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These vegan hot cross buns with chocolate and dried sour cherries are a spectacular spring...
The post Vegan Hot Cross Buns with Dried Cherries & Chocolate appeared first on The First Mess.
Charlottesville, Virginia
Sharing a roundup of Easter basket ideas for teens and tweens!
Hi friends! I hope that you’re having a wonderful morning! I have a couple of appointments today and looking forward to tacos and pool time later tonight. We officially skipped spring here in Tucson and headed straight to summer. While I don’t *love* that I need to start waking up earlier to walk the dogs, I’m kind of loving the fact that pool season is here early.
Spring is always chaos – I feel like it’s pure insanity until Maycember and the end of school- and I can’t believe that March is almost over!!! Easter is totally sneaking up on us, so I figured I’d share a roundup of Easter basket ideas for teens and tweens if you’re planning and getting things ready this week like yours truly.
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Easter basket ideas for teens and tweens
TBH I don’t go wild for Easter. I see some elaborate basket ideas and while I applaud and cheer for it, it’s not for me lol. I keep things pretty simple: usually some summer-y things like a pair of cute sandals, a swimsuit or two, candy, and some fun stuff mixed in. I’m including tons of ideas below but please know our children are not getting all of these things!
Here’s a previous Easter basket (this one is from a couple of years ago! Also it was wild to read this 2020 Easter recap.)
While they’ve definitely moved up from LOL dolls lol, the basic framework is the same.
Here are some of the things that would be cute for this year.
Swimsuits and sandals:
Maaji is my go-to brand for P. They make the best rash guard swimsuits and they last all summer. I usually get her one or two more expensive suits and the rest from Target.
Liv loves Target and Amazon swimsuits.
Summer things:
Fun extras:
I’m going to order one of these lip butter sets and break them up (one for each of them and one for me!)
SQUISHIES. Squishies and Nee-doh is all the rage right now. I just ordered some of these.
Small coloring books with gel pens or watercolor book
Woobles set. There are so many cute ones! Love these embroidery kits, too.
Gift cards to spots they love: boba, Starbucks, etc.
Ok friends: any fun Easter basket ideas? Any traditions you love? Please share!
Here are 10 healthy Easter recipes, too.
xo
Gina
The post Easter basket ideas for teens and tweens appeared first on The Fitnessista.
Charlottesville, Virginia
These protein crepes come together in the blender and cook up soft, thin and flexible. Fill them with fruit, yogurt or eggs for an easy high-protein breakfast.
Charlottesville, Virginia
Looking for spring dinner recipes to inspire you this season? From bright salads and veggie-packed bowls to cozy skillet meals,…
The post Spring Dinner Recipes: What to Cook This Season appeared first on Dishing Out Health.
Charlottesville, Virginia
I love a good burger, but when I want something that feels just a little more nourishing than an order of burger and fries, I turn to this Blue Cheese and Balsamic Burger Salad. There is so much flavor in every single layer and I’ve honestly come to crave it just as much as an old-school drive-thru order.
This is a savory, umami-packed dinner that starts with homemade caramelized onions—and no, you don’t have to spend an hour hovered over the stovetop making them! This shortcut approach takes just 15 minutes but you’d never know it. They get a lot of their sweet, rich flavor from balsamic vinegar—a key ingredient that you’ll end up using three different ways for this salad.
For the burgers, I like to use ground sirloin, which is leaner and milder in flavor compared to regular ground beef. It’s such a good blank canvas for the blue cheese crumbles and balsamic glazed onions. If you can’t find it, though, regular ground beef or ground bison would both be totally suitable substitutes. And if it’s grilling weather where you live, I highly recommend that you take the burger patties outside to cook so that get that deep char and smoky flavor. It makes such a difference in this salad!
Ingredients:
- Extra Virgin Olive Oil
- Yellow Onions
- Balsamic Vinegar
- Coconut Sugar
- Kosher Salt
- Freshly Ground Black Pepper
- Freshly Squeezed Lemon Juice
- Dijon Mustard
- Honey
- Garlic Clove
- Dried Thyme
- Blue Cheese Crumbles
- Baby Arugula or Mixed Greens
Step-by-Step:
step one: cook the onions
Heat the olive oil in a large, deep skillet set over medium heat. Add the onions and cook, stirring often, until they’re tender and beginning to brown around the edges, 10 to 12 minutes.
step two: add the balsamic vinegar and seasonings
Stir in the balsamic vinegar, coconut sugar, salt, and pepper and continue to cook, stirring, until the liquid is absorbed and the onions are deep golden and caramelized, about 5 minutes. Remove from the heat, cover to keep warm, and set aside.
step three: Make the Balsamic Vinaigrette
Combine all vinaigrette ingredients in a wide-mouth jar and, using an immersion blender, blend until smooth and emulsified. Refrigerate until ready to serve.
