Strawberry Jam!

I am NOT a “canner” when it comes to jam. I literally had one of those small flats of strawberries that I bought off of my friends that were called “jam-berries” because they were quite ripe and DELICIOUS! The cost is about half price of what a normal flat is too! (check your local strawberry farm to see if they do that there too!)

So, I had to find a couple of recipes and BLEND them. I can’t ever do things the way can I? HA!

Here’s the 4 links for the jam that I made, and then I will post what I actually did.

Ina Garten Strawberry Jam
Pioneer Woman’s Strawberry Jam
Martha Stewart’s Quick Strawberry Jam
Strawberry Jam


I don’t think that I exactly made it in the traditional way… but I’ve gotta say, it turned out WONDERFULLY!!! My entire batch is delicious…!!!

Disclaimer: I DID sanitize my jars, but in the dishwasher and then heated them up in the sink, not by boiling them. Follow whatever instructions that it shows on the above recipes for the proper way to do so.

Strawberry Jam:

5 cups crushed/hulled strawberries
1 1/2 cups organic granulated sugar
2 1/2 TB powdered pectin
zest of 1 lemon
juice of 1 lemon



  1. Put a small plate in the freezer. Place the mashed strawberries, lemon zest and lemon juice in a nonreactive 10-quart stockpot set over medium-high heat. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

  2. Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

  3. Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.

  4. After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

  5. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.



And there you have it! That recipe made 1 LARGE jar (the size of a spaghetti sauce jar) and one small jar full (the size in the pictures above). Try it, you’ll like it!!! You can add sugar and reduce pectin, or vice versa. I honestly made it that way because I completely RAN OUT of sugar!!! AAAH! 🙂

Turned out good though!

God Bless!

And now, for the song of the day:


Fresh Quinoa Avocado Spinach Salad

Sunday night I went to a marriage mentor group and it was requested that I bring a salad! I do love a fancy salad! Getting creative and figuring out how to make a new dressing, using fun ingredients and pumping up the taste and flavors… the BEST!

This one I found the original recipe on a website about the Mediterranean Diet and altered the salad adding a bit more flavor to it and hit the JACKPOT! It was delicious! The only thing I’d change is that I would have made it a bit more dry than I did. I added WAY more olive oil and lemon juice than they did originally… and I’d go half-way between the two… So the recipe below is exactly halfway between what I made, and the original recipe (on the amount of olive oil and lemon juice)

This one can be filling as a main dish for lunch, or an awesome side dish for a grilled hamburger night, or brats or pizza!

Make this one tonight! 🙂


Fresh Quinoa Avocado Spinach Salad


1/2 cup uncooked Quinoa, rinsed and drained*
1 cup water
1 vine-on medium tomato – seeded and chopped
1/2 cup shredded fresh spinach – chopped or torn into large pieces
1/3 cup diced FRESH basil
1/3 cup finely chopped yellow sweet (1 small)
1/4 cup fresh squeeze lemon juice (and the zest of 1 lemon)
3 tablespoons olive oil
1/8 tsp garlic powder
Salt and pepper to taste
 1 ripe avocado sliced and diced (pit removed of course!)
1/3 cup crumbled feta cheese
1/2 of a English Hothouse cucumber sliced and quartered


*Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.


  1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. (OR, as I did, use your Rice Cooker… EASY!)
  2. Transfer quinoa to a medium Mixing Bowl. Add tomato, spinach, basil, cucumber, and onion; stir to combine. In a small bowl, whisk together lemon juice, garlic powder, oil, and salt. Add to quinoa mixture; toss to coat. Add the diced avocado and gently toss.
  3. Sprinkle with some of the feta. Makes 4 main-dish servings.


Fresh AND filling!!

And now, for the quote of the day:

Southwestern Chicken Salad with an Avocado Parsley Dressing

When you come home after a long day at work and it’s hot outside… the weather is nice, sun is shining… don’t you just crave a salad? Nice, cool, crisp? Add a bit of chicken and just enough spice to make the dressing’s coolness almost a relief?

This is the salad for you! I seriously craved this dressing after I had it the first time. I made ANOTHER salad for lunch the next day JUST so I could use the rest of the dressing. It was THAT amazing!


This is for 3-4 salads, depending on size of salad… is it your main course, or a side?



