Tag Archives | recipe

oh yes, more lemons. idea three.

The lemon ideas keep a comin’. If you missed my earlier lemon ideas, you can find them below with links to each of the recipes.

I am still on a lemon mission. One that will use up my bowlfuls of that gorgeous fruit. For today, a dinner idea. And, I might add that ALL of my kids gobbled it up. That tells you something, right?

| idea three. |
{lemon pepper shrimp pasta.}
adapted from all recipes

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lemon pepper shrimp pasta.

Ingredients

  • 1 (8 ounce) package pasta, such as angel hair or linguine
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 large lemon or 2 small lemons, juiced
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 pound fresh shrimp, peeled and deveined
  • 1/4 cup butter
  • 3 tablespoons chopped, fresh basil
  • parmesan for garnish

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook based on packaging until al dente; drain.
  2. Heat 1 tablespoon olive oil in a large saucepan over medium heat, and saute garlic for 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, red pepper flakes and pepper. Reduce heat, and simmer until liquid is reduced by at least 1/2.
  3. Mix shrimp, butter, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked pasta, and continue cooking 2 minutes, until well coated.
  4. Sprinkle shaved parmesan on top and serve alongside crusty bread.
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http://www.luluandlinen.com/recipes/oh-yes-more-lemons-idea-three/

No joke. A quick and unbelievably delicious dinner recipe. Perfect for those busy weeknights when you have just a little time and a lot of hungry mouths to feed. Oh, and did I mention that my little 7 year old helped the entire time? Kind of adorable and a perfect way to spend your evening with your little ones.

eat. enjoy. share.
Letter J  XO

if you missed my other {lemon ideas} take a lookey loo.
see something you like?

{citrus infused water.}
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{lemon & orange bars.}
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lemons, oh lemons. idea two.

The lemons still overflow. If you missed it earlier this week, I was the grateful recipient of boxes {literally boxes!} of lemons and some mandarin oranges compliments of my sis-in-law.

One word. PRETTY. They are almost too pretty to eat, but a girls got to do what a girls got to do.

Yesterday, I shared a simple trick that is one of my favorites, {citrus infused water}. Put it on the counter and the kids {and husbands} will come running for glassfuls of water. If you missed it, you can find it here.

For today, a serious favorite. A twist on your traditional lemon bar. Think of it as a lemon bar with a twist of orange zest. Seriously, delish. Scouts honor. Try it. You will love it.

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| idea two |
{orange & lemon bars.}
adapted from a recipe from better homes & gardens, may 2013

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lemon and orange bars.

Ingredients

  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 2 tablespoon cornstarch
  • 3/4 cup butter, diced in small cubes
  • 4 eggs
  • 1 1/2 cup granulated sugar
  • 1/3 cup half and half
  • 3 tablespoons flour
  • 2 teaspoons lemon zest
  • 1/3 cup {fresh squeezed} lemon juice
  • 2 teaspoons orange zest
  • 1/3 cup {fresh squeezed} orange juice
  • {note. i used mandarins for a sweeter taste}

Instructions

  1. Grease a 9x13x2 baking pan and line with parchment paper. Press the paper onto the bottom and sides of the pan. For crust, in a large bowl, combine the 2 cups flour, powdered sugar, cornstarch, and salt. Using blender {or hands}, cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of pan lined with parchment paper. Bake for 15 minutes.
  2. In a medium bowl whisk together eggs, granulated sugar, half and half, and 3 tablespoons flour. Divide equally into two separate bowls. To one bowl add lemon zest and lemon juice; to the other bowl add orange zest and orange juice. Pour lemon filling over crust hot crust {immediately pour after removing from oven} and bake 10-13 minutes until set. Remove from oven and quickly pour orange filling over lemon filling; bake additional 10-13 minutes until set. Cool completely in pan on a wire rack.
  3. Use paper to life uncut bars out of pan. Cut into bars {i like rectangular} and sift powdered sugar over the top. Refrigerate to store.
  4. Eat. Or, package up and deliver to some lucky friends and family.
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http://www.luluandlinen.com/recipes/lemons-oh-lemons-idea-two/

These treats are so good you just might need to box some up in pretty packaging for some friends or family. Just look at how cute they are?

Want the label for yourself? Well, you are in luck. Click below for an adorable way to share your hard work with others.

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Trust me. This lil’ sweet treat will leave nothing but smiles and second helpings. You have my word, it will be a crowd pleaser. Give it a try. You just might fall in love too.

eat. enjoy. share.

Letter J  XO

if you missed my other {lemon ideas} take a lookey loo. 
see something you like?

{citrus infused water}
DSC_0377

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a bowl or two of lemons. what to do? idea one.

Lemons. Oh so many lemons. All the lemon talk? Well, my sis-in-law had a few citrus trees in her backyard that were calling her name. Or rather, calling her to cut some of the beauties off the tree.

Lucky me. She dropped off a box or two of the pretties. Seriously the prettiest fruit in the world. If you follow along on instagram you saw my gorgeous gift from her. An overflowing bowl of lemon and oranges. Delish.

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The real questions was, what to do with all those lemons and oranges? For you, a few tasty treats that you might want to try when you, too, have an overflowing bowl of lemons or oranges. For today, the lemons take center stage with one idea just for you.

| idea one |
{citrus infused water.}

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citrus infused water

Ingredients

  • lemons
  • oranges
  • water
  • beverage container

Instructions

  1. Fill container with water and {optional} ice
  2. Slice fruit
  3. Add to beverage container
  4. Let it sit and get relish
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.luluandlinen.com/recipes/a-bowl-or-two-of-lemons-what-to-do-idea-one/

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So simple we sometimes forget about it. Try it today and impress those guests {or family} of yours. Tomorrow? More lemon ideas to come. Follow along, lemon style.

eat. enjoy. share.

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peach and blackberry grilled pizza. stop it. so good.

No. I have not fallen off the face of the earth. Yes. I am still here. I promise. It’s crazy. This little thing called {summer} hit and I realized that sitting in front of my computer was the last thing I wanted to do.

I am one of those who can’t get enough of summer with my babies. I think it is because there are no routines or schedules or places we HAVE to be. Needless to say, I wanted to spend the last few weeks soaking up the little moments with my little monsters before they headed off to school. I admit it. I am sad. With each year that passes I realize how quickly time is passing. Oh boo.

I am back. Well, for now. And, I just have to share our new favorite kitchen treasure. I owe it all to one of my besties who inspired the evening after we spent a weekend at their house. It all started with pizza on the grill {yumm-y!} and a pizza stone. Let me introduce you to our new weekend staple, Emilie Henry Grilling Stone.

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Seriously. I can’t even tell you how amazing this thing is. I spent a little time in Sur La Table and got this recommended to me over other pizza stones because it is durable {10 year warranty, yo.} and is easy to clean. Oh, and did I mention that you can also cook these tasty treats on it? For the record, no I did not cook all these fabulous things in the last week. You can ooh and awe to Sur La Table for those pictures.

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No. I am not kidding. Look at everything you can make with it, albeit on the grill. That is my type of cooking. Do I think you should put one on your Christmas list? Heck ya. It is that good. Both me and my other half couldn’t stop raving about it all weekend. Sur La Table, we thank you.

Now, here is the good stuff. We tried out a few different pizzas on our new BBQ stone and found one that was a total winner. {translation:  both me and the mr. were drooling} It looks like you slaved over it, but it couldn’t be easier.

If you follow me on instragram I apologize for the repeat, but I figure the recipe will make up for the duplicate picture.

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{ingredients.}

  • pizza dough
    {i use the trader joe’s dough and break in half}
  • olive oil
  • goat cheese crumbles
  • shredded mozzarella cheese
  • basil
  • peach
  • blackberries

{grill it up.}

  • Following stone directions, heat grill to 500° with stone on BBQ
  • Grill peaches until browned on both sides
  • Shape dough into a round circle
  • Spread 1-2 tablespoons of olive oil over dough
  • Sprinkle mozzarella cheese over base
  • Layer with blackberries, grilled peaches, goat cheese crumbles
  • Place on grill {follow stone directions} until fully cooked
  • Remove from grill and add basil
  • Voila!

