Tag Archives: salad

Pignolia. A Love Story.

29 Dec

Pignolia. Pine nuts. Whatever the name oh how I love ’em! This more than just a passing crush or a fanciful flirtation. J’adore! Flexibility with this seed means that they can go into so many dishes! Are you living a keto, vegan, paleo, or gluten free lifestyle? No problem. Bring on the pignolia. Not only that, with a busy lifestyle, the grab and go ease of pine nuts just add to their fabulousness!

Pine nuts often get overlooked. If you have eaten them in the past and gotten away from them, this is a little nudge to add them back into the mix. If you have never tried them, well, there is no time like the present.

These buttery textured delights can be a perfect addition to a granola snack mix, tossed on a salad, or blended into your favorite pesto and home made hummus. The flavor packed pine nut shouldn’t be saved for the special occasions-add them into the regular rotation of goodies!

Pine nuts are literally the seeds from pine cones. There are many species of pine nuts but don’t let that intimidate you. Don’t let the cost sway you away from these delicious little nuggets either. A little can go a long way.

Why add them into your diet? Pine nuts are rich in many nutrients that boost metabolism and bolster immune system health. So they not only taste delicious, they can help your body resist disease. Also, they are especially rich in monounsaturated fatty acids which can naturally lower bad cholesterol.

And if you still need convincing, look no further than your mirror. Pine nuts are rich in vitamin E. What does that have to do with your beauty regime? Vitamin E is excellent for cells-which helps maintain beautiful skin. Toss that makeup aside and start eating more of these flavor packed kernels.

They are delicious right out of the bag, but toasting pine nuts kicks my love affair with them into overdrive. Why go through the extra step to toast pine nuts? It intensifies their unique nuttiness and adds a slightly firmer bite. Adding them to a recipe, a salad, or even a creamy slice of cheesecake lends a wonderful toasty flavor layer.

And it is easy peasy to do. First simply toss the pine nuts into a dry heated pan. No oil is needed here.  Put them on a medium heat and spread in an even layer.

 

Put the pine nuts in a dry pan.

Keep your eye on them, stirring every few minutes while they heat up. They will become deliciously fragrant as they toast.

As these seeds toast they begin to emit a lovely warm fragrance.

Don’t leave the kitchen-nuts can burn quickly. While they toast, the enticing scents wafting through your kitchen will get your mouth watering!

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When they are perfectly golden brown, remove them from the heat and place them on a plate. It is hard to resist the temptation to pop those delectable nuts into your mouth by the handful while they cool.

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Now you can add them to your favorite recipe or simply sprinkle on anything! Put them on a salad. Add them as a cheesecake garnish. Make a big batch of pesto-some for now and some for later. Create some one of a kind home made hummus. Add them to a granola and nut snack mix. Let your creativity abound! One taste and you will fall in love with toasty pine nuts too!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic finely minced
  • 1/4 cup pine nuts
  • 1/2 cup fresh Parmesan cheese, grated
  • salt and pepper to taste

Put all ingredients in blender and blend until smooth. Use as a sauce for pesto or vegetables, or brush on fish or chicken. 1/2 cup cream may be added for a creamy pesto sauce which is lovely on tortellini.

Hummus:

  • I 15 ounce can chickpeas, drained and rinsed
  • 1 clove garlic, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup toasted pine nuts, plus more for garnish
  • 2 T. Fresh lemon juice
  • 2 T. Tahini (may substitute 1-2 T. peanut butter or omit
  • 1 t. paprika
  • Salt and pepper to taste

Place all items in blender and blend until smooth. May add more olive oil if necessary for desired consistency. Garnish by sprinkling more toasted pine nuts before serving.

 

 

Lover of Leftovers

1 Aug

Time. There are 24 hours in every day, but sometimes it feels like less.  So when I cook, I have to make it count for more than one meal.  Cooking big is a time saver. If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week. But even quick week night meals can provide leftovers for another meal.

Okay, it’s no secret that I love leftovers.  You can enjoy them for a second meal as is, but they can also be used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes to work with me for a quick lunch at the office.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal to power it up. Quinoa is a plant based protein loaded with beneficial amino acids. It was a satisfying protein and grain breakfast following an early morning workout at the gym.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added plant protein to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  The next day goat cheese was a wonderful addition to a “gourmet” sandwich, adding delicious creamy flavor to a weekday brown bag lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this to drizzle over veggies going into the oven to roast.  Homemade vinaigrette is super flexible and great to have around. It is a delicious way to add a wonderful layer of flavor to most anything.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing salad. I also threw in some of that leftover quinoa so it was a complete meal.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome salad! The added quinoa was the perfect protein for this dish.

