Simple is Sometimes Better

Dinner at the Behne houshold is not always a fancy casserole, decadent layered bake, or homemade pizza.  On the contrary, more frequently than not it is something incredibly simple that can be whipped together in less than thirty minutes.  To that point, we also try to eat produce that is in season.  Which is why, during the summer months, we eat a lot of squash, kale, corn, and tomatoes.

I have also found that good quality produce doesn't need much doctoring to make it taste good.  The earth, sun, and rain have already done 99% of the work for us.  So, why ruin a good thing with too much salt, butter, or oil?

In my opinion, the simpler frequently the better (and yummier).

Case in point:

Potarrot Mash (potato and carrot...get it?!)

Sauteed Kale and Zucchini

Tahini, Molasses, and Lemon Cream

Note: I like to call these kinds of recipes "unrecipes," because I don't think that they exactly warrant a detailed ingredient and/or direction list.  

Usually, around 2:00PM, I take stock of what is available, ripe, and ready to eat in the refrigerator and pantry.  From there, I decided what to do with it.  For this dinner, I found:

• a lone Russet potato;
• three skinny carrots leftover from a 2lb. bag;
• 1/4 bunch of kale; and
• two measly zucchini (none of which would really work as an entree, or even a side, on its own).

However, with a little creativity and a willingness to let their natural flavors shine through, I was able to whip up something that was both delicious and filling.

Specifically, I ended up;

• boiling the potato and carrots and them processing them together with 1T Smart Balance and a little salt and pepper;
• sauteing the zucchini and kale together with a little lemonjuice and EVOO, and seasoning them with salt, pepper, and nutmeg; and
• whisking together a cream of 2T tahini, 2T lemonjuice, 2T water, 1/2tsp molasses, pinch of salt and pepper, and 1/2 packet of stevia.  

The cream added some healthy fats from the tahini, as well as a little more staying power from the protein.  Bo added a few links of sausage, and all in all the meal was fast, filling, and fabulous!

Question of the Day:

So, I'm excited to know, what are some of the simplest meals that YOU whip together?  Please share in the "Comment" section below...who knows, I might want to recreate them in MY kitchen! :)

Blessings,
Ally and Bo

Vegetable Stuffed Bell Peppers

Yesterday's dinner was so delicious that I can't wait to share it with you!  Like, seriously, I can't wait to share it with you...so I don't even want to waste time by typing too much of an introduction.

Instead, I'll just let this photo speak for itself!

From my experience, it seems like bell peppers are usually stuffed with some combination of rice, meat, and/or beans.  Rarely have I seen a recipe that stuffs them with the bounty of summer produce.  Well, wait no longer, because that recipe is here!  I decided to stuff my big, beautiful, bell peppers with summer's best: kale, carrots; and of course, a little cheese.  The result was spectacularly light, flavorful, and a perfect way to round out your dinner plate!

Vegetable Stuffed Bell Peppers
Serves 2

1 green bell pepper, cut in half with core and seeds removed
1 large stem of kale, torn into bite-size pieces
1 medium carrot, shredded
2 garlic cloves, minced
2oz. shredded mozzarella (or Daiya cheese), divided in half
1T nutritional yeast
1/2T lemonjuice
large pinch of salt
small pinch of pepper

Directions:

• Preheat the oven to 400 degrees.
• Mix the kale, carrot, garlic, half of the mozzarella, yeast, lemonjuice, salt, and pepper together in a small mixing bowl.
• Spoon the vegetable mixture into the bell pepper halves, and pack tightly.
• Bake for 30 minutes.
• Remove from the oven and place the remaining 1oz. of mozzarella on top of the bell peppers (1/2oz. over each pepper).
• Broil on high for 5 minutes.
• Cool for 3-5 minutes.
• For a balanced dinner, serve alongside your protein and carbohydrate of choice.

As you can see in all of these pictures, I served our stuffed beauties alongside "Rosemary and Thyme Roasted New Potatoes" and ground turkey (for Bo, of course...I had tofu!).  To make the potatoes, simply:

• quarter 8-10 small new potatoes;
• toss them in 1-2T EVOO, 1tsp dried rosemary, and 1/2 tsp thyme;
• roast at 400 degrees for 30 minutes; and
• WA-LA(!) you're done!

Truth be told, I hesitate to even call that a recipe because it is SO. simple.  Call it what you will; but give it a try.  Those new potatoes were exceptionally good...especially alongside the veggie-rific stuffed bell peppers!

I'm loving the natural light that was flooding in through our breakfast nook window!  Even without my cameras flash, I feel like I was able to capture the texture and color of the peppers.  It takes some planning to cook - and photograph - my recipes while the sun is still high in the sky (believe it or not, I cooked this dinner at 2:00 in the afternoon just so that I could get some good pictures), but I think it is worth it!

Next up - I just discovered a traditional Middle Eastern snack that I have been loving for breakfast (and snacks!) lately.  It's simple, easy, delicious, and uses ingredients that you probably already have in your pantry.  Need to liven up your snack routine?  Well check back tomorrow for this unique new menu item!

Question of the Day:


What is your favorite "stuffed" food?!  It can be anything from cannoli to manicotti to an omelet; but whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

Saturday Fun

This morning Bo and I woke up and decided to do something we had been planning to do for weeks...go to the Riverside Art and Farmer's Market!  Looking back on it, I don't know what took us so long, but whatever it was, we shouldn't have let it hold us back because this farmer's/art market is seriously awesome!

The Riverside Arts Market is "Jacksonville's Premiere Outdoor Arts & Entertainment Venue [and is] located ...under the canopy of the Fuller Warren Bridge."

Here's a panoramic view of part of the market located underneath the bridge.  

Pretty cool, huh?!

As we began to meander our way up and down the markets' first aisle, whaddya know but a little birdie wanted to let me know that he was overhead.

What, exactly, does that mean - you might ask.  

Well, let me enlighten you. 

It means that a bird pooped on my head!

I mean seriously...what are the odds?!

Thankfully my hair is light enough that you couldn't tell too much.  Bo used one of our re-useable grocery bags to try and pull most of it off of my scalp, but I couldn't perform proper damage control until we got home.  Oh well, I don't think anyone except Bo and I actually noticed.

With that said, now I know that birds pooping on people's heads isn't just something you see in the movies...lucky me. ;)

With the birdie-poop-incident behind us, Bo and I decided to concentrate on the abundance of produce around us.  In addition to the produce being absolutely beautiful, I was particularly thrilled that every fruit and vegetable in the entire market had been grown within two hours of Jacksonville, FL!  It doesn't hardly get more local than that!

And I have to say, buying produce that is locally grown leaves your feeling really good as a customer.  It feels so - I don't know...right?! - to know that you are funneling money right back into the community you call home.

Bountiful ears of corn.

Handmade bars of soap in dozens of flavors.  

I think that these would make great gifts.  At the very least, I know that I would love to receive something like this with which I could pamper myself!  Christmas presents perhaps?!

Sweet potatoes. Eggplant. Zucchini.

Just look at the colors!

Eggplant, zucchini, and crooked-neck squash by the bucket full!

What's red, yellow, and green AND tastes juicy and delicious?!

No. Obviously it's not a stoplight...

...it's a tomato!

These gorgeous portabello mushrooms had me envisioning a mushroom spaghettini right away...

...recipe to (hopefully) come soon!

Citrus of all kinds: lemons, grapefruits, and oranges.

In addition to all the food and art vendors that were selling their goods, there were also a number of food stands that were offering baked goods for breakfast (scones, muffins, turnovers, and doughnuts), hot coffee, freshly squeezed lemonade, raw juices, and one fusion cuisine station that REALLY caught our attention!

Let's just say that the next time we come to the Riverside Arts Market we are coming closer to lunch time AND with empty stomachs!

To top it all off, there was LIVE music to boot!

Next time I envision that, after we have bought our goods for the day, we will grab a bite to eat from the alligator, cop a squat in front of the band, and enjoy a peaceful and relaxing lunch to the sounds of live music and community.  Honestly, what better way is there to spend a Saturday?!

Once we got home, I couldn't wait to spread out all of our purchases on the breakfast table.  I couldn't believe how much we ended up walking away with!

All together now.

I could hardly believe it, but our total haul only cost us $35.00!  

Just in case you can't tell from the pictures above and below, here is a list of all the produce we brought home with us:

• 1 bunch kale;
• 1 bunch arugula;
• 1 basket of green beans;
• 1 basket of portabello mushrooms;
• 2 beets;
• 2 avocados;
• 2 cucumbers;
• 4 tomatoes;
• 4 pears;
• 5 peaches;
• 2 banana peppers; and
• 2 baskets of strawberries. 

It didn't take me long to come up with a delicious use for our farmer's market goods! 

For dinner, to go along with Honey-Roasted Carrots and Bo's Dijon-Basted Chicken Breast, I whipped up an amazing salad that had both of our taste buds dancing!

Farmer's Market Arugula, Strawberry, and Avocado Salad (ASAS)
Serves 2

1/2 medium bunch of arugula, roughly chopped
7 strawberries, sliced
1 avocado, diced
1/8 C sliced almonds
2 T apple cider vinegar
1 T lemon juice
1 T EVOO
1 T Dijon mustard
1 tsp dried crushed mint
1 tsp honey

Directions:

• Add the arugula, strawberries, avocado and almonds to a medium salad bowl.
• In a small Mason jar, combine the apple cider vinegar, lemon juice, EVOO, Dijon mustard, mint, and honey.
• Shake well.
• Pour 1/2 to 3/4 of the dressing over the salad.
• Toss to coat.
• Chill until ready to serve.

Like eating summer on a plate, this salad is light, sweet, and peppery!  I am telling you, the next time you pick up fresh strawberries MAKE. THIS. SALAD.!  It really is delicious.  And if you aren't a fan of cooked carrots (although you should be...if you know how to cook them correctly!), you could make this salad a meal in and of itself my simply topping it with baked chicken or broiled tofu.  Done and done.

Question of the Day:


Is there a farmer's market where you live?  If so, do you visit it regularly?  What is your favorite thing to pick up while you are there?!

Blessings,
Ally and Bo

Butternut Squash and Avocado Cream Pasta

In today's post I am getting back to the ABC blog's roots!  Between moving from Corpus Christi, TX to Jacksonville, FL, settling into a new home and community, starting several new jobs, and making it on my own while Bo was away for a few weeks, I haven't had much energy or much time to dedicate to creating new recipes.  Well, today's post changes all of that.  I have a WONDERFUL new recipe to share with all of you!

Footnote: Thanks for sticking with me these past few weeks!

So let's get right to it!  Last night I was craving pasta...which was weird...at least for me.  As some of you might know, I am not the world's largest pasta fan.  Usually, I will choose rice/millet/barley/quinoa/bread over pasta any day of the week!

Well, not last night.  

Pasta was on the brain, and nothing else would suffice!  Thankfully I had roughly two servings left over from a box that I had opened for my mom a couple of weeks ago.  After adding some colorful vegetables and a homemade sauce, there was plenty for a hungry Bo and I for dinner.

A creamy sauce, hearty vegetables, and complex flavors define this extra-ordinary pasta dish.  Take the time to caramelize the onions and roast the butternut squash, and you won't be disappointed with the result.  The Avocado Cream is the perfect accompaniment to the rich root vegetables and hearty pasta!

Butternut Squash and Avocado Cream Pasta
Serves 2-4

2 servings of pasta
1 small butternut squash, cubed
1 large onion, diced
3 stems of kale, torn into bite-size pieces
2 T oil, divided
1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp salt

For the Avocado Cream:
1 avocado
1 rounded T veganaise (or mayonnaise)
1/2 C vegetable broth
1 T lime juice
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Directions:

• Preheat oven to 400 degrees.
• Toss the cubed butternut squash with salt, cumin, and cayenne, drizzle with 1 T oil, and roast for 30 minutes (tossing half way through).
• Heat 1T oil over medium heat in a saucepan.
• Add onions, and cook for 20-30 minutes until caramelized (low and slow is the name of the game here!).  They should end up looking something like this!

• Cook the pasta according to the package directions.  Drain, drizzle with oil, and set aside.
• In a blender, add the avocado, veganaise, broth, lime juice, salt, cumin, and cayenne.
• Blend until smooth.
• Once the squash is roasted and the onions are caramelized, toss the pasta, squash, onions, and kale together.
• Sprinkle with an additional dash of salt and cayenne.
• Finally, pour the Avocado Cream over the pasta mixture, and toss to combine.
• Serve immediately to prevent the cream from browning.

Last night, Bo ended up having one plate-full of this pasta around 6:00PM (with a breaded and baked pork chop), and another plate-full around 9:00PM with TWO pork chops!  With that said, although this dish should easily serve 3-4, there was only a small serving leftover for lunch today...

All I can say is, if you can't take my word for how good this pasta is, take Bo's! :)

Question of the Day:

Pasta vs. Rice vs. Bread: which one do you prefer?

Blessings,
Ally and Bo

Spring Green Overnight Oats

"Do you like green eggs and ham?"

"I do not like them, Sam-I-am.  I do not like green eggs and ham!"

