story time sunday: food.

i have been loving cooking + baking in the kitchen lately. but what i especially enjoy is the bellies i have been feeding with all of this food!

last week, i made chicken enchiladas for trav + some of his best buds and boy oh boy is it a project feeding 7 grown men! (single ladies who marry any of the 4 single guys in this pix or the one who is taking this pix (sorry kent)- come get this enchilada recipe from me! they will marry you on the spot! ha) love y'all!

(we never found the magnuson's did we?!?! LOL)

here are two of my new favorite recipes this summer:

pear salad. ingredients:

-sliced pears

-pistachios

-spinach (or whatever leaf you prefer) 

-feta (for trav) goat (for me)

-light balsamic vinaigrette 

so light + nice for lunch/dinner.

shauna niequist's blueberry crisp.
(not only is she my favorite author- she's my new favorite cook! she's writing a new book of recipes + simple entertaining. cannot wait for the release. {bread+wine} thanks for blogging this gem!)

Ingredients

4 cups blueberries (or any fruit, really)

Crisp topping:

1 cup old fashioned oats

½ cup pecans

½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)

¼ cup maple syrup

¼ cup olive oil

½ tsp salt

Instructions

Pour four cups fruit into 8x8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden. 

Serves 4 

serve with some yogurt. so good!

hopefully your bellies have been full of great food this summer + even better memories to go along with it! can't believe fall is upon us soon. let's soak up the sun, BBQ's + watermelon while we can. 

xoxo