Liz Heart

This is my take on a panzanella salad, you have to make this at least once this summer!! It’s the perfect way to use up stale bread, and the combo of juicy peaches, sweet cherries, and crispy garlicky bread is just unreal. Trust me, you’ll be hooked! Peach & Cherry Panzanella Salad ✨1 baguette, torn ✨evoo ✨1 garlic clove ✨1 peach, cubed ✨1 cup cherries, halved + pitted ✨1 cup cherry tomatoes, halved ✨1 small shallot, thinly sliced ✨Salt, garlic powder, Parmesan cheese to season bread ✨Stracciatella, chili flakes, basil for garnish Dressing ✨Tomato juice (from salted tomatoes) ✨Minced toasted garlic ✨1 tbsp minced shallot ✨1/2 tsp Dijon ✨1/4 cup champagne vinegar ✨1 tbsp balsamic ✨1/2 cup olive oil ✨1/2 tsp salt, 1/4 tsp pepper Instructions 1. Salt the tomatoes and place them in a strainer over a bowl. Let the juices collect underneath.you’ll be using it for the dressing! 2. Heat olive oil in a pan with the garlic clove. Once garlic is golden, remove and set aside. Add bread chunks and toast until crispy. Add more oil if needed. At the end, season with salt, garlic powder, and Parmesan. (You can also bake the break at 375°F for 10-15 minutes, just cut the bread with the EVOO and all the spices, and then bake tossing halfway) 3. Prep produce, cube the peach, pit and halve cherries, slice shallot. 4. Make dressing by tossing all dressing ingredients together in the same bowl that the juice from the tomatoes collected. 5. Combine toasted bread, tomatoes, peach, cherries, shallots Add dressing and toss well. Let sit for 5-10 minutes then Top with stracciatella, chili flakes, and fresh basil and enjoy! Note: if you cut your bread into larger chunks, it stays crunchy much longer. This was good three hours later! #salad #summersalad #peaches #cherries #panzanella #panzanellasalad #italianrecipes #EasyRecipes #lunchidea #cookwithme #tomatogirlsummer

#ad #PepperidgeFarmPartner I used Pepperidge Farm® Puff Pastry to make these mini tarts. They’re quick, delicious, and perfect for any occasion!✨🌷 One has a fluffy matcha cheesecake base with fresh blueberries, while the other is topped with goat cheese and strawberry bruschetta. Which one would you choose? You can find @Pepperidge Farm Puff Pastry in the frozen aisle! #PFPuffPastry Matcha Blueberry Cheesecake Tarts ✨1 sheet Pepperidge Farm® Puff Pastry ✨1 egg (for egg wash) ✨1–1½ cups fresh blueberries ✨8 oz cream cheese ✨½ cup cold whipping cream ✨¼ cup powdered sugar ✨½ tsp matcha powder ✨1 tsp vanilla extract ✨White chocolate (for shaving) Cut pastry into 6 squares. Score a ½-inch border and prick the centers with a fork. Brush edges with egg wash and bake at 400°F for 12–15 min. Let cool and press down centers. Beat cream cheese, sugar, matcha, cream, and vanilla until fluffy. Fill tarts, top with blueberries, and finish with shaved white chocolate. Strawberry Bruschetta Tarts ✨1 sheet Pepperidge Farm® Puff Pastry ✨6 oz goat cheese ✨1 tbsp hot honey ✨1–2 cups diced strawberries ✨2 tsp balsamic glaze ✨Flaky sea salt, basil, mint ✨1 egg (for egg wash) Cut pastry into 6 rectangles. Score a ¼-inch border and prick centers. Brush edges with egg wash and bake at 400°F for 12–15 min. Marinate strawberries with glaze, salt, and basil. Mix goat cheese with hot honey. Press down centers, spread cheese, and top with berries. Finish with more glaze and fresh mint.