"Would you like them here or there?"

"I would not like them here or there.  I would not like them anywhere."

"I do so like green eggs and ham!  Thank you! Thank you, Sam-I-am!"

Well, since almost all of my cooking is vegan, today's post is not about eggs or ham.  But don't let that disappoint you!  Today's post IS all about green food...and not just any normally green food either.  Today's post is all about green oatmeal!

Angela from Oh She Glows has done it again!  

After reading her most recent post on the topic of Green Monster Overnight Oats, I was inspired!  

As evidenced on my Recipage, I love to eat oatmeal in the morning...especially if it is cold.  But sometimes my same five to six combinations can get a little stale.  So although I didn't have all of the ingredients on hand to make Angela's Green Monster Overnight Oats, I did have something green (kale!), and knew that I could work with what I had to make a NEW delicious breakfast combination.  I find that adding peanut butter (or in this case, PB2) to almost anything is a good idea, and a little drizzle of honey doesn't hurt either.  In the end, my recipe looked a little bit like this:

1 part Oh She Glows' recipe + 2 parts the ABC blog's creativity = 

1 astonishingly delicious bowl of spring green overnight oats!

Spring Green Overnight Oats
Serves 1

1 handful of kale, stem removed
1 very ripe banana
1 1/2 T ground flax
1 C almond milk
1/2 C water
2 stevia packets
4 T PB2 powder, divided
1/3 C oats
honey, for garnish

Directions:

• Blend together the kale, banana, flax, milk, water, stevia, and 2 T PB2.
• In a medium Tupperware container, add the oats.
• Pour the green smoothie mixture over the oats, and stir to combine.
• Allow the oats to thicken in the refrigerator overnight.
• In the morning, mix the remaining 2 T PB2 with 1 1/2 T water.
• Garnish your Spring Green Overnight Oats with PB2 and honey!

Hmm...mmmm...good!  Doesn't that bowl of oats just look delicious?!  If you are scared of green foods for breakfast, don't let the color keep you from enjoying one of the BEST bowl of oats I have had in a long time!

For more of the ABC blog's PB2 recipes click here!

Question of the Day:

What is your favorite way to eat your greens?!  ( i.e. In a smoothie?  Along with dinner?  In a casserole?  In your oats?  In a salad?)

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo

3-Ingredient Kale Chips

What's green, krinkly around the edges, and yummy both raw and baked?

Wait a minute...

...I know the answer to this one...

...give me a minute...

...I know!  I've got it!

Why it's KALE, of course!

(Maybe I should change the name of the blog from ABC to "I. love. kale.")

Seriously, though, I do truly love kale.  As I mention in the ABC About page, I love gargantuan salads!  I eat at least one a day...sometimes more (it may be a problem...hahaha!).  But I will be the first one to admit that I get tired of the same ol' romaine or spinach salad.  It just gets boring after a while.

Enter kale.

I didn't really grow up eating much kale, but as I have become more conscious of the food I put into my body, I have really grown to love the sturdy, earthy, slightly bitter green.  It appears in my salads pretty frequently these days.  Among its numerous benefits:

• kale provides cholesterol-lowering benefits when it is steamed;
• kale lowers the risk of getting at least five different types of cancer including bladder, breast, colon, ovary, and prostate;
• kale provides comprehensive support for the body's detoxification system. New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level; and
• kale's flavonoids combine both antioxidant and anti-inflammatory benefits in a way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress. (source)

Talk about a SUPER FOOD!

So what's the point of all this scientific nutrition talk?  You just want a recipe, right?!  (OK, OK, I get it!  I'll get right to it.)

Well, today I am presenting you with one of the simplest recipe EVER.

While I was at the ashram for my yoga teacher training, they used to serve these kale chips/salad at least twice a week.  Once I got home, I tried to recreate the recipe in my own kitchen, and I must say, these three ingredients definitely hit the mark and result in a wonderful combination of flavors!

You can eat these kale chips on their own.  Or, you can use these kale chips as the base for a salad.  I have done both with great success!

3-Ingredient Ashram Kale Chips
(I consider salt and pepper to be freebie ingredients)
Serves 2-4

1 bunch kale
1/8-1/4 C EVOO (or walnut oil for a nutty twist!)
1/4 C nutritional yeast
1/2-1 tsp Herbamare (or salt), to taste
1/4 tsp pepper, optional

Directions:

1. Rinse kale, tear it into bite size pieces, and place into a large bowl.
2. Drizzle oil over kale, and toss to coat.
3. After the oil has coated each piece of kale, sprinkle nutritional yeast, salt, and pepper onto kale.
4. Toss until thoroughly coated.

