Chicken Teriyaki Stir Fry

 

Oh my heavens!  This dinner is so delicious.  It is a top on my list not only due to the taste but it comes together so quickly and it is loaded with fresh veggies.  Want to make it even faster? I like to chop the veggies the night before or in the afternoon at naptime.  Then you just cook it all up and voila!  Dinner!

 

Look at all the beautiful color!  Talk about appetizing.

This recipe comes directly from Mel’s Kitchen Café.  I have been loving her site for getting recipes, and ideas for new recipes.  The only thing I changed about this recipe is adding extra veggies.  We love vegetables, so I was not shy with this one.  Be sure to visit *Mel’s Kitchen Café* ASAP!

Chicken Teriyaki Stir Fry

Stir Fry

20 oz can pineapple chunks in 100% juice, drained and reserve the juice

2 lbs boneless, skinless chicken breasts

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

1 Tbsp vegetable oil (more if needed)

2 cups broccoli florets (I use frozen)

1 cups chopped carrots (the thinner the slice the better)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup sliced mushrooms

1/4 cup reserved pineapple juice

Sauce

1/2 cup reserved pineapple juice

1/3 cup soy sauce

1 Tbsp molasses

2 Tbsp brown sugar

1 Tbsp rice vinegar

1 clove garlic, minced

1/4 tsp dried ginger

2 tsp cornstarch

1. Thinly slice the chicken breast and toss in a bowl with cornstarch and salt and pepper.  Let the chicken sit for about 10 minutes while whisking the sauce and pepping the veggies.

2. For the sauce, combine all the ingredients in a small bowl and whisk until smooth

3. Heat the oil in a large, nonstick skillet over medium heat until hot.  Add half of the chicken and let it look until nicely browned, about 45 seconds.  Flip and cook the other side.  Remove to a plate and cook the rest of the chicken.  As long as your chicken is sliced extra thin, it wont take long to cook through.  Set the plate of chicken aside.

4. Add more oil to the skillet if needed and heat again until hot.  Add all of the veggies and pineapple and cook while stirring.  When veggies become slightly tender, add the 1/4 cup reserved pineapple juice.  Cover and let the veggies steam until they are crisp-tender.  3-5 minutes. 

5. Add the chicken to the skillet and whisk the sauce and add to the skillet.  Simmer for 2-3 minutes until is is slightly thick.  Serve over hot rice.

Enjoy!

 

Olive Garden Breadsticks

Here in Montana, we only have one Olive Garden restaurant.  And I happen to only live 2 hours away.  Suffice it to say that on more than one occasion, I have found reason to make the 2 hour drive and squeeze in a trip to the yummy Italian restaurant.  I know, I know….its no local fancy Italian place.  But hey, it’s a huge treat to travel to the big city and wait 35 minutes for a table. 

I love these breadsticks.  I have made them plenty of times, and it is often requested when I have family coming to visit.  There are never any leftovers.  And rolling out the breadsticks is a fun task so we all gather round the kitchen to make these.  And I tell my younger sisters that they should be called “won’t be single for long breadsticks”.
Olive Garden Breadsticks
1 1/2 cups warm water (110-120 degrees)
1 pkgs active dry yeast
2 Tbsp sugar
4 1/2 c flour
2 Tbsp melted butter
1 Tbsp salt
Basting Sauce
1/2 cup butter
2 tsp garlic powder
1 tsp salt
*Melt all ingredients in the microwave. Mix well
1. Dissolve sugar and yeast in water for 10 minutes. Mixture should be frothy
2. Add flour and salt and melted butter
3. Mix with dough hook until smooth. Do not over knead
4. Cut in to 12 pieces and roll in to a breadstick shape
5. Place on greased cookie sheet. Cover and let rise 45 minutes
6. Bake at 400 degrees for 6 minutes. Baste with basting sauce and cook 6 more minutes. Baste with remaining sauce. Cool 1-2 minutes (if you can wait that long). Devour! Try not to drool.
Enjoy!
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)

Grammy’s Spaghetti Sauce

Last time my grandma (Grammy) came to visit we got to telling stories about food prices and cooking.  My Grampy was in the military so they lived less than the “high life”.  She was telling me that she would get together with her friends at the end of the month, and pool together what food they all had for a yummy dinner together.  She said it usually had hot dogs, but she said those dinner are some she will remember forever because of the times she shared with friends.  Having good friends when times are tough is such a blessing.