It’s a rare occasion that we have leftover steak in the fridge, but when we do, my favorite thing is to turn it into a yummy sandwich! And this one did not disappoint! Crispy Steak Sandwich with Basil Aioli & Tomato Confit Serves 2 For the Sandwich ✨ 4 slices sourdough bread (or 1 small loaf, halved and sliced) pan fried ✨ 1 ribeye steak (about 10–12 oz), cooked or reheated ✨ ½ cup stracciatella cheese ✨ Balsamic glaze, for drizzling ✨ Salt and pepper, to taste ✨ Tomato confit (see below) ✨ Garlic-basil aioli (see below) ✨ Marinated arugula (see below) Tomato Confit ✨ 1 cup Sugar Bomb tomatoes ✨ 1 garlic clove, minced ✨ 1 small shallot, minced ✨ 1 tablespoon fresh parsley, minced ✨ Salt and pepper, to taste In a skillet with a drizzle of olive oil, sauté tomatoes with garlic, shallots, parsley, salt and pepper until the tomatoes are soft, blistered. Basil Aioli ✨ 1 garlic clove ✨ Pinch of salt ✨ Juice of 1 lemon ✨ ¼ cup fresh basil leaves ✨ ⅓ cup mayo Crush the garlic clove with a pinch of salt into a paste. Add the lemon juice and let it sit for about 10 minutes to mellow the garlic. Add basil and grind until smooth. Stir in mayo and season to taste. Marinated Arugula Salad ✨ 1 cup arugula ✨ 1 tablespoon olive oil ✨ 1 teaspoon balsamic vinegar ✨ Grated Parmesan, to taste ✨ Salt and pepper, to taste Toss arugula with olive oil, balsamic vinegar, a pinch of salt and pepper, and a light sprinkle of Parmesan until evenly coated. Crispy Steak If using leftover steak, reheat it in a skillet with butter and olive oil until edges are crispy. If using fresh steak, season simply with salt and pepper, sear in a hot pan, and let it rest before slicing thinly. #steaksandwich #cookwithme #recipes #DinnerIdeas #lunchideas #sandwich #cookingathome #steakrecipes #cozyhome #easydinner #aioli

This will become your new favorite spring salad! The blueberries with the candied pistachios is simply amazing!! Blueberry Crunch Salad: ✨ 5 oz spring mix ✨ 1 cup fresh blueberries ✨ 1/3 cup crumbled feta crumbles ✨1/2 small red onion thinly sliced ✨1/2 a watermelon radish thinly sliced ✨ candied pistachios (recipe below) Poppy Seed Dressing: ✨ 1/2 cup olive oil ✨ 1/4 cup white wine or champagne vinegar ✨ 3 Tbsp sugar ✨ 2 tsp poppy seeds ✨ 1/4 tsp salt ✨ 1 tsp Dijon mustard ✨ 2 tsp mayo Candied Pistachios Ingredients: ✨ 1 cup raw shelled pistachios ✨ 2 Tbsp sugar ✨ 2 Tbsp honey ✨ Pinch of salt Directions: In a nonstick pan, heat sugar and honey over medium heat until bubbling. Add pistachios and stir constantly for 4–5 minutes until coated and golden. Spread on parchment and let cool completely. To Assemble: Layer spring mix, blueberries, feta, and cooled candied pistachios. Drizzle with dressing and serve fresh. #SpringSalad #BlueberrySalad #CandiedPistachios #cookwithme #girldinner #SaladInspo #HomemadeSaladDressing #summersalad #healthyrecipes #saladdressing

