This is one of my go-to dishes when I have a little bit of time on my hands. I love it because you can pretty much add any veggies you like and it makes great leftovers. I'm also a huge fan of pretty much anything that incorporates peanut butter or sriracha, and this recipe features both prominently!
spicy sesame-peanut noodles
makes about 6 servings

For sesame-peanut dressing
½ cup peanut butter (crunchy or smooth)
¼ soy sauce
⅓ cup warm water
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons rice vinegar
1 ½ tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon sriracha, plus more to taste

For pasta
¾ lb whole wheat spaghetti or soba noodles (I used linguine because it's what I had on hand)
2 tablespoons canola oil
1 block extra firm tofu
4 large carrots, sliced into rounds
1 red pepper, cut into strips
1 package frozen shelled edamame, thawed
optional: chopped peanuts and/or toasted sesame seeds for garnish

I'm never one to shy away from a beauty trend, and one of my favorites lately has been finding different ways to incorporate neon. To achieve this two-toned look, I started with a base of one of my favorite nude polishes, let it dry completely, and then applied a coat of neon polish over half of the nail. 

To make achieving a straight line a bit easier you can try applying a piece of tape to the nail before the neon coat. Just be sure to let the nude base dry for at least 30-40 minutes or more first! I am especially loving this neon and nude combo right now because it's great for (finally!) making the transition into the warmer months.
Polish colors: Perfect Formula Perfect Color in Tulle, Illamasqua Nail Varnish in Rare, Color Club Professional Nail Lacquer in Amp'd Up
Accessories: Forever 21 ring (similar here) and bracelets (similar here); Madewell bracelet

Special shout-out to Melissa for lending her hand modeling and manicuring skills!
We were in need of a side dish for dinner, and instead of going for a traditional salad or a warm vegetable side, I opted to make this recipe that I found on Smitten Kitchen. The combination of flavors makes for a fresh salad alternative, and it's easy to make first and throw in the fridge until it's time to eat. 
The only change I made to the original recipe was to toast the almonds in the oven and season them later instead of frying them in a pan. It saved me from washing a pan, and tasted the same!

green bean salad
makes about 4 servings

1 pound green beans or haricot vert (skinny ones)
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice (optional)
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt (use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil