Seafood Boil (“The Whole Shebang Sauce”)

I. Love. Seafood. And there’s nothing better than sitting outside during the summertime devouring pounds of it! Our Seafood Boil uses The Whole Shebang copycat sauce from Boiling Crab. It’s garlicky, spicy, and finger-licking good! INGREDIENTS: 2 lbs shrimp 2 lbs manilla clams 2 heads garlic, diced 1.5 sticks unsalted butter 2 lemons 2 tsp

Fresh Strawberry Bundt Cake

I hate to admit it, but this household has a sweet tooth. We had some extra strawberries on hand, and I decided to turn it into a Fresh Strawberry Bundt Cake! This moist and flavorful cake is certainly a crowd-pleaser! INGREDIENTS: 1 cup butter, softened 2 cups sugar 3 eggs 3 Tbsp lemon juice, divided

Green Onion Pancake

Every so often I crave Green Onion Pancake. Since we’ve started growing green onion this season, we have plenty of green onion for this recipe! This Chinese snack/appetizer has a great crunchy texture on the outside and chewy interior. Green Onion Pancake goes well eaten alone, or Andrew’s favorite, with Lao Gan Ma Chili Sauce.

Aperol Spritz

While in Italy, I was first introduced to the Aperol Spritz. It’s a very easy (and beautiful!) cocktail to make. It can be enjoyed any time of day, but I love to sip on one in the evening while bustling around the kitchen! INGREDIENTS:

Quiche Crust

This quick Quiche Crust (try saying that 3 times fast!) is super easy to make from scratch. I use it to make all my quiches, including my Bacon, Corn, & Onion Quiche. INGREDIENTS: 1 cup all-purpose flour 0.5 tsp salt 0.25 cup olive or canola oil 0.25 cup water Dash of garlic powder, onion powder,