If you’re not making your summer pasta salad with cheese-stuffed tortellini, you’re missing out!! This one’s loaded with fresh crunch, salty bites, and the easiest homemade zesty Italian vinaigrette. It only gets better the next day, so make extra! ☀️🍅🥒 If you want the recipe sent to your DM’s comment PASTA SALAD Zesty Italian Tortellini Summer Pasta Salad Recipe ✨ 8 oz cheese stuffed tortellini pasta (cooked and cooled) ✨ 1 cup grape tomatoes, halved ✨ 1 cup cucumber, cubed ✨2-4 oz cubed salami or sorpesata ✨ 1/2 red onion diced ✨ ¼ cup chopped sun dried tomatoes (oil-packed, drained) ✨ 1 small can sliced black olives ✨2 Tablespoons capers ✨ 1/2 cup freshly grated Parmesan cheese ✨ zesty Italian vinaigrette (recipe below) start with half a cup and add until desired consistency Zesty Italian Dressing Recipe ✨ 1/2 cup sweet white wine vinegar ✨ 1/4 cup red wine vinegar ✨1 cup extra virgin olive oil ✨ 2 tablespoons water ✨ 1 minced garlic clove ✨ 1/4 cup grated Parmesan ✨ 1/2 teaspoon garlic powder ✨ 1/2 teaspoon onion powder ✨ 1/2 teaspoon Italian parsley ✨ 1/2 teaspoon oregano ✨ pinch of red chili flakes ✨ pinch of salt (start with 1/2 a teaspoon) ✨pinch of sugar to taste Note: if you plan on making this the night before then double the dressing and only use half. Add the rest just before serving to keep it from drying out. #pastasalad #summersalad #salad #tortellini #cookwithme #summerrecipes

Lemony olive and pistachio pasta salad with a caper vinaigrette! #pastasalad #EasyRecipes #brunch #brunchideas #pastarecipes #olives #pistacho #capers #parm #lemon

#ad I’m obsessed with how the @MacKenzie-Childs Rosy Check collection makes everything feel extra special. It’s timeless, beautiful, and makes tea time for two a little extra fun! #mackenziechilds2025 #mcambassador Savory Donuts ✨bagels ✨1/4 cup grated Parmesan ✨Butter ✨stracciatella cheese ✨blueberries and strawberries ✨flaky salt ✨balsamic glaze ✨dried flower petals 1. Preheat the oven to 400°F. 2. Line a baking sheet with parchment paper and sprinkle with Parmesan cheese. 3. Spread butter on the cut side of your bagel, then place it butter-side down on top of the Parmesan. 4. Bake for about 6 minutes or until golden brown. 5. Top with stracciatella. 6. Add fresh berries. 7. Sprinkle with flaky salt and dried flower petals. 8. Drizzle with balsamic glaze and enjoy! Blueberry Pistachio Crunch Salad ✨spring mix ✨blueberries ✨thinly sliced red onions ✨candied pistachios ✨radishes thinly sliced rounds ✨feta ✨poppy seed dressing(recipe below) Poppy seed Dressing ✨1/2 cup Olive Oil ✨1/4 cup White Wine Vinegar or champagne vinegar ✨3 Tablespoons sugar ✨1 teaspoon of Dijon Mustard ✨2 teaspoon Mayonnaise ✨2 teaspoons of Poppy Seeds ✨1/4 teaspoon of Salt or to taste

#ad This dreamy spring brunch is the perfect way to kick off the season, and the Rosy Check collection from @MacKenzie-Childs ties everything together beautifully. It’s the perfect balance of elegance and playful charm. You can shop all the pieces through the link in my bio 🌸 #mackenziechilds2025 #mcambassador Spring zucchini mac & cheese recipe Ingredients: ✨ 5 tablespoons butter ✨1 Tablespoon evoo ✨ 6–8 garlic cloves, minced ✨ 2 teaspoons onion powder ✨ 2 teaspoons garlic powder ✨ 1 teaspoon salt ✨ 1 teaspoon mustard powder ✨ 2 zucchinis, shredded ✨ 5 cups chicken broth ✨ 16 ounces pasta (your choice) ✨1 cup heavy cream ✨ 9 oz Fontina cheese, shredded ✨ Zest of 1 lemon plus juice ✨Parmesan cheese (optional) Instructions: 1. Melt the butter in a large skillet or Dutch oven over medium heat. 2. Stir in the minced garlic, onion powder, black pepper, salt, and mustard powder. 3. Cook for about 1 minute to let the seasonings bloom. 4. Add the shredded zucchini and cook for another 1–2 minutes, stirring often, to start softening it. 5. Pour in the chicken broth and pasta then bring to a boil 6. Cover with a lid, reduce the heat to a simmer, and cook for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir occasionally while cooking. 7. Once the pasta is cooked, lower heart and stir in the heavy cream and shredded Fontina cheese. Stir until the cheese is fully melted and the sauce is creamy. 8. Stir in the lemon zest and a squeeze of lemon juice, taste and adjust with more salt if needed. 9. If the sauce is too thick, you can thin it out with either chicken stock or cream 10. Too with Parmesan cheese and enjoy!

