A Thought For Food » where ideas are brought to simmer

Maple, Fruit and Nut Granola // A Thought For Food

I cherish my mornings at home. One of the many pleasures of being my own boss is that I can decide how I want to start my day. There are subtle differences to each day, like whether I get myself onto the elliptical for a little workout.  The one thing that remains the same is that I take Maki out to let her do her doos. As soon as I get back, I pour myself a mug of coffee and prepare something to nibble on.  I go through phases with my breakfasts. It can be a taco with a fried egg and sliced avocado, or some scrambled eggs with sauteed kale.  I’m also not opposed to just reaching for a container of leftovers. Cold veggie fried rice? Perfect!  Right now, however, I’m into granola. Yes, I know it’d be so much easier to just grab a box at the grocery store, but I’d be missing something so wonderful if I did that. Like a lot of foods, I feel very strongly about what’s in my granola. There should be a variety of textures going on. I don’t want it too sweet.

This particular granola recipe was inspired by Aimée Wimbush-Bourque’s fabulous book Brown Eggs and Jam Jars. And the timing couldn’t have been better. You see, Eric and I recently tapped our maple tree out back. He hooked up a spigot that was fitted with a tube that ran into a five gallon water jug. Within a day and a half, the thing was full. Since I’m the one who works from home (when I’m not out on a shoot), I was in charge of boiling the sap down into syrup. The process was not nearly as complicated as I thought it’d be, though the four hours it took (using three large pots) made me question how often we needed to do this. The result was wonderful, a light amber colored syrup with a natural sweetness that one only really finds in this or honey. I should also note that there’s a section in Aimée’s book on harvesting maple syrup. Just another reason to order a copy.

The bottle has been sitting in the fridge for a few weeks. I’ve struggled to find a use for it. And that’s why I was so excited to make this maple granola. I like a lot of things in my granola, so I loaded it with dried fruit (cherries and cranberries), sunflower seeds, pepitas, chopped walnuts, and, of course, oats. After it’s tossed together with the maple syrup, a couple tablespoons of butter, and a sprinkle of salt, I baked it in the oven until golden brown.

So, thank you Aimee for your beautiful, inspiring recipe. I hope everyone goes and picks up a copy of your book right now.

Maple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodMaple, Fruit and Nut Granola // A Thought For FoodView full post »

Facebook|Twitter|Pin It|Subscribe
  • Katrina @ Warm Vanilla SugarApril 22, 2015 - 6:59 am

    Granola is such a down home recipe. I love how versatile it can be…it’s always delicious!ReplyCancel

  • TieghanApril 22, 2015 - 9:02 am

    You have your maple tree?!?! How awesome is that!! Also, Aimee’s book is on my list of must haves. Cannot wait to read it myself!

    What a great granola recipe. I would love a bowl now!ReplyCancel

  • LirenApril 22, 2015 - 10:14 am

    When I was a little girl, I always wanted to tap the maple tree in our yard! I’m in awe that you and Eric did! I’m pouring my granola into my yogurt this morning but it now pales in comparison :)ReplyCancel

  • Mandy's Recipe BoxApril 22, 2015 - 2:59 pm

    I love a good granola recipe and this looks perfect. Thanks!ReplyCancel

  • Andrew FrishmanApril 22, 2015 - 9:27 pm

    Mnnn… I LOVES me some homemade syrup!

    And where’d you get that spile and spigot?ReplyCancel

  • Aimee @ Simple BitesApril 22, 2015 - 10:30 pm

    You have no idea how happy it makes me that you produced your very own syrup for this recipe! I think that is a first for this cookbook. Hats off to you.

    We’re pretty granola obsessed here. I can’t keep up with how much my kids will eat, honestly! My next recipe to try is the one from Food52’s Genius Recipes. Have you seen it? It’s another maple granola. :)

    Thanks for a lovely post and the cookbook love. It’s most appreciated. xoxReplyCancel

    • Brian @ A Thought For FoodApril 25, 2015 - 8:49 am

      HA! Well, you definitely inspired me to do it with all of your posts on it!

