Summer Travel in Denver

This is a sponsored post.

Summer is prime time for travel. The kids are out of school and have cabin fever from being stuck inside the classroom all year. Here are a few items that will make your summer easier, more memorable and enjoyable!

WAYB – Bag Collection (The Daily Pack, Mini Pack, The Crossbody Kit, Pods, Essentials Kit)

The Daily Pack by WAYB is a workhorse. With a 24 Liter capacity, wipeable and stain-resistant, and sleek, padded straps for a comfortable fit, this will be your go-to for years to come. Grab the Mini Pack for your kiddos so they can start the organization route early. Pair the packs with pods- these fit perfectly in the packs, and are sheer so you can see what is inside. The Crossbody is my favorite for travel- from jetsetting on a plane to winding road trips, it will keep you together as you traverse the country.

 

Wonderful Pistachios No Shells (Multiple Flavors)

Try this Wonderful Pistachios Pesto with Summer Squash Pappardelle! Wonderful Pistachios are the perfect protein-packed compliment to any summer dish, salad or solo as a snack.

Ingredients:

Pesto:

  • 1/4 cup Wonderful Pistachios No Shells Lightly Salted
  • 1 garlic clove
  • 1-1/2 cups baby spinach
  • 1 cup packed fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Squash Noodles:

  • 1/4 cup Wonderful Pistachios No Shells Lightly Salted, roughly chopped
  • 2 medium zucchini
  • 2 medium summer squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup fresh basil, torn
  • 1/4 cup crumbled goat cheese
  • 1 tablespoon fresh lemon juice

Method:

For the pesto:

  1. To the bowl of a food processor, add the Wonderful Pistachios and garlic. Pulse a few times, then scrape down sides of the bowl and pulse a few more times, until chopped. Scrape down the sides again.
  2. Add the spinach and basil and pulse until combined. Stream in the olive oil and process until smooth.
  3. Stir in the Parmesan cheese. Season with salt and pepper.

For the pasta:

  1. Trim ends of zucchini and squash and then thinly slice lengthwise into pappardelle-shaped noodles. Use a mandolin, if available, to make this job easier.
  2. Heat oil in a large skillet set over medium-high heat. Add squash noodles and cook, occasionally tossing gently with tongs, until hot, about 4 minutes. Remove from heat.
  3. Toss with the pesto and torn basil. Garnish with Wonderful Pistachios, goat cheese, and lemon juice.

Thermacell E55 Rechargeable Mosquito Repeller

You can check mosquitos off your list of things that might ruin your summer. Thermacell’s E55 Rechargeable Mosquito Repeller is definitely something to keep on hand for those balmy summer evenings. It creates a 20 ft. zone of protection, allowing you to passively defend against mosquitos. Grab it on sale until July 31st for $29.99!

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