Night #5.  Leftover:  Pesto, with a bonus of shredded chicken. (Nonleftover: frozen cauliflower). This made a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower cooked up quick in the microwave. It was tossed together with the chicken and pesto for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what ends up on your dinner table!

Beet the Heat

16 Aug

Beets are the best.  Roasted.  Pickled.  Sautéed.  Cold.  Hot.  Beets are great as a side dish with balsamic vinegar and goat cheese.  They are delicious roasted along side other vegetables.  I’ve even eaten them right out of the can.  Being raised in the midwest, vegetables were always on our dinner table, but somehow beets got overlooked. So how did I get hooked?

My love affair with this herbaceous plant began in adulthood.  The first time I tried beets was a happy surprise.  I was tired of my usual repertoire of veggies and decided to try beets.  In the grocery store one day, I impulsively grabbed a fresh bunch of beets with the intention of simply roasting them.

I brought them home, put the beets on the counter, and stared them down.  Hhhmmmm.  This would be an adventure.  I washed them and laid them on paper towels.  Off came the green tops.  I peeled the fresh beets, placed them on a baking sheet, drizzled some olive oil over them, and into the oven they went.  The beets cooked up beautifully.  One taste and I was hooked.

But the thought of those greens going to waste was unthinkable.  Out of curiosity, I pinched off a green and popped it into my mouth expecting it to be tough and woody.  I was delighted to find the greens tender and flavorful.  Oh heck yes!  I would find a way to eat the greens too!  That was many seasons ago…

Now summer is on the horizon. I am beginning to think grilled, chilled and easy.   I do not want my oven on this time of year.  What is the best way to enjoy beets this season?  Piled on a garden fresh crisp salad!

But first, let’s chat for a second about the virtues of beets.  Some would say they are not a desirable or sexy vegetable, or even a popular one.  But since they are packed full of vitamins and minerals, and so versatile, beets cannot be overlooked.

The health benefits of including beets in the diet are numerous.  They are a good source of fiber, have lots of vitamin C, and are high in folate and potassium.  Beets are also a rich source of antioxidants, compounds that prevent disease and the damaging effects of oxidation of cells throughout your body.  They are very low in fat, and certainly don’t need a lot of added fat to make them taste good.

While they come in many varieties, we most often see the “blood turnip”, or red beet. They are a root vegetable, like a carrot or potato and they like to grow in cool weather.  They are available canned all year long, but we see them seasonally featured in the spring and the fall.

And remember how I said it was not considered a sexy vegetable?  Well think again.  Fruits and vegetables, like herbs, were used in ancient times as medicine.  One of the first known medicinal uses for the beet was as an aphrodisiac in ancient Greece.  There.  I said it.

Anywhoooo….beets are very easy to prepare.  If they are fresh, they can simply be peeled, drizzled with olive oil and roasted.  They are also wonderful diced and  sautéed.  Canned beets are fabulous hot or cold.  Simply open the can, rinse the beets, and toss them on a salad.  They can also be heated and enjoyed as a simple side dish.

Back to those green tops for a minute.  If you have fresh beets with the greens, do not throw those away!  The greens are also a nutrient dense food and adaptable to many dishes.  Like beets, the greens can be enjoyed raw, such as mixed with other greens in your summer salad.  They can also be sautéed much like spinach, in a little olive oil.  Season them a bit with salt and pepper, and you’ve got another phenomenal side dish.

If you’ve tried beets and didn’t like them, try them again.  If you’ve never tried them, its time to add some variety to your diet.  The health benefits  of beets are plentiful, they are budget friendly, and just plain delicious.  Let your own impulses go wild, pick up some beets up at the farmers marker or grocer, and begin your own adventure!

Delicious cold beets piled on a fresh summer salad! Yum!

Delicious cold beets piled on a fresh summer salad! Yum!

Naughty-again!

25 Apr

Naughty.  Last Friday night my home cooked meal was off the chain naughty.  Seriously.  The thing is…it started out innocently enough.  It took a turn to the dark side during a water cooler moment chatting with a coworker.

I wanted to make wild mushroom ravioli for dinner.  I like flavor with an earthy profile (some chefs call it a “dirt” flavor) like mushrooms, truffles, and beets.  And I was seriously craving some earth.  Wild mushrooms would be the food that was going to scratch that itch.  What could be the harm in that?  Enter stage left..my coworker Al.