This is her recipe for spaghetti sauce.  She gave me a hand written recipe card at my bridal shower.  I love having it.

Grammy’s Spaghetti Sauce
1 lb ground beef
1 large onion chopped
2 cloves minced garlic
2 (16oz) cans diced tomatoes
1 (16oz) can tomato sauce
1 (12oz) can tomato paste
1 cup beef broth
1 Tbsp dried parsley
1 Tbsp brown sugar
1 tsp dried oregano
1 tsp dried basil leaves
1 tsp salt
1/4 tsp pepper
1. Brown beef and onion until no longer pink.  Drain.
2. Combine beef and all other ingredients in slow cooker and cook on low 6-8 hours stirring occasionally.
*This is a great recipe to freeze.  I just use a freezer ziploc bag*
*If you don’t have beef broth, you can dissolve 1 cube beef bullion in 1 cup of boiling water.*

Crispy Chicken Roll Ups and Creamy Avocado Ranch

I know that I share a good amount of fiesta type dinners here on the blog.  But, it is what we eat and we love it.  I don’t make anything very spicy since I have a 1 year old and a 3 year old at the table as well.  But I do like to serve spicy salsa or cheese as a topping option.
Everyone was raving about this dinner while we ate.  It was so easy to prepare and I had all the ingredients on hand.  I am sure it will make it in to our regular dinner rotation.
 
These were so quick to assemble.  Mix the filling.  Roll the tortillas and brush with garlic oil.
  
While you mix up the filling let a bit of olive oil and some minced garlic bubble and infuse your kitchen with an amazing scent.          

Isn’t that such a pretty dinner?!  And you guys are gonna love me, the dip is made with 0% fat Greek Yogurt and not sour cream.  It adds a nice little tang.
   
Crispy Chicken Roll Ups
4 chicken breasts (can be frozen)
1 tsp cumin
1 chicken bouillon cube
1 cup water
* Add all ingredients to a crock pot and cook on low 6-8 hours.  Drain and toss in Kitchenaid mixer to shred*
1 cup shredded cheese (I just used what I had on hand)
2 chopped green onions, white and green parts
1/3 cup salsa
1 tsp salt
1 (6oz) container of Chobani 0% Greek Yogurt (plain)
*Add to shredded chicken in a large bowl and set aside*
1/3 cup olive oil
2 gloves garlic, minced
*Heat over medium 5-8 minutes until fragrant. Remove from heat*
12 flour tortillas
dried cilantro for garnish
1 recipe Creamy Avocado Ranch (below)
salsa for garnish

1. Preheat oven to 400 degrees.  Line baking pan with parchment paper
2. Roll up chicken mixture in 12 flour tortillas and place seam down on parchment paper.
3. Brush tortillas with garlic oil and sprinkle with dry cilantro.
4. Bake 10 minutes, turn and bake another 10 minutes until edges get golden brown.
5. Serve with a smile and a large dollop of Cream Avocado Ranch and salsa

Cream Avocado Ranch
2 ripe avocados
1 (6oz) container Chobani 0% Greek Yogurt (plain)
juice from 1/2 lime (about 1 Tbsp)
1/2 pkg dry ranch dressing mix (1/2oz)
1/2 to 1 tsp chilli powder
1. Mash avocados in a bowl until creamy.  Stir in yogurt and remaining ingredients.  Chill in fridge until ready to serve.

Roast on the Grill

We love to have a big Sunday dinner.  We almost always have family here to enjoy the meal with us as well.  When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge.  I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement.  Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.