      I haven’t seen that recipe but now I’m totally going to check it out!!!ReplyCancel

  • Brenda @ a farmgirl's dabblesApril 23, 2015 - 11:04 am

    I can’t eat anything but homemade granola, spoiled by its wonderfulness. This looks truly lovely, and so does this cookbook.ReplyCancel

  • Nik@ABrownTableApril 23, 2015 - 10:18 pm

    Brian, was that easy to do, make your own maple syrup, that is? I’m fascinated with learning how to do that. Aimee’s book is on my list of reads to order.ReplyCancel

    • Brian @ A Thought For FoodApril 24, 2015 - 6:54 am

      Nik – It was really easy, once it’s tapped, the sap just flowed out. The most tedious part is boiling it down, but it was definitely worth it.ReplyCancel

  • Susan Lightfoot MoranApril 24, 2015 - 12:06 am

    This granola has such a rich, lush look to it, I need that book!ReplyCancel

  • AdriApril 25, 2015 - 12:17 am

    This granola sounds wonderful. I bet I could eat the entire batch!ReplyCancel

A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)TABASCO_DSLR-2965A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)TABASCO_iphone-8502A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)A Trip to Tabasco (Avery Island, LA) // A Thought For Food (www.athoughtforfood.net)View full post »

Facebook|Twitter|Pin It|Subscribe
  • LirenApril 20, 2015 - 1:27 am

    I’m ready to go back, what do you say? Brian, it was SO good to see you and to be able to spend time with you in the bayou. What an incredible experience – which you’ve captured just perfectly. I’ll think of you and all our tastemaker friends whenever I see a bottle of Tabasco!ReplyCancel

  • TieghanApril 20, 2015 - 9:42 am

    What amazing photos and what an amazing trip!! Also, who could not love Tabasco? It’s my favorite!ReplyCancel

  • Heidi @foodiecrushApril 20, 2015 - 12:24 pm

    Wow, your documentary photos tell such a beautiful story. I followed your and Liren along on Instagram, and almost felt like I was there too. Looked like a great, SPICY, trip. Oh, that crab!ReplyCancel

  • Brenda @ a farmgirl's dabblesApril 20, 2015 - 10:26 pm

    This looked like such an incredible trip – I sought out Instagram photos while this was going on, so interesting and beautiful and delicious. Wonderful silent recap. Love the B&W’s that you mixed in.ReplyCancel

  • Liz @ The Lemon BowlApril 21, 2015 - 3:53 pm

    This is one part of the country that is on my bucket list. Loved seeing it through your lens!ReplyCancel

  • Bit By a FoxApril 21, 2015 - 6:57 pm

    Gorgeous shots, Brian! So great to have met you an to have the opportunity do this together!ReplyCancel

  • sue|theviewfromgreatislandApril 23, 2015 - 8:09 pm

    I want to do this SOOOO badly – what an experience!ReplyCancel

Spring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.net

Steam clouds the kitchen windows so much that I can no longer see outside. On the stove, water boils violently in a large pot. I put my cold hands above it and goosebumps immediately form all over my arm. The front burners are at work on the asparagus, peas and garlic (oh, so much garlic) and the aroma is equally satisfying. All day, I’ve been anticipating this dish: a big bowl of linguine in a creamy carbonara sauce. I’m usually pretty good at restricting my pasta consumption to a couple times a month and typically it’s freshly made. But I’m not in the mood to fuss over dough, so a box of dried pasta will have to suffice.

I’d been eying a carbonara recipe from the gorgeous new book from Teri and Jenny that focuses on various ways to prepare eggs. I love eggs in all forms: poached, scrambled, fried, deviled, even pickled. But, for me, eggs are a breakfast food (with the exception of a salad niçoise, one of my favorite summer lunch or dinners). I don’t go to eggs for a quick weeknight meal. Tonight, however, I’m going for it. Thanks to their book, The Perfect Egg, I’m preparing my very first carbonara. Working with eggs has never freaked me out. I make aioli all the time, so I’m not sure why it’s taken me this long. Whisking together the sauce isn’t complicated, just be sure to remember to reserve some pasta water (I almost spilled it all out in the sink).

Some lemon juice squeezed in at the end takes this from being a stick-to-your-guts kind of meal (ideal for some of those blizzards we got hit with back in February) to something perfect for a cool spring night.  Not to mention the bright green on top of the pasta. Just a reminder that we’re getting closer and closer to summer.

Spring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Linguine Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netSpring Pasta Carbonara // A Thought For Food #vegetarian #recipe www.athoughtforfood.netView full post »

Facebook|Twitter|Pin It|Subscribe
  • Sara @ Cake Over SteakApril 13, 2015 - 7:06 am

    I love this twist on carbonara! So perfect for spring.ReplyCancel

  • Brenda @ a farmgirl's dabblesApril 13, 2015 - 9:00 am

    Super lovely spring carbonara. I need to check out that book, love everything about eggs!ReplyCancel

  • TieghanApril 13, 2015 - 9:13 am

    Nothing beats a good carbonara. Nothing!! But umm?? Past only a few times a month?? You are crazy! LOL!

