Well Plated

For karma, for the summer bucket lists, and for the good, sweet things that life gives us, Dutch Oven Peach Cobbler needed to be!I can’t overstate how dead-easy and ridiculously delicious this Dutch Oven Peach Cobbler recipe is. Even though I called this “Dutch Oven Peach Cobbler,” as it is my vessel of choice (it’s so homey and works perfectly for baking and serving this recipe), you don’t actually need a dutch oven to make this peach cobbler. you have fond memories of making Girl or Boy Scout Dutch Oven Peach Cobbler (or just love the idea of cooking Dutch Oven Peach Cobbler over fire, period), you can use this same recipe! Your campfire Dutch Oven Peach Cobbler will taste just as fabulous as the standard oven method!Pretty please do yourself a sweet turn, and make this easy Dutch Oven Peach Cobbler before peaches slip away.

I’d even go so far as to say that if you don’t think you like creamed corn (or corn in general!), this Crock Pot Creamed Corn Recipe is going to change your mind. Unlike cloying sweet, excessively heavy, and one-note creamed corn recipes you’ve tried in the past—and very unlike canned cream corn, which in my (either popular or unpopular) opinion tastes like mushy sweet corn paste—this Crock Pot Creamed Corn recipe manages to taste both fresh and comforting at the same time. Personally I love to cook it (and a few of my other favorite slow cooker sides like Crock Pot Baked Potatoes, Crock Pot Spaghetti Squash, Slow Cooker Scalloped Potatoes, and Slow Cooker Brussels Sprouts) in the crock pot for a few reasons. Serve these Crock Pot Pork Chops or Instant Pot Ribs with Crock Pot Creamed Corn for a delicious, comforting dinner that’s worthy of any special occasion.

I wanted to keep this Eggplant Lasagna vegetarian (and I adore mushrooms, whose satisfying flavor can more than stand in for meat) but if the ‘shrooms are not your thing or you’d like to add even more protein, you can swap the mushrooms for sautéed ground chicken, turkey, lean ground beef, or even Italian turkey sausage. Once you have your ricotta layer, roasted eggplant, and mushroom sauce, it’s time to assemble the layers of the lasagna! In the case of this eggplant lasagna, since eggplant is thicker than traditional noodles, I stuck with two layers of eggplant, one dreamy, extra thick layer ricotta cheese and mozzarella, and two layers of sauce, all topped with more mozzarella. To add protein to this recipe, swap the mushrooms for ground turkey, ground chicken, lean ground beef, or ground Italian turkey sausage.

Here to celebrate the return of those ruby red jewels, I have a light and refreshing Cucumber Tomato Avocado Salad. Cucumber Tomato Avocado Salad is part crunchy, part creamy, and entirely what I crave when the days are still hot and the nights are sunny and long. If you have a regular cucumber, peel it first (use a vegetable peeler like this one or better yet, a Y-shaped peeler like this one), split it down the center, and scoop out any large seeds. * To deter the avocado from turning brown, I like to add the avocado immediately before serving.