Tag Archives: lemon

May 16 2013
9 Comments
CSA Box

What’s in the Box? #72

What's in the Box?

It’s been 2 weeks since we moved into our new home and we are finally feeling settled.  We spent the weekend hanging pictures, arranging furniture and exploring our new town.  The weather was beautiful so we decided to take a trip down to the local beach.  To put it simply…it was magical.

Beach

And watching my little beach bum playing in the sand, was the icing on the cake…

Harper plays

The weekend was also filled with lots of celebrating.  For mother’s day of course ;)  And not only did I get to sleep in until 10, I woke up to this lovely view…

Breakfast in bed

Gotta love homemade pancakes with a side of crispy bacon :)

And the celebrating continues as I received my first box from my new CSA this week.  Can’t wait to share the goodies with you.

But first, let’s take a look at last week’s party.  There were a total of 6 link ups, each one filled with loads of fresh, organic and local produce.  I am thrilled to welcome Sharlea of Fresh Veggies in the Dessert back to the party.  And was even more excited about her Grilled Artichokes.  Shalama from Views from Here shared a mouthwatering Cauliflower Crust Pizza (something I have been dying to try for a while now).  And Kirsten from Farm Fresh Feasts gave us the low down on how she makes her food look sooooo good!  A big thanks to everyone who participated.  I love reading through all of your posts.

After being without a box last week, I was starting to have some serious withdrawals.  Luckily, I was able to find a new CSA pretty quickly thanks to localharvest.org.  Not only is my new CSA cheaper than my previous one (by more than $10!) but the boxes are overflowing with even more goodies!  I couldn’t be happier.  Check out what I picked up this week…

What's in the Box? #72 - In Her Chucks

Holy nutritious goodness…right?  There was so much produce packed in that box, I had a hard time arranging it for the picture.  I am currently in fruit and veggie heaven :)  And not only did my new CSA provide me with great recipes, they also gave tips on how to properly store the items in this week’s box to maximize their shelf life.  Could it get any better?

So here’s what I plan to do with this abundant haul…

Harper dug into the peas right away.  My girl loves the green.  As soon as she saw them she grabbed a handful and started shelling them (before I could even snap a picture of the box…thank God there were more than enough to be photographed).  I have only gotten English peas once before and I can’t for the life of me remember what I made with them.  But I remember it was good.  So I will have to do some googling to figure it out :)

Once the pictures were taken, I grabbed a lemon and started zesting for this recipe.  And even though the lemon zest is a small component, it makes all the difference in the overall taste.  Delicious.  And on the side I steamed up some of the broccoli.  A household staple.

For breakfast this morning I sliced up some of the strawberries and ate them along with my oatmeal.  Best strawberries ever. No exaggeration.  They were juicy, flavorful and downright scrumptious.

I was excited to see a fresh bunch of spinach this week.  I plan on making this Chicken with Creamy Spinach and Shallots again because it is so simple but so good.

I have all the ingredients I need to make my killer kale salad (kale, lemons, avocados), but now I just need mouths to eat it.  It makes a huge portion and unfortunately Harper and Freddie aren’t kale fans.  I wish I could eat it all by myself but even my belly can’t hold it all.  I have plans to visit friends this weekend and might have to bring a kale salad along with me :)

For the beets, I think I am going to go straight for the roasting.  They are so sweet and earthy, it’s hard to resist.

Of course, the lettuce will make a great salad, topped with some sliced radishes, grated carrots, crumbled cheese and a handful of chopped nuts.  Might even throw in some grilled chicken breast if I am feeling really wild.

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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Mar 31 2013
18 Comments
Cooking

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake - In Her Chucks

Happy Easter everyone!  Today is a joyous and wonderful celebration of our Savior’s resurrection.  It is an opportunity for a fresh start, a rebirth and a great time to reflect on the incredible blessings we all have in our lives.

