Blood Orange Beet Soup for #Valentine's #TripleSBites {#vegan #recipe #dairyfree}

Are you ready of my second post for the Valentine's #TripleSBevent? I certainly am and bringing soup that is a deep red, almost purple and so fitting for Valentine's Day, or any other day.   

Delicious earthy beets meet tangy yet sweet blood orange ~ it is like a big Valentine's card in a bowl.  Okay, I get it totally exaggerating…but you get my drift, right?!  Now let's be honest so - my entire family loves beets whether roasted or in this soup however if your family or significant other does not like beets this soup is not for you.  There is no way around it - if you are not a beet lover just think of the beautiful color that you are missing :) Take a look

On another note,  I do not use gloves when cooking but also do not mind my hands turning into this…

…so if red purple hands are not for you,  be sure to wear gloves because it sure takes a while to get the color off your hands.

Blood Orange Beet Soup

• 2 large red beets
• 1 TB olive oil
• 1 small onion, diced
• 2 large organic blood oranges
• 2 C water, or a little more
• 1 vegan bullion cube 
• Salt and pepper to taste
• 1/4 C roasted, salted, cashews, crushed
•  2 TB parsley, minced
• 1/4 C Vegan sour "cream" {or your favorite sour cream}

1. Boil beets in salted water in their jackets for about 45 minutes or until cooked through.  Remove from water and immediately slip them out of their jackets.  Be careful, the beets will stain your hands.  Dice beets and set aside
2. Zest 1/2 of a blood orange. Set zest aside
3. Peel the blood oranges, carefully taking off any white skin (bitter) and dice the oranges.
4. Heat olive oil in a pot and add onion when hot add onion with a pinch of salt.  Sauté until onions are translucent and have softened
5. Add diced beets as well as oranges.  Sauté for minute or so before adding the water and the bullion cube.  
6. Cover and bring to a low simmer.  Simmer for about 10 minutes
7. While soup is cooking, mince the blood orange zest and combine with crushed cashes as well as parsley
8. Remove soup from heat and - using an immersion blender - carefully puree the soup.  Adjust salt as well as pepper, you may - if soup is too thick for you - add a little more water at this step.
9. Ladle soup into individual serving bowls topping each with sour "cream" and the cashew/zest/parsley mix

Enjoy!

To enter to win one of several awesome prizes please visit my #TripleSBites Kick off post and be sure to visit all of the participating blogs.

An InLinkz Link-up

Disclaimer:  I have received free products from the sponsors for this event.  All opinions are my own.

Gingered Carrot Coconut Soup {#vegan #recipe} #ad

Yes,  we are still on our soup kick.  Okay truth be said we are never get over soup; it just changes with the seasons.  Grey chilly days call for a burst of color and one of my "happy" colors is orange.  The color orange makes me happy, immediately brings virtual rays of sunshine to me resulting in a much better mood.  Now orange soup for dinner does not sound that appealing to me, but carrots. Oh yeeesss,  I love carrots and not just for the color.  Carrots the perfect snack, perfect addition to any salad, and carrot soup.  What do you think?  It is quick, easy, quite economically sound, delicious and bright orange guaranteeing rays of virtual sunshine at the dinner table on a misty Portland evening.

This came together so easy and not having to grate my ginger thanks to  Ginger Stir-In Paste  by Gourmet Garden and already chopped lightly dried Cilantro - thank you Gourmet Garden  - made it even quicker.  Now are you ready?

Gingered Carrot Coconut Soup

• 1 TB Olive Oil
• 1 medium onion diced
• pinch of salt
• 1 TB grated ginger {Garden Gourmet Ginger Stir-In-Paste}
• 1 garlic clove, minced
• 1 tsp coriander
• app. 4 carrots scraped clean, cut into chunks {about 4 C}
• 1 small can coconut milk {5.46 oz/161 ml}
• 4 C water
• Salt & Pepper to taste
• 1-2 TB fresh cilantro chopped {Garden Gourmet Lightly Dried Cilantro}

1. Heat Olive Oil in a stock pot
2. Add onion together with a pinch of salt and sauté until onion turns translucent
3. Add ginger, garlic, coriander and sauté for another minute or so until fragrant
4. Add carrots and sauté for another minute until they turn bright orange.  Be careful not to burn any of the vegetables
5. Stir the coconut milk into the vegetables - let the cream melt all the way down and when melted
6. Add 4 C of water and bring to a simmer.  Cover and simmer for about 20 minutes until carrots have softened
7. Using an immersion blender - be careful not to burn yourself - blend the soup until the carrots are smooth.
8. Add salt & pepper to taste; top with chopped cilantro.

