This week's meal includes VK BLTs, Cantaloup, Mozzarella, & Fresh Basil Salad, and Confetti Cupcakes. I'm taking advantage of summer's bounty while tomatoes are ripe and cantaloupe is sweet!

VK BLTs are, hands down, my favorite summer sandwich. It's the best combination of flavors and textures. It's salty, sweet, soft, and crunchy. I am taking it to the next level by serving it on handmade focaccia bread with Basil Mayonnaise. The sandwich will not come assembled, but it's a cinch to put together and ensures all the components taste fresh and delicious.

The Cantaloup, Mozzarella, & Fresh Basil Salad is a simple salad, and that's precisely why I love it. Cantaloupe tastes like candy right now and is perfectly paired with creamy and salty fresh mozzarella; it's a match made in heaven. The salad is seasoned with basil, sea salt, red pepper flakes, and freshly ground black pepper. And that's all it takes for a perfect summer salad.

For dessert this week, we'll be celebrating my sister Natalie's birthday with her all-time favorite birthday treat: Confetti Cupcakes! I'm making it from scratch, not a box. It's a white cake filled with colorful sprinkles and topped with marshmallow buttercream and MORE sprinkles. It's delicious, colorful, and perfect for celebrating my sister.

I hope you enjoy this week's meal as much as I do! Next week's meal includes a VK favorite Pulled Pork with Corn Muffin, Broccoli and Raisin Salad, and Banana Pudding!