I think this about a lot of the weeks to be honest, given that I am choosing the menus ha, but I reallllllyyyy like this week. I am in a major peach phase, and these skewers are just dreamy - sweet, herby, pretty. The carrot cashew sauce is unique - different than the mostly herb based sauces we’ve done lately. I’ve texted with my mom a dozen times about how to make these eggplant roll-ups. So, hi, mom! Now it is written down here so you can reference it. I’ll teach you how to use the archives. xo.

And cake! Some of you asked for “light” and I realize there is a decent amount of butter here for how I typically write recipes but ohmygoodness. It’s so so good, and a large cake, so I promise it doesn’t actually taste heavy. Speaking of my peach phase, I made it again last night for friends and subbed one of the sticks of butter for whole plain yogurt and peeled peaches instead of berries. I can’t eat dairy boo but reports were that is turned out great. So there’s that for you too.

Next week is our last week of summer, so Curran is helping me make a bucket list of all the things he wants to do before Kindergarten starts. So crazy to me. Still processing how I feel about it. I am going to try to be a better instagrammer this week and share some back to school lunchbox bits and recipes on my regular @sproutedkitchen instagram so stay tuned there if you find yourself in the same boat. When did I become a grown up!?! Don’t answer that. Love you! Eat cake! Have a great weekend!