Grapefruit Honey Yogurt Scones

These scones are not your normal scones. Soft, chewy, tart. They make your tongue tingle in that lovely way that grapefruit does.

Breakfast Quinoa

Well, I can only assume you followed my every move and made the quinoa kale salad from before and now have left over quinoa. 

You wake in the morning, yawn, stretch, and pad to the kitchen. And behold! O mighty quinoa, you are sitting in a container in my fridge! Come to my belly, my child!

3 Ingredient Salads: part deux

My fingertips are lemony.

Kale Salad with Quinoa

When I was in LA, I had a lot of kale salad. And I mean a lot. Like, 5 times in a week. Because it was so yummy! And the best one I had was from this great lunch place, Veggie Grill. What I especially liked about their salad was that it was sprinkled with quinoa. Once more folks: protein! And it just tastes so good nestled up with kale.

A Wedding Cake.

Not just any wedding cake, the wedding cake. The wedding cake I baked with my (then soon-to-be) step-sister Emma for my father's wedding. 

Chard Cakes

I have mentioned Michael before, and during the same trip he taught me Avocado Grapefruit Salad, he made his famed chard cakes. I was craving them yesterday, so I requested his recipe which he graciously supplied.

 

Apricot Granola

Mmm... granola. My family are self-described crunchy-granola-upper-west-siders. And it's true. We're not hippy-dippy (though at times I veer off to that edge), but we do eat a lot of veggie/vegan organic, local farm-grown food, wear tevas, play ultimate frisbee, and go to world music concerts.
And me? Well, I love granola. I don't really eat cereal with milk. Never have; I don't like how it gets soggy. So, minor freak that I am, I eat cereal with yogurt. Especially granola with yogurt. So, yesterday morning, with a hankering for granola and not enough for a bowl in sight, I pulled up a recipe and conjured my first batch.

Dry, Coated, Baked