Hey Reader,

This week we are enjoying that last bit of summer and BBQ season with a grilled flank steak and veggies, skillet parmesan rolls, and lemon crème brûlée.

And The Weekend Spread, to help you relax with friends and family, featuring: raspberry mimosas, hashbrown breakfast casserole, avocado chicken salad, and a Southern corn salad.

On the Menu:

• 🥩Main: Grilled Flank Steak - A flavor-packed marinade and a high-heat grilling method are my secrets to a perfectly grilled steak.

• Side: Grilled Vegetables with Chive Dressing - Zucchini, yellow squash, bell peppers, red onion, and green onions go on the grill and come off with those golden, charred edges that make everything taste better.

• Side: Parmesan Skillet Rolls - Baked in a skillet, these garlicky, buttery, cheesy rolls are perfectly crispy on the outside and soft and fluffy on the inside.

• Dessert: Lemon Crème Brûlée - I've combined one of my favorite desserts and one of my favorite flavors for a surprisingly easy-to-make, citrusy, creamy, irresistible dessert.

The Weekend Spread:

Not a menu, but some of my favorite seasonal recipes to enjoy all weekend long.

• Breakfast: Cheesy Hashbrown Casserole - Packed with shredded potatoes, cheddar cheese, and a rich homemade sauce, this easy dish quickly assembles and uses simple, wholesome ingredients.

• Lunch: Avocado Chicken Salad - Serve this creamy chicken salad for lunch in some buttery croissants or tortillas, over a bed of greens, mix it with pasta for an avocado pasta salad, or eat it with crackers.

• Snack or Side: Southern Corn Salad - An easy summer side made with charred sweet corn, crispy bacon, and a creamy smoked paprika dressing.

• Summer Cocktail: Raspberry Mimosa - This pretty cocktail is perfect for brunch, entertaining, or anytime you want to celebrate something special.

Show Me Your Southern Soul!

I’d love to see your creations! Snap a pic of your dish and tag me on Instagram. Who knows—you might get featured in my next email!

Happy cooking, friend.