Giada’s Artichoke and Arugula Pesto: A Fresh Twist on a Classic

I’ve been diving into arugula recipes this week, and stumbling across Giada’s Artichoke and Arugula Pesto was a game-changer. I’d never thought to use arugula in pesto, but this recipe blew me away! The peppery bite of arugula, paired with the tangy artichoke hearts and fresh basil straight from my garden, created a vibrant, flavorful dip that I couldn’t stop eating. Seriously, I could devour this stuff with a spoon! It’s perfect for crackers, veggies, chips, crostini, or even as a pasta sauce with a splash of pasta water.Here’s the recipe to try yourself:

Giada’s Artichoke and Arugula Pesto

 1 14-oz. jar artichoke hearts, drained well
1 large or 2 small garlic cloves
3 c. packed Melissa’s arugula, roughly chopped
1 c. packed basil leaves, roughly chopped
1 t. lemon zest (from 1 lemon)
½ t. kosher salt
1½ T. freshly squeezed lemon juice (from ½ a lemon)
½ c. olive oil

 In a food processor, combine artichoke hearts and garlic. Pulse until roughly chopped.

Add arugula, basil, lemon zest, and salt. Pulse to combine, keeping ingredients roughly the same size.

Add lemon juice and olive oil. Pulse until it reaches a thick, dip-like consistency.

Serve with crackers, crudité, chips, crostini, or as a pasta sauce loosened with pasta water.

This pesto is a must-try for anyone looking to elevate their appetizer game or add a fresh twist to pasta night. The bright, zesty flavors make it a versatile crowd-pleaser!

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Rotisserie Chicken Salad Sandwiches

I’ve always believed that “best” and “chicken salad” are subjective terms, but when I stumbled across an article crowning Kardea Brown’s recipe as the top chicken salad—beating out even Ina Garten—I couldn’t resist the challenge. Kardea, a Food Network chef I hadn’t heard of before, had my curiosity piqued. Her recipe promised a fresh take, and I was craving chicken in any form, so I dove in. Spoiler: it’s a winner!

 

 What sets this recipe apart is Kardea’s clever use of both light and dark meat from a rotisserie chicken that gives it incredible depth. I made a small tweak, swapping the suggested bell pepper for roasted red pepper (a personal preference), and the result was phenomenal. I’d never used peppers of any kind in chicken salad before, and I rarely reach for Dijon mustard, but that mustard was a game-changer, adding a tangy, sophisticated kick that elevated the whole dish, not to mention the eggs that I particularly enjoyed.

The recipe comes together quickly, perfect for a weeknight meal or a fancy lunch. The combination of creamy mayonnaise, smoky paprika, and garlicky goodness with the crunch of celery and the subtle sweetness of roasted red pepper made every bite irresistible. Served on buttery croissants, this chicken salad sandwich is now a staple in my kitchen.

Here’s the recipe, adapted from Kardea Brown’s original:

 

Rotisserie Chicken Salad Sandwiches
Serves: 6

1 store-bought rotisserie chicken (about 3 lbs.), white and dark meat hand-shredded, then roughly chopped
1 c. Duke’s mayonnaise
1/3 c. Dijon mustard
1 t. smoked paprika
1 t. garlic powder
2 hard-boiled eggs, chopped 
1 celery stick, diced 
½ c. Melissa’s roasted red pepper, diced 
Kosher salt and freshly ground black pepper 
6 croissants, split 

In a medium bowl, mix the shredded chicken, mayonnaise, Dijon mustard, paprika, garlic powder, chopped eggs, celery, and roasted red pepper. 

Season with kosher salt and freshly ground black pepper to taste. 

Cover and refrigerate for about 30 minutes to chill and let the flavors meld. 

Serve on split croissants for a delicious sandwich. 

This chicken salad is versatile—perfect for a picnic, a casual lunch, or even a light dinner. The Dijon and roasted red pepper add a bold twist that makes it stand out from the usual recipes. Kardea Brown’s version has earned its spot as my go-to, and I’m already looking forward to making it again. If you’re a chicken salad skeptic like I was, give this a try—it might just redefine “best” for you too!

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Summer Plum Bread – A Sweet Seasonal Delight

 

As a kid, I turned my nose up at plums, but now I’m counting down the days to plum season. My mother’s legendary plum pies were the star of our annual Christmas boutique, with people lining up to snag a slice before they vanished. Those memories inspired me to dive into plum desserts as an adult, and this Summer Plum Bread is my first venture into turning that juicy, tart fruit into a quick bread. Let me tell you, it’s a game-changer.This loaf is a perfect escape from the usual banana or zucchini bread. It’s vibrant, slightly exotic, and screams summer with every bite. The plums add a juicy pop of flavor, balanced by the subtle warmth of orange oil and the satisfying crunch of Demerara sugar on top. It’s tender, moist, and just sweet enough to feel like a treat without overwhelming. Whether you’re serving it for breakfast, a mid-afternoon snack, or even dessert, this bread is a crowd-pleaser that’s as easy to make as it is delicious.

