Don’t just serve sandwiches, make them into tea time finger sandwiches. Slow it down, make it special. Make new great memories.
2014 Spring Issue – Because I’m Happy
“Here in Stockholm I would get a ‘korv’, it’s like a hot dog but with a real sausage, good bread and sauerkraut.”
A springtime butternut squash soup, simple but flavorful. Vegetarian, parve, gluten-free, and make it vegan by switching butter for coconut oil.
Date sugar is natural sweetener made from dehydrated and granulated dates.
A creamy and delicious non-dairy coconut ice cream with little bits of coconut.
After a long wait here in South Florida, Ladurée brings us a bite of its famous French macarons and I think I tried them all!
We were in a car in the Greek island of Corfu, when our driver pulled over to cut some dill weed from along the side of the road.
Fresh homemade tzatziki can be served with warm pita, as an accompaniment for chicken skewers, as a dressing for a salmon, and it’s great on quinoa burgers.
Now that it’s spring, I’m happy. Light from the windows shine differently. New colors paint the walls in the house, and outside the parks and the ocean.
This easy tahini sauce is lovely for having with crudités, as sandwich spread, appetizer dip, sauce for the quinoa falafel, over a warm pita, for kebabs.
Teriyaki Garlic Lemon Chicken Skewers perfect for a crowd on a grill or inside with a few friends on a griddle.
A fragrant coconut jasmine rice combined with the lemon and cilantro. A refreshing flavor ready to go with almost anything.