Serve with some fresh bread for an easy and tasty dinner.

Disclaimer:  I have received products from Garden Gourmet for recipe development - all opinions are my own.

Black Eyed Pea #Soup with Sweet Potatoes & Carrots {#vegan #recipe}

We love soup in this house and the majority of us love beans/legumes.  Alena and I are absolute bean lovers, while Ron likes them a lot, and MiaRose - our beef lover - tolerates them.   So the other day, looking through the pantry wondering about what dinner will be I realized that there were still plenty of black eyed peas.  My first thought was black eyed peas and rice but being in a "soupy" mood - you know grey, rainy, coldish - I settled on soup.   Started the adventure by quick soaking the dried black eyed peas…and voila here it is

Now truth be said,  if you are not a fan of sweet potatoes this soup is not for you; yes, it will not work I think Ron can attest to that since he is not the biggest fan of sweet potatoes (which is absolutely puzzling to me).  Ron ate his bowl and nicely declined seconds; Alena and I may have both had two bowls - we loved the soup; MiaRose well, she picked out the sweet potatoes and carrots.  So two out of four loved this super easy plus budget friendly soup.

Black Eyed Pea Soup with Sweet Potatoes & Carrots

• 1 TB Olive Oil
• 1 onion diced
• 2 carrots
• pinch of salt
• 1 med sweet potato peeled and diced,  (app 4 c) 
• 1-3/4 C dried black eyed peas soaked, or 2 cans of black eyed peas
• 6 C water  
• Salt & Pepper to taste

1. Heat olive oil in a stock pot and when hot add onion together with carrots and a pinch of salt
2. Sauté until onion turns translucent and carrots are bright orange in color.
3. Add diced sweet potato and sauté for another minute or so stirring under the other vegetables.
4. Add drained black eyed peas and stir under the vegetables
5. Add water and bring to quick boil.  Reduce heat to a simmer,  cover and cook until beans and vegetables are soft.  
6. Add salt & pepper to taste

Rice, Beans, Avocado & Sauteed Rainbow Kale with Creamy Tahini Sauce {#vegan #recipe #dairyfree}

Disclaimer:  I have received free produce however no further compensation; all opinions are my own

Rice & Beans one of my all time favorites when I need to grab a quick lunch - it is so good.  The Whole Bowl here in Portland serves up the perfect bowl; brown rice, secret sauce, black rice topped with avocado, cilantro plus sour cream as well as cheese shreds for "standard" version. It is just so so good and I finally attempted my own version of it by adding sautéed Rainbow Kale.

The hardest part to come up with a sauce…I am happy to report that it worked out.  Tahini, lemon juice, olive oil,  siracha, some water placed in the blender - added more water until the perfect consistency and flavor was reached.  Tangy lemon, creamy and nutty deliciousness. 

The recipe for the entire bowl is really quite simple. A couple of notes before you dive into the recipe.  I like to use dried beans and used enough to make another meal {recipe coming soon}; use canned beans if that is what you prefer.  Black or Orca beans work best - season them however you like.    Be sure to use brown rice please do not substitute with white rice.  I admit {yes, it is true} that white rice is usually our choice but here you need brown rice for the texture and taste of nuts in the grain.  

Creamy Tahini Sauce

• 1/2 C Tahini
• 4 TB freshly squeezed lemon juice {about 1 large lemon}
• 1 tsp Kosher salt
• 1/4 - 1/2 C cold water {start with less and add more if needed}
• 1/2 tsp Siracha
• 2 TB Olive Oil

1. Combine all of the ingredients in your food processor and blend for about 2 minutes or until smooth.  Add more water if consistency is too thick

This sauce is also great as a dressing for any salad.

Rice, Beans, Avocado & Sauteed Rainbow Kale

• 2 C dried black or orca beans soaked over night {use less if you do not want leftover beans}
• 1 TB Olive Oil
• 2 C chopped onions
• 1 large garlic clove  minced
• 1 C diced celeriac
• 4 - 5 C of water
• salt & pepper to taste
• 1-1/2 C brown rice
• 1 avocado
• 2 TB Olive Oil
• 1 garlic clove minced
• 8 oz Organic Rainbow Kale 
• 1-2 tsp lemon juice
• 1 avocado sliced
• Creamy Tahini Sauce
• 2 scallion cut into rings

1. Saute chopped onions together with minced garlic and celeriac in the hot olive oil.  When fragrant
2. Add the drained beans mix them under the onion mixture and quickly add the water.  
3. Bring to a slow simmer and transfer everything to a slow cooker.  
4. Cook in your slow cooker on high for 4 hours
5. About an hour before serving prepare rice -> I use Alton Brown's method its perfect
6. Start heating the olive oil in a deep pan just about when the rice is ready
7. Add garlic to the oil sauté for a minute or so before adding the Rainbow Kale.  Mix it up with the oil and garlic; stir frequently until it turns bright green in color.  Add lemon juice to the kale as well as some salt
8. Assemble the bowls 
9. Add a scoop of rice, top the rice with generous amount of Tahini sauce, add a scoop of beans, place the sautéed rainbow kale around the beans, top with avocado and scallions.

