1 family. friendly food.

Tonight I asked Junior (7 years old) to make dinner.

While I cleaned up the scattered toys in the family room–his job–he “cooked” dinner–my job. A fair enough trade?

Dad:

Junior (Looks like Dad, but no beard, yet):

Mom (It looks so much like me):

Junioress (she does look like me):

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Categories : Cooking with kids Comments 4 Comments

I’ve been busy making lots and lots of doughnuts in the past week. It’s Hanukah and those doughnuts are the best treat ever!

After 5 batches of homemade doughnuts (Which we call “Sufganiyot”) and many guests and parties, I self-declare myself The Queen of Doughnuts—everyone said mine are the best! And I believe them.

And after eating 2-3 doughnuts a day I declare that I no longer worry about having muffin tops. Not at all…

On a different note, I been having thoughts lately about quitting to blog.

I lost my enthusiasm for so many reasons. Maybe one day when I have the time and energy for it I will explain it.

But last night we had a party. My guests and I spent nearly 3 hours in the kitchen—I was cooking and my guests were helping, and we drank wine and nibbled on cheeses and zucchini pancakes—and in a conversation with one of my guests I had an “A-ha!” moment. I was reminded why I started blogging in the first place. Because I want everyone to have a family dinner at home.

I am a great believer in family dinners. We made many changes in our life style so we will be able to have family dinners every night with our children, at home. I will write about that someday too—this IS important!

Meanwhile, I’m rethinking… I think I need to refocus on my goal/why I started blogging in the first place.

This blog sure took so many turns and went in different directions since I’ve started it two and a half years ago, and I lost focus on what matters to me. I know that what makes me tick is this family dinners “thing”. So, I will be back.

I think.

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Categories : Stuff, Uncategorized Comments 10 Comments

I have finally met her. The pie lady.

I’ve heard so much about Kate McDermott’s Art of the Pie class in the past year. Some people call her “The pie lady”, some “The pie whisperer” but no matter what they call her, all of them love her and rave about her class, and her pies. Especially the pie dough.

In the past two decades I have used the same one apple pie recipe which I have had since 1990’s and the same fruit crostata recipe, and I wasn’t very curious about other pies at all. But I did get very curious to know more about Kate’s pie because all the talk about her around town. Finally, last Saturday I had a chance to participate in her pie baking class at Dish it up!

The thing that touched me the most about Kate’s pie was her relating to the pie almost as if it were a person: a friend, and at times, even as a child. She was talking to it, sending good vibes into it, thinking good thoughts about people she cares about while mixing and kneading it. She patted the chilled dough with her rolling pin, but did not hit it. “You would not do that to a child, would you?”, she asked. I confess, I banged quite a few doughs (but not kids!) that were hard to roll in the past. But no more, no more.

In short, Kate is putting her pleasant, warm personality into the pie. Making her pie was not an act without a thought or emotion, was not an automatic series of actions, although one could have expected it to be just that since she’s been making pies for many, many year. But no, watching and listening to Kate while she demonstrated making her pies was watching an act full of love, care, and warmth.

I must say, I think what I have witnessed was not only the “art” of the pie, but also the “soul” of the pie and its maker.

When we got to taste a freshly baked apple pie, I tried to identify what’s so different about it? I compared it in my head to the ones I had before. Maybe it’s the addition of leaf lard (I have never used it so far), but there was something beyond that. I think it was the love that was put into it.

The filling—it was phenomenal. Kate used many different apple varieties—one of each kind. I think there were 8 of them. Each one with a unique characteristic to add: some turned mushy when baked, some held their shape, some were sweet, some tart, there were greens and reds… And the spices… They were just right, and so gentle. Even though I saw it with my own eyes, I couldn’t help but ask, “Are you sure you put 1 teaspoon of cinnamon in this?”, because usually the cinnamon flavor really stands out, overpowering the fruit in apple pies.

