because what is life without good food?

Posts tagged “Spinach

Happiness & a Mushroom Tomato Skillet Frittata

Smoky Mushroom & Tomato Skillet Frittata

Last night my facebook page zoomed past 10,000 “likes” when I wasn’t looking. I was out having a glass of wine with my friend, talking out all the things we needed to talk about, sharing things we probably wouldn’t ever tell anyone else.

How did it zoom by without me so quickly? I think it’s because I’ve been doing an A-Z health challenge on my facebook page. Every day there is a letter, you choose one thing that starts with that letter and share the health benefits of your chosen thing. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. Yesterday was G and I chose Garlic. Somewhere along the way I invited my foodie friends to join in and share facts or recipes on my page. That’s when things really got fun. Suddenly I wasn’t talking to myself anymore … everyone was joining in and we had such a spread of beautiful recipes and wonderful conversations going on everywhere.

10,063 likes on facebook

Today is the letter H and because I’m so HAPPY, I’ve asked everyone to share what makes them happy. And I thought I better take a minute to share what makes me happy. Each and every one of you that comment, visit, or like me on facebook or Pinterest or twitter: you make me happy. You are what makes all of the time and effort I put into this blog worthwhile.

What makes me happy?

Snuggling, hugs, curling up with my cat, the many shades of green leaves on the trees, joking with my son, hearing my daughter sing, seeing her dance, visiting my parents, talking with my sisters, playing with my nieces and nephews, going for long walks and hikes in beautiful, natural spaces, a text or visit from a friend, yoga, a genuine smile. Art. Live music. Singing. Beautiful architecture. History and Books. Sunrise on the lake.

Beautiful morning at Big Stone Lake

Thunderstorms and rain, rainbows, blue sky, clouds, flowers, sunshine, seeing a deer or beautiful bird or a bat flying in the sky. Dragonflies and butterflies. Mountains. Plants. ANYTHING purple. Looking at the stars somewhere away from the city where you can see so many more of them. Riding on a boat, canoeing, sailing. Swimming. Camping. Dancing. The sound of waves and the feel of water and sand on my toes. Opening the windows and feeling a slight breeze through my house. Travelling. Meeting new people and seeing new things, trying new foods and seeing the world from a different perspective. Coming home. Breathing freely. Being healthy and so grateful to be alive.

A hot cup of chai on a chilly morning, dinner on the patio, a really good smooth dark chocolate. Having a drawer full of different wonderful cheeses, a bottle of wine and several lovely dark beers in my refrigerator. Picking berries, vegetables, herbs or flowers and eating them fresh. Hot soup and the smell of fresh bread baking on a cool or rainy day. Thai food. Or Mexican or Greek or anything funky and ethnic. Baking cinnamon rolls with my daughter, making up new recipes with my son. A beautiful salad. Little toasts! Pizza. Cold sweet ice cream on a hot day. Cooking. Having a handsome man cook for me and rub my back or my feet. Growing herbs. Foraging. Writing and reading and sharing with all of the wonderful foodies that have graced my life with their presence.

Smoky Mushroom & Tomato Skillet Frittata

Smoky Mushroom Tomato Skillet Frittata

Cheese is one of those things that send me into a happy oblivion. Dofino cheese noticed this and sent me a bunch of cheeses. One of the cheeses they sent me was this smoked havarti which is very creamy and has an intense smoky taste, which blends so well with mushroom, tomato and eggs and a bit of smoky bacon.

  • 1 teaspoon of butter
  • 2 cups mushrooms
  • 1/4  - 1/3 cup chopped onion
  • 1 medium tomato, chopped
  • 1 cup fresh spinach or swiss chard
  • A small handful of fresh herbs (basil, oregano, thyme)
  • 2 – 4 eggs (depending on how fluffy you want your frittata … I used 2, but it was a little flat)
  • 1 slice lean bacon, fried crisp, cooled and crumbled or chopped
  • 1 cup shredded cheese (sharp cheddar, smoked havarti, & asiago, mixed)

Directions:

  1. In a skillet pan, melt the butter, then add the mushrooms. Sautee for a few minutes, add the tomato & onion. Cover and cook for a few minutes, then uncover and sautee until the onions are soft. Add the spinach and sautee briefly until wilted.
  2. Put the vegies in a bowl, mix with the herbs, and set aside. Clean out the pan. In a small bowl, whisk the eggs with a spoonful of water for each egg. Sprinkle with Red Robin Seasoning (or just salt) and freshly ground pepper.
  3. Heat the skillet to medium heat and spray with cooking spray. Pour in the eggs and let them cook for just a moment to start setting up. Quickly spread the vegie mixture over the eggs, sprinkle with bacon and top with the shredded cheese. Reduce the heat to medium low, cover and let cook till the cheese is melted. Remove from heat and serve immediately in wedges.

Smoky Mushroom & Tomato Skillet Frittata

What makes you happy? I would love to know!

This recipe was shared at Share It SaturdaysScrumptious SundaysRecipe of the WeekKatherine Martinelli’s Tomato Bloghop and Everyday Mom’s Meals.


Magic “Feel Better” Soup

Feel Better Magic Soup

This soup is one of the best things to make when you’re feeling sick. I haven’t made it in years, but it was one of those things that has always made me feel better, not just because it’s full of loads of good vitamins and herbs, but also because it tastes soothing and comforting and warm.  It’s so tasty, you don’t really need to be sick to make it. But it will help you feel better if you are.

I have struggled with sinus problems for a good part of my adult life … there was a period in my life when I was getting a sinus infection every month. As soon as I would get done with one, I was getting another one. I was on a constant stream of antibiotics and always felt miserable. I’ve learned ways of coping with it now so I haven’t had one now in over a year, but this morning I woke up and I could feel one coming on … this is NOT a good time to be sick! My sister is coming to visit this weekend … I started thinking of all the things I used to do to make them go away and I remembered this soup I used to make.

