepper

 1½ t. freshly squeezed lemon juice

   Add the garlic and toasted macadamia nuts to the bowl of a food processor and pulse until finely chopped and blended. Add the Parmesan and basil leaves, then process until combined. With the machine running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Stir in the salt, pepper, and lemon juice. Taste and adjust seasoning if needed.

 This pesto keeps well in the refrigerator for up to 4 weeks (or 2–3 months in the freezer). For best results, store in a covered container with a thin layer of olive oil poured on top to prevent browning.

 Recipe Notes

The toasted macadamias give this pesto an incredible depth of flavor. Serve it over pasta, grilled chicken, roasted vegetables, or spread on sandwiches and crostini. Once you try it, you might never go back to pine nuts!

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The Great Banana Bread Adventure

 

I’m not going to ask if you’ve ever had one of those days because I already know the answer. We all have.

 Yesterday was mine.

 A few days ago, I bought bananas with every intention of using them in smoothies. Naturally, life intervened. By the time I remembered them, they were past smoothie stage but not quite ripe enough for banana bread, so I waited.

Yesterday, after returning home from getting my haircut that somehow left me looking suspiciously like Moe Howard, I discovered that the bananas had progressed from "perfectly ripe" to one step away from pudding. If banana bread was going to happen, it had to happen now.

I had a particular recipe in mind because it’s a good one, but the baking gods were clearly feeling mischievous.

 The recipe called for mace. No mace. Fortunately, mace is the lacy covering of nutmeg, so I substituted nutmeg and hoped for the best.

 Then I discovered I didn’t have enough light brown sugar. Nor did I have enough dark brown sugar. What I did have was a partial supply of both, so together they became one full measure. Problem solved.

 At this point I was already tired. It had been a long day, and I was looking for shortcuts wherever I could find them.

 The recipe suggested lining the loaf pan with parchment paper. Did I want to do that? No. Was it difficult? Also no. But tired people make strange decisions, so I reached for my trusty Baker’s Joy instead.

 

The can was empty.

 I’m not entirely sure why I put it away empty, but since I live alone, there’s nobody else to blame.

 Fine. I’d use Pam.

 The lid was on a little tight. I pulled harder than necessary and launched it across the kitchen. It ricocheted off the refrigerator, flew into the hallway, bounced once, and rolled neatly down the staircase.

 “I’ll get it later,” I muttered.

 Back to the bread.

 I pressed the spray nozzle.

 The nozzle immediately detached from the can, hit the floor, and rolled directly into Stanley’s food dish. He gave me the side eye and walked away.

 

I retrieved it, cleaned it thoroughly, and prepared to put it back on the can.

 Instead, I dropped it down the garbage disposal.

After fishing it out, I decided perhaps fate was trying to tell me something.

 So I finally did what I should have done in the first place: greased the pan and lined the bottom with parchment paper.

The banana bread eventually made it into the oven, and despite the obstacles, it was absolutely worth the trouble.

One final note: don’t skip toasting the pecans. I’ve made this bread both ways, and while it’s good either way, the toasted pecans add a depth of flavor and crunch that takes it from good to memorable.

 Sometimes the best recipes come with a story. This one certainly did. 

Brown Sugar Banana Bread

 2 c. flour

¾ c. light brown sugar

½ t. baking soda

½ t. fine sea salt

1 t. ground mace

½ t. cinnamon

1¼ c. pecans, toasted and chopped

1½ c. well-mashed ripe bananas (about 3 medium)

¼ c. sour cream

2 large eggs

6 T. unsalted butter, melted and cooled

1 t. vanilla

2 T. dark brown sugar 

Position a rack in the lower third of the oven and preheat oven to 350°F.

 Lightly grease a 9 x 5-inch loaf pan and line the bottom with parchment paper, or not, your choice (see above).

 In a large bowl, whisk together the flour, brown sugar, baking soda, salt, mace, cinnamon, and pecans.

 In a separate bowl, stir together the bananas, sour cream, eggs, melted butter, and vanilla.

 Fold the wet ingredients into the dry ingredients until just combined.

Spread the batter evenly in the prepared loaf pan.

Sprinkle the top with the dark brown sugar.

 Bake for 50–60 minutes, or until a tester inserted in the center comes out clean.

 Cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

 

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