Summer Plum Bread

1 ½ c. pitted, chopped Melissa’s organic plums
1 T. flour
1 c. sugar
½ c. butter
½ t. vanilla extract
½ t. orange oil 
2 large eggs
1½ c. flour
½ t. salt
¼ t. baking soda
1/3 c. sour cream (not low fat)
¼ c. Demerara sugar

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with Baker’s Joy and set aside.

  In a medium bowl, toss chopped plums with 1 tablespoon of flour to coat; set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in vanilla extract and orange oil, then add eggs one at a time, mixing well.

Sift 1½ cups flour, salt, and baking soda into a separate bowl. With the mixer on low speed, alternate adding the dry mixture and sour cream to the egg mixture until smooth. Gently fold in the flour-coated plums.

Pour the batter into the prepared loaf pan and sprinkle Demerara sugar on top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

This bread is best enjoyed fresh, but it also freezes beautifully for those moments when you need a taste of summer in the off-season. Pair it with a cup of coffee or tea, and you’ve got a perfect moment of bliss.

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Cream of Chanterelle Soup with Arugula – A Summer Delight

 

There was a time, back when we were living in London, when arugula seemed to dominate every salad bowl. It was everywhere—peppery, slightly bitter, and, frankly, I grew tired of it. But tastes evolve, and I’ve recently rediscovered my love for this vibrant green. Last week, I shared a dreamy arugula pesto recipe that’s still lingering in my thoughts, and now I’m back with another arugula gem: a luxurious Cream of Chanterelle Soup with Arugula, adapted from a recipe by Viking River Cruises.

Now, soup in summer might raise eyebrows, but I’m a year-round soup enthusiast, no excuses needed. This recipe, with its fresh arugula and delicate chives, screams summer freshness. The creamy, earthy chanterelles meld beautifully with the peppery greens, creating a bowl that’s both comforting and light. I’ve never sailed with Viking (though I’ve long daydreamed about their river cruises winding through Europe—alas, it’s likely not in my future), but I was thrilled to discover they share recipes online. I tweaked their version slightly to suit my palate, swapping shallots for onions and adjusting quantities, but the essence remains divine.

While I may never glide down the Danube with Viking, their culinary inspiration has brought a touch of river cruise elegance to my kitchen. This soup feels like something you’d savor on their deck, watching castles drift by. If you’re curious about more of their recipes, check out vikingrivercruises.com—they’re a treasure trove.

Here’s my take on this elegant soup, perfect for a summer evening or whenever you crave something soul-warming yet fresh.

Cream of Chanterelle Soup with Arugula

Adapted from Viking River Cruises

 2 t. olive oil

1 Melissa’s shallot, finely chopped

½ t. Melissa’s minced garlic

8 oz. fresh chanterelle mushrooms, sliced

1 t. flour for dusting

2 T. white wine

3½ c. chicken broth

1 c. heavy cream

4 oz.  Melissa’s arugula

Salt and pepper to taste

1 t. fresh chives, chopped

 

  In a medium saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 4 minutes.

 Add chanterelles and sauté for 3 more minutes. Sprinkle flour over the mixture, then pour in white wine and chicken broth, stirring to combine.

Simmer for 30 minutes, letting the flavors meld.  Stir in heavy cream and simmer for an additional 5 minutes.  Gently fold in arugula, cooking just until wilted.  Season with salt and pepper, to taste.

 Serve in pre-warmed bowls, garnished with chopped chives.

 Serves 4

Serve this with a crusty baguette and a glass of crisp Sauvignon Blanc for a simple yet sophisticated meal. If you’re feeling fancy, a side of grilled asparagus or a light arugula salad (yes, more arugula!) complements it perfectly.

What’s your favorite way to enjoy arugula? Or do you have a summer soup you swear by? Let me know in the comments—I’m always up for new recipe inspiration!  

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The Widows' Guide to Skulduggery By Amanda Ashby, Reviewed

 

If you’re craving a cozy mystery packed with charm, wit, and a dash of delightful chaos, The Widows’ Guide to Skullduggery by Amanda Ashby (scheduled for release on June 30^th) just might be what you’re looking for. This was my first foray into Ashby’s work, and I’m thrilled to discover it’s the third book in a series, with two earlier novels ready for me to devour. From the moment a Jack Russell named Colin crashes Grace and Theo’s wedding with a human skull in his jaws, this story hooks you and refuses to let go. (Quick aside: I initially thought Colin was a human character—imagine my confusion picturing a person with a skull in their mouth! A character guide would’ve saved me that mix-up.)

