Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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Eat, Drink & Be Kari

 

 

Grilled Pineapple with Honey Sriracha Sauce

Grilled Pineapple with Honey sriracha sauce

 

Fresh Lime Juice and Cilantro really brighten this up!

 

Grilled Fruit.  Any Grilled Fruit.  But, especially grilled PINEAPPLE….

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Grilling Fresh Pineapple Rings on my Indoor Grill Pan

Fruit.  One of my favorite things to eat in the Summer.  The heat of the grill pulls out the natural sugars in the fruit, letting the flavors come alive with a caramelized sweetness that is explosive.  It’s the best.

Sweet & Simple.

Hit it wish some fresh aromatic Cilantro & acidic Lime……. Perfection.

And the Results are AMAZING!!!

And the Results are AMAZING!!!

 

Ingredients

Ingredients

 

Honey Sriracha Sauce

*Put all Ingredients into a smallMason Jarand Shake It, Baby!!!

 

Grilled Pineapple

  • Preheat Grill Pan Med High
  • Core and Slice Fresh Pineapple into thick rings
  • Lay on paper towel to absorb excess moisture and pat dry
  • When grill is hot, lightly spray sliced Pineapple Ring with Coconut Oil Spray and place spray side DOWN on grill pan
  • Repeat with all slices
  • Let sit 1-2 minutes until char mark has formed and they lift easily off the pan
  • Spray other side with Coconut Oil
  • Flip pineapple rings and grill the other side for a minute
  • When ready, remove and plate immediately (or slice) and drizzle the sauce over so it can absorb into the warm pineapple
  • Garnish with Fresh Cilantro Leaves and Grilled Lime Wedges

 

Fresh off the Grill

Fresh off the Grill

 

I also serve it sliced with Grilled Mushrooms mixed in!!!

I also serve it sliced with Grilled Mushrooms mixed in!!!

This is a super crowd pleaser!!!  Make this dish for your Memorial Day Cookout.  You will NOT be disappointed…..I promise!!!  Even the kids like it.  You can always tone down the heat some by adding less Sriracha.  Always Season to YOUR Taste!

Dinner is Served

Dinner is Served

 

Tonight, I served my Grilled Pineapple along with Grilled Citrus Chicken, Peppers & Onions, Coconut Cardamon Rice and garnished with Fresh Chopped Cilantro and Fresh Grilled Lime.  And, perhaps, just a little extra Honey Sriracha sauce on the side! 🙂

Eat, Drink & Be Kari

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Kari’s Queso

Kari’s Queso

Gooey, Cheesy, Melted Deliciousness

Ooey, Gooey, Cheesy, Melted Deliciousness…with a Kick!!!

Queso.

queso. Queso. QUESO!

This is NOT the recipe for Mexican Cheese Dip.

This is NOT the recipe for Rotel + Velveeta.

This is NOT your average Queso.

This is Queso.  Karified.

And  its ah-mazing.

I could go on and on and on and on and on (do ya get my drift!??!?!) about the absolutely outrageously scrumptiousness of this queso….but I don’t think I could do it justice. I’ll let the pics speak for themselves.

Gather Your Ingredients

Gather Your Ingredients (Blackberry Mint Mojito Optional!)

TIP: If you like a kick, a poblano would be absolute perfection! I only had these on hand, so that’s what I used.  Instead, I added some fresh jalapeño slices at the end to boost the heat!

First, Brown the Sausage

First, Brown Sausage & Drain.

TIP: USE CAST IRON SKILLET

Next, Saute Chopped Onion, Red Pepper & Orange Pepper in Cast Iron

Next, Sauté Onion & Peppers in the same Cast Iron Skillet in the delicious Sausage drippings!

Toss in a couple of diced garlic cloves the last 2-3 minutes of sautéing.

