Yes, I did make an ice cream with green tea. And I have no regrets. If you know me well, you might know that I’m not a fan of green tea. It’s just not my thing. But matcha ice cream? It has been a jaw-dropping delicious surprise for me.

This is ultra-smooth and creamy ice cream, with the fresh, slightly earthy flavor that makes matcha so unique. More refreshing than it is sweet, matcha ice cream tastes like a creamy scoop of iced green tea.

When I shared this with several families at this summer’s ice cream party, the matcha ice cream was a shocking-to-me hit with several of the kids. If an adult likes green tea, they’ll likely enjoy this ice cream. But the kids? I wasn’t expecting this one to be very popular with them.

And if I’m being honest, I was genuinely surprised that I liked this ice cream as much as I did. I kept going back to the freezer to taste it again. How I can enjoy this ice cream so much and still not enjoy green tea is a mystery.

And if you happen to already be a fan of green tea? I can guarantee with a fairly high level of certainty that you will love this matcha ice cream recipe.

Matcha Ice Cream

With just milk, cream, sugar, a pinch of salt, a little vanilla, and of course, plenty of vibrant green matcha powder, you can make an unforgettable ice cream. (I bought this matcha powder to make the ice cream, but any matcha you enjoy drinking should work well in this recipe. ) And since matcha is the star of the show here, it gives the ice cream a gorgeous, natural green color.

While I love that this ice cream isn’t especially sweet, you can easily adjust the sugar for a sweeter ice cream. Or, if you want an extra-strong kick from the green tea, feel free to whisk in an extra spoonful of matcha.

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As much as I do love a classic potato salad, (as evidenced by the fact there are over a dozen potato salad recipes on this website), sometimes you need something a little different.

As a result, I’ve really been enjoying the mayo-free salads this summer. This cranberry bacon broccoli salad has been such a hit, I’ve lost track of the number of times I’ve made it. Mayo-free salads are stress-free for potlucks and barbecues, with no need to rush and get things into the fridge as quickly as possible or to keep them as cold as possible.

Hot German Potato Salad

In addition to all the great flavors here, the beauty of German potato salad is in its versatility. For family dinners, I serve it warm, straight off the stove. For gatherings with friends, I let it cool to room temperature. However you serve and eat it, this potato salad recipe is a keeper.

The warm potatoes absorb so much flavor from the warm, tangy vinegar and bacon dressing that soaks right into the potatoes. It’s hearty, savory, and just the right amount of sweet.

Warm Potato Salad Recipe

Now, let’s talk about what makes this salad spectacular: it’s the bacon. I’ve added a whole pound of it. Cook it perfectly crispy and save the drippings, friends. You’ll use all that flavor to sauté the onions and build the base of the dressing.

Traditional German potato salads are known for being on the sweeter side, and the original recipe I found in an old cookbook called for ⅓ cup of sugar. I’ve tested this potato salad a couple of times and finally settled on about 2 tablespoons, which keeps the balance of flavors without tipping too far into sweetness for my tastes. Of course, if you love the extra sweetness in traditional recipes, feel free to add more.

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If you’re like me, you probably enjoyed a classic taco salad more than once in your childhood. It’s a staple for many family and potluck events and has been for years. And if you ate taco salad in the 70s, 80s, or 90s, it was likely made with Catalina salad dressing.

Ranch dressing may have taken over in popularity for many salad lovers (and pizza lovers, vegetable lovers, chip lovers, you get my point), but Catalina still has a place in the fridge for many of us. That said, the homemade Catalina dressing I love today is a far cry from the grocery store versions I recall.

Catalina Dressing

Catalina is fresh, bold, tangy, and sweet, (though a lot less sweet than commercial versions!) with plenty of zesty flavors to keep things interesting. At this point in my life, I could write an ode to homemade salad dressings.

I love how easy they are to make, and the fact you can adjust the flavors so easily to your tastes transforms every day dishes into something extra special. Want a little heat? Add a pinch of cayenne. Or for a bit of smoky flavor, try a dash of smoked paprika instead of the plain variety.

There’s nothing at all complicated about making most salad dressings, nothing at all. You just combine everything in a jar, seal it tightly with a lid, and give it a shake. For dressings (like this one and classic balsamic vinaigrette), I like to use the blender to emulsify the dressing. That way, it won’t separate as quickly and doesn’t require as much shaking when you’re ready to use it.

I used this batch of Catalina dressing in an old-school taco salad, and wow, was this ever nostalgic. Crunchy crisp lettuce, seasoned ground beef, shredded cheese, tomatoes, and crunchy tortilla chips, all tossed with this zesty red dressing. There’s just something about Catalina dressing that ties all those flavors together perfectly.

The taco salads I recall from childhood were usually made with plain tortilla chips, tossed whole

Welcome to the weekend, my friends! I’m looking forward to lunch with friends, and then a very relaxed movie night with my family. We’re finally going to watch the live-action How to Train Your Dragon, and I couldn’t be more excited about it. That TV show is nostalgic for our kids, and I’ll admit that I can’t wait to see Gerard Butler tackle the role of Stoick the Vast. It’s going to be a fun night.

ON THE BLOGS THIS WEEK: Sweet peaches, tart and tangy blackberries, fresh mint, basil, and parsley are tossed together with a tangy-sweet vinaigrette over creamy burrata to create the summer salad that I can’t stop eating.

Just in case you haven’t noticed, I’ve become a wee bit obsessed with my air fryer over the past couple of years, and as it turns out, the air fryer creates cheesy French bread pizzas with a chewy, crispy crust. It’s homemade pizza that’s fast enough for a lunch or dinner.

This creamy corn with jalapeno has become one of my favorite corn side dishes. The sweet pop of fresh corn is tucked in a rich, creamy cheese sauce with jalapenos and pairs beautifully with just about anything, from these grilled steak kabobs to roasted chicken to juicy, crisp kielbasa bites and so much more.

After I finished making the 6th or 8th or maybe it was the 10th batch of peach jam, I decided to use the last of my peaches to make a simple peach syrup. I had visions of a peach whiskey smash or maybe a fresh peach martini in mind. And once you have a batch of peach syrup on hand, you’re going to want to drizzle it into all kinds of deliciousness.

You’ll want to save enough of the syrup to mix up a pitcher of this peach iced tea too. There’s something extra special about a glass of iced tea when it’s warm outside. I’ll happily drink tea year-round, but in the summertime, a cold glass in my hand encourages me to head for the front porch and enjoy the moment.

To wrap up this year’s peach fun, I made this peach sorbet. It’s bright, flavorful, and bursting with juicy sweetness. Made with just peaches, lemon juice, sugar, and a pinch of salt, peach sorbet is proof that the simplest