Charred Pineapple Steak Salad with Chimichurri Burrata - The combination of the chimichurri pesto with the sweet pineapple, and the charred steak is insanely good!! You have to try it! For the Steak & Marinade ✨2 ribeye steaks(or flanks) ✨⅓ cup low-sodium soy sauce ✨Juice of 2 limes ✨juice of 1 orange ✨2 garlic cloves, minced or zested Marinate steaks with soy sauce, lime juice, orange juice, and garlic.for at least 30 minutes. Heat a cast-iron skillet over high heat. Sear steaks to your preferred doneness. Let them rest before slicing. For the Chimichurri Pesto ✨½ cup flat leaf parsley ✨¼ cup cilantro ✨1 garlic clove ✨ 1/2 shallot ✨¼ tsp red pepper flakes (optional) ✨2 tbsp red wine vinegar ✨¼ cup pistachios or walnuts ✨¼ cup grated Parmesan ✨⅓ cup olive oil ✨Salt, to taste ✨Juice of ½ lime Add all ingredients to a blender or food processor and Blend until smooth but still textured. Taste and adjust salt. For the Salad Base & Assembly ✨1 small pineapple cubed ✨2 cups arugula ✨1 ball of burrata 1. After cooking the steak, use the same skillet to cook pineapple cubes until caramelized and lightly charred. 2. Toss arugula lightly with a spoonful of chimichurri pesto and place on a plate. 3. Top with sliced steak, burrata, and charred pineapple. 4. Drizzle more chimichurri pesto over the steak and burrata. Crispy Yellow Squash Chips (Air Fried) Ingredients ✨1 yellow squash, thinly sliced (use a mandolin) ¼ cup flour ✨1 tbsp cornstarch ✨3–4 tbsp club soda or seltzer water (enough to make a loose batter) ✨¼ cup panko ✨2 tbsp grated Parmesan ✨¼ tsp garlic salt ✨¼ tsp Italian herbs ✨Avocado spray oil Mix flour, cornstarch, and seltzer water into a thin batter. Combine breadcrumbs, Parmesan, garlic salt, and Italian herbs. Dip squash slices into the wet batter, coat in the breadcrumb mix, spray with avocado oil, and air fry at 400°F for 8–10 minutes, flipping halfway, until crispy and golden. #steak #steaksalad #healthyrecipes #easydinnerideas #summersalad #steakwithchimichurri #burrata #cookwithme #summerrecipes

