Instagram Story Save

We personally haven’t watched anything but Off Campus this week 👀

#offcampus #bookstagram #offcampusprime #briaru #garrettgraham

Ever wonder what the corporate team does? Come with me to find out!

The cake of Summer!

#lobstercake #summer #cake #cakeideas

Those hydroponic strawberries just hit different, ya know? They’re peak of season NOW, so get them at their best! 🍓

#strawberries #hydroponics #strawberries🍓

Oh, we're so back!

Your Memorial Day cheese board starts here

Link in bio to for the recipe!

POV: You just found your new favorite summer meal prep idea 🌽☀️ This corn salad and air fried chicken is fresh, crunchy, and dangerously good.

FREE MEAL DEAL ALERT 🚨 Buy Stop & Shop Baby Back or St. Louis Style Ribs, get all these for FREE:
Corn
Stop & Shop Barbeque Sauce
Stop & Shop Mac & Cheese
The Bakery Dinner Rolls

Valid until May 21! 🙌

*Limit 1 each free item except corn, up to 4 ears. Limit 1 offer per household.

Link in bio for recipe inspiration!

Does anyone else do this??

#snacks #foodie #relatable #chips

All pickle everything is here to stay and we’re not mad about it! The pickle juice in this recipe is key to juicy, tender chicken. Toss your favorite seasonal veggies on the grill alongside the chicken and serve for your family’s new favorite summer meal.

Ingredients
2 1/4 lbs boneless, skinless chicken thighs
1 cup jarred dill pickle juice
4 medium zucchini
4 red bell peppers
5 tbsp olive oil, divided
1 tbsp Italian seasoning
Chicken Cobb Pasta Salad:
2 (7 oz) pkgs fully cooked rotini
1/2 (2.1 oz) pkg fully cooked bacon
4 store-bought hard-boiled eggs
1 ripe avocado
1/2 cup blue cheese dressing

Methods
1. Pat the chicken dry with paper towels and season with salt and pepper. In a resealable plastic bag, combine chicken and pickle juice. Refrigerate for at least 2 hours or up to overnight.
2. Set grill or grill pan to medium-high. Slice the zucchini lengthwise into ½-inch-thick planks. Halve the bell peppers and remove the stems and seeds. Add zucchini and pepper halves to a large bowl. Toss with 3 tbsp oil and the Italian seasoning. Season with salt and pepper.
Remove chicken from marinade and pat dry. Brush chicken with remaining 2 tbsp oil. Grill chicken 12–15 min., until internal temperature reaches 165°F on an instant-read thermometer, flipping halfway through cooking.
3. Transfer vegetables to grill. Cook bell peppers 6–8 min. per side and cook zucchini 3–4 min. per side, until vegetables are charred and softened. Let vegetables cool slightly. Cut bell peppers into strips and zucchini into pieces. Serve chicken with grilled vegetables.

Link in bio to shop the recipe!

This says a lot about you... 🍌
Which banana are you choosing?

Tell me why these street corn jalapeño poppers had everyone hovering around the grill like it was a concert meet‑and‑greet 👀

Full Recipe👇

8 jalapeños, halved
Taste of Inspiration Street Corn Dip

Instructions:
1. Slice jalapeños in half lengthwise
2. Using a small spoon, scoop out seeds and membranes and discard
3. Fill jalapeños with the street corn dip
4. Heat the grill to medium heat and grill the jalapeño poppers for 6-10 minutes, or until the poppers are done to your liking.
5. Remove from heat, garnish with your favorite toppings, and serve!