These rosemary balsamic steak tips are full of savory flavor with just a touch of sweetness from honey. Marinating the steak helps keep it tender, while cooking the skewers on an indoor grill makes this recipe easy to enjoy any time of year. But if you do decide to grill them outdoors that is perfectly fine.  Serve them with roasted vegetables, a fresh salad, or your favorite whole grain for a simple, satisfying meal.

• 1½ pounds sirloin steak tips, cut into 1½-inch pieces
• 6–8 wooden skewers

Marinade

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

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• Place the wooden skewers in water and soak for at least 30 minutes to help prevent burning.
• In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, rosemary, salt, and pepper.
• Add the steak tips to a large zip-top bag or shallow dish. Pour the marinade over the steak and toss until evenly coated. Cover and refrigerate for 1 to 4 hours.
• Preheat your indoor grill according to the manufacturer's instructions.
• Thread the marinated steak onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
• Grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the steak reaches your preferred doneness:
  • Medium-Rare: 130–135°F
  • Medium: 140–145°F
  • Medium-Well: 150–155°F
• Remove from the grill and let the steak rest for 5 minutes before serving.

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• Fresh rosemary gives the marinade its best flavor, but if needed, substitute 1 teaspoon dried rosemary.
• Don't marinate longer than 8 hours, as the balsamic vinegar can begin to change the texture of the meat.
• For extra flavor, garnish with a few fresh rosemary leaves or a sprinkle of chopped parsley before serving.

These steak tips pair well with:

• Grilled zucchini, bell peppers, or asparagus
• Roasted baby potatoes
• Summer fruit and cucumber salad
• Brown rice or quinoa
• A crisp green salad with balsamic vinaigrette

​Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy chilled over a salad the next day.

This is a refreshing summer salad with fresh mango and cucumber. But this salad is really adaptable for other fruits of your choice for whatever is in season. (Please see variations below in this recipe) I used pickled red onions, but you can also simply use raw red onion sliced, if you desire. 

• 2 cups diced peaches (or another fruit—see variations below)
• 1 English cucumber, diced
• ¼ cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 tablespoon extra virgin olive oil
• Pinch of sea salt
• Fresh cracked black pepper

Mix everything together just before serving.​

​ Peach + Cucumber 

• Sweet
• Juicy
• Refreshing

Great with:

• Cilantro
• Basil
• Mint

​ Pineapple + Cucumber

Bright, tropical, and slightly tangy.
Excellent with:

• Cilantro
• Jalapeño (optional)
• Lime

 Watermelon + Cucumber

• Mint
  
• Lime
  
• Optional feta for a savory twist
  

​ Strawberry + Cucumber

A little unexpected, but delicious.
Try:

• Mint or basil
  
• Baby spinach or arugula
  
• Balsamic-lime vinaigrette
  

If you love the bold, creamy flavors of Bang Bang Shrimp but want a lighter version you can enjoy any day of the week, this recipe is for you.

My Bang Bang Shrimp Salad Bowl keeps all the sweet, spicy goodness you expect, but with a few simple changes.

Instead of the traditional method of deep-frying the shrimp coated with flour, they're simply seasoned and lightly seared in olive oil, and the creamy sauce is made with olive oil mayonnaise.

The shrimp are served over fresh, colorful vegetables including avocado, but feel free to adjust using vegetables to your liking. In this recipe I used a small serving size of 1/2 cup of jasmine rice, but you can swap for another grain of your choice if you desire.

It's a satisfying meal that's packed with flavor while fitting beautifully into a balanced, wholesome lifestyle.

​1. Make the sauce
 
Whisk together:
 
* Mayonnaise
* Sweet chili sauce
* Sriracha
* Honey
* Lime juice
 
Set aside.
 
 2. Cook the shrimp
 
Pat the shrimp dry and season with:
 
* Garlic powder
* Smoked paprika
* Onion powder
* Salt
* Pepper
 
Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for **2–3 minutes per side**, just until pink and opaque.
3. Coat the shrimp
 
Transfer the cooked shrimp to a bowl and toss with **about half of the bang bang sauce**, reserving the rest for drizzling over the bowls.
 
 4. Assemble the bowls
 
Divide the rice among four bowls. Add:
 
* Bang bang shrimp
* Steamed broccoli
* Cucumber
* Shredded carrots
* Avocado (if using)
 
Drizzle with the remaining sauce and garnish with green onions, sesame seeds, and a squeeze of fresh lime.
 
 Optional upgrades
 
* Add diced mango or pineapple for a sweet contrast.
* Sprinkle on crispy onions for extra crunch.
* Mix a little cilantro into the rice for a fresh flavor.

There's something about a crisp, colorful slaw that just belongs on the summer table. Whether you're celebrating the Fourth of July, hosting a backyard barbecue, or bringing a dish to a neighborhood picnic, this Red Cabbage Slaw with Blue Cheese and Apples is a fresh twist on a classic side.

The combination of crunchy red cabbage, sweet, crisp apples, tangy blue cheese, and a simple homemade dressing creates a delicious balance of flavors and textures in every bite.

It's one of those recipes that looks beautiful on the table, comes together in just minutes, and pairs well with everything from grilled chicken and burgers to salmon or veggie burgers.

I also love that red cabbage adds more than just vibrant color. It's naturally rich in antioxidants, vitamin C, and fiber, making this slaw a nourishing addition to your holiday spread. I used Granny Smith apples for its natural tartness and crunch, while the blue cheese adds just the right amount of creamy, savory flavor.
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If you're looking for an easy make-ahead side that's festive, refreshing, and packed with fresh ingredients, this recipe is one you'll want to enjoy all summer long. hope this colorful slaw brings a little extra flavor and joy to your celebration!

4 cups of shredded red cabbage
1 large green apple, julienned or thinly sliced
1/2 cup crumbled blue cheese
1/3 cup of chopped toasted nuts of your choice (almonds, pecans or walnuts work)
1 small red onion, thinly sliced
2 tablespoons of chopped fresh parsley (optional for garnish)

1/4 cup of apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon of honey or maple syrup
1/3 cup of extra virgin olive oil
salt and pepper to taste​

Make the vinaigrette:
In a small bowl or jar, whisk together apple cider vinegar, mustard and honey. Slowly drizzle in olive oil while whisking to emulsify.

Prepare the slaw:
In a large mixing bowl, toss together shredded cabbage, apple slices, and red onion.

Dress the Salad:
Pour the dressing over the cabbage mixture.
Toss well to coat. Let sit for at least 15-20 minutes (or refrigerate up to 2 hours) to let the flavors meld.

Finish and serve:
Just before serving, sprinkle crumbled blue cheese and chopped nuts over the top. Garnish with parsley if desired.
Serve chilled or at room temperature.