Shred your Cheeses of Choice

Oh, and Shred your Cheeses of Choice

You can use any cheese you’d like that melts nicely.  I think I used Mozzarella, Pepper Jack, and White Cheddar.  You don’t have to use 3 different cheeses, you can just use one!  Experiment around to find what you like! Good Options: Monterey Jack, White Cheddar, Havarti, Manchego, Fontina, Mozzarella, Queso Fresco, Asaigo.  TIP: Remember, if you go with a Stringy Cheese (mozza, queso fresco, etc) I DO recommend mixing it with another Creamier Cheese (havarti, jack, fontina) for a better melthing consistency in the end. No one wants a grainy mess at the end! To be extra safe, you could mix a few ounces of Cream Cheese in with the Veggies so the Queso will melt into creamy deliciousness. I just don’t like a cream cheese in my queso….it kinda feels like cheating! But, it will work if you’re worried about it! TIP: Also, and I can not reiterate this enough: Do NOT use Pre-Shredded Cheese!!! They contain anti-clumping agents that will prevent it from clumping, therefore ruining the texture of your queso! If you’ve had problems with melting cheese in the past, this might be your problem! Gross, right?!?!?!

Next, Layer!!!!

Next, Layer!!!!

Sausage & Veggies, Cheese, Sausage & Veggies, Cheese…..

End with a Cheese Layer

End with a Cheese Layer

Sprinkle some Aleppo Pepper on top!

Sprinkle some Crushed Aleppo Pepper on top and Bake!

TIP: You can also use Chili Powder or Smoked Paprika

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don't like it, don't add it!!!

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don’t like it, don’t add it!!!

DEVOUR!!!!!

Here's the Hubby going in for a dip!!!!!

Here’s the Hubby going in for a dip!!!!!

I served with Blue Corn Chips.

Kari’s Queso

  • 1 lb Sausage, Browned
  • Red Bell Pepper, Chopped
  • Orange Bell Pepper, Chopped
  • Large Onion, Chopped
  • 2-3 Garlic Cloves, Minced
  • @ 3 Cups Grated Cheese
  • Crushed Aleppo Pepper
  • Fresh Jalapeño, Sliced
  • Handful Fresh Cilantro, Chopped

Grate about 2 1/2- 3 cups of Cheese. Set aside. In Cast Iron Skillet, Brown Sausage. When browned, remove with slotted spoon and drain on paper towel. Sauté Peppers and Onion until almost translucent, about 5 mins on Med. Add Garlic and sauté 2-3 mins more. Remove about half of the sautéed veggies.  Add layer of Sausage, then a layer of cheese.  Add another layer of veggies & sausage, then another layer of cheese.  (you can do 2 or 3 layers….it really doesn’t matter…just make sure you are using the same amounts of veggies, sausage & cheese each time!)  Be sure to finish with a layer of cheese.  (any leftover veggies, sausage or cheese make a killer omelet or scrambled eggs the next morning!!!!)  Sprinkle with Crushed Aleppo Pepper and Bake 375 for 10-15 mins.  Be sure to check your Queso and make sure its not overcooked. You just want to MELT THE CHEESES TOGETHER. If you overcook it, it will become stringy!!!! Let it cool only 1-2 mins if not adding any toppings before you dig in.  Let the cheese settle for a minute, but not cool.  If topping with jalapeños, cilantro, and tomatoes, simply top and serve!!!!! ENJOY!

 

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Healthy-ish Sausage Balls

Healthy-ish Sausage Balls

NO Bisquick!

No Unnecessary Fillers!

First of all: Happy 2014!!!

Let’s start the New Year off right by eliminating unnecessary CRAP from our diet.  It all starts at home with YOU and your choice of ingredients.  Some choose to take the easy way out….but little do they know how simple the healthier version is.  Healthy doesn’t always mean more difficult.  I’ll prove that to you, just wait and see….