Note:  I like to top mine with Siracha but since the other members of this family do not enjoy spice 

          as much as I do nobody else does.  Otherwise I would probably add more siracha to the tahini

          sauce…

Butternut Squash Ginger #Soup for #12WeeksOfWinterSquash {#Vegan #dairyfree #recipe}

Happy Monday!  Guess what time it is?! It's winter squash time and my friend Heather and Joanne are hosting another round celebrating 12 weeks of winter squash.  Now this is already the second week and I sadly missed the kick-off week but here it is.  Delicious, succulent, sweet, with a hint of heat and bright orange color -> meet the Butternut Ginger Soup.

This is the easiest soup you will ever make - really take my word for it; my kitchen assistant Mia Rose and I prepared it in a snap.   Plus it is so tasty…I honestly was a wee bit worried because Ron is not - unlike me - the biggest winter squash lover but you know what?!  He actually said "this soup is amazing" yes true,  I could not make it up because he would totally call me out on it. Perfection on a dark, grey, cold night…

Butternut Ginger Soup

• 1 Tb Olive Oil + 1 tsp of seeds
• 2 garlic cloves, minced
• 1 Tb minced ginger
• 1 tsp red curry paste
• 1 medium squash, peeled, cubed and seeds reserved
• 3 - 4 C of water (depending on how thick you like it - we like it very thick and use only 3 C)
• 3  scallion cut into rings for garnish
• 1 Tb Tofutti "sour cream" or other sour cream for garnish
• Salt, Pepper, and optional cayenne pepper to taste

*** Preheat oven to 375 F ***

1. Place squash seeds in a small baking dish and toss with 1 tsp of olive oil. Once oven is preheated place it in the oven.
2. Remove seeds from oven afar about 15-20 minutes or until fragrant, toss them with a pinch of salt. 
3. Heat 1 Tb olive oil in pot add garlic as well as ginger.  Sautee for a couple of minutes until fragrant then add the curry paste. Be careful not to burn it.
4. Add squash and mix it under the spice mixture; after a minute or so add the water, cover and bring to a boil.  Reduce heat and simmer - covered - until squash is soft about 20 minutes
5. Blend the soup by using an immersion blender.  Be very careful not to burn your self as the hot liquid splatters and can burn you.
6. Add salt, pepper, and cayenne pepper to taste
7. Laddle into soup bowls.  Put a dollop of "sour cream" onto each bowl and sprinkle with toasted seeds and scallions.

Enjoy!

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart
Dough

• 1 C  + 2 Tbs flour
• 1 tsp salt
• 1/2 C Earth Balance or other "butter" of choice
• 5 Tb water

1. Combine flour with salt and "butter" until it crumbly
2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}

Filling

• 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
• 1/8 C shredded onion {about 1/2 onion}
• 1/2 C raisins
• 1-1/2 tsp salt
• 1/4 C water or your favorite "milk"
• 1 C Tofutti Sour Cream or your favorite "sour cream"
• 1 tsp curry powder
• 2 eggs
• 1 tsp of olive oil {for the pumpkin seeds}

*** Preheat oven to 425F***


1. Combine shredded pumpkin with onions, raisins, and salt
2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
3. Pour "sour cream" mixture over the shredded pumpkin and combine well
4. Prepare a spring form baking pan
5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
6. Place rolled out dough carefully into the spring form.
7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.
Enjoy!






Are you ready for more pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Creamy Dairyfree Zucchini Soup for #SundaySupper {#vegan}

Happy Sunday and welcome to the #SundaySupper Squash Fest - today we feature every type of squash imaginable.  Summer squash - winter squash and this fantastic event is hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva.  Thank you so much for having us today!

Now let's talk about squash; its zucchini in the summer for us {sadly not enough this year} as in zucchini fritters, stuffed zucchini, or added to pasta ~ grilled summer squash and in the fall and winter Acorn, Butternut, Pumpkin…..