Foodies get all excited when talking food and recipes.  Al is no exception.  He, like me, is a quirky foodie.  I am an amateur, he, as a certified chef, is a professional one.  I told him what I was making and wanted to pick his brain about a good sauce.  A creamy parmesan sauce? I wondered outloud.  Oh no!  Al had something else in mind.

“A brown butter sauce!” he loudly exclaimed.  Yes, that will be perfect for your ravioli, he said.  Brown butter, drizzled over the ravioli, along with fresh basil chopped, and a bit of fresh parmesan romano cheese.  Yes, he proclaimed.  That is the finish for your ravioli.  At this point my mouth was watering and I was mentally preparing for a much longer run on Saturday morning to counteract my naughty Friday night dinner.  That was that.  I couldn’t wait to try it.

Later in the afternoon, Al wandered into my office.  Clearly, as an eccentric foodie, my dinner was still on his mind.  “You need some acid on that dish, and a balsamic reduction glaze would be just the thing”.  Again, foodies are so quirky.  A “food moment” such as Al’s  hits like a flash, and you just gotta run with it.  And I did.

Here is the story, in pictures, of my naughty dinner.

Step 1...start the butter.  But remember to stir.  Burned butter is no fun!

Step 1…start the butter. But remember to stir. Burned butter is no fun!

The butter is getting brown and foamy.  The scent wafting from this dish is mmmmmmmm so creamy and luxurious!

The butter is getting brown and foamy. The scent wafting from this dish is mmmmmmmm so creamy and luxurious!

 

 

 

 

 

 

 

 

 

 

The butter is getting nutty, browning slowly and oh so rich!  I removed the milk fat  (the foam) making it clarified butter.

The butter is getting nutty, browning slowly and oh so rich! I removed the milk fat (the foam) making it clarified butter.

 

Here it is.  My dinner is all of its naughty gloriousness!   Wild mushroom ravioli with brown butter sauce and balsamic reduction, salad, and, of course, bread. Was it worth it?  Oh heck yes!

Here it is. My dinner is all of its naughty gloriousness! Wild mushroom ravioli with brown butter sauce and balsamic reduction, salad, and, of course, bread. Was it worth it? Oh heck yes!

Resolutions. Really?

18 Jan

So it’s the beginning of the year, and the season of resolutions.  This is the time many folks decide to make healthy lifestyle changes.  People at work are buzzing about losing weight, eating better, detox potions, and avoiding fast food.  And, of course, I am no different.

I do not make new years resolutions.  I do, however, reflect on making  positive changes in the new year.  I too have been making an effort to eat a little healthier since ringing in the new year.  Getting kind of bored with my regular “go to” recipes, I have tried to energize my normal recipe repertoire by trying to put fresh new combinations together.  The other day I came up with a real winner.

I made a super healthy quinoa salad.  One day I took it for lunch at work.  Another day I had it in the morning after my workout for a healthy protein boost.  I do not limit my meals with traditional labels.    If I feel like chicken for breakfast, I eat that.  A bowl of cereal for dinner?  Sure. Why not.  So I enjoyed my quinoa all day.  And it was delicious.

Simple fresh healthy quinoa salad!  Yum!

Simple fresh healthy quinoa salad! Yum!

How did I make it?  I had about 2 cups of leftover quinoa, a handful of shredded carrots, a green onion, a half bag of spinach, and homemade vinaigrette in the fridge.  I tossed it together with a can of rinsed canned beets and Voila!  A healthful flexible meal packed with protein and veggies.  It had a nice crunch, great flavor, and a colorful appearance.

Vinaigrettes are easy to make and even easier to customize to certain tastes.  Want to try one?  Start with this.

  • 1 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 T. lemon juice
  • 2 T Dijon mustard
  • 1 t. of sugar
  • salt and pepper to taste

Mix all ingredients and stir vigorously with a fork.  Use to dress vegetables or your favorite salad.  Yes, it’s that simple.  I customize this recipe by using different vinegars and different mustards.  Some times I use honey instead of sugar.  If I am in a crazy mood I will add some red pepper flakes to heat things up a bit.

So anyway, this is the vinaigrette that I added to my quinoa salad.  Simple dimple.  And so good.  So as 2015 rolls on, I hope to make some more fresh and healthful dishes.  No resolutions…just a positive change or two.