Large head of Dark Green Romaine
1 15 oz. can Black Beans, rinsed and drained
3 mini sweet peppers chopped
1 pint cherry tomatoes
1 medium vine-on tomato cut into 1/2 inch pieces
2 Chopped scallions (Green Onions) – if so desired
1/2 Avocado diced
2 chicken tenderloins cooked (I cooked w/a bit of cumin and chili powder and olive oil) and sliced PER SALAD)
1 cup (more or less) corn. I used thawed frozen corn… you can use fresh or canned as well
1/2 can diced Natural Black Ripe Olives
Drizzle of salsa

For the dressing:

1 cup loosely packed FRESH parsley, stems removed and roughly chopped
1/2 avocado
Juice and zest of 1 lime
1/2 tsp Chopped Garlic in Pure Olive Oil
1/4 cup olive oil
1 1/2 tsp. White Balsamc Vinegar
salt and pepper to taste
1 TB fresh local Honey


Make the dressing: puree all ingredients in a food processor/blender (I used my Nutribullet) until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, sautee your chicken until cooked through and white all the way through, chop the sweet peppers, tomatoes, and green onions, avocado, black olives…
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing. I did find that the salad was best when I drizzled the salad with the dressing, and then tossed to coat thoroughly!


You will NOT regret making this salad!

And now, for the quote of the day:

Community Post: 13 Incredibly Awesome Amy Poehler Quotes

What Kind of Food is Healthy and Why??

My  husband and I had a chat the other day about how different we eat now than when we first got married. When we first got married I didn’t do much thinking about what kind of food we were putting into our bodies. I bought pre-packaged easy to make quick meals. I worked full time and so did my husband. When a recipe had more than 3 ingredients it felt really overwhelming.

Fast forward to having my son… he is allergic to … well.. A LOT. I had to learn to make everything from scratch. I had to learn to read EVERY label. I had to figure out thing like…

Autolyzed Yeast = MSG
Whey Protein = Dairy
Red #40 and Blue Lake dye is NO GOOD
Hydroxytoluene (BHT) = a product also used in jet fuel and embalming fluid
Yellow #5 = derived from coal tar and may contain up tp 10ppm of lead and arsenic
Propylene glycol alginate (E405) = derived from alginic acid esterified and combined with propylene glycol.
Polysorbate 60 = Made of made of corn, palm oil and petroleum, this gooey mix can’t spoil, so it often replaces dairy products in baked goods and other liquid products.
Textured soy protein concentrate, carrageenan, maltodextrin, disodium inosinate, disodium guanylate, modified cornstarch = All of these are basically different names to hide ingredients that either contain Monosodium Glutamate (MSG) or form MSG during processing

A little scary huh? All of these things are hidden in ALL KINDS of food! Cereal, salad dressing, protein bars… things we THINK are healthy… and these are IN them! And how easy is it to make our own dressing?? EASY! SOO EASY!

The list could go on and on and on. I read labels of everything I purchase. The less I recognize the ingredients, the more I will put it back on the shelf and figure out how to make it on my own. The cool thing is that I have learned that cooking isn’t overwhelming… it’s FUN! I can make my own BBQ sauce, Teriyaki sauce, bread, chicken nuggets, cookies, cakes, pies, ice cream, smoothies… I can do copycat recipes too! Basically what I see in the store and I don’t like the ingredients used to “preserve” or “keep freshness” (like BHT!!) I go home and try to make it on my own. There have been quite a few FAILS… hahaha, but a lot of WINS!

I have learned alot having a son who has food allergies. What’s in your food? What do you have for breakfast? How are you feeding your body? Did you know that if you work out 2 hours a day EVERY DAY and still eat junk all day long… you are NOT healthy?

Once again, I’m going to mention Dietitian Cassie:

I have learned a lot just reading her blog! She talks a lot about REAL food!


Real Food is food which truly nourishes producers, consumers, communities and the earth.  It is a food system–from seed to plate–that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability.

Some people call it “local,” “green,” “slow,” or “fair.”  We use “Real Food” as a holistic term to bring together many of these diverse ideas people have about a values-based food economy (see our Real Food Wheel).

This is about more than supermarket labels. The Real Food Challenge has developed an innovative Real Food Calculator, which provides in-depth definitions of “real food” and a tracking system for institutional purchasing.  With this tool, “real food” is broken down into four core categories: local/community-based, fair, ecologically sound, and humane. Click here to learn more about the Real Food Calculator

Also this blog:

Back in the 1920s, a dentist named Weston A. Price grew dismayed by the rapidly declining health of his patients. Suspecting that the introduction and acceptance of newfangled industrial dietary changes were at the root of this turn for the worse, he traveled the world in search of healthy populations.

He found them.

These people didn’t eat refined sugar or white flour, didn’t cook with vegetable oils, and didn’t eat food canned with modern methods. They also didn’t have heart disease, diabetes, or cancer.

They did eat foods high in vitamins and minerals, animal fats (including butter), and organ meats. And, roughly 60-80% of their diet was enzyme-rich — either fermented or raw. Plus, they prepared their foods according to centuries old traditions.

They ate real food.

We need to be re-educated. We need to think about what’s in our food and what we are putting into our body. They came out with Splenda to get all of us to stop using aspartame… did you know that Splenda is made with chlorine?! I am becoming more and more of the firm believe that the closer my food is to it’s natural form the better. I personally do not want to do the RAW food diet… I like cooked foods… fancier, etc. But I’m not afraid of butter and oil. I’ve stopped counting calories and focused more on REAL and healthy foods.