The last time I made this soup was long before I had all the fresh herbs I have now and I don’t exactly recall what herbs I used to put in it back then. I remember the basic formula for it, though. And this is how it goes …

Magic Feel Better Soup

Magic “Feel Better” Soup

  • 1 large potato, cut into hunks (about 2 cups)
  • 1/2 cup of chopped carrots
  • 4 cloves of garlic
  • 1 bay leaf
  • 2 cups of chicken (or vegetable) broth
  • 3/4 cup chopped onion
  • 3 cups of fresh swiss chard or spinach, washed and chopped
  • A handful of fresh herbs: I used basil, thyme, rosemary, & parsley
  • 1/2 cup plain yogurt or fat free half and half
  • Sriracha or other hot sauce, to taste (to open up the sinuses)
  • Freshly grated Asiago or Parmesan cheese and fresh parsley (optional)

Directions:

  1. Put the potato, carrots, garlic, bay leaf, onion and broth into a saucepan and bring to a boil. Reduce heat to simmer (medium low) and cook for about 20 – 30 minutes or until the potato is fall-apart tender and the other vegies are soft.
  2. Fish out the bay leaf and stir in the chard. Cover the pot and cook for just a couple minutes or until the chard is cooked. Add the herbs.
  3. Pour the soup into a blender (or use an immersion blender), add the yogurt or half and half and blend until smooth. Add more broth if you want a thinner soup. I like my soup pretty thick. Serve hot, topped with Sriracha and shredded cheese and garnish with fresh parsley. That red swirl you see there … that’s the Sriracha.

Feel Better Magic Soup

This recipe was shared at Foodie Friends FridayFit & Fabulous Fridays, Scrumptious Sundays, Family Fresh Meals and Manic Monday and Fit & Fabulous Fridays.

Your Child’s Food made a Thai-inspired version of this soup that is dairy free. I really love her twist on it! Her recipe is here.


Bacon Cheddar Spinach Dip

{a guest post for The Black Peppercorn}

Bacon Cheddar Spinach Dip

My friend Steve over at the Black Peppercorn is off on vacation, so I’m helping tend his blog while he’s away!

Steve is a great blogger who has some great recipes and beautiful photography. I’m proud to count him as one of my foodie friends.

So pop over to the Black Peppercorn for the recipe!

Bacon Cheddar Spinach Dip Recipe

This recipe was shared at Totally Tasty TuesdaysCast Party Wednesday, and Weekend Potluck.


Spinach Avocado Quesadillas

Spinach Avocado Quesadillas

It was the big day, the day the dancers prepare for all year. My girl is in competition dance so she gets so many opportunities to perform, but it all leads up to THIS. The day of the big end-of-the-year dance recital.

I thought I was being clever, but really, in hindsight, perhaps it wasn’t such a good idea to plan a vacation right after recital. That meant I was scrambling at work today to finish up all the loose ends … and on top of that, I had to make sure she got fed and drank enough water and run her to rehearsal and back. And find her lost costumes and the missing jazz shoe (that never did turn up … she had to borrow a shoe from a friend!) … and help her with her hair … and then my family was coming for the recital so I was bugging my son to clean up and wash all the bedding. My mom, dad, and sis showed up at 4 and I hadn’t even showered yet! I quickly cleaned myself up and we rushed off to find some food before the recital …

It all added up to a lot of craziness and stress that really didn’t need to be QUITE that crazy. The show went really well, but I could tell at the beginning of the show that my dancer didn’t quite have her head in the game. I feel a little pang of “mom guilt”, like could I maybe have been a little less stressed and rushed today and had more patience with her?

So you know I had NO time to cook today. But still after scrambling with everything all morning, I really really needed to eat! I found some of the cheese mixture I’d used for my fish quesadillas in the fridge and threw together this quesadilla for lunch today in a few minutes … and it turned out really good. I’m glad I took a short break to make this … I’m wishing now that I had taken the time to make my sweetie girl the waffles that she wanted this morning. Ah well. There is always tomorrow. Finally, some time to just unwind and do as we please …

Spinach Avocado Quesadillas

Spinach Avocado Quesadillas

For the cheese mixture:

  • 1 cup cooked white beans (Great Northern or Cannellini)
  • 1/4 cup plain nonfat greek yogurt
  • 1 Tablespoon of liquid from the beans
  • 1 Tablespoon goat cheese
  • Green onion (I used two)
  • Garlic scapes (I used two)
  • 1 Tablespoon finely chopped jalapeno (use more or less according to how spicy you want it)
  • A few cilantro leaves
  • 1 cup finely shredded Mexican blend of cheeses

For the quesadilla:

  • 2 whole-grain flour tortillas
  • A handful of baby spinach leaves
  • Chopped tomato (I used 1/2 of a medium tomato for one quesadilla)
  • Chopped red onion (just a bit)
  • Avocado, part sliced, part chopped (I used half an avocado for my quesadilla)
  • Fresh cilantro leaves
  • Salsa (I used my dad’s simple salsa fresca)

Directions:

  1. In a food processor or handi chopper, blend the white beans, yogurt, goat cheese, and a bit of cooking liquid from the beans till smooth. Add snipped green onion, garlic scapes, jalapeno, and cilantro and stir (or chop if you like), then blend in the shredded cheese. (You can make the cheese mixture ahead of time and store it in a covered container in the fridge.)
  2. Spread both tortillas with a thin layer of the cheese mixture. On one of the tortillas, arrange the spinach leaves, tomato, red onion, chopped avocado and cilantro. Top with the 2nd tortilla.
  3. Heat a frying pan or cast iron skillet to medium low heat and spray with cooking spray. Put the quesadilla in the pan, cover and cook briefly. Check often and when it is brown on the bottom, slide it onto a plate, then flip it over and slide back into the pan and cover to brown the other side. When both sides are brown and the cheese is nicely melted, slide the quesadilla out of the pan onto a cutting board, cut into pieces, and serve immediately topped with avocado slices with salsa on the side.

Spinach Avocado Quesadillas

This recipe was shared at Fit & Fabulous Fridays and Weekend Potluck.


Spicy Smoky Corn Pudding

with smoked Gouda and bacon

Spicy Smoky Cornbread Pudding

So what do you do with leftover cornbread? My kids both love it, but they will only eat it when it’s fresh. Of course it’s best when it’s fresh and hot, but it’s still good later! … especially when it’s grilled cornbread. I opened up the container that I stored it in and I could smell that smoky grilled taste all over again … ah! It made a wonderful breakfast.