1. Refrigerate for several hours, or up to a full day, before serving.
1. Note:  I prefer these chips a full day after they have been made because the kale has softened and fully absorbed the flavors.

Don't let kale scare you! 

Next time you are at the grocery store, pick some up and give this humble vegetable from the cruciferous family a fair shot!

Question of the Day:

Have you ever eaten kale?  If so, did you like it?

 Blessings,
Ally and Bo

Rainbow Salad

As I was trying to figure out dinner for Sunday evening, I looked into our refrigerator and realized that we had A LOT of produce that was one day away from becoming over-ripe. 

I needed to come up with a recipe that would use over half a dozen vegetables, and I needed it FAST!

Enter this beauty:

Rainbow Salad
Serves 4

5 large stems of kale, stripped from stem and chopped
2 beets, boiled, peeled, and diced
2 medium carrots, peeled and diced
3/4 medium cucumber, peeled and diced
1 large red bell pepper, diced
1 C butter beans (I got mine from my mother's garden, but you could use frozen peas or cooked lentils)
1/8 C sunflower seeds
1/8 C pumpkin seeds
1/4 C nutritional yeast, divided
1/4 C EVOO, divided
1-1 1/2 T balsamic vinegar
1/2-1 tsp Herbamare (or salt)
1/2 tsp pepper
1 avocado, peeled and cubed (for garnish)

Note:  If you don't have some of the ingredients listed above, just substitute them for similar ingredients.  Don't be scared to get creative and use. what. you. have.

Double Note: For those of you that are wondering, I made Bo some Italian Sausage to go on top of his salad! :)

Directions:

1. Prepare all vegetables as described above.
2. Add kale to a large serving bowl.
3. Toss kale with half of the EVOO and half of the nutritional yeast.
4. Add all vegetables, peas, and seeds into the bowl.
5. Toss with the remaining half of the EVOO, the remaining half of the nutritional yeast, and the balsamic vinegar.
6. Sprinkle herbamare and pepper over the top of the salad.
7. Toss very well until each kale leaf and individual vegetable is coated with the dressing.
8. If serving immediately, top with cubed avocado.
9. If not serving immediately, chill in the refrigerator and wait to top with avocado until ready to serve.

Doesn't it look like a rainbow on my plate?! 

Red = red bell pepper
Orange = carrots
Yellow = nutritional yeast
Green = kale, pumpkin seeds, and avocado
Blue = hmmm....
Indigo = double hmmm...
Violet = beets
White = cucumber

Since I didn't have any blue or indigo in the salad, can I get extra points for the white cucumber?!  Come on, cut me a break!  They say there aren't any true blue foods anyway... :)

Honestly I think this is the prettiest salad I have ever made...and that's saying quite a bit considering I make a lot of salad!

Before I close, I thought this post presented the perfect opportunity to chat a little about nutritional yeast.  I am NOT talking about the yeast you use in bread!  Nutritional yeast is an inactive yeast that boasts numerous health benefits, especially for vegetarians and vegans. 

For instance:

• People who follow a plant-based diet, or those looking to reduce their intake of animal base products can receive additional protein by adding nutritional yeast to their meals. One ounce of nutritional yeast contains 14 grams of protein and 79 calories.
• Nutritional yeast contains a high amount of fiber, containing more than seven grams per ounce. Diets high in fiber can help eliminate constipation, assist in lowering cholesterol, reduce the risk of colon disease, and protect against high blood pressure, heart disease and diabetes.
• Nutritional yeast's yellow color comes from the B vitamin riboflavin. Nutritional yeast is rich in B-complex vitamins, making it a vital supplement for those who are not receiving their B vitamins from other sources. Many brands of nutritional yeast also contain vitamin B12, which is essential for red blood cell production. (I always buy the nutritional yeast with B12.)
• Nutritional yeast is naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. Low sodium diets are beneficial for a variety of health-related conditions including prevention of heart disease, controlling blood pressure and weight reduction. (citation)

The point is, if you haven't ever tried nutritional yeast, give it a shot!  It has a cheesy, savory flavor that is great sprinkled on salads, casseroles, and roasted vegetables alike.  What are you waiting for?!

Question of the Day:

What do you make when you have a lot of soon-to-be-over-ripe produce?  I would love to hear your ideas!

Blessings,
Ally and Bo