 The premise is irresistibly engaging: the wedding’s disruption reignites a long-standing rivalry between two villages, and our sharp-witted heroine, Ginny, smells sabotage. Joined by her quirky “Murder Club” friends—JM, Tuppence, and Hen—she dives into a mystery woven with family feuds, ancient grudges, and clever twists. When a fresh body surfaces, the stakes soar, and Ginny’s amateur sleuthing shines. The police’s dismissal of the twenty-year-old skull gives the widows free rein, making their investigation both believable and endlessly entertaining.

What makes this book stand out is its vibrant cast and infectious energy. Ginny and her Murder Club are a joy—witty, determined, and wonderfully relatable. I couldn’t stop picking up the book, a sure sign of its gripping pace. The small-town setting, brought to life by a map at the start, immerses you in the drama. My only gripe? The first chapter introduces a flurry of characters, and a character list upfront would’ve helped me keep them straight. (Authors, please make this standard!)

Ashby crafts a well-paced mystery with just the right balance of red herrings and revelations to keep you guessing without feeling lost. The interplay of village rivalries and personal motives is masterfully done, leading to a satisfying resolution that ties up loose ends while leaving you eager for more. For cozy mystery fans, this book delivers humor, heart, and a puzzle that keeps you hooked.

I’m already excited to explore the earlier books in the series and spend more time with Ginny’s Murder Club. If you’re after a cozy mystery that’s equal parts fun and intriguing, The Widows’ Guide to Skullduggery is a fantastic pick. Grab a cup of tea, settle in, and let this delightful tale sweep you away. You can preorder a copy here, or get the Kindle version here.

 My Rating: 4.5/5 – A captivating read with vibrant characters and a small wish for a character guide. Highly recommended!

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Copycat Popeye’s Blackened Ranch Dressing

 

Love Popeye’s’ bold, zesty Blackened Ranch? This copycat recipe brings that smoky, creamy, and slightly spicy flavor to your kitchen. I’ve tweaked it to fit my taste and pantry, and I’m thrilled to share the results. Perfect for dipping fries, drizzling on salads, or spreading on sandwiches, this dressing is a must-try.

Popeye's’ Blackened Ranch has a unique kick that transforms any dish. The original recipe packs some heat, but I cut the cayenne pepper in half to make it less spicy for me. I also swapped dried chives for instant minced onions since I didn’t have dried chives and wanted to avoid fresh herbs, which can make dressings spoil faster. The result? A creamy, tangy, and smoky ranch that’s just as crave-worthy as the original.Copycat Popeye’s Blackened Ranch Dressing

 ¾ t. dried parsley

¼ t. dried dill

½ t. dried minced onions

2 t. onion powder

¾ t. garlic powder

¾ t. kosher salt

¼ t. freshly ground black pepper

1 t. smoked paprika

¼ t. cayenne pepper

1 T. buttermilk powder

1 t. apple cider vinegar

1 c. mayonnaise

½ c. buttermilk

Combine all ingredients in a small bowl and stir until well mixed. Cover and let rest for at least 30 minutes to let the flavors blend.

 Store leftovers in an airtight container in the refrigerator for up to 10 days.

Try this Copycat Popeye’s Blackened Ranch and let me know how it turns out! It’s a fridge staple for me, and I bet it will be for you too.

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Pepper Steak – A Quick, Delicious, Company-Worthy Dish in 45 Minutes

 

If you’re looking for a meal that’s equal parts flavorful, fast, and fancy enough to impress guests, look no further than this easy Pepper Steak recipe. This dish is a weeknight hero and a dinner party star, blending tender sirloin, vibrant peppers, and a savory sauce that comes together in under an hour. With minimal prep and a handful of ingredients, it’s a recipe that delivers maximum flavor with minimal fuss.

This recipe is a lifesaver for busy evenings. From start to finish, it takes about 45 minutes, and most of that is hands-off simmering. It’s also incredibly versatile—serve it over fluffy rice for a cozy family meal or over noodles for a more elegant presentation when hosting friends. The vibrant red peppers and glossy sauce make it look as good as it tastes, so it’s sure to wow your guests without chaining you to the kitchen.Pepper Steak

 1 1½-lb. sirloin steak

Smoked paprika

2 T. butter

Garlic salt, to taste

10 oz. water

1 t. Jameson Beef Soup Base

1 large yellow onion, sliced thin

1 large red bell pepper, sliced thin

2 T. cornstarch

¼ c. brewed coffee

1/2 T. brown sugar*

2 T. soy sauce

2 T. low-sodium soy sauce

 Slice sirloin into ¼ inch strips and sprinkle with paprika. (It helps, I think, to have the steak partially frozen for easy slicing.) Melt butter in a 10” skillet over medium high heat.