But still I am only one person … and I tire of the same thing over and over … what if we just work a little bread pudding magic on it?

Spicy Smoky Corn Pudding

Spicy Smoky Corn Pudding

  • 2 cups cubed cornbread (the pudding will have a smokier flavor if the cornbread was cooked on the grill)
  • 3/4 cup milk
  • 1 Tablespoon finely chopped jalapenos (more or less to taste … you can substitute other peppers for the jalapeno if you prefer)
  • 3/4 cup corn (I thawed out some frozen corn, but you could use fresh corn)
  • 1/4 cup smoked gouda cheese, cut into small cubes (or shredded)
  • About 1 Tablespoon bacon, cooked crisp, and crumbled
  • Chopped chives, basil, baby spinach, garlic scapes or other herbs of your choosing (about 1/2 cupful total? I just went out to my garden and started picking random things … my spinach is pathetic … only a few baby leaves to be had, but there are plenty of chives and basil and garlic!)
  • 2 eggs

Directions:

  1. Spray a small casserole dish or large oven-safe bowl with cooking spray, and put the cornbread in the bowl. Pour the milk over the bread and let it soak for 15 minutes, stirring a couple times to make sure all the bread gets soaked.
  2. Sitr the jalapenos, corn, cheese, bacon, and herbs into the cornbread mixture.
  3. In a small bowl, whisk the eggs until smooth, then fold them into the cornbread mixture.
  4. Bake at 350 for 20 – 25 minutes or until the pudding is “set” (springs back when you touch it lightly right in the center). Let set for just a few minutes, then serve while it’s still hot.

Spicy Smoky Corn Pudding

This recipe was shared at Weekend Potluck.


Green Grilled Cheese Sandwich

From the Full Belly Sisters

Green Grilled Cheese Sandwich

The truth is, ever since I saw this green grilled cheese sandwich from Full Belly Sisters, I wanted it … bad. But circumstances did not avail themselves to fulfilling my desires … until tonight.

My daughter was out with her dad. My son was busy with his game downstairs. I was pretty much left alone for the evening … and it was a gorgeous spring night … perfect for a light dinner and a glass of wine on the patio, and then a walk in the forest.

And since I had some luscious green creamy paste left from the little green toasts that I had for lunch, I looked up the recipe and noticed mine wasn’t too far from the mark. All I needed was a little cheese. I didn’t have any gouda on hand, so I used havarti. That did the trick.

My sandwiches were little because my bread is just a small baguette … and so I served my mini-grilled cheese sandwiches (to myself) with a glass of my dad’s wine and a little dish of honeydew melon (keeping with the “green” theme …) … oh it was SO good!

Green Grilled Cheese Sandwich (Avocado, Spinach, & Havarti)

I am going to send you over there for the recipe. Really, mine wasn’t much different than hers. I added some garlic. And a little parmesan and shredded Havarti cheese in place of the Gouda.

This is really a grilled cheese sandwich experience you don’t want to miss. Look at all that gooey green deliciousness.

Green Grilled Cheese Sandwich


Asparagus on Green Garlic Crostini

Asparagus on Green Garlic Crostini

It’s spring! Everything is turning green … that means it’s time for my favorite spring vegetables. Like asparagus. And spinach. I’m in heaven whenever I can have fresh asparagus and spinach from the garden.

And this year I have one more wonderful thing to harvest from the “garden” … garlic. I snagged a couple clumps of garlic from my mom and dad’s garden and planted them in a pot to bring home. Now I have a big mess of delicious fresh garlic ready anytime I want them. I love that. I love garlic.

Asparagus on Green Garlic Crostini

And I really, really love these little green toasts. Aren’t they pretty?

Asparagus on Green Garlic Crostini

Asparagus on Green Garlic Crostini

Inspired by the Full Belly Sisters’ Green Grilled Cheese Sandwich

  • 15 – 20 fresh asparagus spears
  • 6 fresh cloves of garlic (the whole plant … complete with scapes … if you don’t have fresh garlic, you can substitute garlic cloves
  • 2 cups packed full of fresh spinach leaves
  • 1 avocado, peeled and pitted
  • 1 oz light cream cheese
  • French bread slices
  • Freshly shredded parmesan cheese
  • Pinon nuts (pine nuts)

Directions:

  1. Wash the asparagus and set it on a baking sheet sprayed with cooking spray. Roast in the oven at 450 for about 5 – 7 minutes or until the asparagus is barely crisp tender (and still bright green). Chop into about 1 to 2 inch slices. Set aside.
  2. Clean the garlic, chop off the roots and any bad peel, and toss it into a handi chopper or food processor with the fresh spinach leaves. Whir until it’s all chopped fine.
  3. Mash the avocado in a bowl, then cream in the cream cheese to make a smooth blend.
  4. Stir the chopped spinach & garlic into the avocado/cream cheese to make a wonderful luscious green paste.
  5. Lightly toast the french bread slices, then spread each toast with a liberal amount of the pretty green creamy paste.
  6. Arrange the asparagus on the toasts (I arranged them in a fan shape … not that you can really tell …), then sprinkle lightly with parmesan and a few pinon nuts.
  7. Put the toasts on a baking sheet and bake at 450 for about 5 minutes or until the cheese is melted and the pinons are lightly toasted.
  8. Serve immediately.

Asparagus on Green Garlic Crostini

This recipe was shared at Newlyweds Recipe LinkyTastetastic Thursdays, and Fit & Fabulous Fridays.


Hot & Cheesy Seafood Spinach Dip

Post #2 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Hot & Cheesy Seafood Spinach Dip

I have to combine some of my favorite things or I’m not going to fit them all in five posts!

I am quite taken with appetizers … little bites … dips … party food! Also I looove seafood … although I don’t cook it that often, since we are quite land-locked and it is difficult to get good seafood here. Unless you count walleye, silver bass, northern pike … THAT is quite attainable in these parts. But I made an exception for this special occasion and splurged on some seafood. Shrimp and crab … ah yes!

This yummy dip also features wine. And cheese. Another two of my foodie flavor loves. And a few veggies, because veggies and I are buddies too.

Hot & Cheesy Seafood Spinach Dip

Let’s put this all together, shall we? Don’t let the long list of ingredients scare you … it’s really quite a simple dip. You will be popping it in the oven to heat up in no time … it’s also great as a make-ahead-and-pull-it-out-and-bake-at-serving-time dip.

Hot & Cheesy Seafood Spinach Dip

  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 2 large cloves of garlic, peeled and chopped
  • 1 1/2 teaspoons of olive oil
  • 2 Tablespoons of Chardonnay (or other dry white wine)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup frozen spinach, thawed, with the moisture squeezed out of it
  • 1/2 cup white beans (great northern or cannelini beans)
  • 1/4 cup light mayonnaise
  • 2 oz. light cream cheese
  • 1/2 teaspoon Old Bay Seasoning
  • Juice of 1/4 of a lemon
  • 1/4 cup plain nonfat greek yogurt
  • 1/3 cup freshly shredded Romano cheese (or other sharp, hard cheese like Parmesan)
  • 1/3 cup shredded smoked Gouda cheese (or other soft, melty cheese like Swiss)
  • 1 Tablespoon (or more) of fresh snipped dill weed (or 1 teaspoon of dried dill)
  • 1/4 teaspoon smoked paprika
  • 1 6-oz. can of crab meat, drained (or 4.25 oz. of fresh crab meat)
  • 1/3 cup of pre-cooked shrimp, chopped fine (I used medium frozen shrimp, but you could use any size … if yours are fresh, pre-cook them a little before adding them)

Toppings: a bit of extra shredded Romano and/or gouda cheese, some crushed crackers or breadcrumbs, and some chopped fresh chives and/or dill

Directions:

  1. In a frying pan or cast iron skillet, cook the onion, celery and garlic in the olive oil over medium heat until the onion is translucent and soft. Add the wine and worcestershire sauce and sautee until the liquid evaporates. Set aside.
  2. In a food processor, combine the spinach, white beans, light mayonnaise, and light cream cheese. Whir until well pureed and everything is a fine paste. If the mixture is too thick, add the lemon juice as well and maybe even the yogurt.
  3. Now in a medium-sized bowl, mix the sauteed veggies, the pureed mixture, and the remaining ingredients except for the toppings.
  4. Spray an oven proof bowl or small casserole with cooking spray and pour the dip into the bowl. Spread it with a spatula till it’s flat, then sprinkle with extra cheese and crushed crackers or bread crumbs.
  5. Bake at 400 for 10 – 20 minutes or until everything is hot and bubbly and the cheese is melted. Top with the fresh chives and/or dill before serving. It is good to put a shrimp on top to clue everyone in on what they can expect from this luscious dip!

Serve with crackers, toasted pita or bagel chips or vegies. (You can also put it in a mini-crockpot at a party to keep it warm.)

This is even better if you make the dip ahead of time and let the flavors meld overnight (or longer) in the fridge, then pull it out, top it and bake it just before you serve it.

Hot & Cheesy Seafood & Spinach Dip

This recipe was shared at Midweek FiestaCast Party Wednesday, These Chicks Cooked Whole Foods Recipe Swap, Tastetastic Thursdays,  Full Plate Thursdays, Fit & Fabulous Fridays, Fabulous FridaysWeekend Potluck, and Strut your Stuff Saturdays.


Sunflower Spinach Parmesan Peasant Bread

Sunflower Spinach Parmesan Bread

Is that bread … green? Yes. Yes, it is. I know it might look a little odd, but I wanted to try making a green bread for St. Patrick’s Day. Well, the color of the bread after it’s cooked isn’t quite as bright green as I might like, but it is still green. More importantly, it’s delicious. I ate about half of one of the loaves last night by myself. The slight crunch of the sunflowers with the subtle cheese and spinach taste play together so marvelously in this bread. I think this would be the perfect bread for garlic toast, bruschetta, sandwiches, toasted or just plain (like I was eating it last night). It’s tasty enough to munch on with no butter or anything added at all.

Sunflower Spinach Parmesan Bread

You could make this bread really fancy pretty by making the spinach-cheese into a swirl in the bread instead of incorporating the spinach right into the dough, like I did with my French Bread with Basil & Gruyere.

Sunflower Spinach Parmesan Peasant Bread

Inspired by Ally’s Kitchen’s Buttermilk Cranberry Walnut Bread. If you don’t have a bread machine, see Ally’s recipe.

  • 1 cup buttermilk
  • ½ cup white wine
  • 1 cup frozen spinach, thawed, with the extra liquid squeezed out, and then chopped fine … reserve any liquid to use as “water”
  • 1/4 cup water (or spinach juice)
  • 1 tsp sea salt
  • 2 teaspoons sugar
  • ½ cup oatmeal
  • 3 cups bread flour (add a little more if needed)
  • 1 cup whole wheat flour
  • 3/4 cup freshly shredded parmesan cheese
  • 1 – 2 Tablespoons fresh basil leaves, chopped
  • 3 1/2 teaspoons active dry yeast
  • ½ cup sunflower seeds

Dump all the ingredients except the sunflower seeds into your bread machine and start it on the dough cycle. Check the dough a few minutes after you start it while it’s “processing” to see if the dough is sticking together properly and making a nice ball of dough. If it seems like there is too much flour, add a bit of water. If it seems like the dough is too sticky, add some bread flour.

About 25 minutes into the dough cycle (when it is near to done), throw in the sunflower seeds. I actually tossed mine in after the dough cycle was done and then I had to go back and knead them in myself.  I think it would be easier to toss them in just a bit earlier, so the bread machine doesn’t break them to bits, but incorporates the seeds into the dough.

Cut the dough in two and shape it as you like. I shaped half of the dough into a round loaf and the other half into a long, skinny french-bread-style loaf. They both turned out to be pretty big … I was kind of amazed to get that much bread from just 4 cups of flour.

Let the dough rise in a warm place until doubled in size. This only took about 30 – 45 minutes for me.

Bake at 375 for 35 – 50 minutes or until the top is browned and the bread sounds hollow when tapped.

Remove from oven and let it rest for 5 – 10 minutes before cutting with a good bread knife. I like to spray my loaves with cooking spray to soften the crust and make it all pretty and shiny, but if you want a chewier crust, don’t do that.

Sunflower Spinach Parmesan Bread

Here’s my big old round loaf. I’m going to freeze it and take it along when I visit my sister this weekend. I think she’s gonna love it.

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This recipe was shared at Fit & Fabulous Fridays.


Pineapple Arugula Salad with Goat Cheese & Walnuts

and a minted honey lime yogurt dressing

Pineapple Arugula Salad with Walnuts & Goat Cheese

This is a super simple salad, but these flavors together are just divine!

Pineapple Arugula Salad with Toasted Walnuts & Goat Cheese

  • Spinach Arugula Mix
  • Fresh pineapple chunks
  • Goat cheese crumbles
  • Walnuts, toasted

Cover the plate/bowl with spinach & arugula. Arrange the other ingredients on top and drizzle with the honey lime yogurt dressing.

Pineapple Arugula Salad with Walnuts & Goat Cheese

Minted Honey Lime Yogurt Salad Dressing

  • 1/4 cup plain nonfat yogurt
  • 1/2 teaspoon dried mint leaves (or if you have fresh, even better!)
  • 1 1/2 teaspoons honey
  • Juice and zest from 1/2 a lime
Whisk together all ingredients and drizzle over the salad. I was making this dressing just for me so I made a small amount … if you’re making salad for multiple people, you probably want to double (or triple or quadruple) the recipe.

Pineapple Arugula Salad with Walnuts & Goat Cheese

This post is a #greenslove post, powered by Linky Tools.

Click here to see the other great #greenslove posts.

This recipe was shared at Midnight Maniac Meatless MondaysTotally Tasty Tuesdays, Midweek Fiesta, and Tastetastic/It’s a Keeper Thursdays, Fit & Fabulous FridaysThese Chicks Cooked Whole Foods Recipe Swap and Nutritious & Delicious Potluck Party.


Layered Spinach, Swiss, Bacon & Basil-Flower “Pie”

Layered Swiss, Spinach, Bacon & Basil Flower Pie

This isn’t really a pie. Nor is it a quiche. Perhaps it’s more like a “breakfast bake”, but in a much smaller sort of way. It didn’t happen in a huge pan for a big crowd, like breakfast bakes normally do. It was just a way to use up the end of a loaf of bread and some basil flowers and make a nice lunch for myself in the process. Actually, it wasn’t just a lunch. It was my lunch, mid-afternoon snack and dinner, all in one bowl. I just kept happily munching on this all afternoon and evening.

Growing basil indoors in the winter is a wonderful experience … you can have fresh herbs all winter long, and pretty little purple flowers will grace your life right there in the middle of all that winter white and gray-ness. The trick to keeping your basil going all winter is to water it well, and cut off the flowers. If you don’t cut the flowers, the basil plant thinks it is “done” and dies off. The super lucky thing about having to cut off basil flowers is they are VERY pretty, and very edible, and very delicious.

Flowers from my basil plant

Layered Spinach, Swiss, Bacon & Basil-Flower Pie

  • Several fresh sprigs of basil, with flowers (if you have flowers. if you don’t have flowers, don’t worry, basil leaves will work just fine … or if you must, you can substitute dried basil)
  • 2 very thin slices of bread
  • 2 to 3 Tablespoons of bacon crumbles (bacon, fried till crisp, then drained well on a clean towel and crumbled into bits)
  • About 1/2 cup of shredded swiss cheese
  • About 1/4 cup of freshly shredded parmesan and/or romano cheese (I used a mix of both)
  • About 1/2 cup of frozen spinach, thawed, use a towel to “sponge” out the excess moisture and chop it into pieces
  • 1 small potato, peeled and diced, then cooked
  • Chopped green onion
  • 1 egg + 1 egg white
  • 3/4 cup of low-fat milk
  • Red robin seasoning (or your favorite seasoned salt)
  • Freshly ground pepper

What I did here was take the last slice of my Speckled Pepperoni Cheese Bread and cut it into two thin slices. I sprayed an oven-safe bowl with cooking spray, put one of the thin slices in the bottom of the bowl and sprinkled it with bacon and basil flowers.

Layered Swiss, Spinach, Bacon & Basil Flower Pie Step 1

Then I topped it with about 1/2 of the spinach, some potato and cheese, and some more basil flowers / leaves.

Layered Swiss, Spinach, Bacon & Basil Flower Pie Step 2

Then I topped it with the other slice of bread and repeat the whole layering process (spinach, potato, cheese, basil flowers) and on the top I added a bit of chopped green onion.

Layered Swiss, Spinach, Bacon & Basil Flower Pie Step 3

Now in a separate bowl, whisk together the egg, egg white, and milk, then sprinkle liberally with Red Robin Seasoining and lots of freshly ground pepper. Mix it all up well, then pour it carefully into the bowl, pouring sort of around the edge so the bowl fills in with the egg mixture.

Bake at 350 for about 45 minutes or so or until the egg is set. Touch the egg lightly, it should spring back when you touch it.  If there’s any liquid oozing out, let it bake a little longer.

Layered Swiss, Spinach, Bacon & Basil Flower Pie

I wanted you to see the layers of this delicious and very lovely “pie” …

Layers of the Swiss, Spinach, Bacon, & Basil Flower Pie

This recipe was shared at Fit & Fabulous Fridays.


Hashbrowns Supreme

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

My kids love to go to IHOP … frankly, I would much rather stay home and eat … it’s usually much tastier and it costs so much less, but once in a while I give in and we go. I will spare you my whining about paying $7 for a plate of pancakes that I can make for less than $1 … oh wait, did I say that? This coming from the same woman that will spend $5 on a small pack of raspberries to go with the chocolate stout cake or $8 on a single glass of wine. Yeah, I know it makes no sense, but you know, we all have different priorities …

But really, both of my kids get so excited about going to IHOP when we go that it is a joy to go. Never mind having to fight the SUVs for a decent-sized parking space because their compact parking spaces might possibly be big enough for a motorcycle. But the people there are usually  friendly. And the food is reasonably good. And my kids LOVE the pancakes. They debate over how to order so they can each get pancakes and hashbrowns and sausages in just the right portions. When I order coffee, I get a whole big pot of it, which is good in my book. And the hashbrowns are pretty good. I often just order a side of hashbrowns and  coffee.

But IHOP completely surprised me on our last visit. They had this thing they called “hashbrown stacks” … which was mounds of vegies and cheese and eggs and all kinds of yumminess on a bed of hashbrowns … oh, I had to have one of THOSE!

It wasn’t quite as good as I had hoped, but I don’t fault IHOP for it. They did come up with a pretty dang awesome idea. So of course I had to try it at home …

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

Hashbrowns Supreme

  • Hot cooked hashbrowns
  • Spinach, thawed and warmed, with the excess juice squeezed out
  • Mushrooms & red onions, sauteed and seasoned to taste
  • Scrambled eggs
  • Small slices or shredded cheese (I used slices of gouda and sharp cheddar)
  • Tomato, for the top (I thought of this after the fact, but a bit of chopped tomato on top would have been just perfect.)
First, make a flat layer of hashbrowns on your plate.

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

Top with spinach, then prosciutto.

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

Now add the mushrooms, onions and top with egg.

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

And finally top with cheese (and tomato) and put in the microwave for a minute or two to get the cheese all good and melted.

Hashbrowns Supreme with Spinach, Prosciutto, Mushroom, Onion, Egg, and Gouda and Sharp Cheddar Cheese

I think you could do this on a larger scale in a glass casserole dish if you have a crowd to feed. I would love to try that … maybe at the next family get together.

This recipe was shared at Newlyweds Recipe LinkyWednesday EatsThursday’s TreasuresMidweek FiestaFabulous Friday, Gooseberry Patch Comfort Foods and Foodie Friday.


Herbed Kumquat Honey Merlot Salad Dressing

and how the turnips ended up in the Merlot …

Kumquat Honey Merlot Salad Dressing

So my sister and I were having a glass of Merlot together as I was preparing the salad for dinner on Christmas Eve. I love making salad-scapes so the task of making the salad often falls to me …

I was cutting up a turnip from Dad’s garden to put in the salad and I noticed as I held the turnip slices up to the light, there was a beautiful pattern of lines there. I remarked on that to my sister, who said we should try soaking one in wine because that would bring out the gorgeous pattern in the turnip. She grabbed a slice from my pile of turnip bits and dunked it in her wine, pulling it out after a moment and yes, indeed the lines were more pronounced and the turnip had changed to a lovely purplish tone.

So I said to her that we should soak the turnips in wine for the salad … she said “are you serious?” … and in the wild sweet mood I am in that day, yes, of course I was. So we soaked half the turnips in a small cup of wine. The picture didn’t turn out all that well, but you can see the pattern of lines in the turnip … isn’t that just gorgeous?

Merlot-soaked Turnips

And then we turned to a discussion of salad dressing. I asked if we should do the tahini yogurt dressing again, but my sis wanted something different … A vinaigrette, she said. I didn’t want the same old boring vinaigrette, though, and that’s when she got the idea to use Kumquat juice in the salad dressing.

Now I have not ever had a Kumquat before, but apparently my aunt who lives in Florida had sent Mom and Dad a bag full of kumquats from her tree. My sister had already been experimenting with them before I got here. She told me the way to juice these tart little Kumquats is to roll the little fruit in your hands first, then slice off the top and the juice comes pouring out. She juiced three Kumquats for me and then we went to work finding things to put in the dressing. This is what we ended up with. We were really quite delighted with ourselves.

Herbed Kumquat Honey Merlot Salad Dressing

  • Juice of 3 kumquats
  • A small spoonful of honey
  • 1/2 teaspoon chopped garlic
  • About 1/8 cup balsamic vinegar
  • About 1/8 cup Merlot or other dry red wine
  • About 1 Tablespoon of extra virgin olive oil
  • About 1 Tablespoon fresh sage and rosemary, chopped fine
  • About 1/4 teaspoon salt
  • Freshly ground pepper to taste

Directions:

  1. In a small bowl, stir together the kumquat juice, honey, garlic, vinegar, and Merlot till thoroughly mixed.
  2. Whilst whisking the juice mixture, add the olive oil in a thin stream to combine with the juices.
  3. Stir in herbs, salt and pepper.

We served this dressing with a salad of fresh spinach leaves sprinkled with Merlot-soaked turnips, tomato, avocado, shards of fresh Parmesan cheese, and thin slices of Kumquat. It was a delicious and decidedly unique salad. We had spiral-sliced ham and scalloped potatoes as well, but if you were to ask me, I would say the salad stole the show.

Herbed Kumquat Honey Merlot Salad Dressing

This recipe was shared at Melt in your Mouth MondaysRecipe of the Week: Healthy/Low Cal Recipes, KM’s Honey Bloghop and Katherine Martinelli’s Citrus Bloghop.


Baked Pumpkin Mac & Cheese with Spinach & Tomato

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

Holy macaroni is this good! I don’t know what it is about putting a little pumpkin puree in the cheese sauce, but it adds a level of earthy richness to the creamy macaroni and cheese that is just sublime. It’s the ultimate comfort food.

I am totally in love with this dish. We are talkin’  head over heels here. It’s satisfying. It’s healthy. It’s beautiful. What more does a girl need?

Well, okay, maybe a little piece of chocolate … and a glass of wine … and … um … a little more? Yes, please.

Baked Pumpkin Mac n Cheese with Spinach and Tomato

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

Adapted from Brokeass Gourmet

  • 2 c. dry elbow macaroni, penne, shells or other small pasta shape (I used Ronzoni SmartTaste Penne with Calcium, Vitamin D and Fiber)
  • 2 T. finely chopped onion
  • 1 1/2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3/4 cup milk (any kind … I used 2%)
  • 1/2 cup unsweetened pumpkin puree (I used 1/2 cup because that’s all I had left of the pumpkin I baked … her recipe called for 3/4 cup pumpkin.)
  • 1 cup frozen spinach, thawed
  • 1/2 – 3/4 cup plus 1/4 cup shredded cheese (I used a mix of swiss & asiago with a little mixed mexican on top for color … she used aged cheddar. Experiment with your favorite cheese(s)!)
  • A dash of nutmeg
  • Salt (or Red Robin Seasoning!) and pepper to taste
  • A few tablespoons of breadcrumbs
  • 1 medium sized tomato, diced

Directions:

  1. Preheat oven to 375 degrees F. Spray a small casserole dish or individual ramekins/oven proof bowls with cooking spray.
  2. Cook macaroni in salted boiling water according to package directions.
  3. While macaroni cooks, melt the butter in a medium pot over medium heat. Add the onions and sautee.
  4. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
  5. Slowly whisk in the milk to form a creamy white sauce.  (Honestly I got a phone call while I was making the sauce and I just used a spoon and stirred … and it turned out just fine.)
  6. Continue whisking (or stirring!) as you add the pumpkin and 1/2 cup of the shredded cheese. You should have a very creamy sauce. Season with nutmeg, Red Robin Seasoning (or salt) and pepper.
  7. Microwave the spinach to thaw, then press out the extra liquid using a clean towel so the spinach is not so wet. Mix the spinach into the cheese sauce.
  8. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
  9. Scrape the sauced pasta into the prepared casserole or ramekins Make sure not to miss any of that glorious sauce!
  10. Sprinkle with breadcrumbs, then top with the reserved cheese. Then just before you pop it in the oven, scatter those lovely tomatoes over the top.
  11. Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

Baked Pumpkin Macaroni & Cheese with Spinach and Tomato

I could seriously not wait to eat this. Usually I would have paused for a photo shoot before digging in. It took all my willpower to force myself to wait a minute while I quickly snapped a few shots. I didn’t bother with the outdoor shoot that I usually do. Can you see my computers and my phone in the background there? Yeah, I didn’t stop to clean the clutter off the table either.

This recipe was shared at Melt in your Mouth Mondays and Katherine Martinelli’s Pasta Blog Hop.


Finally! the Perfect Spinach & Artichoke Dip … with Chardonnay Mushrooms

The Perfect Spinach Artichoke Dip

There are some recipes that just come to you in a sudden flash and the first time you make them they are absolutely fantabulous the very first time you make them.

There are others that take a lot of work, several iterations, sometimes months or even years to perfect. Your tasters get tired of tasting and you get tired of trying to find ways to reuse the “failures”. My Philly Cheesesteak French Dip recipe was one of those. I don’t know how many pounds of meat I went through before I got that one right! Each version was certainly edible, but not quite up to the flavor-filled goodness I wanted.

This dip recipe was another one of THOSE. I know there are plenty of spinach artichoke dips out there–and yes, I had one that I REALLY liked, but still it was laden with fat from all the cheese, sour cream, and mayonnaise.  ( I tried some of the “light” versions and they just didn’t have the right creamy cheese-ilicious taste.) In fact, the health experts tell you that Spinach Artichoke Dip is one of the foods to AVOID at holiday parties because it’s one of the most fattening (and misleading!) appetizers that people serve at parties.

You don’t have to avoid this one. I admit, it still does have fat from the cheese, but I used small amounts of good strong flavorful cheeses, so you get the cheesey taste without as much fat.  And I added some cannellini beans–they add creaminess, protein, fiber, and flavor. I skipped the sour cream and used fat free greek yogurt instead. Oh, and I included the Chardonnay Mushrooms. They were just begging to join in the party.

And yes, they fit right in.

The Perfect Spinach Artichoke Dip

The Perfect Spinach Artichoke Dip (with Chardonnay Mushrooms)

  • 4 cloves garlic
  • 1/2 of a medium-sized onion
  • 1/3 c. Chardonnay mushrooms (recipe is here)
  • 1/2 of a 15-oz. can of canellini beans, drained (reserve the juice in case you need it for blending)
  • 1 c. cooked spinach (roughly … you can add more if you like!)
  • 3 oz. light cream cheese, softened
  • 6 oz. fat-free greek yogurt
  • 1/2 of a 15-oz. container of artichokes, chopped with a knife into small pieces
  • 1 T. loose blue cheese crumbles
  • 1/4 c. freshly shredded asiago cheese
  • 1/4 c. freshly shredded parmesan cheese
  • 1 – 2 oz. goat cheese crumbles
  • 1/4 c. light mayonnaise
For the top:
  • A bit of part-skim mozzarella cheese and a few chopped cherry tomatoes
Directions:
  1. Toss the garlic, onion, and mushrooms in your handi chopper or food processor and process till they are just little pieces. Take them out and put them in the mixing bowl where you’ll be whooshing together your dip.
  2. Next take your spinach, put it in the processor to chop it up fine, then blot out the extra moisture with a clean towel. Add it to the bowl
  3. Now take the cannellini beans and process them in your food processor until they are a smooth soft paste. Add some liquid from the can if you need to. Pour the beans in your handy dandy mixing bowl.
  4. Now add all the other ingredients and mix them up with a spoon in the bowl until everything is nicely mixed.
  5. Pour your dip into a baking dish or casserole, top with a bit of shredded cheese and tomatoes to make it look pretty, then bake at 350 for about 20 minutes or until it’s all hot and bubbly.
  6. Serve with bread, toasted tortillas, bagel chips, or vegies for dipping. Ordinary tortilla chips are not quite strong enough to stand up to this dish.

Another pretty way to serve this dip is in a bread bowl. Heat the dip, then pour into a hollowed out bread bowl with the chunks of bread for dipping. When I serve it this way, the entire thing usually gets eaten up, bowl and all!

The Realistic Nutritionist reminded me this morning that this dip also makes a great pizza!

This dip is totally addicting! If you bring it to a party, all your friends will totally love you … even more than they already do. Yes, really. Just make sure if you’re going to kiss any of them that they eat the dip too. ;)

The Perfect Spinach Artichoke Dip

This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.

This recipe was featured at Totally Tasty Tuesdays and shared at Katherine Martinelli’s Game Day Blog Hop and Fit & Fabulous Fridays: Superbowl Edition and Katherine Martinelli’s Skinny Bloghop.

Totally Tasty Tuesdays


Reinventing your Old Food and a Spinach & Mushroom Grilled Cheese Sandwich

Spinach Mushroom Grilled Cheese

It’s Blog Action Day today and since it coincides with World Food Day this year, they’ve chosen the topic of food.

I want to talk about one little thing I think most of us don’t think about too much in our fast-food, disposable society: Reuse. We recycle, and that’s good, but we should also be doing a lot more reuse.