step four: form the patties
Divide the beef into 6 equal portions, 5 to 5.5 ounces each, and form into patties. Place the patties on a sheet pan and use your thumb to press a shallow dimple into the center of each one (this helps them hold their shape while grilling).
step five: preheat the grill
Preheat the grill (or grill pan) over medium-high heat, maintaining a temperature between 400℉ and 450℉.
step six: season the burgers
Right before grilling, brush the tops of the patties evenly with Dijon mustard, then drizzle with olive oil and balsamic vinegar. Season both sides generously with salt and pepper.
step seven: cook the burgers
When the grill is hot, add the burgers and cook until a golden-brown crust forms on each side and they reach desired doneness, 5 to 6 minutes per side for medium. Avoid pressing on the patties, as this forces out the juices, and flip only once for best results. During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles, close the lid, and let the cheese melt just enough to adhere to the burgers. Transfer the patties to a clean plate and rest for 5 minutes to allow the juices to settle.
step eight: assemble the salads
To serve, fill the bottom of a shallow bowl with a generous handful of salad greens and drizzle with the balsamic vinaigrette. Spoon a hearty amount of balsamic glazed onions over the greens, then top with a blue cheese–topped burger patty. Finish with one more drizzle of balsamic vinaigrette, serve immediately, and enjoy!
Recipe FAQs:
what can i use in place of coconut sugar?
Light brown sugar works just as well if that’s what you have in your pantry!
can i make these in advance?
The burgers are definitely best cooked and served immediately, but you can make the vinaigrette up to five days ahead! Refrigerate it in an airtight container, then give it a good shake before assembling the salads.
The next time you’re craving a burger, you have to try this Blue Cheese and Balsamic Burger Salad. Comment below once you’ve tried this recipe and let me know what you think!
want even more recipes for burger night? try these!
Smashburgers with Special Truffle Sauce
Greek-Inspired Grilled Lamb Burgers
Blue Cheese and Balsamic Burger Salad
Servings 6
Calories 560kcal
Ingredients
For the Balsamic Glazed Onions:
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, halved and thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon coconut sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Balsamic Vinaigrette:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
For the Burgers:
- 2 pounds (90/10) ground sirloin
- 2 tablespoons Dijon mustard
- 2 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup blue cheese crumbles
- baby arugula or mixed greens, for serving
Instructions
Make the Balsamic Glazed Onions:
- Heat the olive oil in a large, deep skillet set over medium heat. Add the onions and cook, stirring often, until they’re tender and beginning to brown around the edges, 10 to 12 minutes.
- Stir in the balsamic vinegar, coconut sugar, salt, and pepper and continue to cook, stirring, until the liquid is absorbed and the onions are deep golden and caramelized, about 5 minutes. Remove from the heat, cover to keep warm, and set aside.
Make the Balsamic Vinaigrette:
- Combine all vinaigrette ingredients in a wide-mouth jar and, using an immersion blender, blend until smooth and emulsified. Refrigerate until ready to serve.
Make the Burgers:
- Divide the beef into 6 equal portions, 5 to 5.5 ounces each, and form into patties. Place the patties on a sheet pan and use your thumb to press a shallow dimple into the center of each one (this helps them hold their shape while grilling).
- Preheat the grill (or grill pan) over medium-high heat, maintaining a temperature between 400℉ and 450℉.
- Right before grilling, brush the tops of the patties evenly with Dijon mustard, then drizzle with olive oil and balsamic vinegar. Season both sides generously with salt and pepper.
- When the grill is hot, add the burgers and cook until a golden-brown crust forms on each side and they reach desired doneness, 5 to 6 minutes per side for medium. Avoid pressing on the patties, as this forces out the juices, and flip only once for best results. During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles, close the lid, and let the cheese melt just enough to adhere to the burgers. Transfer the patties to a clean plate and rest for 5 minutes to allow the juices to settle.
Assemble the Salads:
- To serve, fill the bottom of a shallow bowl with a generous handful of salad greens and drizzle with the balsamic vinaigrette. Spoon a hearty amount of balsamic glazed onions over the greens, then top with a blue cheese–topped burger patty. Finish with one more drizzle of balsamic vinaigrette, serve immediately, and enjoy!
Nutrition
Calories: 560kcal | Carbohydrates: 15g | Protein: 31g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1335mg | Potassium: 564mg | Fiber: 1g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 4mg
Food Photography and Styling by Eat Love Eats.
The post Blue Cheese and Balsamic Burger Salad appeared first on The Defined Dish.
Charlottesville, Virginia
Hello! And welcome to Friday the 13th Faves! Eeek! Today marks six years since the U.S. declared a national emergency for the coronavirus pandemic, with both dates landing on Friday the 13th exactly six years apart. Maybe...
The post Friday Faves : March 13, 2026 appeared first on foodiecrush.
Charlottesville, Virginia
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