Roast is one of our family favorites.  And, who knew you could cook it on the grill.  And it didn’t take long at all.  This was definitely one of the best roasts I have yet.  It is seasoned simply with just garlic salt, onion powder, and ground black pepper.  I was VERY generous.  I gave this roast quite a nice spice massage.
 
The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices.  This thing turns out very juicy and flavorful.  Be sure that you do NOT trim off the fat.  That is part of the flavor and moisture.
After searing it, we let it cook on a pan to avoid fire.
Then you just let this baby sit and cook on indirect heat for about 70 minutes.  (Instructions below)
 
Serve with a side of garlic potatoes and carrots.  Finish the meal with warm chocolate chip cookies. 
 
Need to buy a good roast?  It can be hard at the store to determine a good roast from a bad one.  Visit Ranchline All Natural.  You will get a perfect cut of meat delivered to your door every time.  And the price is perfect.
Ok, so now here are the instructions.  Don’t be intimidated by the length.  This is an easy meal.
1. Take your roast out of the fridge and pat it dry.  Season generously with garlic salt, onion powder, and cracked black pepper.  Let the seasoned roast set at room temperature for about 45 minutes.
2. Turn all 3 or 4 burners to high to preheat the grill. 
3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts)  This will form a nice crust.  It may look burned but its ok.
4. Transfer the roast to a pan that is safe up to 400 degrees.  I just used a 4 sided cookie sheet to keep the juices on.  Now we will cook it on indirect heat.
5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees.  Set the pan over the middle two burners that are off.  If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one. 
6. Close lid and don’t be tempted to peek.  Check it in about 45 minutes.  Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill.  It will still cook a smidge on the cutting board while it is resting.
7. Let roast set 5-10 minutes before slicing.  Slice and serve.  Enjoy!

Hello Enchiladas!!

Enchiladas are that one food that is so easy to whip up quickly and then just serve it with a smile to a hungry family.  I happened to have a can of red enchilada sauce in the pantry and a can of black olives.  So, I decided that enchiladas were on the menu.  But, I was craving a yummy creamy filling…so I had to doctor it and get creative.  Easy peasy with a little cream cheese and shredded Colby jack.

I didn’t want to spend my evening in the kitchen since it was such nice weather.  So, after I put my girls down for a nap, I tossed a few frozen chicken breasts in the crock pot with some cumin, green chilies, and some broth.  Then it was ready to shred come dinner time.

Doesn’t this pan of cheesy goodness look so yummy?!!  It was a very pretty dish to serve.
Creamy Chicken Enchiladas with Red Sauce
1 1/2 lb frozen chicken breasts
1/2 tsp ground red pepper
1 Tbsp cumin
1/4 cup dried chopped onion
1 cup chicken broth
8 oz diced green chillies
4 oz soft cream cheese (I microwave it 20 seconds)
1 1/2 cup shredded Colby Jack cheese, divided
8 corn tortillas
1 can red enchilada sauce
sliced black olives for garnish
1. In a crock pot combine frozen chicken, broth, cumin, red pepper, onion, and green chilies.  Cook on low 6-8 hours or on high 3-4 hours until chicken is done.  Toss warm chicken in kitchen aid mixer to shred.  Use the paddle attachment. 
2. In the mixer bowl, mix in the soft cream cheese and 1 cup of the shredded cheese with the chicken. Mix until well blended with chicken.
3. Roll up chicken mixture in the corn tortillas.  You may have to warm the tortillas in the microwave between damp paper towels to help with them breaking.  Its ok if they split a bit….they still taste wonderful. Place in a greased 7X11 baking dish.
4. Top with enchilada sauce and bake at 350 degrees 20 minutes.  Top with 1/2 cup cheese and bake 3-5 more minutes until melted.  Garnish with black olives and serve.
Enjoy!

Asian Sesame Salmon

Remember when I made the Quesadilla Casserole?  It is currently my 3rd most read recipe.  This recipe also comes from McCormick.  They have these wonderful recipe cards with all of the premeasured seasonings and the recipe on the back.  It makes it so easy to try a new recipe without buying a ton of ingredients.

