Greens and Pea Manicotti

Use your favorite greens to make Greens and Pea Manicotti, a lovely savory vegetarian main course of crepes filled with peas, goat cheese, ricotta and, of course, greens, covered in a fragrant tomato sauce.

When my elder daughter came home from university the first summer after her freshman year, she surprised me with the news that she had become a vegetarian. But I guess I really wasn't that surprised since I knew that her new best friends were mostly vegetarian and that sort of thing rubs off on a person.

When her little sister followed in her footsteps, not just to the same school, but into vegetarianism, no surprise at all there. Frankly, I think it's a great thing - I'm not ready to go there yet, but I fully supported their choice. Neither of them is completely vegetarian these days, but we do eat more meatless meals because I discovered during those years that there are many delightful recipes without it.

Several years ago, while I was researching recipes on the internet, I came across what sounded like a rich, satisfying vegetarian dish and I couldn't wait to give it a try. I had to make a few changes because of what I had available but it was very tasty and I've made it again since.

It would be perfect for a Meatless Monday dinner or a Lenten meal for those who fast from meat, whether all month or just on Fridays. If you are looking for more meatless casserole recipes, make sure to scroll down and check out the link list from my Sunday Supper friends.

Greens and Pea Manicotti

My greens and pea manicotti is adapted from this recipe here. I love her writing. She's funny and she has great recipes so go check her out. Here's my favorite post!

Ingredients
For the filling:
3 oz or 85g goat cheese
4 1/2 oz or 125g fresh ricotta or small curd cottage cheese
5 oz or 140g raw greens of your choice (spinach, kale, silver beets, etc.)
6 oz or 180g frozen peas, thawed
1 large clove garlic
1 whole egg
Zest of one lemon
Black pepper
1/2 teaspoon salt
4 oz or 225g freshly grated Parmesan
1/4 cup or 60ml whipping cream
Sea salt
Black pepper

For assembly:
1 1/2 cups or 240ml tomato sauce – store bought will work if you have a favorite or make this sauce, from my eggplant parmigiana recipe. It freezes very nicely so the extra will come in handy for future meals.
10 6-inch or 12cm crêpes (recipe here)
1 oz or 55g freshly grated Parmesan

Method
Clean your greens thoroughly and remove any thick stems. Rinse them at least three times.

These are silver beet greens but I've also made this with kale.

Yes, I know the package might say pre-washed. It’s lying to you. Just like when I told my mother I had vacuumed but I really just ran the vacuum cleaner around to make the lines on the shag carpet without turning it on. (Fact: The vacuum cleaner is much easier to move when it’s not sucking.)

Steam the greens for several minutes with the lid on.

Remove and cool by immersing in some cool water. Spin them dry in a salad spinner or a dry tea towel. If they still feel too wet, give them a squeeze with your two hands.

Using a fork, break your goat cheese and ricotta up into small crumbles. Chop your clove of garlic.

Add the greens, peas and garlic to your food processor and pulse. If you hear a clank, clank, clank at this point, realize that your peas are still frozen.

Pour the whole mess into a microwaveable bowl and thaw properly this time. Jeez. Okay, try again. You are looking for a rough mixture that still has lumps and bumps.

Now add the lemon zest and Parmesan to your other cheeses.

In a bowl big enough for thorough stirring, add the cheese mixture to the greens and pea mixture. Sprinkle on your salt and pepper. Give it a good stir. Taste it and add more salt, if necessary.

Now add the egg and stir again.

Add the cream and stir again. Your filling is ready and just needs to hang out for a while in the refrigerator to allow the flavors to develop.

Time to get on with the tomato sauce and the crêpes. By the time you have those two done, the filling should be ready to use. Follow these two recipes here and here. Make double the crêpe recipe and you can easily half the tomato sauce. Or make the full batch and freeze some. Go ahead, get on with them. We’ll wait here.

Just twiddling while we wait.

Okay, so, when you are ready to fill your crêpes and bake, preheat oven to 350°F or 180°C. Spray a little Pam in your baking dish or drizzle in a little olive oil and rub it around. Cover the bottom of your pan with about a 1/2 cup or 120ml of your tomato sauce.

Put about a 1/4 cup or 60ml of filling on the top crêpe and spread it along the middle. Fold one side over and then the other side.

Lay it in the pan, ends side down. Continue filling the crêpes until all the filling is gone. Extra crêpes can be wrapped in cling film and frozen.