What happens when I eat too many veggies? If I fill up on a large bowl of fresh vegetables? I am full. I am full of real food and I don’t have guilt.

Now, I am not opposed to grains… and I am going to try and see how I can replace my pastas… cuz those are my favorites! But I am working on using more real foods. I’m going to try to also use the non-refined and white/bleached flours and THINK about what I put into my body. My body is God’s temple, I am going to take care of it the best I can!

Healthy Replacements for White Flour Snacks

It has fortunately become quite easy to replace enriched flour with healthy alternatives, especially with whole wheat flour. But don’t forget that there are other options that can add variety to your meals such as rye, quinoa, millet, and brown rice flour and sprouted grain products.

I like to snack on alkalizing fruits, whether dried or fresh, and sometimes add a few nuts such as almonds or walnuts and some sesame seeds that are naturally high in calcium. Dried fruits mixed with nuts are easy to carry around so you can have a bone-healthy snack anytime of the day.

Check out those blogs! Let me know what you think!

Chicken and Veggie Parmesan Skillet

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.



1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese



1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165º F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!



And now, for the quote of the day:



Creamy Lemon and Shrimp Orzo Pasta

Yesterday was my daughter’s birthday. On birthdays in our household, the birthday person gets to choose the food that is eaten the WHOLE day! Yes… our family does, at times, revolve around food and meal time. We enjoy eating! So… needless to say, I think we ate out all 3 meals yesterday and cooking was not happening! HA! My little girl LOVES to eat out. We eat out maybe 3 or 4 times a month, so I guess it’s exciting still?? At least she does say she likes my cooking, so still a win.

So I figured I’d make a yummy lunch so that I could post today. This one is delicious too. I’m gonna be full for a few hours on this! No needing a snack this afternoon like usual!

You can make this for a lunch, or have bigger portions for a summery refreshing dinner out on your back porch on a summer evening. Doesn’t that sound delightful? For some reason when I think of lemon and shrimp I think: outdoors, sunshine, summer, hanging out on the porch on my Outdoor Furniture. I eat those two ingredients all times of the year… but this dish just made me think summer. YUM!


This makes 3-4 servings


For the shrimp:

  • 1/2 lb. medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 TB butter
  • 1/2 tsp Garlic Powder
  • dash cayenne pepper

For the Lemony Orzo pasta:

  • 1/4 cup diced onion (about 1/4 of a small yellow onion)
  • 1/2 teaspoon dried oregano
  • 1/2 to 3/4 cup Orzo pasta
  • 1 cups Organic Chicken Broth
  • 1/4 cup water
  • 2 TB lemon juice
  • zest of 1 lemon
  • 1/2 cup frozen peas
  • 2 TB heavy cream
  • 1/4 cup grated Parmesan Cheese
  • 2-3 TB fresh parsley chopped



  • Preheat oven to 375 degrees F.
  • Season shrimp with salt and pepper, garlic powder and cayenne. Toss with olive oil and place onto a Aluminum Foil
    lined Cookie Sheet (with a lip on each edge, or curve up all edges of the tin foil to catch all of the juice and liquid from the shrimp)
  • Bake shrimp at 375 for 12-15 min, depending on size of shrimp. Make sure white and cooked all the way thru, and pink on the outside. No more transparent parts of the shrimp.
  • While the shrimp is cooking in the oven, heat olive oil in a large Skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. (FYI, IF you do actually have a cast iron skillet, check out this cleaning tool: Cast Iron Cleaner
  • Stir in chicken broth and 1/4 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in lemon juice and cooked shrimp that you have removed from the oven and set aside. Sprinkle with Parmesan and stir and remove from heat. Add the frozen peas and the cream and stir in.
  • Serve immediately garnished with fresh parsley and a bit of shaved parmesan cheese.


Oh me oh my. Soooo good!

Give this one a try for SURE!

And now, for the quote of the day:

YOU MAY BE Pretty, AND YOU MAY BE Talented, BUT NOBODY WILL REMEMBER THAT IF You’re mean. -Katie Holmes

Comfort Food: Beef Stroganoff

It was rainy and cold today. I guess I should specify that “cold” was like 57 degrees, but still. So, I felt like eating comfort food. It has been about 4 days since I had pasta (which I think, besides when I did the South Beach Diet before my wedding, it’s the longest I’ve ever gone without having pasta!). So, I saw a recipe for Beef Stroganoff and I was absolutely craving it! It looked so delicious!