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Trust me. Too die for. Easy to make and easy on the eyes. What could be better? Doesn’t it make you drool just looking at it? You have my word, it will be a crowd pleaser. Give it a try. You just might fall in love too.

eat. enjoy. share.

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Want some other great ideas? I linked up at I Heart Naptime. Take a lookey loo..

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s’mores in a jar. can i get s’more please?

You’ve probably already heard the news if you follow along, but I had the opportunity to guest post on Tatertots and Jello! This girl is pretty excited to be sharing a personal favorite on such a huge blog. Here’s a look into what summer tasty treats we have up our sleeves. And, it is all about summer.

Summer in one word. S’mores. You say it and it takes you back to your younger years sitting around a campfire and roasting your marshmallows to perfection. The only thing I don’t love? The mess. Fun until the mama has to clean up all the sticky fingers.

Maybe you don’t have the campfire, but you can still have the s’mores albeit without the mess. Throw out the s’mores sticks and bring out the mason jars, a personal favorite, and you have yourself a little slice of heaven. But for the sake of pleasing others, lets call it S’mores in a Jar. Um, can you say yum?

{s’mores in a jar.}
adapted from the campfire favorite and a cake recipe of paula deen.
serves six.

s'mores in a jar with label

{ingredients.}

for the crust…

  • 1 1/2 cups crushed graham crackers
  • 4 tablespoons unsalted butter
  • pinch of salt

for the cake…

  • 6 {1 ounce} squares of bittersweet chocolate
  • 2 {1 ounce} squares of semi-sweet chocolate
  • 10 tablespoons butter
  • 1/2 cup flour
  • 1 1/4 cups confectioners’ sugar
  • 3 large eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 {4 ounce} jars of marshmallow creme

{mix it up. crust.}

  • Crush graham crackers {approximately 1 1/4 packages} into fine crumbs.
    {hint: food processor is a quick way to get fine crumbs}
  • Melt butter in a separate bowl.
  • Add butter and a pinch of salt to graham cracker crumbs. Combine until mixed evenly.
  • Grease 6 small {8 ounce} mason jars.
  • Divide graham cracker mixture evenly into jars, pressing down firmly.

{mix it up. cake.}

Preheat oven to 425°.

  • Melt the chocolates and butter in the microwave, or in a double boiler.
  • Add the flour and sugar to chocolate mixture.
  • Stir in the eggs and yolks until smooth.
  • Stir in the vanilla.
  • Divide the batter evenly among the mason jars filled with graham cracker crumbles.

{bake it.}

  • Place in the oven on a cookie sheet and bake for 13 minutes.
  • The key… don’t overcook! Tops will be brown and toasty, inside will be ooey, gooey. Yum.

s'mores topping

{broil it.}

  • Preheat oven to ‘broil’ settings. Place cooked jars onto a rimmed baking sheet.
  • Spoon marshmallow creme onto the tops of the cake, filling to edges.
    {hint: spoon the cream and wait. it will spread evenly on its own if you give it enough time.}
  • Place in oven on lower rack for 1-2 minutes, checking continuously until tops are browned to your liking.
  • Remove from oven.
  • Serve warm. yum.

s'mores layers

I admit not as easy as the traditional campfire s’mores, but it sure is pretty and tastes like the real thing. So gooey. So yummy. Your guest will surely be asking, ‘can i get s’more please?’

s'mores in a jar

Want the label for yourself? Well, you are in luck. For you? Three different {free} printable s’mores tags to choose from. Which one will you choose?

tags printable label

It’s as easy as print, cut, attach. So adorable and so perfect.

printable labels link

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Trust me. This lil’ jar full of all the s’more fixins’ will leave nothing but smiles and happy campers. You have my word, it will be a crowd pleaser. Give it a try. You just might fall in love too.

eat. enjoy. share.

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4th of july. our plan. are you ready?

Say what, it’s almost 4th of July? Can you believe it? That means that summer is officially in full swing, the sun is out and the kids are starting to get into the summer routine.

Now it is time to start planning the day. Who knows, maybe there will be a few ideas that you like too. I am going simple this year. Easy ideas to make the day feel extra special. And, I am enlisting in the help of a little something called the Internet. No time to come up with creative ideas on my own, so I will look to some crafty mamas and professionals.