The perfect burger does exist but you must put it inside of a taco shell! The edges get nice and crispy and you get so much more of the melted cheese with caramelized onion flavor and don’t get me started on the truffle mayo!! You’ll want to put on everything! These smash burger tacos are seriously on another level and I served them with homemade plátano fries! Truffle Smash Burger Tacos ✨ 1 lb 80/20 ground beef ✨ 8 tortillas (I used almond flour tortillas) ✨ Cheese of choice (I used truffle Monterey Jack from Trader Joe’s) ✨ Arugula ✨ Caramelized onions (see below) ✨ Homemade truffle mayo (recipe below) For the caramelized onions: ✨ 1 yellow sweet onion, thinly sliced ✨ 1 tbsp olive oil ✨ 1 tbsp balsamic vinegar ✨ 1 tsp low-sodium soy sauce ✨ Salt & pepper to taste 1. Heat olive oil in a pan over medium-low heat. Add onions and sauté for 10 minutes. 2. Stir in balsamic vinegar, soy sauce, and salt. Continue to caramelize for 20–30 minutes, stirring occasionally, until golden and jammy. Set aside. 3. Divide the ground beef into 8 equal portions and press each one thinly onto a tortilla (meat side up). Use parchment paper and a rolling pin to get it nice and even. 4. Heat a pan over medium high heat. Place the tortilla meat-side down and cook until the beef is crispy on the edges. 5. Flip and toast the tortilla side. 6. Add cheese directly to the meat side so it melts while still on the pan. 7. To assemble, layer with caramelized onions, a generous drizzle of truffle mayo, and fresh arugula. Truffle Mayo ✨ 3 tbsp mayonnaise ✨ ¼ tsp onion powder ✨ ½ garlic clove, finely grated ✨ Pinch of black pepper ✨ 2 tsp finely grated Parmesan ✨ ½ tsp Dijon mustard ✨ ½ tsp white wine vinegar ✨ 1 tsp truffle oil (start with ½ tsp, taste, and adjust) Plátano Fries To make them, peel and slice a green plantain into strips. Heat avocado oil in a pan over medium-high heat until it shimmers, it’s ready when the plantains start to sizzle as they hit the oil. Fry in batches until golden and crispy, then transfer to a paper towel lined plate and sprinkle with salt while they’re still hot. #tacos #smashburger #EasyRecipe #cookwithme #truffleburger #smashburgertacos #greenplantain #platanofrito #dinner #summerrecipes #tomatogirlsummer

This lemon olive pasta salad is the best one I’ve made yet! Lemon Olive Pasta Ingredients ✨ 8 oz pasta I used as fusilli ✨ 3 handfuls of arugula ✨ Zest of 1 lemon ✨ ½ garlic clove, finely zested ✨ ¼ cup chopped pistachios ✨ ¾ cup sliced castelvetrano olives ✨ ⅓ cup grated Parmesan (plus more for garnish) Lemon Caper Vinaigrette: ✨ ½ cup olive oil ✨ Juice of 1 lemon ✨ 2 tablespoons champagne vinegar (or white wine vinegar ) ✨ ½ teaspoon salt ✨ ½ teaspoon black pepper ✨ 2 tablespoons capers ✨ 1 tablespoons caper brine ✨ 1 tablespoon olive brine ✨ 2 teaspoons grainy mustard or Dijon mustard ✨ ⅛ teaspoon agave nectar (or to taste) Instructions: 1. Bring a large pot of salted water to a boil. Cook the pasta al dente. 2. While the pasta cooks, make the vinaigrette: whisk together the olive oil, lemon juice, vinegar, salt, pepper, mustard, capers, caper brine, and agave until emulsified. 3. Add the warm pasta to a large mixing bowl. Stir in the lemon zest and garlic zest, the heat from the pasta will gently mellow the sharpness of the raw garlic. 4. Toss in the arugula, pistachios, olives, Parmesan and the vinaigrette and toss until everything is well coated. 5. Taste and adjust seasoning if needed.. I like to garnish with lemon slices and extra of the toppings! Note: if you plan on making this the night before then double the dressing and only use half. Add the rest just before serving to keep it from drying out. #pastasalad #lemonpasta #olivepasta #Recipe #recipes #summerrecipes #springrecipes #lightrecipes #girldinner

this Mississippi pot roast dip was perfect to enjoy poolside ! Every Sunday I share snack style recipes that feel a little fancy but are easy to recreate. OK so this one is not super fancy but it’s easy to throw together and my family and I really enjoyed it Mississippi pot roast dip ✨16oz sour cream ✨1/4 cup mayo ✨2 Tablespoons ranch seasoning ✨2 Tablespoon au ju seasoning (or brown gravy) ✨chopped pepperoncini ✨splash of pepperoncini juice ✨2 shakes of Worcestershire sauce ✨chips of choice: I like the garlic butter chips from Trader Joe’s Thanks for the inspo! @Jlodonohue #sundaysnacks #snacks #chipsnddip #pooldip #poolsnacks #EasyRecipe #girldinner #tomatogirlsummer @Whole Foods Market