Top the manicotti with another cup or 240ml of tomato sauce and then a good sprinkling of freshly grated Parmesan.

Bake for about 30-40 minutes or until the sauce and cheese are bubbling. Serve with a side green salad or vegetable of our choice.

Enjoy!

Meatless Meals for Lent

• Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
• Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
• Baked Mushroom Fettuccine by Delaware Girl Eats
• Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
• Greens and Pea Manicotti by Food Lust People Love
• Leek and Swiss Chard Gratin by Caroline’s Cooking
• Mushroom Breakfast Casserole by Brunch-n-Bites
• Raisin Bread Cheddar Strata by Pies and Plots
• Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
• Roasted Vegetable Lasagna by A Day in the Life on the Farm
• Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
• Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
• Spinach Ravioli Bake by Our Good Life
• Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
• Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
• Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
• Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
• Vegetarian Shepherd’s Pie by Simple and Savory
• Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess

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Buttery Baked Bread Dressing

Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.

In my growing up family, bread dressing was not a thing. At least, not that I remember. Being from Louisiana, we ate Cajun rice dressing and then later, when my stepfather became part of the family, cornbread dressing made an appearance because it’s what his mother served for Thanksgiving and Christmas.

Her recipe included crunchy chunks of water chestnut, which did nothing to endear me to the dish. The family was so divided on the issue that my grandmother and mother graciously started making half the pan with water chestnuts and half without. I lived in fear of serving myself from the wrong side by accident so the gesture was mostly under-appreciated on my plate. It was the turnip vs. potato in vegetable soup problem all over again.

But even water chestnut haters grow up and have their own families. When I was in charge of the menu, that cornbread stuff was dropped and, in fact, I didn’t often make the rice dressing either. With only four of us eating a meal that already included three starches  - creamed potatoes, sweet potatoes and macaroni and cheese – AND a spicy Cajun corn dish - something had to give.

The family repertoire of holiday dishes remained fairly static until our elder daughter came back from university for Christmas with a new stuffing recipe she’d tried for Thanksgiving and wanted to add to our menu. It was made with white bread and flavored with poultry seasonings.

Buttery Baked Bread Dressing

Since that Christmas several years ago, Baked Bree’s Johnson Stuffing, adapted to use ingredients we can find where we live or usually have on hand (like brown bread instead of white) has become a staple.

Ingredients
1 loaf quality sandwich bread with soft crusts (about 1 lb 5 oz or 600g)
1/2 cup or 113g butter
2 onions, diced
3-4 slim stalks celery, de-stringed and diced finely – 3/4 cup or 90g
Small bunch fresh flat leaf parsley, chopped (7g or about 1/4 cup)
1 cup or 180ml turkey or chicken stock (or use vegetable stock for a vegetarian-friendly dish)
2 tablespoons salt-free poultry seasoning
1/2 -1 teaspoon cayenne
Salt and pepper, to taste

To bake: 1/4 cup or 57g melted butter, plus extra to grease the baking dish

Note: Can’t find poultry seasonings where you live? It’s a challenge in Dubai as well. Make your own following this recipe from The Kitchn.

Method
Cube the bread and set aside and put it in a large mixing bowl.

Put the butter in a large pan with the chopped onion and celery.

Melt the butter over medium heat and cook until the onions and celery are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the cayenne and poultry seasoning.

Set your oven to preheat at 350°F or 180°C and butter your favorite large casserole dish.

Pour the buttery celery and onions over the bread cubes in the mixing bowl. Use two spoons like salad tongs to toss and combine.

Sprinkle on the parsley. Add the stock and toss again to combine.

Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Pour the mixture into your buttered casserole dish.

Drizzle on the melted butter. Bake in the preheated oven for about half an hour or until the top is golden brown and the whole house smells of Thanksgiving or Christmas.

Enjoy!

Are you looking for a few new casserole dishes to add to your holiday menu? This is the Sunday Supper for you! Many thanks to our event manager Em for her behind the scenes work.

