A Stroll Through the Garden

Tiger Lillies

Honeycrisp Apple Tree

Fig Tree

Wild Arugula

Kale and Chamomile

Rose Bush

Borage

White Echinacea

New Favorite Sewing Project

Okay so I know this isn't the best picture, but I had to

write about this Anna Marie Horner bag (Multi-Tasker Tote) that I just made. I LOVE it! Not only is it cute, and functional, but the realm of possibilities are endless with so many great fabrics out there right now. It was a fairly easy project that came together a lot faster than I expected. You can find the pattern here and while you are there check out her amazing fabrics, other patterns and blog. I have already planned on making another one for myself and a few for birthday presents this year.

SO TASTY & SO FRESH!

For almost a month now we have been able to pick salad greens out of our garden every night for tasty and healthy salads. We have been eating loads of spinach and arugula with a little baby lettuce thrown in every few days. I can't seem to get enough of eating salad and I love being able to experiment with what is in season and in our freezer, fridge and pantry to top these beautiful greens. I thought I would share some of my favorite combinations:

*pumpkins or winter squash (from last season) cubed and oven roasted in oil, maple syrup & pepper flakes combined w/ sheep's milk feta, toasted pecans or pepitas & red onion w/ balsamic maple syrup vinaigrette

*goat cheese, fresh MI strawberries, toasted pecans, balsamic vinegar & e.v.o.o.

* oven-dried tomatoes (from last season), avocado, toasted pine-nuts, red onion w/ balsamic maple syrup vinaigrette

* straight up arugula w/goat cheese, toasted pine nuts, balsamic vinegar & e.v.o.o.

* fennel sliced very thin, white beans, oven-dried tomatoes, shaved Parmesan, lemon juice & e.v.o.o.

Healthy Lunches

Now that the kids are home I am determined to be on top of keeping our snacks and lunches healthy and diverse. So I will periodically be posting some easy, fun, and healthy snacks as well as lunch menus for all of those mamas and papas out there who are trying to do the same.

This is what we ate today...

Here are the recipes.

Yogurt Dip/Salad Dressing:

1 Cup of plain yogurt

1/4 cup shredded Parmesan cheese

1 Tbsp. fresh lemon juice

1/2 tsp. minced garlic

1-2 tsp. fresh dill

1 tsp. black pepper

salt to taste if you wish

*Combine & good for 2 days

Brown Rice Salad:

1 Cup of cooked brown rice

2 diced carrots

2 celery stalks diced

1 red, yellow or orange sweet bell pepper diced

1/2 red onion diced

1/2 cup toasted pine nuts

fresh dill

1 clove mined garlic

rice vinegar

e.v.o.o.

sea salt & pepper

Cook the brown rice and let cool. While the rice is cooking/cooling chop up all of the veggies and put in a large bowl. Toss the veggies in a couple of tablespoons of extra virgin olive oil and about 1/4 cup of rice vinegar. Once the rice is cooled a bit add it to the veggies and mix well. Then add in the garlic, dill and pine nuts and mix well. At this point I do a lot of taste testing and continue to add rice vinegar, dill, salt and pepper till I get it where I want it. Enjoy!