    I have to check out that book, been eying it for weeks! :)ReplyCancel

  • NaomiApril 13, 2015 - 12:17 pm

    Oh, how I love this creamy bowl of spring goodness.ReplyCancel

  • Brandon @ Kitchen KonfidenceApril 13, 2015 - 1:34 pm

    Gorgeous! My fridge is stocked with spring produce just dying to be made into this pasta :)ReplyCancel

  • KellyApril 13, 2015 - 8:42 pm

    I love all of the spring vegetables in this pasta dish. I wish I could eat a bowl of it right now. How did you cut the asparagus?
    Beautiful photos!ReplyCancel

  • Nutmeg NannyApril 13, 2015 - 8:59 pm

    I have never made a traditional carbonara but it’s a favorite of mine to order when I’m out. Love the addition of asparagus and lemon to make it nice and light. Hooray for the exit of heavy winter food and the entrance of light spring time dishes.ReplyCancel

  • Andrew FrishmanApril 13, 2015 - 9:27 pm

    MMnn… I do loves the Carb-o-naraReplyCancel

  • Sheryl @Lady Behind The CurtainApril 13, 2015 - 10:52 pm

    Awesome recipe! It looks delicious :)ReplyCancel

  • The Kitchen ScoutApril 13, 2015 - 11:40 pm

    Love these photos. Can’t wait to try this recipe.ReplyCancel

  • Sandra LeaApril 14, 2015 - 6:30 am

    What a beautiful spring time pasta. I have always associated carbonara with bacon, so nice to have this option.ReplyCancel

  • ElizabethApril 14, 2015 - 11:20 pm

    This is just too pretty. All that vibrant green, in between hearty, eggy noodles. I’d love a bowl, in any weather!ReplyCancel

  • bev @ bevcooksApril 20, 2015 - 10:08 am

    Thiiiiiiiis is perfection!ReplyCancel

  • Manory GiertlerApril 23, 2015 - 1:09 pm

    Beautiful photos and recipes.ReplyCancel

  • Green with Hunger | Buoy.April 24, 2015 - 6:13 pm

    […] Spring Pasta Carbonara from A Thought for […]ReplyCancel

Strawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipe

And I will stroll the merry way
And jump the hedges first
And I will drink the clear
Clean water for to quench my thirst
And I shall watch the ferry-boats
And they’ll get high
On a bluer ocean
Against tomorrow’s sky
And I will never grow so old again
And I will walk and talk
In gardens all wet with rain

Sweet Thing, Van Morrison

Strawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipeHALLOUMI STRAWBERRY SALAD-4404Strawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipeStrawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipeStrawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipe

Strawberry and Fried Halloumi Salad // A Thought For Food #vegetarian #recipeView full post »

Facebook|Twitter|Pin It|Subscribe
  • Millie | Add A LittleApril 6, 2015 - 8:49 am

    This is gorgeous – I love the sweetness of the strawberries with the salty fried halloumi!ReplyCancel

  • Liz @ The Lemon BowlApril 6, 2015 - 9:07 am

    Halloumi is one of my most favorite cheeses – why don’t I buy it more often?? Once again you’ve inspired me.ReplyCancel

  • DeborahApril 6, 2015 - 9:47 am

    What a gorgeous salad! We haven’t been able to stop buying strawberries lately – I would love this for lunch!ReplyCancel

  • Dayman JabroniApril 6, 2015 - 12:35 pm

    If you like halloumi you should try halloumi toast with fig jam. I love it.ReplyCancel

  • Katrina @ Warm Vanilla SugarApril 6, 2015 - 1:27 pm

    Adding halloumi in a salad is a lovely idea! Definitely need to try this!ReplyCancel

  • ANNAdventureApril 6, 2015 - 6:58 pm

    YUM! I love the photos! So beautiful! This salad sounds amazing!ReplyCancel

  • Julia Howles JohnsonApril 6, 2015 - 7:28 pm

    What a great combination of flavors — the richness of fried halloumi with the sweet, brightness of strawberries — I’m definitely going to give this a try!!ReplyCancel

  • Andrew FrishmanApril 7, 2015 - 2:24 am

    MMnnn…. I LOVES me some fried Halloumi!ReplyCancel

  • #DroolWorthy – The Kitchen PaperApril 7, 2015 - 6:00 am

    […] Strawberry Fried Halloumi Salad. OMG. Seriously, O.M.G.! […]ReplyCancel

  • LirenApril 7, 2015 - 10:40 am

    You had me at “fried halloumi.” What a beautiful salad, Brian, the song pairs perfectly:)ReplyCancel