Cheddar Sausage Balls

Cheddar Sausage Balls with Mustard Dipping Sauce

These are super tasty and at least a little guilt free!  Adding in a bit of Whole Wheat Flour and using herbs and spices really makes the flavors POP!  And the guilt-free mustard dipping sauce is a super healthy addition and really adds some zing.  When I got these off the baking sheets, they were virtually grease free.  I was super impressed….as were all the people enjoying them!!!

Gather Your Ingredients

Gather Your Ingredients

So, here is what I started with:

  • Flour (1 Cup Whole Wheat King Arthur Flour & 1 Cup Whole Wheat White King Arthur Flour)
  • Baking Powder
  • Fresh Grated Cheddar (please grate your own…this is a simple step that most people use a shortcut for….you WILL be able to tell a difference in the end result….trust me)
  • 2-3 cloves minced Garlic (can use garlic powder)
  • Dry Mustard
  • Onion Powder (not pictured)
  • 1 lb Nesse’s Sausage (original, hot or extra sage are all delicious!)
  • Champagne with fresh squeezed grapefruit juice.  This helps, I promise!!! (this is for YOU, not the recipe…in case there is any confusion)

TIP: You can also use Turkey or Chicken Sausage as well….it just needs a little extra fat, so be sure to add in a couple Tbs of melted butter or oil so your sausage balls won’t dry out.  I’m also wondering if you could use applesauce……hummm…might try that next and let you know how it turns out. Probably would be good with Chicken Sausage and maybe some apples and fontina cheese…..

Herb and Spice Additions

Herb and Spice Additions

That’s when I realized I didn’t buy the HOT sausage, so I needed to spice it up some with:

  • Crushed Red Pepper Flakes
  • Dry Mustard
  • Coarse Black Pepper
  • Rubbed Sage
  • Salt

*Add as much or as little of these as you’d like.  You can add anything you want to change the taste of these!

Dry Ingredients

Dry Ingredients

Put all your dry ingredients into a large Mixing Bowl.  Flour, Baking Powder, Garlic,  Onion Powder, Dry Mustard, Red Pepper Flakes, Sage, Salt & Pepper.  Mix to Combine.

Add Cheese

Add Cheese

Add Grated Cheddar Cheese to Dry Mixture and toss to combine and coat the cheese.

Add Sausage

Add Sausage

Next, add the UNCOOKED sausage to the mixture. Use your hands and really get in there!!! Don’t be scared.  You need to break up the sausage and make sure it is all mixed in together.

Binder Time

Binder Time

You’ll notice it is not binding completely together. You need a little liquid to help this.  Add 2-4 TBS 2% Milk until just moist.  Add it in a little at a time so you don’t overdo it!!! I’m also going to experiment and use beer next time!  It should look like this and shape into a ball easily!

Get Ready to Bake!

Get Ready to Bake!

Roll them into Bite-sized Balls and place them on a cookie sheet.  I had enough to fill 2 full cookie sheets (24 on each) and most of a 3rd cookie sheet.  I made about 67.  So you should get anywhere from 55-70 depending on the size of your balls.

Little Bites of Heaven

Little Bites of Heaven

Pop them in the Oven on 350 for 15-20 mins or until browned and sausage is fully cooked.

Browned and Delicious

Browned and Delicious

Tasty little morsels right out of the oven!!!

Let em cool

Let em cool

So. Darn. Good

So. Darn. Good

Cheddar Sausage Balls

Cheddar Sausage Balls

ENJOY & DEVOUR!!!

This recipe is basic and can be changed up in so many ways.  I’ll also post another flavor change up for you, but here is the Basic Cheddar Sausage Ball Recipe:

Healthy-ish Cheddar Sausage Balls

  • 1 Cup Whole Wheat Flour (King Arthur)
  • 1 Cup Whole Wheat White Flour (King Arthur)
  • 1 1/2 TBS Baking Powder
  • 4-6 oz. Freshly Grated Sharp Cheddar Cheese
  • 1 lb Nesse’s Sausage
  • 2-4 TBS 2% Milk (2 Tbs at a time)

TIP: Above is the BASIC recipe.  You can change/add any herbs/spices from here on!