In America, we buy a lot of food that we never eat. So much of it gets thrown in the trash, encased in a plastic bag that won’t break down, then buried in a landfill. The convenience food we buy gets overpackaged in plastic and cardboard. We even buy packaged water, which isn’t any better tasting, cleaner, or more pure than the water that comes out of the tap.

I want to challenge you to do three simple things:

  1. Buy less pre-packaged food. Opt for foods that aren’t packaged at all as much as you can. All that packaging hurts our environment.
  2. Drink out of reusable containers. Make your own bottled water with a reusable water bottle and the water that comes out of your tap. If you must have filtered water, get a water filter. Skip the plastic bottles. Bring your own travel mug to the coffee shop or ask them to put your coffee in a REAL mug. They all have real mugs, but look around at the coffee shop and notice how many people are drinking out of real mugs and how many people are drinking out of disposable containers? Why do you have to ASK for a REAL mug?
  3. Really use the food you buy.

Let’s talk more about #3. I know, leftovers can get boring, but they don’t have to be!

I don’t know if you noticed that a lot of the recipes on my blog are interconnected. The leftover Baked Herb Lemon Garlic Chicken got turned into a Pesto Chicken Bacon Pizza, the waffles my kids didn’t eat at breakfast were tossed into a delicious chocolate raspberry pudding. Leftover tzatziki and hummus became a gorgeous Greek Layer Dip. The other thing you can do is simply freeze your leftovers so you have a quick meal when you need something fast (a much better kind of “fast food” than the drive through at McDonald’s).

I use “old” bread to make breadcrumbs for breading fish, topping casseroles or stuffing (whir the bread in a food processor or handi chopper until it’s fine crumbs, then freeze them for quick use whenever you need breadcrumbs). You don’t have to buy “panko” or breadcrumbs–just use the ends of the bread you have!

“Old” bread is also lovely for making french toast or bread pizza, and it also makes a killer grilled cheese sandwich. The toasting makes it taste fresh all over again.

Instead of going out and buying MORE food to make things, try to think of different ways to reuse what you’ve got. Get creative. You will be saving money, eating more interesting, delicious meals, AND you’ll be making a difference in the world. That’s something you can feel good about.

Which leads me to this sandwich. This is a reinvention of the Chardonnay Mushrooms and the Rustic Rosemary Bread. The bread and mushrooms are really two great ingredients that can be used SO many ways. What’s better than that?

Spinach & Mushroom Grilled Cheese

This is an amazing blend of tastes in one little sandwich. It’s a simple sandwich to make — and if you keep some of the cheese mixture and mushrooms pre-made in the fridge, you can whip up a gourmet grilled cheese sandwich in no time. The cheese, by the way, is also a really nice spread for crackers or on celery sticks. The mushrooms are great on a steak or chicken or pizza. Since spinach freezes so well, just pull out what you will use for your sandwich and put the rest back in the freezer for another use.

Before you can make this delicious sandwich, you need to make Chardonnay Mushrooms, so if you don’t have any on hand, go pop over and make those first. Here’s the recipe. It won’t take you long.  (If you don’t have all the ingredients on hand, improvise a bit! Try another wine + your favorite seasoning blends!)

Spinach, Pesto & Mushroom Grilled Cheese Sandwich

Spinach, Pesto, and Chardonnay Mushroom Grilled Cheese Sandwiches

  • Pesto (You can use store-bought or make your own! Here’s my recipe for pesto.)
  • Chardonnay mushrooms (Recipe here!)
  • Fresh spinach leaves or frozen spinach, thawed, warmed, and blotted with a towel to take out the extra liquid
  • Reduced-fat trans-fat-free buttery spread of your choice — or butter — whatever you like to use!
  • Your favorite rustic or french bread, sliced (I used the Rustic Rosemary bread.)

Cheese mixture

  • 3 oz. light cream cheese
  • 1 – 2 T.  freshly grated asiago cheese
  • 1 – 2 T. freshly grated parmesan cheese
  • 1 – 2 T. blue cheese crumbles

Directions:

  1. In a small bowl, mix the cream cheese with the other cheeses till they are well blended. You can vary the cheeses according to your preferences, but I recommend intensely flavored cheeses. Once you’ve mixed them well, warm the cheese briefly in the microwave (not more than 30 seconds).
  2. If you have fresh spinach, make sure it’s washed and dried well. I used frozen, so I heated in the microwave, then pressed a clean towel over it to remove the excess juices.
  3. Spread a very thin layer of buttery spread on the outside of the bread slices.
    Butter the outside of the bread slices first
  4. Flip over the slices. On one slice of bread for each sandwich, spread a thin layer of pesto. On the other side, spread with a thicker layer of the warm cheese mixture.
    Spread the inside of the slices: one with pesto, one with cheese mixture
  5. On top of the pesto side, arrange several spinach leaves or cooked spinach, then top with the Chardonnay Mushrooms.
    Top with spinach and mushrooms
  6. Put the cheesy slice on top of the sandwich.
  7. Heat a saucepan to med-high heat. Place each sandwich in the pan and cover for a few minutes. When the first side is golden brown and toasty, flip the sandwich to toast the other side.
  8. Slice and enjoy!
Spinach & Chardonnay Mushroom Grilled Cheese Sandwiches
This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.
This recipe was featured at Midnight Maniac Meatless Mondays.

Spicy Summer Salad on the Patio

Salad with Pork, Romano shards, Spicy snack mix, Nuts, and Green Chile Ranch Dressing

It was such a lovely evening outside last night. It’s been SO hot and humid that even a little cool air felt so nice! I opened all the windows to let the summer breeze in, and was foraging around the kitchen looking for something for dinner.

This is what I found:

  • Mixed greens & fresh spinach
  • Leftover pork from that pork dish I made the other night
  • Chopped vidalia onion (I always have onion!)
  • Shards of romano
  • Spicy east Indian snack mix (I think any spicy salty snack mix would go well, but the Indian spices were really nice with the salad)
  • Chick peas
  • Toasted almonds & pinons
  • Fresh basil leaves
  • Green chile ranch dressing
 I tossed it all together in a bowl for a lovely dinner salad and savored it on the patio with a glass of red wine.
Salad and wine on the patio
Have you noticed my toes keep sneaking into the picture? LOL

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