I told you last week that we like to add seafood to our meal rotation to get a little variety.  And, both of my toddlers LOVE seafood.  V frequently requests fish.

This meal was so easy and quick.  I just used some thawed salmon fillets that I had in the freezer.  Pair it with some Jasmine rice and a veggie.  I served this with garlic and pepper green beans.
Gather your ingredients:
*All of the seasonings are included in the recipe card*
2 tsp Toasted Sesame Seed
1 tsp Minced Garlic
1 tsp Minced Onion
3/4 tsp Ground Ginger
1/2 tsp Crushed Red Pepper (optional)
1/3 cup honey
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
2 pounds salmon fillets
Enjoy your time in the kitchen:
1. Mix honey, green onions, soy sauce and all of the spices except Red Pepper in small bowl until well blended. Stir in Red Pepper to taste, if desired. Place salmon in 13x9-inch baking dish. Spoon honey mixture evenly over salmon.

2. Roast salmon in preheated 375 degree oven 20 minutes or until fish flakes with a fork, basting occasionally with honey mixture.
Enjoy!

Orzo with Parmesan and Basil

Thank you Pinterest…..again.  I have never cooked Orzo.  I love when it is an option as a side at restaurants, but because I wasn’t really sure if it was rice or pasta, I just enjoyed it when someone else cooked it.  Had I known it was easy easy easy….I would have started cooking with it a LONG time ago! 
*This is a pasta and is found with all of the other pastas.  It is usually in a small box and hidden at the end of the pasta aisle.*
I made this as a side dish to go with some garlic shrimp.  This was the perfect match.  My husband spent the rest of the evening listing of ways to use this pasta and what it might taste good with.  I think it is fair to say he likes it and hopes to eat it again soon.

Both of my toddlers loved this.  I can see making this easily for lunch as a casserole as well.
I am sure you will be seeing plenty of Orzo recipes in the future.  You are welcome!
Orzo with Parmesan and Basil
3 Tbsp butter
1 1/2 cup Orzo
3 cups chicken broth
1 Tbsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
shredded parmesan cheese for garnish
1. Melt butter in a medium skillet on medium.  Add orzo and cook until golden brown.  About 7 minutes or so.
2. Add broth and seasonings.  Cover and simmer for 20 minutes until broth is absorbed.
3. Garnish with parmesan cheese.  Enjoy!

Grilled Lamb Roast

Lamb works so well on the grill.  I have always thought that lamb would be hard to cook.  And I was worried that I wouldn’t get the marinade or seasonings just right.  As it would turn out, there is nothing to be intimidated by when it comes to cooking lamb. 
Something about cooking it on a direct high heat, is wonderful.  It gives it a slight caramelized glaze on the outside, while leaving it tender on the inside.

I found the recipe for this marinade on The Domestic Man blog.



I served this with cheesy potatoes and peas.  It was a perfect match.
My lamb is from Ranchline All Natural.  Their meat is fabulous.  Be sure to check out their current summer specials. 
Gather your ingredients:
1 lamb sirloin roast (1-2 lbs), cut into four pieces
1/2 cup beef stock/broth
2 tbsp pure maple syrup
1 tsp spicy brown mustard
1 tsp fresh thyme, chopped finely
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp kosher salt
Enjoy your time in the kitchen:
1. In a saucepan, whisk together the beef stock, mustard, maple syrup, pepper, and fresh thyme and bring it to a simmer on medium heat. Allow it to simmer and reduce, stirring often, until it reduces by about half. Should take ten minutes. Remove the saucepan from the heat and allow to cool for 20 minutes.  When cool, add in the minced garlic.  Pour in Ziploc bag
2. Add in the 4 pieces of lamb roast.  Marinade in the refrigerator for 4-6 hours.
3. When ready to cook, set on plate and sprinkle with kosher salt. 
4. Grill on all 4 sides a couple minutes until the meat reaches 145-150 degrees internally. 
5. Serve with a salad or other vegetable.  Spicy brown mustard makes a good dipping sauce if you would like one.

