Need a delicious and easy idea for a perfect summer weekend meal? Well today is your lucky day because this Tuna Pan Bagnat is just that. It’s tasty, packed with flavor and not fussy at all. You can use whatever you have, leave out what you don’t, substitute away and voila. Hot weather cooking and eating at it’s best. And want to make this ahead of time or take it to the park for a picnic? No problem. It’s meant to be made in advance, as the longer it sits, the better it gets. And it’s the definition of picnic food since it doesn’t have mayo, and can stay out of the fridge for a decent amount of time.

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Is it the weekend yet? Close enough I think. And maybe just the right time to start dreaming about indulging in something as mouth watering as these Loaded Beef Nachos. A name I’m not sure really does this plate justice. Because it really made all our nacho dreams come true and I’m pretty sure will do the same for you. It’s exactly what our locked down life needs at this point where, quite frankly, we’re all starting to feel pretty over it. But we’re pushing on through as it doesn’t seem to be anywhere near over yet. And in the meantime, we’ll be right here eating these.

This recipe really makes that perfect plate of nachos. You’ve got crunchy chips, ultra smooth nacho sauce, cumin-spiced black beans (though pinto or even kindey will do the trick,) taco-seasoned beef, saucy yogurt, and fresh pico de gallo and guacamole. A little fresh cilantro on top and if you close your eyes you just might feel like you’re in your favorite nacho joint with the fam or your besties, wherever that may be.

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This Quick Vegetable Fried Brown Rice is such an easy dinner to throw together and the perfect way to give leftover rice new life. We generally eat brown rice at home, so that’s what I like to use for this, but if you have cooked white rice on hand, that will work just fine too. And whatever vegetables you have can be subbed in as well. The point with this dish is to have a fast, easy, delicious and nutritious meal on the table in no time. And yes, I think this can be classified as healthy. Much healthier at least than take-out variety fried rice but tastes just as good. And even more so if you’re using brown rice. If you have cooked quinoa or cauliflower rice on hand, those would definitely kick up the health factor (I’ve got a great cauli-fried rice recipe coming soon.)

And to add another good-for-you element, I like to serve this on top of shredded purple cabbage. It gives great crunch and turns this into a nice salad. Add a dash of Sriracha, a bit more scallions, maybe even a little cilantro and instant gourmet perfection. And if you want it to be a little more filling, it tastes delicious with chicken, beef, sauteed tofu, or any other protein you want to add on top.

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