  • KellyApril 7, 2015 - 7:49 pm

    I love the flavor combinations of this salad. Great Van Morrison quote too!ReplyCancel

  • Thalia @ butter and briocheApril 8, 2015 - 6:37 pm

    I love a good halloumi salad, though I never have made one with strawberries before. This is definitely something I have to test out.ReplyCancel

  • JoanneApril 9, 2015 - 7:53 am

    This salad is basically spring happiness. In a bowl.ReplyCancel

  • Brenda @ a farmgirl's dabblesApril 9, 2015 - 2:41 pm

    Gotta love a little Van Morrison. And fried halloumi. Oh my. Had my first experience with that a number of months ago, so wonderful!ReplyCancel

  • cynthiaApril 9, 2015 - 6:33 pm

    This is perfection!!! I can never get enough of halloumi, and pairing it with strawberries and arugula is absolute genius — love this so much!ReplyCancel

  • Links I Love #55Whatever WorksApril 14, 2015 - 4:01 am

    […] Une petite salade fraîche et facile à réaliser, parfaite pour quand les fraises seront vraiment d… […]ReplyCancel

  • ElizabethApril 14, 2015 - 11:15 pm

    At last! Spring. You’ve certainly earned it. Here’s to sunny days, endless bowls of this gorgeous strawberry salad, and Van Morrison streaming through open windows.ReplyCancel

Dairy-Free Chocolate Mousse // A Thought For Food

It’s hard to believe that we’re approaching April. I was certain that we were going to be perpetually stuck in February, à la Groundhog Day. To our delight, the majority of the snow around our house has melted. A few lingering patches still decorate the yard, but it’s much better than it was just a few weeks ago. Spending time outside isn’t as challenging as it had been. I don’t need to protect myself with hats and gloves and scarves and bulky boot every time I take the dog for a walk.

This week, Eric and I are heading down to New Jersey for a visit with my family. While we’re there to take part in the Seder, we’re also going to celebrate a number of milestones. My nieces just had their birthdays and my grandmother’s (who is turning 85) and my mom’s are coming up.

Of course, Passover can be a tricky time for celebrating birthdays as the traditional cake is not an option. Yes, you can go the flourless route. But not everyone is fond of finishing their meals with such a dense dessert. This smooth and creamy vegan chocolate mousse is perfectly decadent in a “I can’t believe it’s not…” kind of way. In this case, the ellipses refers to the dairy, which I can guarantee you and your dinner guests won’t be missing as you devour the whole bowl.

Dairy-Free Chocolate Mousse // A Thought For FoodDairy-Free Chocolate Mousse // A Thought For FoodDairy-Free Chocolate Mousse // A Thought For FoodDairy-Free Chocolate Mousse // A Thought For FoodDairy-Free Chocolate Mousse // A Thought For Food

View full post »

Facebook|Twitter|Pin It|Subscribe
  • Katrina @ Warm Vanilla SugarMarch 30, 2015 - 7:45 am

    I totally just felt like it was going to be February forever too, and in some ways, it really has felt like it here in Montreal!! I’m so glad April is almost here. A delicious light mousse with berries sounds like the perfect light treat for Spring!ReplyCancel

  • Laura | Petite Allergy TreatsMarch 30, 2015 - 9:03 am

    I love how simple the ingredients to make these an easy show-stopping dessert. Safe travels!ReplyCancel

  • TonyaMarch 30, 2015 - 9:09 am

    Beautifully crafted! The perfect segue to Spring!ReplyCancel

  • Liz @ Floating KitchenMarch 30, 2015 - 9:38 am

    It’s actually snowing outside my house right now. Hard to believe it’s almost April. Man, this New England winter is never ending. These look great! Have a wonderful trip!ReplyCancel

  • NaomiMarch 30, 2015 - 10:45 am

    I love mousse and this dairy-free one is a keeper! Have a great trip and time with the fam.ReplyCancel

  • The Little LoafMarch 31, 2015 - 7:50 am

    This sounds so light and lovely. I’d be tempted to add some melted dark chocolate to the mix too :-)ReplyCancel

  • Alison LewisMarch 31, 2015 - 3:52 pm

    looks gorgeous! Pinned and so making this!ReplyCancel

  • Brenda @ a farmgirl's dabblesApril 1, 2015 - 9:27 am

    What a lovely dessert. Happy Birthday to all your special peeps!ReplyCancel

  • DeborahApril 2, 2015 - 11:24 am

    We were having a beautiful spring, and then snow came today. Ugh. I need one of these to make it feel more like spring again!!ReplyCancel