We have been preparing for this holiday for the last week.  Harper helped me by dying Easter eggs, my friends and I have been busy planning the perfect Easter feast and today Harper enjoyed herself on her first Easter egg hunt.  And she sure didn’t waste time digging into her egg hunt loot…

Easter Egg Hunt

As much as I love Easter candy (peeps, Cadbury eggs, life-size chocolate bunnies), I love homemade baked goods even more.  During this time of year I usually like to prepare my festive treats with carrots.  The Easter Bunny really puts on the pressure to come up with new and inventive ideas to use his favorite veggie (seen here and here).  But this Easter I decided to take a new path and utilize my favorite fruit instead.  Luckily, this cake is so good, I don’t think the Easter Bunny will mind.

Ingredients 

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 tablespoons lemon juice, divided

Zest of 1 lemon

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz plain Greek yogurt

1 lb fresh strawberries, diced

1 cup powdered sugar

Preparation

1.  Preheat oven to 375 degrees F.  Grease and flour a 10 inch Bundt pan (10-15 cup pan).  Sift together the 2 1/4 cups of flour, baking soda and salt.  Mix in the lemon zest and set aside.

2.  Using an electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice.  Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

3.  Toss the strawberries with the remaining 1/4 cup of flour.  Gently fold them into the batter.

4.  Pour the batter into the Bundt pan.  Place in the oven and reduce the temperature to 325 degrees F.  Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.  Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.  Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar.  Drizzle over the top of the cake.

Recipe slightly adapted from A Spicy Perspective

What I love most about this cake is how incredibly moist it is.  Whether the credit belongs to the yogurt or the berries, I don’t care…it’s like buttah baby!  But one thing that really does deserve more credit in this sweet treat is the role of the lemons.  From the title alone, you wouldn’t know that not only is the cake topped with a lovely, light and tangy lemon glaze, but the batter has hidden lemon zest and a hint of lemon juice as well.  Which pretty much makes this dessert more of a refreshing sip of strawberry lemonade in a cake form.

So whether you’re hunting for Easter eggs, waiting for the Easter bunny to bring your goodies or enjoying a Sonrise service this Sunday, make sure you end your day with a slice of this delicious spring time dessert :)

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Dec 27 2012
11 Comments
CSA Box

What’s in the Box? Recipe Roundup #4

boxquestionintrowhite

Merry Christmas everyone!  Hope you all had a fun and fabulous holiday :)  Ours was pretty low-key.  In fact we stayed in our pajamas the entire day.  Success!!  After opening presents we enjoyed a few slices of The Best French Toast with a side of bacon and fresh squeezed orange juice.  Then we snuggled up on the couch and watched Home Alone while a batch of Turkey Ricotta Meatballs baked in the oven.  Family time, good food and relaxation…the perfect way to celebrate Christmas :)

Due to the holidays, I will not be receiving a box for the next two weeks.  I am most definitely experiencing withdrawal symptoms but I am working through them one fruit at a time.  However, this break in delivery gives me the chance to rant and rave over some delicious recipes that never made it on the blog.

But before we jump into that, let’s take a look at last week’s party.  All 6 links were packed full of festive holiday treats…CSA style.  There was acorn squash bathed in butter, brown sugar and walnuts, Cranberry Apple Pecan Chocolate Chip Bread, a two pound sweet potato and a partridge in a pear tree :)  A big thanks to everyone who linked up and shared their goodies.  Keep ‘em coming.

Now it’s time to take a walk down memory lane.  Check out some of my favorite recipes from the last few weeks of CSA deliveries…

What’s in the Box? #53

What's in the Box? #53 - In Her Chucks

Lemony Quinoa with Butternut Squash:  I love a hearty side dish.  And although I can eat butternut squash simply roasted any day, this recipe has me reconsidering my habits.  There are so many delicious flavors bursting from this dish it’s pretty much a party in your mouth.  You have the brightness of the lemon mixed with the sweetness of the butternut squash rounded out by the nuttiness of the pignolis.  I could eat the entire pot my myself…no joke.