Easy Peasy, Lemon Squeezy….Shrimp

We have already discussed how much I like lemon and citrus.  I try to cook seafood a couple of times a month.  Shrimp is by far one of my favorites and usually the easiest. 
This recipe is incredibly easy and fast.  You could forget about dinner until 5pm and still serve your family at 5:30 without breaking a sweat.

All you need is a stick of butter, a package of Italian salad dressing seasoning, 3 lemons, and a pound of shrimp. I used frozen tail off shrimp.


Serve this delicious shrimp with some fresh bread, salad, and a smile.  Easy peasy, lemon squeezy

Gather your supplies:
3 lemons, thinly sliced
1 lb shrimp, tail off (frozen is ok)
1/2 cup melted butter
1 pkg. Italian salad dressing mix
Enjoy your time in the kitchen:
1. Preheat oven to 400.  Line 4 sided baking sheet with foil.
2. Drizzle pan with melted butter (evenly) and layer with sliced lemons.
3. Top with shrimp and sprinkle entire pan with salad dressing mix.
4. Bake uncovered for 15-20 minutes until shrimp is nice and pink.

Citrus and Garlic Shrimp Linguine

I really love summer meals.  They tend to be light and fresh and easy to prepare.  I have made this meal many times in my nearly 6 years of marriage.  My husband and I both really like shrimp and I LOVE anything with lemon.  Really…..I love lemon.

Another perk about this, is how quick it is to prepare.  From the time I put the noodles in the boiling water to the time I had dinner on the table was just about 20 minutes.  That is awesome.
This recipe comes from the Taste Of Home Cookbook.  It is in the seafood section.  If you don’t have the cookbook, buy it.  It is so worth it.  I has every tip about cooking I have ever seen and it is really great for trying new meals that are not over the top or difficult to make.  But I really love how it teaches all of the basics.
Citrus and Garlic Shrimp Linguine
1 pkg Linguine (1 lb)
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, peeled
5 tsp grated lemon peel (about 2 small lemons)
4 tsp grated orange peel (I just needed about a half an orange)
1 tsp salt
1/4 tsp pepper
1 lb uncooked shrimp, peeled and tail off.  (I buy frozen shrimp)
parmesan cheese for garnish
1. Cook linguine according to package.
2. In a blender, combine the olive oil, lemon and orange juice, garlic, grated lemon and orange peel, salt and pepper.  Cover and blend well.  It will look a bit frothy and smooth.
3. Pour the citrus and garlic mix into a large skillet and heat through over medium heat.  Add shrimp and cook for 5 minutes until shrimp is cooked. 
4. Drain pasta and toss with shrimp and citrus mixture.  Serve with parmesan cheese.

Baja Fish Tacos

There is nothing really special about this recipe.  It is really the sauce that makes them so good.  I used frozen, panko crusted tilapia and just served it with all the fixings. 
Baja Fish Taco Sauce
1 cup Greek Yogurt (plain)
1 cup real mayonnaise
3 limes, juiced
1 tsp dill weed
1 tsp oregano
1 tsp cumin
2 tsp cayenne pepper (you can add as much to your “spicy” liking)
Mix all of these ingredients together and chill while you cook the fish and chop your toppings.
I served my tacos in warmed corn tortillas with guacamole, cheese, chunky salsa, shredded cabbage, and sauce.
Side it with Mexican rice and refried beans and you have a full meal.

Family Style Chicken Pot Pie

Comfort food.  Oh, how I love comfort food.  Chicken Pot Pie is one of my favorites when it comes to comfort food.  Both my girls and my husband gobble it up.

I have a great recipe for pie crust, but today, I used pre-made (gasp!!).  I also used a foil pie pan to cut down on dishes since we have guests.  And, if you make this pie, just cover it and freeze it before baking.  Then thaw and cook according to directions.