Now what about the dough? It is definitely distinctive but more difficult to describe. I think that compared to an all-butter dough which tends to have a melt-in-your-mouth and crumbly texture, Kate’s dough  has a bite, it’s not very crumbly but more crispy, and crunchy, but most of all, it has layers—not at all a puff pastry but certainly it made me think of one. See?

Kate wrote a blog post full of tips about the pie making process, Flour, salt, fat and water.

There’s also an excellent post with the recipe and more tips here, in this post.

I took many notes during class. Here are the tips I learned:

For the dough:

Rule #1: keep everything cold! Everything—the bowl, the flour, your hands (chill in ice water), the rolling pin, etc. Keep them in the freezer! On hot days, put your mixing bowl inside a bigger bowl with ice.

Kate doesn’t sift and doesn’t take exact measurements. She keeps it simple and feels it with her hands.

Use butter that is sold wrapped in foil. It’s a sign for good, fresh butter.

Stop mixing before you think you’re done. You should still have large pieces of butter—this will create the marbling later on, which translates into layers of flaky dough.

For vegetarian (and Kosher) dough, you can use Earth Balance brand to substitute the lard and butter.

After every addition of water squeeze the mixture to test if it holds and pulls into a ball.

The dough is freezable, unbaked, up to a month. But, before freezing it, put it in the fridge for the gluten to relax.

For the filling:

Use a variety of apples.

Cut the fruit to large dice.

Don’t judge an apple (or a person) by the way it looks on the outside. It might be delicious. Taste it and see.

No need to peel the fruit. It will make every bite a flavor and texture sensation.

Use superior quality fruit! (Go to the market, if there is one close to you.)

To estimate how much fruit you’ll need, put the whole fruits in the pie pan and pile it high. Put it back again after dicing it to measure if you have enough before you proceed with the seasoning.

The amount of spices she used to season her pile of diced apples:

1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2-3 gratings of nutmeg
1 tablespoon apple cider vinegar/lemon juice
1/2 teaspoon salt
1/2 cup flour

When rolling the dough:

Put a good amount of flour on the board

The technique: place the rolling pin in the middle of your “chubby disk”, from the middle, roll up, lift, go back to the middle and roll down. Turn the dough, repeat. Flip to other side, repeat.

Roll it to be as thick as glass.

If the dough tears, use water to glue it back together

Put the pie dish in the freezer

Brush excess flour off the rolled dough, on both sides, before transferring it to the pie dish

Kate doesn’t bother with greasing her pan. (The dough did not stick. Ha!)

The dough has memory. If you stretch it, it’ll shrink when you bake it (Remembering where it used to be.)

Scatter diced butter on top of the filling once placed in the pie dish

After putting the second rolled dough on top of the filling, roll it up, making a “reservoir” so the juices don’t escape out (I’ll add to that, always put your pan in a large baking sheet when you bake!). Also, take it off the edge. If the dough sits on the edge, it’ll melt downwards and it could burn.

If once you finished preparing the pie the dough gets warm, put it back in the fridge to chill before baking

Bake: 425 F degrees for 20 minutes + 375 F, 40 minutes. If it browns too fast, place aluminum foil with a hole in the middle (for the steam to vent), matte side up, to protect the dough.

A tip about ovens: If you want to test and see if your oven has hot spots, place slices of bread on a baking sheet and bake it, see where it browns and when not.

Make “tasties” with the leftover dough.

***

I also found a recipe for Kate’s Shaker Lemon Pie here and her blackberry pie in Saveur magazine, here.

My conclusion: Wonderful Kate makes wonderful pie!

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Tags : , , , Categories : Cakes, Cooking tips, Food events, Party Food/Potluck, Recipes Comments 6 Comments

Today I’m going to preach to you. But I’ll keep is short, OK?

It’s about sugar. Wa-aaay too much sugar.

I confess, I never understood what’s the point in eating sugar as is. It might be called a “glaze” or a “syrup” or… whatever, but the bottom line is: it is pure sugar that people are eating. Why? It doesn’t really taste good, it’s just sweet, nothing interesting about that, and for sure, it doesn’t do any good to our bodies. So why, why, why do so many bakeries insist on drenching and drowning their baked good in cups and layers of sugar?