What’s in the Box? #54

What's in the Box? #54

30 Minute Shepherds Pie:  Yeah I went there…Rachel Ray all the way.  And this dish delivers.  I got the recipe from my neighbors who swear by it and it is the perfect solution for a delicious and nutritious weeknight meal.  The potatoes, carrots and lettuce (for a side salad) came in handy.  It was a winner for the husband and baby and even made enough for leftovers.  Score!

What’s in the Box? #55

What's in the Box? #55 - In Her Chucks

Beef and Butternut Squash Stew:  I don’t mean to be a tease here but I can’t help but share my excitement about the stew I made with that lovely butternut squash.  With the busyness of the holidays I haven’t had time to sit down and write the post but the pictures have been taken and all that is left is to add a bit of commentary…stay tuned…your recipe will be here shortly :)

What’s in the Box? #56

What's in the Box? #56 - In Her Chucks

Red Cabbage Juice: So to be honest, I have used up everything from last week’s box except for that monster of a cabbage.  I guess you can say it intimidates me a bit.  I have had my share of cabbage dishes in the past and I really want to do something different.  Enter, Red Cabbage Juice.  Ever since Freddie bought me a juicer for my birthday, I have been having enjoying all types of combinations.  But I have yet to juice cabbage.  I am inspired by this recipe and am looking forward to giving it a whirl.  I’ll let you know how it goes :)

Your turn:  What are some of your favorite CSA recipes?  Feel free to link up some of your CSA inspired meals from 2012 that you are the most proud of.  Looking forward to drooling over your dishes :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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Sep 10 2012
20 Comments
Cooking

Moroccan Skirt Steak with Roasted Pepper Couscous

They say you should never make a new recipe for dinner guests.  Although I can understand why the “powers that be” have suggested that you stick with what you know, I often break the rules on this one.  And so far, I have only served raw undercooked chicken and inedible pasty risotto once (not one of my high points…).  For the most part, some of my favorite dishes have come from recipes that have lost their virginity to my dinner guests.  And when they turn out to be a slam dunk, you totally get extra points for having the balls to take a risk.  (Please excuse the inappropriate slang…I have no idea what has gotten into me tonight!)

I can’t remember if I have mentioned this before, but after Freddie and I got married, and I started to learn how to cook, my goal was to never make the same thing twice.  I experimented with a new recipe every night.  It was a challenge I enjoyed.  During the day, when I should have been working, I was glued to my BlackBerry, perusing the sites of my favorite magazines.  Soon, I became flooded with inspiration and had collected thousands of recipes.  So whether it was a quiet night in with just Freddie and I, or a dinner party of 6, you can bet I was cooking a new recipe from my stash.

I found this recipe on Eating Well‘s site.  I was expecting my girlfriend for dinner and wanted to make something spicy (as in with lots of flavor…not hot).  This was the first recipe to pop up on the home screen and I was sold.  I had never roasted peppers before but the process was extremely easy.  Actually, the entire meal comes together in no time.  Delicious results with little fuss.  My kind of meal.

Ingredients

2 red bell peppers

1 tsp ground cumin

1 tsp ground coriander

3/4 tsp salt

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp freshly ground pepper

1 whole lemon

1 tsp plus 1 tablespoon extra-virgin olive oil, divided

2/3 cup whole-wheat couscous

1 pound skirt steak

Preparation

1.  Position rack in upper third of oven; preheat broiler.

2.  Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.

3.  Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.

4.  Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir the peppers into the couscous. Thinly slice the steak and serve with the couscous.

Recipe from Eating Well

The original recipe calls for olives in the couscous as well.  But I am not a big fan of olives, so I omitted them completely.  I served this meal with a side of steamed broccoli that I tossed with a tad bit of butter and lemon juice.