In our house we also like soups - yes, any time of year summer or winter we are a "soupy" family and any type of squash is perfect in .  So today I am bringing a Creamy Dairyfree Zucchini Soup to the party.  It is delicious, filling, quick and oh so good.

Creamy Dairyfree Zucchini Soup

• 1 TB Olive Oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 small carrot, diced
• 2 tsp salt
• 2 C diced peeled potatoes
• 4 C diced zucchini{unpeeled}
• 2 C water
• 2 TB Italian parsley, minced
• 1/4 C Tofutti Sour Cream
• 1 TB lemon juice {or more to taste}
• fresh ground pepper & salt to taste
• 3 sliced sun dried tomatoes for garnish

1. Gently heat olive oil in a stock pot
2. When hot add onion, garlic, carrot and salt. Saute until onions turn translucent, and have softened.
3. Add potatoes, zucchini, parsley, and water.  Give it a good stir, bring it to a low simmer and simmer with lid closed for about 25 minutes or until vegetables are soft. 
4. Blend soup using an immersion blender {be very careful that you do not burn yourself as the liquid is very hot and will splatter}
5. Stir in Sour "Cream" of your choosing, add lemon juice as well as salt and pepper to taste
6. Ladle into soup bowls and top each bowl with sliced sun dried tomatoes.

Enjoy!

Now be sure to check out all the other amazing Squash dishes we bring you today.  From Starters to Cocktails to Soups - Salads - Main Dishes - Sides and desserts we got you covered.  Check it out.

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Make Pesto Cubes for #SundaySupper {Saving Summer}

Happy Sunday, all!  Welcome to the Saving Summer #SundaySupper event hosted by Stacy at Food Lust People Love and Tara at Noshing with the Nolands.  It is the time of year when produce is available everywhere in abundance, tomatoes are at their best and plants are overflowing, zucchini is everywhere, basil plants are over producing…it is also the time to preserve the harvest for the long dark winter months to come.  There is nothing like a sun ripened tomato in the middle of winter…

My canning method of choice - well, it may be a little unorthodox but I love it - freezing.  Yup, that's right.  I blanch beans then stick them in freezer bags.  Tomatoes? I cut out the stem, place them in freezer bags, and freeze them just like that.  Extra's get slow roasted and also frozen.  I pop blueberries into containers and yes, freeze them.  Peaches get blanched, sliced and frozen.  There are also strawberries as well as cherries and Pesto Cubes.  The only problem?  It seems that I am running out of space in my freezer….

Now let me tell you a little bit about Pesto Cubes - they are awesome; for a quick dinner I pop a cube right into the hot pasta and let it melt into it.  They are delicious plus so super easy to make.  Get all of the ingredients together and blend them in your kitchen machine.  Scoop individual servings into an ice cube tray, let them freeze, and when frozen pop them out to place in a freezer bag.  They are ready to go…

Pesto Cubes - makes about 20 cubes
5 C {packed} fresh basil, washed
2 C walnut
1 full head of garlic, individual cloves peeled {about 15 cloves or more}
1/2 C lemon juice
1 C olive oil
1 TB salt

***2 clean ice cube trays***

1. Place basil, walnuts, and garlic in a kitchen machine. Chop fine.
2. Slowly add lemon juice
3. Slowly add olive oil
4. Add 1 TB salt and mix in
5. Using a teaspoon carefully scoop pesto into the tray
6. Place in freezer
7. When frozen - about 8 hours - gently pop the individual cubes by sliding a knife around it's edges out of the ice cube trays.  Place immediately into freezer bags.
8. Put on pasta, soups, etc.  - Add cheese if desired when cooking

Now be sure to check out all the other great ideas on how to save summer….

Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze 'em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Summer Veggie Medley on Polenta for #ChooseDreams #WeekdaySupper

Happy almost mid-August.  I am excited to participate in this month's #WeekdaySupper with the theme of quick as well as easy meals to fit a Family Healthy Fit Lifestyle  sponsored by American Family Insurance.  Every day of the week we feature a different recipe for a dish that is healthy and on the dinner table in about 30 minutes;


Monday –     Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday –     Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice
                      by Ruffles & Truffles
Thursday –   Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday –       Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen


be sure to check out the Health and Fitness #ChooseDreams Pinterest board for many recipe ideas as well as tips.

This is the time of summer when produce is available in abundance from gardens, in CSA shares, in the grocery stores and on the Farmer's market; buying seasonal vegetables is economical and sensible on the budget.  Tomatoes, peppers, zucchini…are all reaching their prime right now which also equals healthy dinners. It is easy to fill the plate with vegetables that are filling and yet satisfying.