I can’t stand sugar glazed pasties. There, I’ve said it.

I had a little exercise lately. I’ve been cutting the amounts of sugar in baking recipes. And you know what? Nothing bad happened. On the contrary, good things happened.

I won’t name names but with some chefs/cooks/cookbooks I learned that I can automatically omit 1/4 to 1/2 cup sugar from the baking recipes and the cake will still rise and all. For example, last week I made lemon bars. The recipe called for 3 cups of sugar but I used 2 1/2 cups instead and it turned out great—sweet just right.

A few weeks ago I looked for a yogurt cake recipe. You know how a container of yogurt can be pushed to the end of the refrigerator’s shelf and be forgotten only to be discovered one day before its expiration date? So I needed a yogurt cake recipe.

I found recipes in 2 very popular cookbooks—I won’t name names, but keep an eye open when you bump into a recipe named Lemon yogurt cake or French-style yogurt cake. The recipes were 90% identical.

I’ve decided to go with the one that uses more yogurt (1 cup compared to 1/2 cup). Both recipes use a lot of sugar: 2 1/4 cups of sugar in one and 2 1/3 cups of sugar in the other. Now, let me break it down for you:

2 1/4 cups = 36 tablespoons of sugar.

For a cake that serves 8-10 people, that’s 3.6 to 4.5* tablespoons of sugar per slice/per person!!

* If you need more visualization, 4 tablespoon = 1/4 cup. Could you eat 1/4 cup of sugar if it was not hidden in a slice cake?

I was horrified only by the thought of it so I decided to skip the sugar glaze and the sugar syrup altogether and see how the cakes turns out. Instead I used only 3/4 cup sugar total in the cake’s batter, and, what do you know… it turned out perfect!

That’s a total of 12 tablespoons for the whole cake. That’s only 1 to 1.2 tablespoons of sugar per slice/person.

Halleluiah.

I also used oranges instead of lemons for 2 reasons: 1. it looks like lemons are way more expensive than oranges, and 2. oranges are less acidic and sweeter than lemons so I could use much, much less sugar (but regardless, I think it’s better to add other ingredients to balance a lemon’s sour taste than sugar like herbs (Thyme, rosemary, for example), or honey (more natural and rounded).

I also used a thick yogurt, Greek style which has less fluid and the cake was moist.

This cake is so easy to make, you just mix the ingredients, no mixer needed, and it tastes divine!—minus the 1 1/4 extra cups sugar—delicately tangy, so fresh, with a wonderful, light crumb.

Citrus yogurt cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup thick, Greek-style yogurt
3/4 cup sugar
3 extra-large eggs, room temperature
2 small oranges/lemons, juiced* and zested
1/2 teaspoon pure vanilla extract
1/2 cup canola oil

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl.

In another bowl, whisk together the yogurt, sugar, eggs, zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. Whisk the oil into the batter, until it’s all incorporated.

Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the orange juice over the cake and allow it to soak in. Let cool before unmolding and slicing.

* NOTE: This is optional. Pour the freshly squeezed 1/4 cup fresh orange juice over the baked, cooling, cake, or drink it for your pleasure.

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Tags : , , , , , Categories : A cake for the weekend, Cakes, Dessert, Party Food/Potluck, Recipes Comments 11 Comments

I LooooooooooooooOoooooooooooOOooooo…ve doughnuts!

How about you?

My favorites are yeast doughnuts—nothing beats those! But, with a lack of time and/or frequent special occasions, I opt for quick ones, a.k.a drop doughnuts. The kind you can prepare in 15 minutes or so: 5-10 minutes for the batter and 10 minutes for frying all the batches.

Now there’s a new doughnuts cookbook in the stores.

I pretty much swore that I will not buy anymore cookbooks and I won’t be renewing any food magazine subscriptions because my kitchen is exploding with tons and piles, and 2 full bookcases of them. But when Lara’s book came out and an alert was tweeted on Twitter that only 4 copies were left in stock… Well… I was doomed. It’s a doughnuts book. It was hopeless. I was helpless.

