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I love our formal living room, but it’s been one of the hardest rooms in my house to decorate because it’s so big and it has a rather large main wall.
After almost 2 years of living with the room completely unfurnished I decided to buy some furniture, and install some built in bookshelves. But even with all that effort and decor, there was still something missing. The room was missing some type of art or object to go on the wall. I didn’t want large scale art so I ended up settling on a large letter ledge instead.
I’m not a HUGE fan of quotes but this letter ledge has actually been one of my favorite additions to the house. I love that I can change out verbiage to adjust to the mood of our home (it’s also great for holidays and birthdays).
This DIY has about 10 minutes of hands-on time and is easy to install.
These naan pizzas are a weeknight shortcut in our home. The elevated flavor of the naan mimics a gourmet pizza crust. These pizza are ready in less than 15 minutes. The best thing about them is that they are individual so they can be customized to any flavor profile!
1 naan (Approximately 6 oz)
1/2 tsp olive oil
1 tablespoon pesto (green or red)
1/3 cup grated mozzarella cheese
additional toppings of your choice
Preheat the oven to 425 degrees F.
Place your naan on an ungreased cookie sheet.
Brush the olive oil on the top of the naan, making sure you reach the ends.
Add the pesto to the top of the naan leaving about 1/2 inch of “crust”
Add additional toppings of your choice.
Top with cheese.
Bake for 8 minutes.
This 15 minute recipe uses ingredients most people already have at home in their refrigerator and pantry. Add the pasta to the boiling water first and while it’s cooking prepare the pesto in the food processor. Serves 4.
7oz frozen peas, defrosted
1/2 cup packed fresh parsley
3 garlic cloves
1/4 cup grated parmesan cheese
3 tablespoons extra virgin olive oil
2 tablespoons water
Juice of 1 lemon
1/4 tsp red pepper flakes
Add all ingredients in a food processor and pulse until smooth. Salt and pepper to taste. Recipe yields 1 1/4 cup.
8 oz pasta of choice, cooked al dente (reserve 1 cup of pasta cooking water)
5 oz frozen peas, defrosted
16 oz cooked shrimp or roasted chicken
1 1/4 cup pea pesto (recipe above)
Heat a saute pan to low and combine pasta, peas, shrimp, pea pesto, and 1/4 cup reserved pasta water until warmed throughout (just a few minutes to avoid overcooking the pasta). Add in additional pasta water if needed to reach your desired consistency. Serve in shallow bowls and top with grated parmesan, a pinch of red pepper flakes, and a drizzle of extra virgin olive oil.