Welcome to the weekend, my friends! If you live in Ohio, I hope you spent every possible moment outdoors yesterday. What a GLORIOUS preview of summer we had! After a week of crazy wind, sleet, rain, and altogether too-chilly-for-April weather, it was an amazing 84 degrees with sunshine. I soaked up as much sunshine as possible knowing that we still have a couple of months to go before this is a daily thing again.
ON THE BLOGS THIS WEEK: With flavorful salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian Salmon Salad is a showstopper.
This is a salad to get very excited for – just ask my friends and family. I’ve been shouting about it for months, and I’m thrilled to be sharing it with you at last.
Citrusy, savory, and fabulously gingery, garlicky Marinated Asian Salmon makes the most flavorful salmon you’ll ever have. While you do have to plan a few hours ahead, it’s easy to make and well worth the small amount of prep you need to do in advance. (You’ll want to prep it now to make that awesome salad!)
Full of toasted sesame flavor, tangy, and crisp-tender, sweet and savory pickled broccoli is unexpectedly wonderful. Much like bread and butter pickles in taste, these brined, thinly sliced broccoli stems are great on salads (see above!), sandwiches, and cheese boards.
Brimming with juicy pineapple and colorful bell peppers, this pineapple chicken stir fry is a little bit tangy, a little bit sweet, pretty to look at, and full of flavor!
Air fryer shrimp makes even faster work of already quick cooking shrimp to get a crowd-pleasing dish on the table in record time. This has become a quick lunch favorite for me of late too. Whether you’re using your cooked shrimp as the main event, serving it with cocktail sauce, in a salad, or using it as a component in another dish, you’ll love this easy cooking method.
Shaved Brussels sprouts salad with warm bacon dressing is the ideal side dish to serve with roast pork, beef, or chicken. Tangy, warm bacon dressing is poured over shaved Brussels sprouts, green onions, pecans, and dried cherries in this easy but sophisticated tasting recipe.
Sweet and creamy with a gentle tang, buttermilk ice cream tastes like a more sophisticated, indulgent version of frozen yogurt. It may sound odd, but boy is it a delight!
What I’m CRAVING: I need to have these Baja Shrimp Tacos in front of me asap. They look fantastic and clearly I am alllll about the seafood this week.
My FAVORITE THING this week is my new-ish journaling Bible. I’ve been using it for several months now and I love love love it. I initially bought just the New Testament journaling Bible (this comes in a set of 5 spiral bound journals) to see how I liked it. I wound up ordering the rest of the set within a month. I’ve never enjoyed my Bible study times more and I find myself taking more notes with a deeper understanding of the scriptures the more I use it.
What I’m WATCHING: These Bible Project videos that tell the story of Jesus life, death, and resurrection as portrayed in the Gospel of Luke. I have learned so much through these videos and I can’t recommend them highly enough. Kids and adults love them, and I’m so happy to have found these videos. Each one is just a few minutes long, making them perfect for little breaks through the day.
What I’m LISTENING to: The Good King by Ghost Ship. This album is a mix of so many different sounds, mostly folk-rock with a mix of ballads, Christian rock, and contemporary worship music in the mix too. I am still very much enjoying it.
“And I will give you a new heart, and a new spirit I will put within you. And I will remove the heart of stone from your flesh and give you a heart of flesh. And I will put my Spirit within you, and cause you to walk in my statutes and be careful to obey my rules.” Ezekiel 36:26-27 ESV
Wishing you a beautiful week full of little things that make you smile!
Mary
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