What makes this meal so special is the complexity of the spices.  They bring the meat and the couscous to life.  I like to use this spice mixture on other meats as well.  It is a great way to make any ordinary dish shine.

Your turn:  Have you ever tried a new recipe for dinner guests?  What was the result?  Looking forward to reading your responses :)

PS:  Don’t forget to enter the giveaway!  Only a few days left to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comment acts are your entry into the giveaway.  Good luck!  

 

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Jun 08 2012
10 Comments
Cooking

Red Snapper with Lemon

People always ask me how I find time to prepare home cooked meals with a toddler running around (trust me, it’s not as easy as it looks…).  My secret?  Choose recipes that are quick, healthy and delicious.  And this dish is a perfect example.

I became inspired to prepare this recipe after I received 2 lovely Meyer lemons and a fresh bunch of parsley in my box this week.  This dish has been on my “need to try” list for a while now.  And when I read that this meal could be ready in less than 20 minutes, I was sold!

What makes this dish super easy is that you simply season and bake the fish in the oven for 13 minutes.  While the fish cooked, I whipped up some mashed potatoes, and sautéed some swiss chard with shallots and chicken broth, and dinner was served in no time.

Ingredients

2 lemons

Cooking spray

4 (6-ounce) red snapper or other firm white fish fillets

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 tablespoons butter, softened

1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme basil, and parsley)

Preparation

1.  Preheat oven to 425 degrees F.

2.  Cut 1 lemon into 8 slices.  Place slices, in pairs, on a rimmed baking sheet coated with cooking spray.  Grate remaining lemon to get 1 teaspoon lemon rind; set aside.  Reserve lemon for another use.

3.  Place 1 fillet on top of each pair of lemon slices.  Combine salt, paprika, and pepper; sprinkle evenly over fish.  Bake at 425 degrees F for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.  While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

5.  Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired.

Recipe from Cooking Light Fresh Food Fast, Oxmoor House via MyRecipes.com

This dish is definitely a new household favorite.  The fish was super moist and full of flavor.  The herbed butter was a wonderful addition and a great idea I plan on incorporating into other dishes.  The hubby, who usually isn’t a huge fan of baked fish, gave it two thumbs up, and even asked for seconds!

In my house, it’s all about fast food.  And I’m not talking about the drive through.  There is nothing I love more than cooking food that is healthy and fresh with recipes that are quick and easy.  Having a busy home life doesn’t have to keep you from eating delicious home cooked meals.  The key is planning ahead.  True, I spend an inordinate amount of time on Pinterest, picking out and sorting through recipes that work for my current circumstances, but having a collection of great ideas that you can pull from helps to make meal planning a snap.

Your turn:  What are some of your favorite quick and easy meals?  Any tips or tricks on how to make dinner prep a simple and enjoyable task?  Looking forward to reading your responses :)

 

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Apr 28 2012
4 Comments
Cooking

Lemon Cake

I have been on a major lemon spree this week.  As I mentioned before in a recent post, I received a few bags full of fresh citrus from my girlfriend Lisa.  So meal planning this week was all about grapefruits and lemons.  I have made Lemon Fish, Lemon Chicken, Lemon Lamb, and now, Lemon Cake.

This cake is one of my childhood favorites.  Having a lemon tree in our front yard, my mom was always finding new and creative ways to use all of the lemons.  This recipe turned out to be a big hit!  Being the professional baker that she is, my mom made her cakes from scratch.  But around my house, I do my best to find shortcuts when I can.  And Dunkin Hines always does me right.

Ingredients

Cake

1 package Duncan Hines Classic Yellow Cake Mix

3 oz package of lemon flavored gelatin (I used Jello brand)

3/4 cup vegetable oil

3/4 cup Kerns Apricot Nectar

2 tsp lemon juice

Glaze

Zest from 2 lemons

1/2 cup lemon juice (about 2 lemons juiced

2 cups powdered sugar

Preparation

Preheat oven to 350 degrees F.  Grease and flour a bundt pan or spring mold pan.

