Welcome to the weekend, my friends! We’re going to some great weather this weekend (YAY!) and then my younger boys leave for summer camp on Sunday. It’s going to be so quiet around the house next week!

I’m planning to soak up the quiet while we can because we’ll be surrounded by extended family the following week and quiet won’t be happening at all. It’s a fun way to wind up the summer though and I’m looking forward to all of it. 

ON THE BLOG this week: Creamy, rich Truffle Mac and Cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.

Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance. Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles make a terrific breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce to create this fantastic Mexican Street Corn Pasta Salad. A reader tried this as soon as I shared it this week and this was his rave review: “I have to tell you, this was the most delicious thing I’ve made in years and I make a lot of stuff. I made it exactly to recipe and it was it was out of this world good. I can see why you said you can’t stop eating it! This is going to be my go to summer macaroni salad from now on. It’s so good it’s genius. Thank you for sharing this!”

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner. Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

What I’m CRAVING: The best ever Southern Peach Cobber. I’ve always linked to other people here, but right now? I’m just obsessed with fresh peaches. I tested a peach coffee cake this week and it was AMAZING. I can hardly wait to share that recipe with you!

My FAVORITE THING this week is my pretty file organizer. I needed a way to contain all the files, clipboards, and papers that accumulate on my desk, and this file organizer ha

Crispy onions, tender potatoes, fresh bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling for breakfast, lunch, or dinner.

I made this skillet with bacon, but that could be skipped for a vegetarian option; just use a tablespoon or so of oil in its place.

Topped with an egg, this was a delicious meal that the whole family enjoyed. The leftovers keep well in the refrigerator as well. Simply toss them in a hot skillet and reheat when ready to serve them.

My family loves a hearty hash skillet pretty much any time of day. We eat them often for breakfast, lunch, or dinner. Sausage Hash with Cabbage, Beans, and Potatoes or Corned Beef Hash are terrific ways to use leftovers from the fridge to make a killer meal.

Pork Carnitas Hash is a must make every time we have carnitas in the house. Looking for a vegan option? This Vegan Breakfast Hash looks absolutely delicious too.

Kitchen Tip: This skillet works great for this recipe.

Crispy Breakfast Hash

1. In a large skillet, over medium-high heat, cook the bacon and then drain on a paper towel. Drain the grease from the skillet, leaving just a teaspoon or two in the pan.
2. Add the onion to the pan and cook for a few minutes, until it has softened. Add the potatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and then stir. Press into the bottom of the pan and let cook undisturb

Roasted Broccoli and Asparagus are two of my favorite vegetables to roast and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.

Roasted Broccoli and Asparagus

Roasting is one of my favorite ways to prepare vegetables. It is so simple and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!

This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.

Edited to add: I published this post 11 years ago just a few days after I started sharing recipes on this website. We aren’t gardening this year, so I’m really looking forward to enjoying the Farmer’s Market near our new home in Ohio!

Roasted Summer Vegetables

• asparagus spears
• Italian zucchini
• yellow or crookneck squash
• broccoli florets
• olive oil
• salt and pepper

Roasted Asparagus, Broccoli and Summer Squash

1. Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
2. Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Pasta Salad.

Mexican Street Corn Pasta Salad

Holy WOW. I could not stop eating this pasta salad after I first tasted it. This is crazy good and every single person who tried it agreed. It’s THAT good.

My Mexican Street Corn obsession is borderline embarrassing, but I have no shame in my love of this flavor combination. This recipe is best with fresh corn.

You know that I just can’t get enough of the different street corn inspired recipes, right?

Fresh corn and tender potatoes are tossed in a creamy spicy sauce to create the Mexican Street Corn Potato Salad. It’s been a popular recipe all summer long.

Tender bites of chicken and fresh corn are coated with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to make this flavorful Street Corn Chicken Salad.

Crunchy green cabbage, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican Street Corn Coleslaw.

You can serve these recipes with Carnitas, Filthy Burgers, grilled chicken thighs, pretty much anything goes. There just isn’t a wrong way to serve street corn!

Now that it is fresh sweet corn season here in Ohio, all bets are off and if you see me eating raw sweet corn right off the ear – join me, or mind your own business. My husband wishes that last sentence was a joke but it isn’t.

I prefer to buy it freshly picked from one of the farm stands we have near us. Look for bright green husks and silks that aren’t brown and brittle. In our area some farmers even let you walk into the field and pick your own. Talk about fresh!

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Remember the year of our zucchini overload? These Zucchini Waffles were the happy result of that abundance.

Crisp on the outside, and fluffy on the inside, homemade Zucchini Waffles are a breakfast (or a dinner!) that we often enjoy when we have fresh zucchini on hand.

Zucchini Waffles

I’ve shared dozens of recipes featuring zucchini and other summer squash over the 10+ years I’ve been sharing recipes here on the website.

These Zucchini Waffles can be made with all-purpose flour or with whole wheat flour. If you choose to use whole wheat, follow the notes in the recipe below.

With plenty of fresh zucchini on hand this time of year, these waffles make for a hot breakfast that the whole family enjoys.

The texture of these waffles is amazingly good. I had no idea what to expect from zucchini waffles when I first tried making them and they did not disappoint.

The zucchini taste is slight and honestly indistinguishable, especially after topping the waffles with butter and maple syrup or waffle sauce. The first time I made this, my baby ate two full waffle squares in the time it took to set the table and prep everyone’s plates.

My oldest son surprised me by announcing that he likes Zucchini Waffles even more than the classic waffles that we usually make.

Zucchini Waffle Recipe

You’ll notice that these waffles contain no oil or butter. It simply isn’t needed here. The shredded zucchini adds a bit of moisture, along with the milk, and egg in the recipe.

Take care when preparing the zucchini and squeeze out as much moisture as possible. I like to place the shredded zucchini in a clean tea towel and wrap it tightly. You’ll be able to easily s