Happy weekend everyone! I hope you’re all going to get a little downtime for the Memorial Day holiday. I’ve got a few super simple recipes lined up along with two favorites for warm weather eats: Instant Pot Ribs and Corn and Avocado Salad. See you in June!

CRISPY AVOCADO TACOS

These simple tacos are ones I’ve been making forever and fall in love with every time. You may want to hearty up your meal by serving a side of beans. A big bowl of fresh cherries, which are in season right now, would make an excellent dessert. 


INSTANT POT CHIPOTLE RASPBERRY-GLAZED RIBS 

My maiden voyage into making ribs in the Instant Pot was a big success. The pressure cooker makes magic with baby back ribs. If you are doing these for a Memorial Day gathering, you might also like this watermelon salad or the corn salad below. 

BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN

Serve with buttered green beans and/or a crunchy salad (Romaine, cherry tomatoes, and cucumber tossed with dressing). The dish serves four, but the portion is on the smaller side, so if you have teenagers or hearty appetites, you might want to scale up the recipe (worse case you have leftovers, which are great for school or work lunches).  Lastly, if you need a MAJOR short cut, buy basil pesto at the market and assemble the rest according to the recipe.


BLUEBERRY HAND PIES

Truth? I’d sort of forgotten about these little hand pies and they are perfect for this time of year. Done with whole-wheat crust and filled with blueberries, they are fun to make…the sort of cooking craft to do with the kids when you have a little time on your hands. I plan to tackle them myself this weekend. Join me!


CORN AND AVOCADO SALAD WITH QUICK PICKLED ONIONS

Get ahold of several ears of the fresh corn that is showing up in markets these days and make this salad. It’s excellent as a side for any barbecue, but also spooned into corn tortillas as a savory taco fixing. You can make it ahead, adding the  avocado just before serving.