Add cake mix, Jello mix, oil, nectar, lemon juice and eggs to bowl of electric mixer.  Blend on medium speed for 5 minutes.  Pour cake batter into prepared pan.  Bake for 35-40 minutes.

Cool on rack for 15 minutes.  Remove cake from pan and place on a cooling rack,

Mix lemon zest, lemon juice and powdered sugar until the sugar is completely dissolved.  Poke holes in cake with a toothpick.  Pour glaze evenly on top of the cake while cake is warm so glaze will absorb into the cake.

The secret ingredient in this cake is the apricot nectar.  I love how it adds such incredible flavor and helps make the cake super moist.  The Jello is a bit unexpected but works wonders by creating a soft but spongy texture.  And the addition of the fresh lemon juice and zest gives it that extra punch of lemony goodness.

This cake is delicious and refreshing.  Enjoying a slice after dinner is the perfect treat to round out any meal.  And even though growing up my mom never served this for breakfast, I have to admit it hits the spot with a cup of tea early in the A.M.  Kind of gets my engines roaring.  So whether you eat it in the morning, noon or night, this cake is sure to make your tummy do the happy dance…yum, yum!

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Mar 29 2012
12 Comments
CSA Box

What’s in the Box? #19

Happy Thursday everyone!  My apologies for being tardy with this post, but we took an unexpected trip to the Emergency Room last night with Harper for yet another round of croup.  After spending 2 hours in the waiting room before being seen and another 3 hours of procedures, we were pretty worn out by the time we got home.  But the good news is Harper is feeling better and on the mend.

And the truth is, nothing does the body better than fresh fruits and veggies.  So I am continually grateful for my box full of yummy vitamins and nutrients.

I don’t normally get over the moon excited about lettuce.  As much as I love my homemade salads by the side, the truth is, they can get old…fast!  So I was glad to find this blog post on different ways to enjoy lettuce because now I look at this bunch of romaine completely differently.  Can’t wait to test out some of these delicious ideas.

One thing I never seem to get tired of is steamed broccoli.  I stepped out of my comfort zone last time and tried it roasted thought it turned out great.  But I plan on going back to my old staple this week.  And the lemon will come in handy because tossing the steamed broccoli with a little butter and lemon juice always gives it that extra something.

I love getting fresh garlic in my box.  It always seems so much more fragrant and tasty than the garlic you buy at the stores.  Plus, I have recently become obsessed with my new garlic keeper.  So it’s fun to have something to fill it with.  But a few cloves will definitely come in handy for Harper’s new favorite dinner.  I have never seen her scarf down anything so fast!  The recipe calls for potatoes,leeks, thyme and celery.  So looks like we only have the meat to pick up at the market and we are all set for dinner tonight :)

In the meantime I am going to munch on those pixie tangerines.  So sweet and delicious.  I just have one minor complaint.  They are a little tough to peel.  After being spoiled by all the satsuma mandarins we were getting, I have become used to the rinds practically falling off.  But these puppies take work!  Although, I have to say, the prize is worth the effort.

Another snack I am looking forward to are my strawberries.  I found a recipe for dried strawberries and so I have them in the oven as we speak.  Fingers crossed that they turn out well.

My last indulgence will be those Mexican guavas.  They are yummy eaten raw, but I like to throw them in a blender with some frozen fruit and enjoy them in a smoothie.  What a treat!

And now could I forget about those crunchy sugar snap peas.  Probably one of my most favorite veggies.  And for some reason I seem to love to serve them with pork.  I was never a big pork fan until I met Freddie but pork is one of his favorite proteins, so I make an effort to make it for him on a regular basis.  I hope to get around to sharing a great recipe with you all this week.