One of our favorite summer recipes is this easy Summer Veggie Medley with added garbanzo beans for protein served over smooth, comforting polenta.  The perfect dish!!!  All you need to do is cut the vegetables into bite sized pieces, toss with olive oil, and pop the dish into the oven.  Make the polenta while the vegetables are baking and in about 30 minutes dinner is on the table.   It is a dinner my entire family loves...

Summer Veggie Medley
1 eggplant + salt to drain
2-1/2 lbs tomatoes, diced
2 zucchinis, sliced
1 green pepper, seeded and diced
1 poblano pepper, seeded and diced
3 small onions, coarsely sliced

6 garlic cloves, coarsley chopped
1 can garbanzo beans drained
1/3 C olive oil
1 tsp salt
1/2 tsp pepper or more to taste
1 C grated Parmigiano Regiano {optional}

Polenta
4 C vegetable or chicken broth
1-1/2 C polenta meal
2 tsp Earth Balance vegan "butter"
1/2 C grated Parmigiano Reggiano {optional}

*** Preheat oven to 450F ***

1. Cube, and salt eggplant; place in a colander and set aside. 
2. Prepare all the vegetables
3. Toss the vegetables together with the drained eggplant cubes {drain the water} and the drained garbanzo beans in a large bowl together with the olive oil
4. Place the vegetables in a large shallow baking dish {I use a pyrex type dish} stir the vegetables after about 15 minutes {be careful not to burn yourself} Bake for a total of about 30 minutes or until vegetables are fragrant.
5. While vegetables are baking prepare the polenta.  Note: this will take no more than 15 minutes.
6. Heat broth in a large pot; when the broth starts to simmer slowly add polenta.  Using a wooden spoon stir the into the liquid.  Be very careful, as the polenta will splatter.  Turn down the heat and continue stirring until desired consistency.  Add vegan "butter" {or butter} together with the Parmigiano Reggiano {if using}to the polenta.  Serve once the butter has melted. 
7. Add salt and pepper to the vegetables to taste.
8. When ready to serve - arrange the vegetables on top of the polenta and enjoy.

American Family Insurance encourages us to follow our dreams,   #ChooseDreams and thrive. Healthy food choices combined with an active life style not only can help us reach our dreams but it also gives us more energy.   For many great ideas and suggestions to reach your dreams be sure to follow #ChooseDreams  and connect with American Family Insurance on Facebook, Twitter, Pinterest, Google+,YouTube, or LinkedIn. 

Green Gazpacho {#vegan #dairyfree} for #SundaySupper

Happy Sunday!!!  Summer is finally here and we are just about to hit the summer heat next week.  What is summer without hot days and the days when you rather eat chilled food than hot food.  At least to me something is missing without those days.  The theme for this week's #SundaySupper is Summer Chillin' and Alayio of Prescetarian Journal is having all of us around her virtual dinner table.

I we love soup any time of year and cold soups are not refreshing but also so quick and easy to make.  So far Gurkenkaltschale {Cucumber Cold Bowl} with cucumber, dill, and "cream", Asparagus Gazpacho, or Gazpacho Andaluz have been on our table.  Now a Green Gazpacho has not yet been served…well, that is until today.

All you need to make this no-fuzz, no-cook soup is chilled ingredients and a blender.  Yes, that's it…super easy, right?

Green Gazpacho

• 1 large cucumber app. {3/4 lb.}, peeled and cut into large chunks
• 2 celery stalks, well cleaned and cut into pieces
• 1 green pepper, cleaned, seeded and cut into chunks
• 1/2 - 1 full bunch of garlic scapes cut into pieces {depending on how much you like garlic - as alternative you can use 4-6 garlic cloves}
• 1/2 C ice cubes
• 1/3 C lemon juice
• 1-2 tsp salt to taste
• fresh ground pepper to taste
• 1 tomato cut into bite sized pieces for garnish

1. Place all ingredients except salt and pepper into a blender;
2. Turn blender to "chop" setting until all vegetables are all chopped up.
3. Add salt & pepper to taste and set blender to "mix" setting.  Mix until everything is thoroughly mixed up.  Adjust spices as needed.
4. Serve right away, or keep chilled in the fridge until you are ready to eat
5. For serving top with tomato pieces.

Are you ready for more chilled dishes and drinks to beat the heat?!  Take a look what the other #SundaySupper contributors are bringing...

