This colorful, zesty salad is inspired by Half Baked Harvest! I follow Tieghan on IG and have only made a few of her recipes, but this one was a hit that I plan on making throughout the summer.  The dressing is one to save, if nothing else!  If you know me, you know I don't like buying packaged items — or at least, I prefer to make food fresh from home, especially dressings, sauces and most recently, cake. 
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Grab your fresh herbs, peaches, tomatoes and cherries... 

Crispy edges, sweet honey and a comforting texture that only comes from homemade cornbread.  I loved making this and plan on making it often this summer.  Next time, I want to add fresh corn (let's wait 'til August for prime season!).

Basically two of my favorite things in one — Jennifer Aniston + salads.  I've always been a fan of JA and heard about this infamous salad for years, so when it popped up on my Instagram for some reason this week, it was an obvious choice that I would recreate it.   I worked with ingredients I had at home, but i'll share the OG & KCK version below.   This is a perfect make-on-Sunday-eat-all-week salad for lunch and dinner with some added protein. 

With a cold Saturday in January and a fridge full of veggies and herbs, I wanted to see what I could come up with.  Added in some random ingredients as I went.  See below! 

Don't judge by the picture, but this sauce combination came together and tastes amazing.   I wanted to see if I could mimic a creamy ricotta-style sauce with cottage cheese, and I think I came pretty close.   Check out the recipe for this garlicky cottage cheese and avocado sauce with zoodles dressed up with toasted pistachios, fennel, chickpeas and fresh peas.