a note from us
This week, we’re sharing a nostalgic favorite, the Quesadilla Explosion Salad, inspired by one I used to love back in my 20s when I worked at Chili’s. It was a go-to shift meal back in those days, and even though it’s been a longtime favorite, this is actually the first time we’ve recreated it at home, and it’s just as fresh and satisfying as it was then.
We’re pairing it with a Blackberry Bourbon Smash, the perfect cocktail to lean into summer’s juicy flavors and that little smoky bourbon bite we love.
This menu is a breeze to throw together, so there’s no make-ahead prep needed this week! But don’t miss the two love nuggets tucked into the Weekly Essentials below.
As always, we hope this brings something delicious (and a little connected) to your table.
Kevin & Kate
Blackberry Smash
Quesadilla Explosion Salad
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Got extra corn relish? We’ve got a simple and delicious way to use it up.
This week’s soundtrack: A feel-good 1960s country playlist to keep things twangy, timeless, and full of heart.
Everything you need to for this month’s cocktails.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Protein swap-outs
We’re pairing the salad with shrimp this week, but it’s just as tasty with quick-seared chicken—or make it a vegetarian night and skip the meat altogether.
2. Blend that dressing
Shaking in a Mason jar works nine times out of ten, but this citrus balsamic vinaigrette really sings when it’s emulsified in a blender. Give it a whirl if you have one.
3. Cilantro—love it or leave it
We pile fresh cilantro into our corn salsa, but if it’s not your thing, simply leave it out (the flavors stay balanced without it).
4. Corn shortcut vs. showstopper
We chose sweet canned corn for speed, but if you’ve got time, cut kernels from two cobs and char them in a hot cast-iron skillet for smoky depth. If you want an easy way to cut off your kernels, we love this OXO corn prep peeler.
5. DIY tortilla strips
Street-taco corn tortillas fry up in one quick batch—slice 5–6, fry until crisp, and drain on paper towels. No judgment, though, if store-bought strips make life easier.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
words worth sharing
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