Hope everyone has a wonderful weekend!  It’s almost here…

Here’s to healthy babies and healthy mommies (and daddies too…) :)

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Feb 15 2012
2 Comments
CSA Box

What’s in the Box? Recipe Roundup #2

There was no box delivered this week.  We had initially planned on being out-of-town but after Harper got sick, we stayed home to make sure she healed before her big birthday bash this weekend.  Since all changes to your box schedule have to be in the Friday before, it was too late for us to reinstate our delivery.  So I decided to go ahead with my initial plan of doing a Recipe Roundup.

With all the things I like to share with you on my blog, I can’t possibly post all of my recipes.  So a Recipe Roundup is a great way for me to pass along some of my favorite dishes for you to enjoy.

What’s in the Box? #8

Braised Chicken with Kale and Beans:  After whipping up a batch of Sausage White Bean Kale Soup, I still had some kale leftover.  I had recently subscribed to this blog and became overwhelmed with all the healthy and delicious recipes that I found.  I used to be afraid of cooking chicken on the bone.  There was something about it that made me squirm.  But ever since I successfully baked bone in, skin on chicken breasts for my Chicken Chili, I realized chicken should never be cooked any other way.  The chicken in this dish was moist and tender and full of flavor.  A dose of healthy comfort food at its best!

What’s in the Box? #9

Miso-glazed Kabocha Squash:  As of a year ago I had only ever had kabocha squash at restaurants.  And it was usually in my order of vegetable tempura.  So I was at a loss of how to prepare it.  But luckily I came across this delicious recipe on one of my favorite sites MyRecipes.com.  The preparation is simple and easy and the result is melt in your mouth good.  It is a great side dish to an Asian inspired meal.

What’s in the Box? #10

Lemon Chicken Breast:  This recipe is by far my most favorite chicken dish of the moment.  I have made it a handful of times in the last few months but never seem to get a chance to take a picture before it gets gobbled up.  You want to talk about tender, juicy, moist chicken with out of this world flavor?  Look no further than this dish.  It is a must make NOW kind of meal.  I promise you, you will fall in love.

What’s in the Box? #11

White Bean and Kale Stuffed Delicata Squash:  For all my vegetarian friends and followers out there, this one is for you.  This While Bean and Kale Stuffed Delicata Squash is a one stop shop for wholesome goodness.  I added a bit of pancetta to the mix since Freddie and I are not vegetarians.  It was my little way of enticing Freddie to eat it.  But what I learned later was that he was a bigger fan of it than I thought he would be.  Cleaned his plate!  (But then again, he usually does when I cook for him!)

What’s in the Box? #12

Lemony Chicken Milanese with Arugula Salad:  I was looking forward to posting this on my blog because this dish reminds me of my brother.  Back before I got married, and my brother and I were roommates, I would beg him to make me his version of this dish all the time.  He was a master when it came to cooking chicken.  And his dressings were pretty amazing too.  I gave it my best effort, but to be honest, mine didn’t turn out as good as his.  Don’t get me wrong, it was still delicious, it just wasn’t the same.  I’m hoping to put in a request for him to make me his version the next time he comes to visit…if he doesn’t mind :)

What’s in the Box? #13

Parmesan-Crusted Chicken with Leeks and Apples:  This dish was on my things to post this week but with Harper getting sick, I never got around to taking pictures.  But don’t worry, Freddie and I gobbled up every bit of it and we can both say with confidence, this is a must try.  The combination of the leeks and the apples offer a mild sweetness which is a perfect complement to the saltiness of the parmesan-crusted chicken.  Served with wild rice to soak up the sauce and a side of steamed broccoli, it is a well-balanced meal for a family dinner.

For someone who is used to cooking fresh, homemade dinners nightly, it has been strange to be out of the kitchen this week.  But sometime’s it’s nice to take a break and enjoy some take-out for a change.  I am looking forward to preparing some of my favorite party food this weekend and sharing that with you as we approach Harper’s Birthday.

Any favorite recipes you want to share with me?  I would love to hear about what dishes you like to make with the fruits and veggies pictured above.   

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