Follow along. No need to look for your own 4th of July festivities. My friend, the work has been done for you. Hooray.

{first stop.}
Keeping the kids entertained.

The pool will only last for so long and I am in the market to make the day extra special. I think they are going to love it. Click on the links below to be linked to the creative genius behind each of these projects.

4th kids activities
candy bottle rockets.
patriotic rock art.
straw firework art.
washington sugar cube monuments.

 

{second stop.}
Keeping the kids and adults hydrated.

Fun drinks for the big and little kids. A little something to ring in the special holiday. Find recipes and the masterminds of these tasty drinks below.

4th drinks
layered drinks.
{a science project for kids. awesome.}
red, white and blue sangria.
berry infused water.

 

{third stop.}
Keeping everyone fed and full.

Food is a must. I’m lucky and our guests are helping out with some of the yummy items on our 4th of July menu. The rule? Everyone brings their own BBQ dish and the rest will be just as delicious. Love these too? Click links below to be find the recipes and the tasty chefs who thought them up. Yum.

4th food

red, white and blue chips with salsa
patriotic fruit salad
.
summer crostini.
watermelon and feta orzo salad.
pesto pasta salad.
flag sandwich for the kiddos.

 

{fourth stop.}
Keeping the kids and adults sweetened and smiling.

  4th dessert

flag fruit pizza.
red, white and blue marshmallow pops.

 

There you have it. A snapshot of our 4th of July activities. Hope some of our ideas make your 4th a little easier and a whole lot more patriotic.

try. enjoy. share.

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follow along at tatertots & jello. my summer recipe.

Oh my golly. You must follow along… I had the opportunity to guest post on Tatertots and Jello! This girl is pretty excited to be sharing a personal favorite on such a huge blog.

Earlier this week on Tatertots and Jello and I shared a little something called S’mores in a Jar. Um, can you say yum? A twist on a campfire favorite that is still ooey gooey, but without the mess.

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Won’t you follow along and meet me at Tatertots and Jello? I promise it will be yummy and worth the few clicks it takes to get there.Hope to see you there…

eat. enjoy. share.

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easter menu. lovely looking and yummy.

It’s a fact. Easter is right around the corner and it is time to start thinking about what, oh what, we should devour on Easter. Sad, but true. I am a big girl now and taking on some of the cooking responsibilities is now a reality. Though, in my mind I am pretending I never age. Don’t tell me any different. Deal?

Maybe you are in charge of an entire dinner eggstravaganza or maybe you are in charge of one dish. Whatever it may be, I hope my {Easter Menu} brings a little inspiration and a little less thinking on your part.

Easter Menu Collage

Let me say that some of these are a repeat from last year, but it is only because they are so darn good! Others are something new, fresh and sounded quite delish.

Your {task} is simple. Just click on the links or pictures and print your recipes. The hard work has been done for you. Are you ready to start cooking?

{roasted beet salad.}
compliments of Epicurious.
yummy.

Roasted Beet Salad

{parmesan and thyme rolls.}
compliments of My Recipes.
no kneading necessary. hooray.

Thyme & Parmesean Rolls

 

{grilled lamb with herbes de provence.}
compliments of Steven Raichlen’s The Barbeque Bible.
Save oven space, use your grill.

Grilled Provencal Lamb

{roasted carrots.}
compliments of Southern Living.
i’ve made these, seriously yummy even if you’re not a carrot fan.
my trick? use rainbow carrots. always a crowd pleaser.

SL Roasted Carrots

{parsley smashed potatoes.}
compliments of Delish.
smashed potatoes are on our dinner menu often. a twist on traditional potatoes and the perfect crunch.

Parsley Smashed Potatoes

{carrot cake in a jar.}
compliments of Oh So Very Pretty.
if you know me well, you know i LOVE mason jars. i have way too many.
this is a repeat, but WORTH IT! so darn delicious and one of my favorites.

Carrot Cake in a Jar

{easter eggs with white chocolate mousse.}
compliments of Princess Misia.
do i need to say anything at all? they are just adorable.
technically for the kids, but the adults might just need some too.