 

 

 

 

 

 

 

 

Next…

25 Aug

I am a single mother that is short on time.  When I cook, I have to make it count for more than one meal.  Time is my most precious commodity at the moment, so cooking bigger sure helps in a time crunch.  If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week.

Okay, it’s no secret that I love leftovers.  They can be easy to eat as is for a second meal, or used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes either in school lunches or to work with me for a second meal.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal.  Quinoa powered up morning oatmeal following an 8 mile bike ride.  It was a solid “recovery” breakfast.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  My high schooler used it to spread on his “gourmet” sandwich, adding delicious creamy flavor to a weekday lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this drizzled over roasted veggies going into the oven.  Homemade vinaigrette is super easy to customize ingredients and flavors to make even picky eaters happy.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing sandwich to take to work.  I wish I also had some of that leftover goat cheese too, but it was quite tasty as is.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome sandwich, panini style!

Night #5.  Leftover:  Pesto, shredded chicken. (Nonleftover freezer item: frozen cauliflower). I actually pulled this from the freezer to make a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower was microwaved.  Everything was tossed together for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what you make with your leftovers!

This ‘n That

16 Jul

The weather is hot.  Summer is in full swing.  It is hot outside, and the air conditioning is blasting inside.  That adds up to one thing…time to take the cooking outside.  Fire up that grill!  Marinate and toss some tuna, chicken or tofu on the grill.  Cook a meal without heating up the house.  Oh, but wait.  There has to be a side dish to go with the delicious grilled food.  Hhhmm.  What is an easy cold refreshing summer side dish?  I have the answer and I just made it!  Try it!

Amy’s Summer Side Quinoa Salad

  • 2 cups cooked and cooled quinoa
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced free onions including green tops
  • 2 tomatoes, diced
  • 2 cups coarsely chopped arugula
  • 1 cucumber peeled, seeded and chopped
  • 4 ounces feta cheese

Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 T. honey
  • 1 t. fresh lemon juice
  • salt and pepper to taste

Mix vinaigrette and set aside.   In large bowl, combine quinoa through cheese.  Stir.  Add vinaigrette and stir to combine thoroughly.  Cover and refrigerate.  Next step..enjoy!

This is an easy recipe to quickly toss together as a side dish. I had the leftover salad for breakfast the following morning after my morning workout.  It is a nutrient packed salad, and the ingredients can be easily substituted with any veggies on hand. Toss in some of this, a little of that.  Make a this ‘n that salad!  So go ahead!  Keep the energy bills low and take the cooking outside.  Toss this fabulous cold salad together and enjoy!

 

Fresh summer side dish.  Yum!

Fresh summer side dish. Yum!

Cannelini and Greens

31 Aug

I am a self proclaimed foodie.   I think about food a lot.  I think about how to grow it, how to prepare it, and try to conjure up interesting twists of flavor with what I have on hand.  Although I love the European method of shopping daily to prepare the freshest food, I am not a person that likes to hop in the car and zip out to the store for a missing ingredient when I cook.  Nope…I like to put music on, surround myself with my the folks I love, and get in the kitchen and cook.

That is exactly what I was doing when I created my cannellini dish lately.  I looked at ingredients that I had on hand, craved something different, poured Denis and I a glass of red wine and got to work.  This is what I came up with, and I must say, it was brilliant.  Here is my recipe.

Amy’s Cannellini and Greens

  • 1/2 sweet onion, chopped
  • 2 cloves of garlic, chopped fine
  • 2 cans cannellini beans-rinsed and drained
  • 1 can diced tomatoes
  • 3 cups of fresh arugula and spinach
  • 4 slices of prosciutto, chopped
  • 2 Tablespoons Olive oil
  • 5 sprigs of fresh thyme
  • 1/2 Teaspoon parsley
  • 1/2 teaspoon sage
  • salt and pepper
  • fresh parmesan cheese

Heat a large pan on medium, and put olive oil in pan.  When hot, add onion and cook until translucent, about 3 minutes.  Add garlic, and stir.   Let cook for 1 minute.   Add canned tomatoes with juice, thyme, parsley, and sage.  Stir to mix.  Shake in salt and pepper to taste.  Heat until hot and bubbling, about 4-5 minutes.  Add cannellini beans and give the mix a good but gentle stir.  During the last few minutes of cooking, add the prosciutto.  While that is heating through, take a large shallow bowl and line it with the fresh arugula spinach mixture.  Grate some fresh parmesan cheese over it.  Just a sprinkle will do.