  • 1 TBS Rubbed Sage
  • 1 1/2 tsp Onion Powder
  • 2 tsp Dry Mustard
  • 1-2 tsp Crushed Red Pepper Flakes
  • 2-3 Cloves Minced Garlic (or 1 1/2 tsp Garlic Powder)
  • 1/2 tsp Fresh Coarse Ground Black Pepper
  • Pinch Salt

Mix all ingredients (flours, baking powder, herbs & spices) to combine EXCEPT the Cheese, Sausage & Milk.  Next add grated cheese to dry ingredients and toss to coat cheese.  Then, with your hands, crumble the sausage into the mixture…breaking it up and incorporating it into the mixture.  Do not overwork!!! Add enough milk to moisten the mixture, 2 TBS at a time.  (Tip: if you used turkey or chicken sausage, it might take a little bit more!!!)  Roll into bite sized balls.  Bake 350 for 15-20 mins until browned and sausage is cooked through.

Mustard Dipping Sauces:

* Combine equal parts, or 2-3 heaping TBS, Creole Mustard and Dijon Mustard.  Mix.

* Combine equal parts Yellow, Dijon & Whole Grain Mustard with a dash of Worcestershire. Mix.

* Combine 2 TBS Whole Grain Mustard & Dijon Mustard, 1 TBS Mayonaise, Sour Cream or Greek Yogurt.  Mix.

And there you have it, folks.  Probably one of my husband’s favs.  I hope you enjoy the sausage balls as much as my family does.  I’m also going to quickly share a flavor change up for you!  Here goes:

Cheddar Jalapeño Sausage Balls

Cheddar Jalapeño Sausage Balls

These are out of this world!!! But, careful, the pack quite a kick!!!

Basic Dry Ingredients

Basic Dry Ingredients

Here I used the same dry ingredients in my basic recipe, but added in 2 TBS dried jalapeño bits. These bad boys are SUPER spicy!!! You could also substitute fresh jalapeño.  Depending on your spice preference, one should do the trick…or even half if you don’t like heat.  I also omitted the fresh garlic and red pepper flakes.

  • 2 TBS Dried Jalapeño Bits
  • 1 TBS Rubbed Sage
  • 1 TBS Dry Ground Mustard
  • Fresh Black Pepper & Salt
Cheddar & Scallions

Cheddar & Scallions

Next add in your freshly grated Sharp Cheddar Cheese and 3 diced Scallions. (whites and green parts)  Toss to combine and coat in dry mixture.  Add the sausage.  Mix with hands.  Add a bit of milk until moistened.

Pop in the Oven

Pop in the Oven

Roll into Bite Sized Balls and Pop into the Oven.

350 for 15-20 mins.

Dee-damn-licious

Dee-damn-licious

These are super tasty and bursting with flavor!!!

Careful if you don't care for Spicy Sausage Balls

Careful if you don’t care for Spicy Sausage Balls

If you don’t like spice, or heat, just stick to the regular basic recipe!

So Yummy!

So Yummy!

Moist and Delicious because no one likes dry Sausage Balls!!!

Enjoy!

Happy 2014!

Cheers!!!

eat.drink.be Kari

Easy Entertaining

~ Easy Entertaining ~

Beautiful & Delicious

Beautiful & Delicious

Now that the weather is warming up, we all want to entertain.  I am going through some old photos and finding some cute, easy ideas to pass along.  Enjoy!

