brit: What’s for dinner? This Avocado BLT with spicy mayo might fit the bill. Get the recipe.
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lacuisine: sparkling grapefruit sangría
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behindthefoodcarts: We got to take some pics at one of Rice Paper Scissors’ pop-ups recently. Here’s a preview of Valerie with their savory Bo Kho Gravy Fries.
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food52: Vegan lunch should be more than carrot sticks. We’re sharing a formula for quinoa confetti salad that will carry you through every season — no matter what’s in the fridge. Read more: Quinoa Confetti Salad: A Lunchtime Standby on Food52
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foodopia: banana bread with blueberries: recipe here
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elorablue: Kate Whitaker-Sweet Portfolio
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beautifulpicturesofhealthyfood:

Kiwi fruit popsicle

Watermelon popsicles

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veganfood: Cashewcotta Cheesecake by Bonnie <3 on Flickr.
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chaoticfood: Baked Tomato and Egg Cups 3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes) 6 eggs (smaller eggs are better for Roma tomatoes) salt and pepper to taste fresh herbs toasted bread for serving Preheat oven to 450º Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan. Crack eggs and gently place in the cavity of each tomato. Season with salt and pepper. I added dried red pepper flakes for a little heat. Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set. Remove from oven and top with fresh chopped herbs. Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel. http://abeautifulbite.com/baked-tomato-and-egg-cups/
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cooking-confessions: White Chocolate Key Lime Pie Ingredients for Crust:  1.5 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted Ingredients for Filling:  1 cup whipping cream 11 oz. white chocolate chips 1 tablespoon sour cream 1 teaspoon lime zest 1/3 cup lime juice Garnish: lime slices and chopped white chocolate For the full recipe click here. 
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burgerlords: «Grill ‘Em All’s Weedeater» .gif by: Jimmaybones
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food52: We’re giving you seven reasons to use ricotta — perhaps the world’s most versatile cheese. Read more: 7 Ricotta Recipes, Savory and Sweet on Food52
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Canvas  by  andbamnan