Piñones & Blue Cheese Macaroni Salad

Piñones & Blue Cheese Macaroni Salad. 32-oz small macaroni boil in salted water with a dash of olive oil for 7-mins (place in boiling water and set timer). Slice inter ribs of celery stalk include celery leaves (tender center stalks), 1/2 medium red onion thinly diced, 1-bag toasted pine nuts (piñones), 1-large dill pickle diced, 1/2 can sliced black olives, add 1/3 cup mayo and 1-cup Greek yogurt with 3-cap fulls of rice vinegar and sprinkle some white pepper in the salad and mix. Use about 1/2 of a pie shape or blue cheese wedge. I have updated this recipe with my daughters measurements. She made this for a party and it was a big hit!

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Spiced Apricot Pie Chips

Thinly slice apricots

Place in a bowl with 2-cups of tap water

Add 4-cap fulls of bottle lime juice

2-tablespoons ground cinnamon

1-teaspoon ground ginger

Add sugar if your fruit is not sweet

Taste water correct seasonings to your liking

The lime juice will prevent the apricots from turning browning.

Dehydrate (follow dehydrators instructions)

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Hasselback Organic Baby Vegetables

Hasselback Organic Baby veggies in Marinara Sauce. 

With our gardens ripening up to full production and your local farmers market full of fresh tender baby vegetables, your meals should be filled with beautifully colored organic vegetables. 

If your children are not big vegetable eaters allow them to pick their baby vegetables straight from the plant or from a bin at your local farmers market. 

You can help them Hasselback their veggies so they will steam quickly. Served with their favorite marinara sauce and cheese they might not even notice it is MISSING the pasta!

Your vegetarian eater will also be happy with their meal. Organic Fresh Baby Vegetables are so full of flavor and mild sweet tenderness you will never want to eat a mature vegetable again. Joking aside they are delicious.

I hope you enjoyed this cooking idea and will "Hasselback" your veggies!

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