And since I browsed the inner pages of my newly purchased book, I’ve been craving for so long to make these dropnuts (All rights reserved :) ) Finally, the day has come!

I had an hour. I had only one kid around. She was eager (“But only if there’s salt”, she said). I was eager. And we made it!

We were all ecstatic about having doughnuts for dessert last night. Finally.

It took hardly any time to prepare and was a lot of fun to make with the kiddo.

We had leftovers left for breakfast. I warmed them up in the toaster oven and they were like new: soft, fragrant and subtly sweet. (Warm them up until the outside sizzles, just like when frying. The microwave did a nice job, about 20 seconds for 4, but they lost the crispiness of the outer layer.)

Click to see Lara’s beautiful doughnuts + her doughnuts blog.

Click here to buy the book.

Lara’s ricotta drop doughnuts

Slightly adapted with comments.

Makes 32 (8 * 4 batches) using a small cookie scoop

So… My lil’ girl (She’s almost 3 years old!) insisted she will only make doughnuts if there’s salt. Go figure… But it retrospect, she was onto something. However, she forgot about it later on, and the recipe does not have any in it… Which might explain the doughnuts’ “something’s missing” flavor. So, if you make these (+ a note for myself for next time), I suggest adding 1/4 – 1/2 (OK, let’s compromise, 3/8) teaspoon salt to the batter.

1 1/4 cups all-purpose flour
2 teaspoons baking powder
Next time: add 3/8 teaspoon salt
1/4 cup superfine sugar
1 tablespoon freshly grated lemon zest
3 eggs
8 ounces ricotta cheese
1 teaspoon vanilla extract
Canola/Vegetable oil for frying
For serving, confectioners’ sugar, jams

Sift the flour, baking powder, salt, and sugar in a medium bowl. Add the lemon zest, eggs, ricotta and vanilla, and mix just until combined. (Do not over-mix.) The batter can be used immediately or stored up to 1 day covered in the refrigerator.

To fry, heat at about 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360 degrees F. Drop tablespoon-size dollops directly into the oil (I used a small cookie scoop, quickly dipped in the hot oil before scooping the dough so the it doesn’t stick), 7-8 doughnuts for each batch (depending on the size/volume of your pot and oil) and fry for 1-2 minutes (the doughnuts will roll and bath themselves in the oil), or until golden brown. Adjust the heat as needed.

Remove with a slotted spoon (I love my big spider—see photo) and drain on layers of paper towel. Repeat the same process with the remaining batter.

Let cool slightly. Sprinkle with confectioners’ sugar and serve with jam and/or chocolate spread/sauce.

YUM.

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Tags : , , , , Categories : Cookies, Dessert, Recipes Comments 8 Comments

If I had to summarize my review of this book, Will Write For Food”, to one sentence, I’d say: Dianne Jacob has done a very thorough job researching and sharing all the information her readers need to succeed in the world of food writing.

And if I had only two sentences, I’d add: This is an amazing book—a must read to all aspiring food writers and bloggers!

And why do I tell you about this book?

1. A friend asked me if I would like to get a free copy from the publisher and write a review and I immediately said “yes” because I wanted to buy it and read it anyway.

2. I knew I’d want to tell you about it just as I share other things I learn about blogging. (Like my food photography tips).

I first heard about Dianne Jacob about two years ago during a Foodista food bloggers conference. Her name was mentioned again and again by quite a few presenters who recommended her book (The first edition) as a must read to any wannabe food writer. Since then I’ve heard food people refer to Dianne Jacob as the most professional resource to learn about food writing. A few months ago the second edition of “Will write for food” hit the stores with an additional big, fat chapter dedicated to food blogging.

