This Burrata Peach Salad is the perfect balance of flavor.

Since I’m not the world’s biggest fan of peaches eaten on their own or in sweet dishes, my goal this summer was to make the best savory peach dish ever.

This Burrata Peach Salad lives up to those expectations and more.

While many peach burrata salads also include tomatoes or avocado for filler, or prosciutto, this one needs no filler or meat at all.

The co-stars of this show are lots of juicy grilled peaches and luscious burrata cheese.

The supporting players are a flurry of fresh herbs, pine nuts, and a sweet-savory dressing made with honey and shallots.

The special guest star is some rustic pesto croutons which you’ll want to gobble up before they even make it onto the salad.

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If you ask me to name a dish that is super easy for any home cook to make on a weeknight, but kind of feels like a restaurant meal on date night, it would be either creamy salmon pasta or baked pesto salmon.

I know that noodles of all kinds are a workweek staple for most households, including around here, where some variety of veggie pesto pasta with chicken seems to be on our menu weekly.

But sometimes, using salmon instead of chicken makes it seem fancy, even for a weeknight (my instant pot salmon and apricot glazed salmon are also great weeknight salmon meals).

Pairing salmon with noodles in this salmon pesto pasta allows you to add some protein to your carbs, in a way that’s a little bit different and leaner than the traditional ground beef with red sauce combination.

“We made it earlier this week and it was a hit! Great, easy recipe. Thanks!!”

—Rahul

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Something about this time of year makes tiny sandwiches just feel oh so right. Whether it’s leftover maple bourbon turkey on a dinner roll with cranberry sauce, or a slice of pineapple ham on a small piece of crusty baguette with salted butter, it just tastes great.

But sliders don’t have to be just a way to use up leftovers. They can be their own special, dare I say elegant, dish.

These lamb sliders start with a succulent roasted boneless leg of lamb generously rubbed with warming spices. The meat is put on a slider bun and dressed up with pickled radishes and pesto mayo.

Bookmark this lamb slider recipe for a party this festive season! You can also use leftover lamb from a holiday dinner to make these sliders.

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While you generally won’t find me going out to a fancy restaurant for a pre fixe dinner on Valentine’s Day, I still like to mark the occasion in some way at home.

Sometimes I’ll make a special Valentine’s Day dinner of lasagna cottage cheese or my crab-stuffed salmon recipe but other years, it’s just easy Valentine’s dessert shooters after a takeout pizza.

And sometimes I’ll just feel like snacking with fun charcuterie board ideas and following it up with some chocolate creme brulee.

You all know I love an epic snack board, as I’ve already shared everything from my wine and cheese board to a spooky Halloween charcuterie board to a fall-themed Thanksgiving charcuterie board.

Whether you’re hosting a Galentine’s party for the girls, or having a cozy night in with your sweetie, why not put together a Valentine’s Day snack platter of your own this year? I’ll explain it all, including the best way to make heart shaped food, below.

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I’ve been on a mission the past few years to bring you the best recipes that my family and I really love. They might not always be the fanciest or the prettiest (looking at you, crock pot ribs and slow cooker beef stroganoff), but they’re tried and true! And I hope that you’ve been enjoying them.

Often, our weeknight meals are a protein, a carb and veggies, all mixed together. There’s no better way to do that than with a pasta dish.

Salmon pasta (with lots of spinach stirred in), taco mac and cheese, and mushroom and lentil pasta sauce are all weeknight favorites around here, both for the adults and the toddler.

And then there’s this comforting recipe! Whether it’s salmon pesto pasta, or pesto pasta with chicken and veggies like this one, pesto + noodles is just SO simple and so good.

It comes together quickly, but it’s packed with delicious goodies like sun-dried tomatoes, pine nuts, and little balls of mozzarella cheese. I hope you love it as much as we do.

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Somewhere over the years, Foxes Love Lemons kind of became Foxes Love Salmon. I seem to publish more salmon recipes than beef, or even chicken recipes!

But salmon recipes like creamy salmon pasta and grilled sockeye salmon always seem to do well, getting shared widely on Pinterest, and garnering positive reviews and comments. And if salmon recipes are what visitors to this site want to see, I will give you more salmon recipes!

And I can’t blame you if you love salmon. I love it too, and truthfully, don’t we all get tired of chicken recipes sometimes? (although I’ll never turn down a good chicken pizza).

Salmon is a lean source of protein, with a lot of benefits like omega 3’s and anti-inflammatory properties. Culinary-wise, it’s also kind of a blank slate! Just like chicken, it can stand up to almost any flavor you want to lend to it.

While I often serve salmon with noodles, like my salmon pesto pasta, I’m keeping it simple and low carb today, with this baked pesto salmon recipe. If you need to learn how to bake salmon in the first place, I’ve got you covered!

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It’s totally unplanned, but apparently I post a new baked brie recipe every other December on this blog! In 2015, it was my holiday baked brie recipe with mushrooms, pomegranate seeds, and honey. In 2017, it was my baked brie with grapefruit & pistachios.

Since it’s December 2019, it looks like I owe you a new version of baked brie to go along with the rest of your New Year’s Eve finger foods, like individual charcuterie cups and my smoked salmon platter.

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One of the things I love about food is the strong memories we often attach to it. Even something as a simple as a turkey burger takes me back to a very specific point in time: just two years ago this summer, when my husband and I were moving from our first home to our second/current/forever home.

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In my opinion, summer in the Midwest is highlighted best by two great ingredients: Michigan cherries, and fresh sweet corn.

The season for both of them is all too short, so it’s best to just go crazy on them while they’re around. To say that I haven’t eaten a pound of fresh cherries in one day would be a lie.

And to say that I don’t serve sweet corn as a side dish (usually to steak lettuce wraps) 4 nights a week when it’s at the peak of it’s season wouldn’t be true, either. I obviously believe in taking advantage of what we have, when we have it.

But that doesn’t mean that I like to just serve corn + butter + salt + pepper every single time (although that’s great, too). Once in awhile, I like to make it a little more interesting.

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Two to three nights a week, our dinners are comprised of the recipes you see here on this blog. But what about the other three to four nights a week where we eat at home (we go out to eat on Fridays)?

Well, it goes one of two ways: 1.) Lazy Bones Roasted Dinner, or 2.) Use-All-The-Things Mega Dinner Salads.

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