Above: Roll a Log of Goat Cheese in fresh chopped herbs and lemon zest.  Garnish with Chive Flower (I believe I used fresh organic thyme, chives, parsley, lemon zest, s&p)

 

Table Display

Bright & Colorful Display Ideas

Starting Bottom to Left: Herbed Goat Cheese, Edamame Hummus & Fresh Veggies, Caprese Bites, Radish & Herbed Cream Cheese Tea Sandwiches, Crab Stuffed Mushrooms, Foraged Quinoa and Berry Salad, Drunken Pasta, Smothered Greek Hummus, Baked Brie with Grapes and Thyme

This was actually for another BookClub that I hosted.  I tried to use all my own produce and herbs and local ingredients.  I had chosen the book Farm City: The Education of an Urban Farmer by Novella Carpenter.  I needed more lettuce than I had, so I even foraged dandelion greens from my yard!!!  Gotta keep with the spirit of the book!  I have some of the pics, so I’ll post them.  Not 100% of all the recipes, but I’ll do my best to remember what I can.

 

Veggie & Hummus

Veggie & Hummus

Just Slice Veggies of your choice and put a dip in the middle!

 

Edamame Hummus:

1 package Organic Edamame (cooked & drained)

1-2 T organic Tahini

2 Cloves Organic Garlic

1 Organic Lemon Zest & Juice (or lime)

1/2 – 1 Jalapeño (to taste)

1 T Organic Chili Powder

Put in Blender or Food Processor.  Blend.  Drizzle in GOOD, LIGHT ORGANIC EVOO until desired consistency (4-7 T)  I kept this one a bit more rustic rather than creamy.  Less EVOO….healthier.  Put in cute serving dish and sprinkle with Chili Powder or Paprika. Cilantro is also good in this!

Makes a great

Use a Variety of Veggies & Color Coordinate!

Caprese Bites

Caprese Bites

Pretty Basic:

Layer Basil, Mozzarella & Tomato on Fork

Drizzle with GOOD Balsamic Vinegar & EVOO

salt & pepper

Radish Tea Sammies

Herbed Radish Tea Sammies

Supereasy.  Bought Tea Sized Rye/Pumpernickel Bread.  Made a custom herb cream cheese to spread.  (soften 1 package organic cream cheese, blend herbs of choice, salt & pepper.  I think I used thyme, chives & parsley)  Slice Radishes.  Top with 2 Radish Slices and Sprinkle with Fresh Herbs (thyme & chives)

 

Foraged Quinoa & Berry Salad

Foraged Quinoa & Berry Salad

Variety of lettuce and foraged greens, Quinoa (cooked & cooled), My Fresh Raspberries, Local Blueberries, Local Goat Cheese (could substitute Feta or another creamy cheese….I like the tanginess the goat cheese) s&p.  Tossed with Lavender Balsamic and drizzled with EVOO.

Brie, Grapes, Thyme & Lavender Balsamic

Brie, Grapes, Thyme & Lavender Balsamic

Beautiful & Delicious!

Top Brie with Grapes, Lavender Balsamic, Fresh Thyme, s&p

Bake 400 7-10 mins.

DEVOUR!!!

Lemon, Cucumber, Mint

Lemon, Cucumber, Mint

So Refreshing!

eat.drink.be

Kari

 

Bustin’ Out BookClub

This is how I rock BOOKCLUB

Awesome Apps For Any Event!

I hosted BookClub last month. We read Gone Girl by Gillian Flynn. It was good. I highly recommend it! I wanted to serve light and healthy appetizers because I made a heavy main course, Baked Vodka Pasta with Fresh Arugula, Spinach & Caramelized Onions.

Here’s the deal. I LOVE to cook and entertain, but last month I was in a SERIOUS time crunch!!! Not to go into details, but I had to rock this out Sandra-Lee-Style…..Semi-Homemade, which is SO NOT MY STYLE! But, with a few twists on these apps, I was able to pull it off quick, fresh and full of flavor.

Organic Crudités

Crudités

Organic Crudités

Broccoli Florets, Easter Egg Radish, Cucumber Rounds, Orange Pepper Julienne, Asparagus Spears, Fennel Half Moons, Red Pepper Julienne, Whole Snap Peas, Fresh Baby Carrots, Mix Baby Heirloom Tomatoes

Wash, rinse, and slice veggies. Arrange on Platter. Toss with dressing at least 4 hours before party! You can even do it ahead that morning!!