The chapters in the new edition include:

Chapter 1: What, Exactly, Is Food Writing?
Chapter 2: Characteristics of a Food Writer
Chapter 3: Getting Started
Chapter 4: Get Published with a Food Blog
Chapter 5: Becoming a Successful Freelance Writer
Chapter 6: Secrets of Restaurant Reviewing
Chapter 7: The Cookbook You’ve Always Wanted to Write
Chapter 8: The Art of Recipe Writing
Chapter 9: Memoir and Nonfiction Food Writing
Chapter 10: Writing About Food in Fiction
Chapter 11: How to Get Your Book Published

There’s tons of information in each chapter, no stone was left untouched, no detail left out in this very, very comprehensive guidebook to the world of food writing. You will not only learn about food writing but about writing in general. For example, take this tip on page 84 where Dianne demonstrates how to write a serious book review (which really applies to all types and topics of writing):

“If you loved the book, explain why with a “show not tell.” Show readers why with examples, rather than just writing “I loved it.”

In my review I will focus on the new added chapter that discusses blogging. You can read general reviews about the book—all of them 4 to 5 stars—on Amazon’s web site and/or the one by Rebekah Denn, including an interview, in The Christian Science Monitor.

***

In the food blogging chapter, “Get published with a food blog”, Dianne compiles tons of knowledge based on interviews with the most successful and popular food bloggers who turned blogging into a career and a source of income. In one extremely informative chapter she collected words of advice from Ree Drummond, David Lebowitz, Shauna Ahern James, Elise Bauer, Michael Ruhlman, Molly Wizenberg, and others. (If you have never heard about even one of those names before…. Get the book! Now.)

As she writes:

“Part of being a blogger is taking charge of all the parts: you’re the publisher, the writer, the photographer, the marketer, and the technical support person.”

For this reason Dianne covers everything blog-related from the technical and creative aspects of food writing to the business side of it. She provides all the information and tools you need to make it happen.

From starting and choosing a software service to writing a great “About”page, how to decided what will be the focus of your blog, how to make readers care about what you write, deciding how personal you should get in your posts, developing your voice, many, many tips about writing a post, how to write recipes and book reviews, accepting free products and reviewing them and forming a policy, how to get your blog noticed, etc etc… to making money out of blogging, and taking the leap from blog to book, to words of encouragement and writing exercises—did she leave anything out?—Dianne covers all aspects of food blogging.

Tip: “Get your own domain and name as soon as you start.”

Tip: “The best bloggers know how to make you identify with them.”

Tip: “Post often, at least twice a week.”

Tip: “Good photos of food are critical on a food blog.”

I admit that I was surprised at first to see a section about food photography in this book since this is a book about writing (and Dianne is not a professional photographer) but food blogs are heavily visual. The quality of the photos can make a huge difference between a good blog and an awesome blog so it was a must to include this topic even if it is not her field of expertise. However, in this section too, Dianne turned to the best food photographers/bloggers for advice: Matt Armendariz, Nicole Stich, Heidi Swanson, Deb Perelman, and others. So, this area is covered too. As I have already said, she is thorough.

***

My conclusion: If you are serious about food blogging and are interested in turning it into a career, you will find this book to be your best friend. The friend who tells you the truth (even when it’s unpleasant), holds your hand, keeps you grounded but lets you fly, and shares all their secrets and inside information with you. A friend who even talks about money and how they make it.

In the book, Dianne Jacob portrays the reality of the food world industry—it’s a tough world out there and it’s getting tougher—but she shows you the way, she gives you the nuts and bolts, she inspires, motivates, and provides all the know-how so you can go out there prepared and knowledgeable.

You should also visit Dianne’s web site and blog for more tips, news, trends, and advice, and be sure sign up to get her newsletter.

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Categories : Food books & Cookbooks Comments 1 Comment

Last week I went grocery shopping. (How exciting is that?) I stopped by the plastic bags dispenser and grabbed two handful of bags, anticipating to fill up my cart with a bounty of fruits. To my surprise, there were no peaches, no nectarines, no plums, no pluots, no… no summer fruits in sight—No summer fruits! (OK, there were grapes.) I slightly panicked.