  • KimberleyApril 3, 2015 - 11:34 pm

    Yes! I’m partial to dairyless desserts mostly because it’s easier on my tummy. This one looks grand. Hope you’re having a wonderful time with your family.ReplyCancel

  • […] dairy free chocolate mousse. looks SO […]ReplyCancel

  • Sommer @ASpicyPerspectiveApril 4, 2015 - 8:52 am

    This dairy free mousse is the perfect spring dessert! I think it’s awesome that everyone has a chance to try it!ReplyCancel

  • June BurnsApril 4, 2015 - 10:10 am

    That looks wonderful! Coconut milk always makes the best mousses :)ReplyCancel

  • love, in this moment. | FloptimismApril 4, 2015 - 10:59 am

    […] bookmark love. these diy cleaners. these butternut black bean burgers. this vegan chocolate mousse. […]ReplyCancel

  • Lisa | Mummy Made.ItApril 5, 2015 - 6:37 pm

    I love coconut chocolate mousse (we call it chocolate cream),
    It has such a light texture and doesn’t leave you feeling heavy and blah.ReplyCancel

Spinach and Artichoke Matzo Kugel // A Thought For Food

There are a lot of Passover dishes to get excited about. Matzo ball soup, for one, is a favorite. No matter your preference of dense or light and fluffy, those dumplings always please. Gefilte fish, too, is consumed in great quantities and, personally, I can’t get enough of it. Served with spicy beet horseradish, I’m perfectly happy with eating it for breakfast, lunch and dinner. There are also the sweeter elements of the Seder: haroset (chopped up fruit and nuts) and tzimmes, baked root vegetables (such as carrots and sweet potatoes) with honey and dates. Those two are easy to love.

But no one gets excited about matzo kugel. Often bland and heavy, a savory kugel typically consists of mushrooms and onions.  To my surprise, many recipes contain dairy, too. For a kosher household, like my parents’, where brisket and chicken soup will be served, the use of heavy cream and butter (you know, the good things in life) are out of the question.

So, here was my challenge: to create a flavorful kugel sans dairy. Using a recipe from Cooking Light as a guide, I prepared a spinach-artichoke kugel, speckled with chopped roasted red pepper and diced parsley. It’s a surprisingly light kugel, which I attribute to the extra egg whites. A little smoked paprika and cayenne pepper provide a kick that will surely make it a great addition next to roasted meats. For those vegetarians at the table, this could easily be a full-on entree, accompanied by a great big salad.

Spinach and Artichoke Matzo Kugel // A Thought For FoodMatzo Kugel-8804Matzo Kugel-8871
Spinach and Artichoke Matzo Kugel // A Thought For FoodSpinach and Artichoke Matzo Kugel // A Thought For Food
Additional recipes to serve during Passover:
Spinach and Artichoke Matzo Kugel // A Thought For Food

View full post »

Facebook|Twitter|Pin It|Subscribe
  • DeborahMarch 23, 2015 - 9:56 am

    I have actually never had kugel – but this definitely sounds like a great recipe to start with!ReplyCancel

  • danielleMarch 23, 2015 - 10:42 am

    Pinning this one – this sounds like a perfect passover dish.ReplyCancel

  • TieghanMarch 23, 2015 - 1:42 pm

    Oh wow, this is so creative and sounds delicious! Can you believe I have never had matzo or kugel? I need to change that!ReplyCancel

  • Alison LewisMarch 23, 2015 - 3:57 pm

    GREAT ideaReplyCancel

  • ValerieMarch 23, 2015 - 9:26 pm

    This looks amazing for any holiday! I just may be making your kugel for Easter :)ReplyCancel

  • JoanneMarch 24, 2015 - 7:30 am

    I don’t know that I’ve ever found matzo particularly exciting, but you’ve done it with this kugel! Mostly it’s the colors of all your mix-ins…so much more appealing than the beige-brown mass that I’ve typically seen!ReplyCancel

  • Brenda @ a farmgirl's dabblesMarch 25, 2015 - 9:28 am

    I’ve never had anything like this – it looks wonderful, Brian!ReplyCancel

  • Jeanette | Jeanette's Healthy LivingMarch 26, 2015 - 7:16 am

    What a brilliant kugel – love all the veggies tucked in and the kick from the smoked paprika and cayenne.ReplyCancel

  • Lily LauMarch 26, 2015 - 1:19 pm

    Spinach and artichoke, couldn’t be healthier! :)ReplyCancel

  • AlisonMarch 28, 2015 - 2:36 pm

    Can this recipe be made ahead and frozen?ReplyCancel

  • Diane Eilene CohenApril 2, 2015 - 5:33 pm

    Can’t wait to try this!ReplyCancel