Earlier today we had one of my friends and her little baby come over. Don’t you just love the smell of babies? This sweet girl also very obviously loved her mommy. I so desperately wanted to take pictures of her sweet face, and every time she saw her mommy, she smiled REALLY big and put her face in her hands! Precious right? Hard to get a picture though… have a few cute blurs though! 🙂 So while she was over it was rainy and cruddy all morning. Luckily we were ok with being inside. But it definitely put me in the mood for one of my planned meals: Beef Stroganoff. So, here it is!



3-4 servings

Inspired by:
Buttered Egg Noodles:
8 ounces Egg Noodles
1 tablespoons salted butter

Beef Stroganoff:
2 tablespoons olive oil
1 TB butter
1/2 tsp minced garlic
1 pound top sirloin steak, cut into small cubes
Salt and freshly ground black pepper
2 carrots, finely chopped
1/2 onion, finely chopped
1/4 cup red wine (your favorite) **optional
2 1/4 cups beef stock
2 tablespoons Corn Starch
1/4 cup FULL FAT Greek Yogurt PLAIN
Chopped fresh parsley, for serving

For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.

For the beef stroganoff: Heat 1 tablespoon butter in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly (but don’t quite cook through). Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.

Add the olive oil to the skillet and cook the carrots, garlic and onions until lightly browned. Turn off the heat and add the wine and 2 cups of the beef stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.

Turn off the heat. Stir in the sour cream, and beef. Taste and adjust the seasoning with salt and pepper.

To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.

Serve the stroganoff with the noodles, and sprinkle with the parsley.

wpid-1429230825084.jpgThis seriously hit the spot. Rainy day? Want a filling and enjoyable meal made with whole and fresh ingredients? THIS IS IT! Delicious, seriously. I would have eaten more if I wasn’t so full. I had to keep myself out of the skillet with the leftovers. I, personally, am allergic to mushrooms… so if you notice that my Beef Stroganoff does not have any mushrooms… it’s because that was intentional. If you look at the original recipe, hers does. FYI. 🙂

And now, for the quote of the day:

One of the most SIMPLE and DOWN-TO-EARTH EXPLANATION of ministry that qualifies all of us.

Lemon-Dill Salmon Over Buttery Pasta with Peas and Spinach

I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!

I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂

I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.

So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉

Try this one out if you like Salmon!!


This is for 2 servings


  • 1/2 tso kosher salt
  • 2 medium salmon steaks (filets)
  • 1 tsp minced garlic
  • 1TB olive oil
  • 3 TB butter
  • 1/2 lb. farfalle (bowtie) pasta
  • 1 large handful of baby spinach rough chopped
  • 1 cup frozen peas
  • Juice and zest of 1 lemon
  • 1/2 tsp fresh or dried Dill Weed (I used dried)
  • 1 Tb parmesan cheese
  • splash of white wine for cooking and deglazing the pan



  • Preheat oven to 350F.
  • Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
  • Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
  • Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
  • Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
  • Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
  • Put a splash of white wine into pan if desired.
  • Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
  • Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD  WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
  • Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
  • Sprinkle with parmesan cheese and garnish with dill.
  • Serve into bowls.
  • You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
  • ENJOY!! This one is a winner!!


And now, for the quote of the day:

Most won't think this belongs here, but emotions can run hot sometimes and peaceful protests can get out of hand. So this is an important thing to remember, for everyone involved.

Quick Shrimp and Avocado Salad

I needed a quick dinner… something using fresh foods, and low in carbs. Something yummy but also filling, and this salad definitely did the trick! I LOVED it! The natural fats in the avocado and the high protein in the shrimp were exactly what I needed! So fresh and yummy! If you want a nice salad to go with dinner, a quick lunch with leftover shrimp, or even something to put on a hoagie roll, this is it! Try this salad out!

This is for the dressing and the salad.
Also… I usually use this cute little wish when I’m making salad dressing:


Cute huh? It fits easily into bowls and measuring cups, or whatever I need to fit it into to mix something. Perfect size for little jobs. 🙂



1 lb. Baked shrimp, peeled and deveined
1 avocado, cut into large pieces
1/2 sweet onion chopped
1/2 cup sweet white corn (thawed frozen or fresh)
1/2 to 1 English cucumber sliced and quartered
Optional handful of grape tomatoes

For the Dressing

¼ cup extra virgin olive oil
¼ cup fresh squeezed lemon juice
1 tsp lemon zest
Dash white balsamic vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon spicy brown mustard
salt and pepper, to taste
Dash hot sauce



Bake shrimp for 12 min at 350 with a drizzle of olive oil and salt and pepper. Remove, set aside. After cooled (10 min), either leave whole, or chop into bite size pieces.
Add shrimp, avocado, and onion, corn, cucumber and tomatoes to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Top with a bit of parmesan cheese if you’d like!
Serve additional dressing on the side. I put leftover dressings in washed glass jelly jars and save it for up to a week in the fridge.
And now, for the quote of the day: