Hey friends❣️

Ugh. I have the worst habit of resorting to takeout when I haven’t planned dinner. But lately the cost of those orders has skyrocketed, so I’m doubling down on dinner prep.

Who doesn’t love a meatball bowl? Always a family pleaser. I keep this one sweet and sticky for the kids, and finish ours with scallion oil or chili crisp. That toasted sesame flavor is so good.

Shortcut: Make the meatballs ahead and use packaged heat and serve rice for the base. Go with plain and it's basically regular rice, nutritionally speaking.

My latest veggie burger is the best yet ~ especially if you’ve been turned off by mushy restaurant burgers or leathery frozen ones. This veggie smash burger is pure back-to-earth bliss.

Shortcut: Make the burger mixture ahead and use my innovative cooking technique, it's completely hands off!

Salmon is my go to dinner all year long: I pop it on a baking sheet, slather with olive oil, salt, and sliced lemons and bake at 425F for 20 minutes. Dinner done. While it's cooking I stir fry the veggies. (The faux lemon aioli is gold.)

Shortcut: Prep the veggies ahead, then toss them in a wok while the salmon bakes.

This is such a great spring meal, and so stinking easy. The colorful toppings are full of flavor, and if I'm in the mood I'll make a fresh salsa (like this one or maybe this one) to go along with.

Shortcut: Use frozen breaded chicken ~ the premium brands like Bell & Evans and Just Bare are really really good. I brush with olive oil and sprinkle with sea salt before baking.

Spring gives us permission to have sandwiches for dinner again and I'm happy about it. This is a classic.

Shortcut: Make the caramelized onions a day or two ahead. OR fake it if you don't have the time: simply sauté the onions in a hot skillet until soft and browned. It’s a different flavor, but also delicious.

What you're loving lately 🌟🌟🌟🌟🌟

​Triple Berry Muffins​

"Amazing recipe. I used strawberry greek yoghurt instead of milk which turned out fine. These aren't too sweet which I thought was perfect"

~ ABBY

I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun. ~ see you in the kitchen!

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The View from Great Island, Madison, WI 53719
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