Brown meat in butter; sprinkle with garlic salt and slowly pour in water and beef soup base. Cover and simmer for 30 minutes.

Slice onion and pepper into thin strips. Add to meat and simmer for 5 minutes. Mix cornstarch, coffee, brown sugar (if using), and soy sauces, and add to meat mixture. Simmer until sauce thickens slightly, 1-2 minutes. Serve over noodles or rice. Makes 4 servings.

*I like my pepper steak with a touch of sweetness. If you don’t, leave this out.

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A Red, White, and Blue Tablescape with Heart and History

 

Every time I set my table, I’m amazed by how much red, white, and blue dinnerware I’ve collected over the years. But it wasn’t always this way. In our previous home, my dining room was a vibrant showcase of jewel-toned dinnerware and stemware, proudly displayed in a vintage china cabinet. That changed when I inherited my mother’s collection of dinnerware and stemware, forcing me to part with some of my own pieces to make space. When we moved to our current home, I leaned hard into neutrals—a decision that led to letting go of treasures I’d later regret.

One regret stung more than most: my cobalt blue champagne flutes with their distinctive spiral design. For reasons I still can’t fathom, I included them in my dad’s estate sale. The moment they were gone, I missed them. I’d find myself poring over old photos of tablescapes where those flutes sparkled, feeling a pang of loss. Those glasses aren’t easy to find, but after a determined Google image search, I tracked down a matching set on eBay. Buying back something I’d let go felt a little wild, but when those flutes arrived, I couldn’t have been happier. They’re as lovely as I remembered, and I promise you, they’ll be gracing my table often.

That rediscovery inspired this year’s tablescape, along with a Mother’s Day gift to myself: a 16-piece dinnerware set by Pfaltzgraff in their “Kenna Red” pattern. Each piece is unique yet perfectly coordinated, creating a plate stack that looks effortlessly professional. The best part? The price was a steal for such a versatile collection. Dinnerware sets like this make it easy to mix and match colors and patterns for a polished, curated look.

This year, I’ve added several new elements to the table. A fresh “Fourth of July” tablecloth, three patriotic stars, and a vibrant artificial flower arrangement set the tone. Confession: that centerpiece took four sets of flowers from Amazon to get right.The first set was a letdown, so I ordered another, then another, and finally one more. Persistence paid off—I arranged them in a basket, securing the lid with a bit of wire for a festive, overflowing look that I absolutely love.

The napkins, from Pottery Barn, are a staple in my collection. Their linen offerings never disappoint, with stellar quality that elevates any table. The little blue plates holding the tarts are a happy accident—found years ago at an antique shop, they somehow escaped my dad’s estate sale. I’m so glad they did; they’re perfect for this setup. The bold red water glasses make a striking statement and are versatile enough for year-round use.

The Fiestaware pitcher, a decades-old treasure, still holds its own despite the style changing at least twice since I got it. The flatware I inherited from my mother, though you can find similar sets here. These pieces tie the table together with a mix of nostalgia and timeless appeal.

This red, white, and blue tablescape is as versatile as it is vibrant, perfect for patriotic holidays like Memorial Day, Flag Day, or the Fourth of July. It would also shine at a formal picnic, blending elegance with a touch of whimsy. Each piece tells a story—of lessons learned, treasures reclaimed, and new finds that spark joy. Here’s to setting tables that reflect who we are and the moments that matter.

 Many thanks to Rita of Panoply for organizing this Summertime Tablescape Blog Hop!

 Click on the links below for more summer table inspiration from my blogging friends: 

Panoply - Summer Tablescape: Stars, Stripes, Checks and Plaids Forever!

Home is Where the Boat Is - Lakeside Table with Thistle and Bees

Hyacinths for the Soul - Marching Into Summer

Everyday Living -  A Garden Table to Welcome Summer

Pandora's Box - A Berry Good Brunch

Celebrating Everyday Life - Poolside Patriotic Party

Life and Linda - Adventure in the Skies

The Cat's Whizkerz - Come Sail Away

My Thrift Store Addiction - Heavenly Honeysuckle Picnic in the Garden

The Little Yellow Corner Store - What is Growing in the Garden Tablescape

Belle Bleu Interiors - A Quiet Summer's Afternoon

Dinner at Eight - Summertime Blues on a Carefree Table

Thrifting Wonderland - Summertime...Living is Easy

Corner of Plaid and Paisley - Summer With a Cherry on Top

Mantel and Table - A Beautiful Red Table Setting - Roses Make It Easy

The Bookish Dilettante - Americana Tablescape for Summer

        

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This post is linked to: Tablescape Thursday