Friends, I have the perfect drink recipe to kick up your next warm-weather shindig! Say “Yee-haw and yes, please” to Grilled Pineapple Jalapeño Iced Tea! Flame-kissed, juicy tropical pineapple is muddled and mixed into fresh-brewed Milo’s Tea which has been infused overnight with spicy jalapeño peppers — it’s easy, it’s unexpected, it’s a bona fide boot-stompin’ beverage!
Read on to find learn more about Milo’s tea and get the recipe: Continue reading
It’s almost National Watermelon Day (Aug. 3rd), there is no way that I could let this special day of summer slip by without sharing how I’ve been celebrating with my favorite fruit all year. 
Read on for all the juicy details about my #LivingOnTheWedge. . . I think you might be surprised. Continue reading
(Updated 7/15/2020) Over this busy summer weekend, everyone was delighted to have a big batch of my Cherry Wheat Berry Super Salad on hand for a picnic lunch down at the lake and leftovers to pair next day with our grilled steaks. Cherry season makes me want to do a happy dance and this year was no exception, especially because I scored both Bing and Rainer cherries on sale for a pittance! 
In addition to sweet cherries, this satisfying, savory-sweet salad features iron-rich spinach, satiating nuts and seeds, and whole-grain wheat berries. Not to mention feta and balsamic vinaigrette for even more flavor. The ingredients all marry beautifully together – you won’t be cherry-picking the fruit out, you’ll be licking the bowl clean! Continue reading
Pack some pasta salad, it’s the perfect picnic food! Whether you are hanging lakeside with the kids all day or heading to a summer concert in the park with your sweetie, prepping a pasta salad for the cooler makes for a fresh, flavorful and fit meal later.
Plus, picnic recipes like my popular Niçoise Tortellini Salad are super simple and speedy to assemble – you know I’m spending the time savings outdoors and out of the kitchen! Continue reading
The back roads of Central Texas have been alive with the sights and smells of local farm stands selling their most anticipated summer-season specialty – Hill Country Peaches. They are so sweet and delicious straight from the bushel, sometimes it’s hard not to greedily gobble them all up before arriving home. 
This year I used restraint (by putting them in the car trunk), and we arrived home from Stonewall, Texas with plenty of this popular stone fruit to make peach cobbler, slow-cooker peach sauce, and ice cream – the July rite of passage. I even had a few extra to make an awesome salad featuring this grill fruit and the recipe I’m sharing today – Smoky Peach Chipolte Vinaigrette & Marinade. Read on the get more juicy details and the instructions. Continue reading
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