Grilled Chicken and Peach Salad Summer Grilled Chicken and Juicy Peach Salad with Honey Balsamic Glaze Ingredients: 2 boneless skinless chicken breasts 2 ripe peaches, halved and pitted 6 cups mixed greens (arugula, spinach, or spring mix) 1/4 red onion, thinly sliced 1/2 cup crumbled feta or goat cheese 1/4 cup chopped pecans or walnuts (optional) 2 tablespoons olive oil Salt and pepper to taste For the Honey Balsamic Dressing: 1/4 cup balsamic vinegar 2 tablespoons honey 1/3 cup extra virgin olive oil 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice. Brush peach halves with a little olive oil and grill cut side down for 2–3 minutes until charred and softened. Slice after cooling slightly. In a large bowl, combine mixed greens, red onion, grilled peach slices, and nuts if using. Whisk together all dressing ingredients in a small bowl until well combined. Add grilled chicken slices to the salad. Drizzle with honey balsamic dressing and toss gently. Top with crumbled feta or goat cheese and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 2 servings #grilledchicken #peachsalad #summersalad #healthymeals #freshandgrilled #seasonalsalad #lightdinner #fruitandsavory #balsamicglaze #easyrecipes #lowcarbdinner #quickmeals #goatcheeselovers #farmtotable #flavorfulsalad #chickensaladrecipes #summerrecipes #grilledfruit #saladideas #sweetandsavory When grilled peaches meet juicy chicken and a honey balsamic glaze… you get this refreshing summer salad that tastes like sunshine in a bowl!

Strawberry Rhubarb Sauce Sweet & Tart Strawberry Rhubarb Sauce with Vanilla Essence Ingredients: 2 cups fresh rhubarb, chopped 2 cups fresh strawberries, hulled and sliced 1/2 cup granulated sugar (adjust to taste) 1/4 cup water 1 teaspoon lemon juice 1/2 teaspoon vanilla extract Directions: In a medium saucepan, combine rhubarb, strawberries, sugar, and water. Bring the mixture to a gentle boil over medium heat. Reduce the heat and simmer uncovered for 15-20 minutes, stirring occasionally, until the rhubarb is tender and the sauce thickens. Stir in lemon juice and vanilla extract. Let the sauce cool slightly, then transfer to a glass jar or airtight container. Serve warm or chilled over pancakes, waffles, yogurt, ice cream, or oatmeal. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 90 kcal per serving | Servings: 6 servings #strawberryrhubarb #homemadesauce #fruitcompote #springdessert #naturalfruit #vanillagoodness #easyrecipe #sweetandtart #rhubarblove #freshfruitflavor #summersauce #glutenfree #veganfriendly #dessertsauce #berriesandsauce #farmtotable #pantryfriendly #seasonaleating #simpleingredients #saucerecipes Just made a batch of this heavenly Strawberry Rhubarb Sauce — it’s sweet, tangy, and ridiculously easy to make! Perfect over ice cream or yogurt!

Cabbage and Potato Soup Hearty Cabbage & Potato Soup with Herbs and Garlic Butter Ingredients: 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, minced 4 cups green cabbage, shredded 3 large potatoes, peeled and diced 2 carrots, sliced 5 cups vegetable or chicken broth 1 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and freshly ground black pepper, to taste 1/4 cup chopped parsley Optional: 1/2 cup heavy cream for a creamy finish Directions: Heat butter and olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent, about 5 minutes. Stir in the cabbage, carrots, and potatoes. Cook for 5–7 minutes, stirring occasionally. Pour in the broth and add thyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes until the vegetables are tender. Optional: Stir in heavy cream for added richness and simmer another 2–3 minutes. Remove from heat, stir in chopped parsley, and serve warm with crusty bread. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 195 kcal | Servings: 6 servings #cabbagesoup #potatosoup #vegetariansoup #easyrecipes #homemadesoup #winterwarmers #comfortfood #glutenfree #budgetmeals #souprecipes #onepotmeals #simpleingredients #heartyvegetarian #garlicbutter #souplovers #cabbageandpotato #vegetariancomfort #rusticmeals #farmtotable #easyweeknight There's something magical about the humble pairing of cabbage and potatoes simmered in herb-infused broth 🥔🥬🍲 Cozy up with this rustic bowl!