  Brisk Beverages

• Blackberry and Peach Sparkling {Camping} Sangria from Simply Healthy Family
• Mocha Madness Milkshake from Desserts Required
• Savory Salted Cumin Mint Lassi With Greek Yogurt from Sue's Nutrition Buzz
• Skinny Watermelon Mojito from Peanut Butter & Peppers
• Southern Sweet Tea from Gluten Free Crumbley
• Strawberry Mango White Sangria from The Texan New Yorker
• The Polar Cap Drink from Seduction in the Kitchen
• Vanilla Root Beer Cream Soda from Feed Me, Seymour

Chilled Starters

• Avocado Hummus Dip from Shockingly Delicious
• Bak Kwa (Grilled Chili Pork Jerky) from Food Lust People Love
• Cucumber-Watercress Soup - Gazpacho Style from The Wimpy Vegetarian
• Gazpacho from Jelly Toast
• Green Gazpacho from The Not So Cheesy Kitchen
• Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup from Culinary Adventures with Camilla
• Mexican Flag Guacamole from What Smells So Good?
• Polish Chilled Beet Soup (Chlodnik) from Curious Cuisiniere
• Tuna Tartare from Kimchi Mom
• White Gazpacho from The Little Ferraro Kitchen

Snappy Salads and Sides

• Antipasto Tortellini Pasta Salad from Neighborfood
• Broccoli Salad from Flavor Mosaic
• Cantaloupe Risotto from Confessions of A Culinary Diva
• Cold Peanut Noodles from girlichef
• Korean Salad from Noshing With The Nolands
• Layered Salad with Green Goddess Dressing from Delaware Girl Eats
• Pesto Pasta Salad from Supper for a Steal
• Picnic Orzo Salad from A Mama, Baby & Shar-pei in the Kitchen
• Spinach Salad with Curried Apple and Cashew Dressing from Peaceful Cooking
• Tortellini Pesto Pasta Salad from Serena Bakes Simply from Scratch
• Tuna and Potato Salad from Cindy's Recipes and Writings
• Quinoa Fruit Salad with a Creamy Yogurt Dressing from Simply Gourmet
• Watermelon, Mango and Arugula Salad from Take a Bite Out of Boca

Refreshing Main Dishes

• Buffalo and Blue Cheese Chicken Salad from Cupcakes & Kale Chips
• Chicken Bacon Ranch Pasta Salad from Cookin' Mimi
• Jalapeno Ham Salad from Bobbi's Kozy Kitchen
• Shrimp Ceviche from Kudos Kitchen by Renee
• Surimi Salad from Pescetarian Journal
• Zucchini Lasagna from Nosh My Way

Cool Confections

• Berry Ice Cream Bomb from Jane's Adventures in Dinner
• Cherry Cream Cheese Ice Cream from Magnolia Days
• Lemon Curd Parfait from Life Tastes Good
• Lemon Thyme Ice Pops from Country Girl in the Village
• Mocha Latte Ice Cream from The Foodie Army Wife
• No Maker Required Berry Ice Cream from Hot Momma's Kitchen Chaos
• No-Bake Penuche Drop Cookies from Killer Bunnies, Inc.
• No-Bake Raspberry and Japanese Yuzu Citrus Bars from NinjaBaking.com
• No Churn Lemon Ice Cream {Dairy Free} from Healthy. Delicious.
• Nutella and Pistachio Gelato from La Bella Vita Cucina
• Olive Oil Gelato from The Girl in the Little Red Kitchen
• Pluot Ice Cream from Crazy Foodie Stunts
• Raspberries and Cream Panna Cotta from A Kitchen Hoor's Adventures
• Salted Caramel Gelato from Manu's Menu
• Strawberry Cheesecake Ice Cream Pie from That Skinny Chick Can Bake
• Strawberry Cheesecake Ice Cream Sandwiches from The Redhead Baker
• Trio of Fruity Ice Cream Toppings from Foxes Love Lemons
• Vanilla Bean Chia Seed Pudding from Pies and Plots
• White Chocolate Fruit Dip from Hezzi D's Book and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Garden Focaccia for #SundaySupper #ChooseDreams

This post is sponsored by American Family Insurance. All opinions are my own

Happy Sunday!!! Today's #SundaySupper event is sponsored by American Family Insurance and I am very excited to be one of their Brand Advocates for this event.  American Family Insurance is a champion of dreams and aims to inspire all of us to pursue our dreams. Learn more about the #ChooseDreams campaign  by following this hashtag and American Family Insurance on Twitter, YouTube, Google+, LinkedIn, Facebook and Pinterest.  Is one one of your pursuits to eat more garden fresh vegetables?  You have come to the right place as this week's #SundaySupper theme is Recipes from the Garden.  It is a theme that just in time for the start of planting vegetables for a new growing season and something certainly many of us dream off.

