Food

We visit the farmer’s market nearly every Saturday. This past weekend, what stood out the most were brightly colored heirloom tomatoes. Jade always gives me a hard time because I’m Italian, but not really a tomato person. More accurately, I don’t like raw tomatoes that much—except for cherry tomatoes.

One of my favorite parts of summers as a kid were trips to my friends’ cottages in northern Wisconsin and vacations at my grandparent’s lake house in upper Michigan. I loved everything about it (well, except the mosquitoes). Trips to the lake meant boating, swimming, walks on the beach, sandcastles, bonfires, and grilling out. And a weekend up north wasn’t complete without s’mores.

Not sure what dessert to make this 4th of July? These quick and easy peach turnovers will not let you down. They are so super simple to make, and really delicious. All you need is fresh peaches, puff pastry, and a few other ingredients. I liked this recipe for easy peach turnovers so much, I shared it with SheKnows.

The fourth of July is only days away, and I have bbq on my mind. Since many of us will be grilling out this coming weekend to celebrate, I thought it would be fun to find some unique bbq side dishes.

I miss my carefree summers in the Midwest. When I see corn on the cob, I’m immediately transported back to my childhood. I grew up in Green Bay, Wisconsin. When we would venture outside our little suburb, we’d quickly be surrounded by cornfields and dairy farms as far as you could see. My dad would always say ‘knee high by the fourth of July’ referring to the corn’s growth that season. No, we didn’t live on a farm, but the crops’ growth was just a part of the summer time conversation.

School’s out for the summer! With graduation ceremonies wrapping up, it officially feels like summer is here. Let’s celebrate the start of summer with these must-try summer sangria recipes.

Posh In Progress turned 1 yesterday! To celebrate, I wanted to try something daring, a multiple layer cake with blue ombre frosting and our Posh logo.

Have you ever had a raw baby bok choy salad? Until last week, I didn’t even know you could (or should) eat it raw.

I wanted to make a special treat for the kids in honor of the holiday weekend. Our good friends from Phoenix, Sean and Amy, were in Newport Beach for Memorial Day weekend. They have two kids, Patrick and Ellen, who are almost 3 and 5. I figured homemade bomb pops, made with fresh fruit, were a great way to kick off summer while also being patriotic — they’re kinda red, white and blue, if you squint a little.