Easter Eggs with Chocolate Mousse

 

Let the festivities begin. May your Easter be blessed with family, food and a celebration for all that we have been given. As our April chalkboard wall says, ‘He is not here for he is risen as he said.’

eat. enjoy. celebrate.

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just a little {cheat} brownie pops.

I admit, sometimes it is better to cheat. No, I will never reveal this secret to my precious lil’ darlings, but sometimes a little shortcut makes everything better. You know those days when you have the best of intentions, but then life gets away from you and you realize that time is ticking? Well, one of those happened to me. And, it was not a good day for it to happen. What day you ask? The one and only day my little baby {not anymore, sigh.} turned six.

Here’s the story. My other half was working out of town, I seemed to have gathered a million things on my plate and I had no time to make those {from scratch} cake pops like I had dreamed up for the little Mr.’s birthday party. But, a brilliant plan came to mind while browsing the grocery store aisles for some inspiration. Yes, I cheated but it was worth it. My small dose of {legal} cheating led me to these cuties…

brownies with label

And, I can’t share how ridiculously simple this is. Even if you don’t have a love for baking, this will be right up your alley. Oh so simple, and just a few ingredients since the grocery store does most of the work for you. Thank you grocery store.

ingredients
{materials. ingredients.}
package {or two} of brownie bites
frosting of your choice
melting discs, chocolate chips or melting chocolate bar for the outside frosting
cake pop sticks
sprinkles

{cheater, cheater brownie pops.}

step 2/

See what I  mean? This time around a little cheat was the way to go. They still look adorable and {looked} like I made them from scratch. But, with very little time on my hands it was the perfect compromise. And, perhaps you are as lucky as me to have a little helper. Well, if you can call it help. But, regardless, she was drooling over these tasty little treats and looked pretty adorable doing so. 

lulu brownie collage

Maybe you need a little {cheater} trick of your own. Try it for your next dinner party, birthday party or upcoming summer picnics. A serious time saver that looks like you spent endless hours completing. Enjoy.

Brownie Collage

eat. enjoy. share.

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what’s for dinner? winter minestrone soup. yum.

I love {love, love, love} a minestrone soup that is heavy on the veggies and light on the salt. If I had to choose, sweets before salt, hands down. I have made my poor husband and kids try upwards of six different minestrone recipes until I landed on the perfect one. For you, the perfect one. Trust me, we have taste tested them all and this is a total winner. Did I create it on my own? Heavens, no. My dear friend and cooking confidante, Ina Garten {barefoot contessa} did the footwork for me. She is truly brilliant. I kind of want to be her.

Before I share my to die for soup I have to give my lady, barefoot contessa, a little shout out. If you want a fail safe recipe she is your girl. I literally have all of her cookbooks and they are amaze-ing. Most of our meals come from this brilliant gal and her plethora of wisdom in the kitchen. Not one is my favorite as they are all special on their own. But, if you don’t have her cookbooks you are missing out. Find out more by visiting her site and checking out her little treasures.

barefoot contessa

{winter minestrone soup.}
compliments of Ina Garten and her Foolproof Barefoot Contessa Cookbook

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{ingredients.}

  • Good olive oil
  • 4 ounces pancetta, 1/2-inch-diced
  • 1 1/2 cups chopped yellow onions
  • 2 cups (1/2-inch-diced) carrots (3 carrots)
  • 2 cups (1/2-inch-diced) celery (3 stalks)
  • 2 1/2 cups (1/2-inch-diced) peeled butternut squash
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 (26-ounce) can or box diced tomatoes, such as Pomi
  • 6 to 8 cups chicken stock
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as ditalini
  • 8 to 10 ounces fresh baby spinach leaves
  • 1/2 cup good dry white wine
  • 2 tablespoons store-bought pesto
  • Grated Parmesan, for serving

{cook it up.}

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock.

Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.

Serve with Toasted Baquettes or Garlic Brushetta. Something crusty to dip in the soup is always a crowd pleaser.

Ladle. Serve. Eat.

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Nothing better than a soup that you know is helping you get your daily dose of vegetables AND it tastes delish. You have my word, it will be a crowd pleaser. Give it a try. You just might fall in love too.

eat. enjoy. share.

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