Do you grow your own vegetables?   Do you start them early from seeds, or do you buy seedlings?  Every year I plan to start seedlings, but just like that it never happens.  We plant a few seeds and buy tomato, cucumber, and {for the first time this year} green bean seedlings. I love going to the nursery to pick them out;  there is something magical about picking out the plants and thinking of the food they will reward us with later in the summer.  We cross our fingers that we will be able to keep up with their watering needs and yes, we do live in Oregon but many of you may not know that it does not rain here at the entire year.  Yes, our glorious, dry summers are a well kept secret :)

Don't let a lack of space keep you from growing your own vegetables. We live in the city and do not have a lot of space for a vegetable garden, I therefore plant most of our vegetables in pots.  The beans grow in a large planter are by our front door, and the girls love to pick them as they grow. The tomatoes grow in pots and we usually keep them in the side yard but they can be easily moved to get more sun if needed.   The cucumber grows yet in another pot…small space gardening :)

The girls planted the peas from seed - as every year - at the south side of our house; I am happy to say that both of our girls like to garden.   They learn about gardening as part of the curriculum at their school includes time in the school garden;  each class has their own garden box, they grow herbs, vegetables and get to eat the harvest.

Growing your own vegetables is only half the fun.  The second best part is eating them, and I for one am always on the look-out for more Recipes from the Garden. What about you?  Now don't you worry just follow the #ChooseDreams Pinterest board for lot's of inspiration...

Are you ready for a Garden Focaccia?  This recipe is very versatile and you can modify it according to the vegetables in season.  Today I have added some fresh asparagus, a yellow potato, onion, and garlic.;  I added rosemary from our garden to the dough.

Garden Focaccia

Dough - slightly adapted from Tylor Florence as published on Food Network 

• 3-3/4 C flour
• 1 Tb fresh rosemary coarsely chopped {or more if you like}
• 2-1/4 tsp yeast
• 2 Tb sugar
• 1 C warm water {not hot}
• 1 Tb salt + 2 Tb warm water {not hot}
• 1/4 Olive Oil
• 1/4 C medium grind Cornmeal {for rolling out the dough}

1. Combine yeast with water and sugar.  Stir gently - after a couple of minutes
2. Slowly add flour along with rosemary {you can either use your hands - like me; or use the kneading hook of your kitchen machine} then
3. Dissolve salt in water and add to flour/yeast mixture along with the olive oil
4. Knead until a smooth elastic dough forms {when kneading by hand I like to "beat" the dough down, fold on each other and knead some more - this is a good workout :)}
5. When the dough is nice and smooth place it in a large bowl, cover with plastic wrap and leave to rise at a warm spot.
6. Dough is ready when it has doubled in size.
7. About 30 minutes before you are ready to bake line a deeper cookie sheet with parchment paper as well as a tiny bit of olive oil
8. Roll out your dough the size of the cookie sheet, place it on the prepared cookie sheet, cover again with plastic wrap and let rise until ready to assemble {step 3 below}

Topping - Assembly

• 1/8 - 1/4 C Olive Oil + 1 Tb 
•    5 garlic cloves, coarsely chooped
•    6 slices of bacon diced {optional}
•    1 medium yellow potato, peeled and cut into thin slices
•    1 bunch green asparagus, cleaned and cut into bite size pieces
•    1 medium yellow onion, sliced
•    Salt & Pepper to taste

*** Preheat oven to 400 F ***

1. Brush rolled out dough with 1/8 - 1/4 C olive oil {lesser amount if using bacon}
2. Press garlic into the dough
3. If using, spread bacon pieces on the dough
4. Place potato slices, asparagus pieces and onion slices into a large bowl.  Toss with 1 Tb olive oil, season with salt and pepper
5. Spread oiled potato, asparagus, and onions onto the dough
6. Bake for 20 - 25 minutes

Serve with a large salad!

are ready for more delicious Recipes from the Garden - be sure to check them all out.