Taste bean mixture.  Adjust seasonings as needed.  Pour hot beans over greens.  The greens will wilt a bit, and the scent coming off this dish is amazing!  Serve.

This dish is quick to put together and a great way to use some leftover greens when you are tired of regular cold salads.  It is a pretty dish, and packed with nutrition.  Cannellini beans are rich in antioxidants, loaded with beneficial fiber, and have plenty of heart healthy b9.   It is a beautiful dish to have on your dinner table, with the added benefit of being very nutritious!  Bon Appetite!

Oh yum!

Oh yum!

Dressings just aren’t that hard!

14 Jul

Its time to step up here.  Beautiful summer vegetables are bursting out of gardens and farmers markets.  They can be fixed a million ways.  Vegetables can be steamed, sautéed, roasted, grilled, blanched.  The list goes on, but as the summer steamy weather is also upon us let’s go for something cool and refreshing.  Many veggies can be prepared then chilled, or eaten raw.  When we prepare vegetables that way we can also add a nice dressing.  And they just aren’t that difficult to create.  So let’s get busy!

I have passed along to you my bleu cheese dressing recipe.  Now let’s just focus on a simple vinaigrette.  Vinaigrettes are fabulous on a salad, but also on cold vegetables.  Like cooked fresh green beans?  Try cooking them, cooling them and serving them chilled with a lovely home made vinaigrette.  Once you get the hang of this super easy dressing, develop your own relationship with it, and let it reflect your own personal taste, I promise you will quickly become an enthusiast!  Soon you will be dousing your cucumbers and cold carrots with a light vinaigrette to reflect the season!

First, a word about vinaigrette.  Generally, the base is one part vinegar to 3 parts good olive oil.  You can use a bold vinegar like balsamic, a mild vinegar such as apple cider, or get a little crazy with grapefruit infused vinegar!  But best to start slowly and let your flavors grow and develop as you get the hang of making this.  Also, you can add a little lemon juice to your vinegar. Here we go.

  • 2 T. vinegar
  • 1 t. lemon juice (optional)
  • 6 T. olive oil
  • 1 t. Dijon mustard or dried mustard (optional)
  • salt and pepper
  • a pinch of fresh herbs in season, or dried, such as  parsley, chives, or tarragon.

Put vinegar in a bowl.  Whisk the vinegar with a pinch of salt.  This is the time to add your mustard if you prefer it in your vinaigrette.  Whisk until salt is dissolved.  Add other ingredients and whisk until well incorporated.  Sometimes I make my vinaigrette in a jar with a lid and shake it.  That is all there is to it.  Budget friendly, delicious, simple and easy.  Start making yours today.  Dress your salad or cold vegetables and celebrate the season with this chilled refreshing twist!

salad splendor

21 Apr

Spring is here…well for many of us!   Some folks are still braving some pretty cold weather, but spring is here, at least by calendar standards!  No matter what the weather outside is telling us, it is April.  Farmers markets, with beautiful fresh ingredients, are opening up. It is time to stroll through the farmers market and get some nutritious crisp vegetables.   Get ready to dress those vegetables up nice and pretty.  And put away that bottle!

Okay, so I am not going to put Hidden Valley Ranch out of business.  But I can certainly make a better salad dressing than they can!  I can tailor my salad dressing to any taste and to any salad.   Dressing out of a bottle?  How passé!  Showcase those beautiful vegetables and make a delicious salad dressing yourself!  It is simple and takes only moments.  Here we go!

Vinaigrette

  • 1/2 c. Olive Oil
  • 1/4 c. vinegar (I get creative with this, as there are many flavorful vinegars to choose from. My favorite “go to” is balsamic.)
  • 1 T. Lemon juice
  • salt to taste
  • pepper to taste
  • 1 T. Dijon mustard
  • 1 t. honey (optional)

Whip ingredients together with a fork.  Taste.  Adjust seasoning if necessary.  Serve!

Salad dressings are great fun to adjust to taste.  This vinaigrette is just a starting point, so go have fun with it.  Put in a little more of this, a little less of that, and make the fresh spring vegetables on your dinner table shine.  I use this vinaigrette on sandwiches too.  I like putting lettuce, arugula, bell and banana peppers on a deli style sandwich, and this dressing really adds delicious bold flavor kick to a sandwich when drizzled over the vegetables.

So have a salad, or top off a sandwich, enjoy these lovely spring vegetables and dress them up with a yummy fresh vinaigrette!

Creamy Bleu Cheese Dressing