Sufferin' Succotash it's the Weekly Menu #SundayFunday

 Corn season has arrived in Michigan.  My husband is ecstatic, and I am here, once again, trying to think of applications for this vegetable that he insists on eating Every. Single. Day.  it is in season.

I decided to ask the other Sunday Funday Bloggers to get corny with me so I could have some new ideas for this season.

N is for Noodles

This Chicken Caprese Noodle Salad is a great main course for those hot summer days.  All the flavors you love in a Caprese Salad tossed with Spinach, Noodles, and Chicken.

N is for Noodles.......

K is for Kale and a Book Review

Baby Kale Salad with Steak and Citrus Vinaigrette is a delicious, healthy, and enjoyable meal now that the weather is breaking and the grill is fired up.

K is for Kale......

Remembering Memorial Day-Greek Orzo Salad and a Book Review

Let us take a moment before we begin the busyness of our day to offer silent gratitude to those who have made the ultimate sacrifice for the freedoms and benefits we enjoy each day.

photo courtesy of Vecteezy through Google images

Farro Salad with Tomatoes and Charred Peppers #SundayFunday

This delicious salad can be served as a side to whatever summer foods you are grilling and is hearty enough to be a main dish for any vegans at the table.

The Sunday Funday Bloggers are sharing Vegan Recipes today......

The Quail and Olive Citrus Beet Salad, A Book Review, and the Weekly Menu

 I took the Angel Face to California in March.  We had a great time visiting with my brother and his family, going to the beaches, and traveling the Pacific Coast Highway.  On our way back to the San Francisco Airport, we stopped in Monterey for a night to visit with my friend, Camilla.

We met at The Quail and Olive, owned by Cam's friend, Analeise.  It is a lovely store, and I excitedly picked out some products to ship home.  

Chopped Salad with Bacon and Blue Cheese #BrunchWeek

This delicious chopped salad with homemade creamy herb dressing is the perfect start to a meal or addition to a brunch buffet.  You can serve the bacon and blue cheese separately so people can add them according to their tastes.

Today is the final day of Brunch Week, 2026 edition......

Copycat Panera Thai Chicken Salad #SundayFunday

 I think that of all the fast-food options available, the one we enjoy most often is Panera.  I feel that they offer more nutritious food that is not only quick but also colorful, healthy, and delicious.  This Thai Chicken Salad was one of my favorites, but the last time I visited, it was no longer on the menu.

The Sunday Funday Bloggers are sharing recipes containing Almonds today.......

Crab and Avocado Salad #SundayFunday

Ribbons of Romaine Lettuce, topped with a delicious Crab Salad, surrounded with fresh, creamy Avocados.  

The Sunday Funday Bloggers are celebrating #National Avocado Month......

Arugula and Pear Salad #SundayFunday

The spicy bite of Arugula and the sweet crunch of the Pears combine to make this salad a perfect addition to your holiday feasts. 

The Sunday Funday Bloggers are celebrating National Pear Month.....

Y is for Yellowfin Tuna

Yellowfin Tuna is more commonly called Ahi Tuna.  That delicious fish served raw or quickly seared, and the star of sushi and poke bowls in Asian cuisine.   I used it to make this quick, delicious salad perfect for lunch or a light dinner.

Cranberry Mousse #SundayFunday

This delicious, fluffy mousse delivers a burst of flavor and texture with every bite.  Tart cranberries, tangy sour cream, sweet pineapple, and crunchy pecans all swirled together with strawberry jello.  Beautiful, seasonal, and scrumptious.

The Sunday Funday Bloggers are sharing Mousse recipes today.......

T is for Tomato

Michigan's Tomatoes are prolific and nearing the end of their growing season as summer comes to an end.  Peaches are being harvested, and the last of the Sweet Corn is found at street-side stands.  I took all of this end-of-summer bounty and created this gorgeous salad.

Crispy Eggplant with Sweet Corn #CooktheBooks

Our Cook the Books Club August/September Selection was the memoir "Coming to My Senses: The Making of a Counterculture Cook" by Alice Waters.

Roasted Beet and Tomato Salad #FallFlavors

Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese.  If there is any culinary season better than Fall, I have yet to discover it......

Look at how gorgeous and colorful all those Fall Flavors are......

Grilled Fennel Salad and A Book Review #LitHappens

Slices of fresh fennel bulb grilled to tender, sweet perfection, tossed in a lemon vinaigrette, and topped with the fennel fronds.  A gorgeous and delicious salad.

I was inspired to make this salad after reading the memoir Fireproof by Chef Curtis Duffy......

Indian Cucumber Salad #Farmer'sMarketWeek

 This cucumber salad gets a makeover by adding the warm, fragrant flavors of India.  You will love it!!

We are celebrating Farmers Markets all week long......

Fresh Herb Salad Dressing and the Weekly Menu

Warmer weather means a change in the types of foods that my body craves.  Gone are the yearnings for warm comfort meals of soups and stews.  Now, I want fresh crisp salads and beautifully grilled proteins.  This gorgeous, tangy dressing made with an assortment of fresh herbs is the perfect way to welcome in the spring.

Strawberry and Tomato Salad #SundayFunday

This fun summer salad takes only moments to put together and makes a delightful addition to whatever you are grilling and serving up.

The Sunday Funday Bloggers are celebrating National Strawberry Month....

Jalapeno Popper Potato Salad #BBQWeek

All the flavors you love about Jalapeno Poppers in Potato Salad form.  A delightful surprise for your next picnic or potluck.

It's Day 2 of BBQ Week........