3 Cheese Naan Pizza with Sausage, Mushrooms, and Arugula by Neighborfood

Asparagus Penne with Bacon Cream Sauce by Country Girl In The Village

Basil, Honey and Walnut Gelato by The Girl In The Little Red Kitchen

Chimichurri Skirt Steak by Magnolia Days

Garden Foccacia by The Not So Cheesy Kitchen

Greek Stuffed Tomato by Yours And Mine Are Ours

Grilled Shrimp with Grilled Sweet Peppers by Daily Dish Recipes

Herbed Chicken Kabobs by Momma's Meals

Individual Indian Corn Pudding Souffles by Delaware Girl Eats

Lemon Herb Slow Cooker Roast Chicken by Cupcakes & Kale Chips

Quinoa Tabbouleh by Supper for a Steal

Rosemary and Lemon Chicken Thighs with Asparagus by Bobbi's Kozy Kitchen

Rosemary Cornbread by Alida's Kitchen

Salmon Peppers and Onions by Family Foodie

Spinach Pasta with Roasted Red Pepper Sauce by Cindy's Recipes and Writings

Strawberry Basil Pasta Salad by Peanut Butter and Peppers

Summer Pasta Puttanesca by That Skinny Chick Can Bake

Summer Vegetable Lasagna by Hezzi-D's Books and Cooks

Tortellini with Garden Fresh Pesto by The Foodie Army Wife

White Bean Cilantro Chopped Vegetable Salad by Shockingly Delicious

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Spears in a Blanket for #SundaySupper #MothersDay

Happy Mother's Day to all you mothers out there.  What are your plans for today?  Is this day special, or just like any other regular Sunday?  At our house Ron and the girls have always turned into a special day for me.  Ron makes breakfast, and dinner while the girls are on extra good behavior.  It is very sweet and today the #SundaySupper team is celebrating Mother's Day with everyone around our virtual table.  Let me give a big shout-out to Liz over at That Skinny Chick can bake today's fantastic host; we bring you breakfast, appetizer, soups, sides, main dishes, plus many dessert options which all sure are to please.

Today I bring Spears in a Blanket oh, I can hear you ask "what is it?" Well, let me lift the secret…these are delicious asparagus spears, topped with Gruyer, rolled and baked in savory pancakes.  Oh, yes they are absolutely delicious; add a large bowl of salad and it's a main meal, serve it along side some grilled meat and its a delicious side, or serve it for brunch. It is easy and delicious.

Spears in a Blanket

• 3 Eggs
• 2-1/8 C Almond Milk {or other milk}
• 2-1/4 C flour 
• pinch salt
• 1/8 tsp baking powder
• 1/3 C finely minced parsley
• canola oil for baking of pancakes
• 1 lb. green asparagus, cleaned
• 2-1/2 C shredded Gruyer

*** preheat oven to 350F *** 

1. Combine eggs with milk, flour, baking powder, salt and mix well until a smooth dough forms.  Be sure to work out any lumps, now mix in the minced parsley.
2. Heat canola oil in your favorite frying pan and pour about 1/4 C of the pancake dough into the pan. Spread the dough over the entire pan.  Fry for a couple minutes; after a couple of minutes using a spatula flip pancake once it lifts easy of the bottom of the pan.  Bake from the other side until it is cooked through and pancakes are golden.  Set aside.  
3. Repeat step 2 until you have used up all of the pancake dough.  You will need to add more oil as needed.
4. Blanch asparagus by cooking in for about 2 minutes in boiling water, and then placing it in ice cold water.
5. Gently grease a large square baking dish.
6. Put one baked pancake onto your work space, and place about 3-5 blanched asparagus spears {depending on their size} onto of them.  Sprinkle with cheese, and roll the asparagus/cheese filled pancakes up into a roll.  Place into the prepared baking dish.  Repeat until you have used up all of the pancakes and asparagus. Top the pancakes with the remaining cheese.
7. Bake for about 20 minutes until the cheese has melted and Spears in Blanket are hot.
8. Serve as a main dish with a large salad, or a side dish

Enjoy!

Now be sure to check out what everyone else is brining to the #SundaySupper table today.


Mother's Day Breakfast:

• Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D's Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Maple Almond Butter from girlichef
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes
• Slow Cooker Eggs with an Asian Accent from NinjaBaking.com

Mother's Day Appetizers, Soups and Salads:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Chilled Spring Pea Soup from An Appealing Plan
• I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
• Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
• Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
• Vegetable Shu Mai from My Healthy Eating Habits

Mother's Day Main Dishes:

• Betty's Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni's Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
• Mini Pot Pies from Jane's Adventures in Cooking
• Paprika Shrimp from Nosh My Way
• Spears in a Blanket from The Not So Cheesy Kitchen

Mother's Day Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy's Recipes and Writings
• Cannoncini alla Crema from Manu's Menu
• Chocolate Babka from Run DMT
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Chocolate Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Mom's Glazed Blueberry Tarts from The Wimpy Vegetarian
• Mom's Coconut Macaroons from MealDiva
• Mango Sorbet from Pescetarian Journal
• PB&J Macaron from A Kitchen Hoor's Adventures
• Peach Cobbler from Cookin' Mimi
• Pina Colada Cake from The Foodie Army Wife
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.