Look at that delicious filling.  You can double this and freeze it in a zip lock.  Then just thaw it and pour it in a pie crust and bake.  Easy peasy!!


Family Style Chicken Pot Pie
Gather your supplies:
2 pie crusts
1 cup diced peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 garlic clove minced
1 Tablespoon butter
1 cup chicken broth
2 Tablespoons all-purpose flour
1/2 cup milk
1 1/2 cup cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp salt
1/4 tsp dried tarragon
1/4 tsp ground black pepper
Enjoy your time in the kitchen:
1. Sauté the potatoes, carrots, celery, onion, and garlic in butter for 5-6 minutes.
2. Add broth.  Cover and cook for 10 minutes until vegetables are tender.
3. In a small bowl, combine flour and milk until smooth.  Gradually add to vegetable mixture.  Bring to a boil, cook for 2 minutes until thick.
4. Add remaining ingredients and simmer for 5 minutes
5. Place 1 pie crust in pie plate.  Fill crust with filling and top with second crust. 
6. Bake at 350 degrees for 45-60 minutes.

Chicken and Dumplings (Freezer Meal)

I really enjoy when readers ask for recipes.  If it is a recipe that I have, I am happy to share. 
My twin sister really likes Chicken and Dumplings.  I don’t remember eating it growing up, but when my sis made me some a few years ago, I was hooked.
This is a great meal to make on a chilly day.  While you are at it, double it and stick the rest in the freezer for the next cool day. 
Chicken and Dumplings (Freezer Meal)
For the Soup:
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1 cup yellow onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups chicken broth (seems like a lot, but trust me….its ok)
2 cups carrots, sliced
1/2 tsp ground thyme
For dumplings:
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk (if you don’t have buttermilk, put 1 tsp vinegar in measuring cup and fill with milk to make 3/4 cup.  Let it set to get thick)
1. In large soup pot, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes.
2. Add celery and sauté. 
3. Add 1/4 cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occasionally.
4. While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Add salt and pepper to taste if desired.
5. Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
6.  Enjoy this warm comforting meal.  To freeze, just cool and freeze in freezer bags or freezer containers.  On cooking day, just thaw and reheat.  This will keep 3-4 months in the freezer.

Sandwich Inspiration

I really like sandwiches.  And eating light for dinner has been a nice switch for us for the summer.  This sandwich was inspired by a sandwich at one of our favorite pizza restaurants in town. 
I used a multigrain ciabatta roll, and I toasted it for 2 minutes under the broiler. 
I then made a mix of 1/3 cup real mayo and 1 tsp brown spicy mustard.  I slathered that on both sides of the bun.
I then layered on roast beef, tomatoes, spinach, drizzle of horseradish sauce (made with mayo) and crumbles of blue cheese.
I left off the sliced red onion only because I didn’t have it on hand.  But that would have been great. 
This was a really good sandwich.  My husband requested we have it weekly, and deemed it restaurant quality.

Summer Salad

I have been enjoying making dinner that I only have to assemble.  No cooking needed.  It makes the afternoon a little less busy and keeps me out of the kitchen longer.  My 1 year old has taken a liking to being held all.of.the.time….this leaves little room for cooking.  Its just a phase that will pass, so in the meantime, we will have quick summer dinners.
I found these rolls in the freezer section.  They take only 10 minutes to reheat in the oven and they are so good!!  I really love warm bread with a crispy crust, and a soft middle.

This recipe wont have measurements.  I made enough salad for 3 adults and a toddler.  So, this is just the ingredients.

I tossed some lettuce and baby spinach with raspberry vinaigrette.

I then layered on some shredded rotisserie chicken.  I just picked one up at the grocery store and shred it while it was still warm.  It has wonderful flavor.

Then I added some sliced kiwi, strawberries and avocado.

Top it all with some candied pecans or walnuts and drizzle a tiny bit more of dressing.

Serve with this warm bread and enjoy a light summer meal.