Two days later, full of optimism, I went shopping again, but to another store on a hunt after some summer fruits. I found nothing. So I had to interrogate the produce guys about the whereabouts of the fruits.

“You got no peaches”?”

“No.”

“No nectarines?”

“Nope, no nectarines.”

“No plums?”

“No”.

“Reeeally??? What about pluots?”

“Oh, we might have pluots. Let me check in the back.”

Yes!

And then he returned with a case of wonderful, red, flowery smelling pluots. I almost bounced with joy—but I didn’t—and I bought 6 lbs.!

Now, what do I do with 6 lbs. of pluots?

Luckily, the day before I stumbled upon Melissa Clark’s Plum Polenta Upside Down Cake. I used nearly 2 lbs. of pluots for my cake.

2 individual pluots made it into the fridge—they softened/over ripened so quickly—and the rest I used to make ice cream. Mmm…

I hope that wherever it is that you live you can still enjoy summer fruit. As for me, I am mentally preparing myself for a few good months of pears, apples, and oranges. Clementines too. They’re nice, I like them, but it’s just not the same thing, you know…

Pluot Polenta Upside Down Cake

Slightly adapted from Melissa Clark: I used less sugar for cooking the fruit and I added thyme and salt. (I know I was tempted to grind some black pepper too but I’m not sure if I did it or not.)

Makes a 9-inch cake, 10-12 servings

1 3/4 pounds pluots, rinsed, pitted, and sliced 1/2-inch thick
1 1/4 cups sugar
2-4 thyme sprigs
Pinch of salt
1 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) butter, at room temperature
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
Whipped cream or ice cream for serving, optional

Preheat the oven to 350° F. Line a 9-inch springform pan* with parchment paper and grease the parchment and pan well (I like to use butter).

Cook the pluots and 1/4 cup sugar in a large skillet over medium-high heat, stirring occasionally, until the pluots are tender and most (but not all) of the liquid has reduced, about 20 minutes. Scrape the pluots mixture into the prepared cake pan.

In a bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a mixer bowl, cream the butter and 1 cup of sugar until light and fluffy, about 5 minutes. Add the eggs one a time and beat to combine. Beat in the sour cream and vanilla. Fold in the dry ingredients, using a spatula.

Spread the batter on top of the pluots and smooth with a spatula.

Bake until the cake is golden and springs back when touched lightly, 45 to 50 minutes.

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and release the sides. Invert onto a plate.

Serve warm with whipped cream or ice cream.

NOTE: I know that my springform pan leaks so, to make cleanup easier, I wrap it with foil and place it on a baking sheet.

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Tags : , , , , , Categories : Cakes, Dessert, Party Food/Potluck, Recipes, Spring and Summer Comments 7 Comments

Yeah… I know… I can really get used to this.

After being selected at the top 20 potluck recips with my top secret seasonal salad, I submitted my farina porridge mess to Reader Photos: What the Kids Want to Eat. Click here to see it in the NYT.

Click here to grab my recipe for Farina porridge mess.

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Categories : Bite size Comments 8 Comments

Start at a young age…

 

 

 

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Hey guys, big news today.

My Top Secret Seasonal Salad recipe was chosen as one of the 20 top recipes for potluck dishes by New York Times and food52 editors, Amanda Hesser and Merrill Stubbs.

Woooohhooooo!

In October 2008, only 4 months after I started writing this blog, I posted a recipe for Top Secret Orange Marmalade Salad after meeting a woman at a conference who told me she doesn’t know how to make a vinaigrette. This salad, and its vinaigrette, is my “house” salad, my signature dish, and therefore I thought it is the recipe I should submit to the magazine.

I wanted to share it in the New York Times but did not want to send this old photo,

So I took newer, better photos than that one from 2 years ago (and rewrote the recipe to be more accurate with directions and quantities),

 

I hope you make and enjoy this salad as much as we do.

Click here to grab my recipe .

Click here to see the top 20 chosen recipes.

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Tags : , , Categories : Food Photography, Recipes, Salads Comments 9 Comments