I was able to hit up the Fresh Market for some Fresh, Organic Produce…but I did have the time factor against me. So I used a bottled dressing. That’s right. Normally I would have made a vinaigrette from scratch, but I was not entertaining at my own house, so I had to bring everything with me. I think Kelly (my FAB friend who let me borrow her house and mess up her kitchen!!!) already thought I was crazy!!! 🙂 I think I did add in some fresh Organic Parsley and Organic Basil that I had brought with me. And some Himalayan Salt and Fresh Ground Pepper!

 

20130419-175131.jpg

So, here’s what I used. Found it at the Fresh Market…all organic ingredients.      Light & Subtle Flavor. Perfect.

You could definitely used any of your favorite Italian or Balsamic Vinaigrettes. Add Herbs, Spices, Garlic etc to change it up. I was rockin’ the KISS Method again! 🙂 Now, just wrap and refrigerate or set it outside if its a cool day…and let it sit 2 hours to all day! Take wrap off and ENJOY! Raw & Delicious! Crisp & Crunchy! Fresh & Flavorful! Bright & Bursting with Color. A Vivid Rainbow for your viewing pleasure. We all know you eat with your eyes first!

 

Olives, Pickles & Cheese, Oh My!

Delicious from Start to Finish

Delicious from Start to Finish

Sharp Farmhouse Cheddar,Organic Sweet Gherkin Pickles, Emmentaler Swiss, Greek Feta, Olive Assortment

Again, here I was able to go to the Fresh Market. And it PAID OFF. Or, even better, support YOUR LOCAL CHEESE SHOP and FARMERS and BUY LOCAL!!!  You can go to Kroger or your local grocery and buy those Kraft Cheese Cubes (BOOOO KRAFT!!!!!! DO NOT SUPPORT THEM!!!!!)….or you can go the extra step and actually serve good cheese. That’s up to you. I bought real Greek Feta and cubed it myself….it was rich and creamy and almost tasted like goat cheese. Def worth the Upgrade. I also bought the Olives from the Fresh Market Olive Bar and just got a random assortment. From Stuffed to Pitted…just a nice variety. Again, douse it in the dressing (everything…even the pickles and olives!!!) and let it sit for a few hours or up to all day. Then hit it with fresh salt and pepper before serving.

TIP: I used the Fennel Fronds (leftover from the previous veggie platter) to dust the serving tray and use as garnish. So pretty. Try and use as much as the fresh, organic veggies that you can. Waste not, want not.

Fennel Frond Garnish

Fennel Frond Garnish

 

Simply Sweet

Chocolate Balsamic & Blood Orange Olive Oil make a Killer Combo!

Killer Combo!

This is about as delicious and easy as you can get.

glsjdlkj

Chocolate Balsamic & Blood Orange Olive Oil make this platter Unique!

For the Cookie Tray I bought Chocolate Dipped Coconut Macaroons from the Fresh Market that were absolutely amazing. Then I used their Almond Pillow Cookies (took me back to my Grandma’s Pound Cake and was so utterly delicious, it brought tears to my eyes!) Then I used the FM French Vanilla Pound Cake. Cut it in cubes and lightly toasted it in the oven. WOW!!! Toasted Pound Cake is WAY BETTER than regular…and the perfect dipper for my Chocolate Balsamic and Blood Orange Olive Oil. Awesome Flavors!

Surprise Visitors!!

Surprise Visitors!!!

The Organic Strawberries were super easy. Wash, Core & Slice. 2 T Chocolate Balsamic and some Fresh Organic Chopped Mint. Let them masquerade for a bit….WOW. Tastetacular.

So, next time you are having a party or get-together or you need to take a dish, and are in a time crunch,…here are 3 delicious ideas that are quick, easy, enough for a crowd and super yummy!

eat.drink.be

Kari