Breakfast Casseroles

• Apple Crumble French Toast Casserole by Pies and Plots
• Holiday Breakfast Casserole by The Freshman Cook
• Sausage Breakfast Casserole with Crescent Rolls by Sunday Supper Movement
• Christmas Chilaquiles with Eggs by Our Good Life

Classic Casseroles

• Buttery Baked Bread Dressing by Food Lust People Love
• Collard Greens Au Gratin by Soulfully Made
• French Potato Gratin by That Skinny Chick Can Bake
• Ham & Cheese Corn Casserole (Spoon Bread) by Palatable Pastime
• Leftover Turkey Noodle Casserole by Crickets Confections
• Lower Carb Green Bean Casserole by Positively Stacey
• Simple Healthy Sweet Potato Casserole (Dairy-Free) by Bites of Wellness
• Turkey and Noodles by A Day in the Life on the Farm

Creative Casseroles

• Brussels Sprouts Gratin with Quinoa by The Wimpy Vegetarian
• Cheesy Orzo Pasta Bake by Caroline’s Cooking
• Mexican Cornbread Casserole by Restless Chipotle
• Shrimp Pineapple Rice Casserole by Sue’s Nutrition Buzz
• Make Ahead Spaghetti Western Chili Casserole by Kudos Kitchen by Renee

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Roasted Spring Vegetables

A good roasting in a hot oven brings out the best in most vegetables. Theoretically a side dish, I love a plate of these for a vegetarian main course. When you add a garlicky dressing, your roasted spring vegetables can be elevated to center stage.

This week my Sunday Supper group is sharing easy spring recipes. Which puts me in mind of baby vegetables and spring lamb. Fortunately a nearby supermarket that always has a stock of baby veg so I picked up a selection. I ended up not using them all because my pan was full and if you want caramelized roasted spring vegetables, it is key not to crowd them in the pan.

If the baking pan is too full and there’s not room for air to move between the vegetables, they’ll just steam together and will not roast. Left behind were tiny bulbs of fennel and baby corn. Now I need to think of another recipe to make with those!

Ingredients
For the roasted vegetables:

7 oz or 200g each assorted baby vegetables
(I used small pickling onions, baby leeks, new carrots, baby zucchini and patty pan squash.)
1/4 cup or 60ml extra virgin olive oil

For the dressing:
Leftover oil from the vegetables

2 cloves garlic

2 tablespoons cloudy apple cider vinegar or your favorite good quality vinegar
1 teaspoon honey

Fine sea salt
Freshly ground black pepper

Method
Preheat your oven to 400°F or 200°C. I have a convection fan that I like to use for roasting as it circulates the heat more evenly. If you don’t, you can turn the oven up a few degrees to compensate.

Trim the vegetables of stems and scrub them clean. Since they are tiny, leave them whole. Pile them in a large mixing bowl.

Drizzle the olive oil over them and toss to coat. Sprinkle on some fine sea salt and give the veggies a couple of good grinds of black pepper. Toss to disperse the salt and pepper. You can use salad spoons but clean hands work the best. Plus, you are going to use your hands in the next step so might as well get them dirty. 

One by one, transfer the vegetables to a large baking pan, spacing them evenly. 

Put the vegetables in the oven to roast for 30-35 minutes or until they are golden and possibly a little charred in places.

There will be seasoned oil left in the bowl. We are going to use it for the dressing.

Grate or mince the garlic cloves into the oil. 

Add in the vinegar and honey and whisk to combine. Add another good pinch of salt and more freshly ground black pepper. Set aside. 

When the roasted spring vegetables are ready, remove them from the oven and scrape them and any sticky bits from the pan into the bowl with the dressing while they are still hot. 

Toss or stir to coat the vegetables with the dressing. Serve warm or at room temperature. 

Enjoy!

As I mentioned, this week our Sunday Supper tastemakers are sharing easy spring recipes. Check out this fabulous link list. Many thanks to our host, Anne of Simple and Savory and our event manager, Cricket of Cricket’s Confection.

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

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Soy Glazed Sugar Snap Peas

A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short.

We eat these every week or two as a side dish with pan-fried salmon and these fresh bright crunchy green peas go perfectly with that tender, rich fish. But I’ve got to tell you that these are so tasty you can even set them out as an appetizer, kind of like the fried Padrón peppers so popular at tapas bars.

Sometimes I add cherry tomatoes or those little fresh baby corn on the cobs often used in Asian cooking, or even some chopped carrot, depending on what’s in the vegetable drawer. Of course, the soy glazed sugar snap peas are perfect on their own as well.

Ingredients
1 lb or 450g sugar snap peas
2 cloves garlic
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
8 oz or 226g baby roma or grape tomatoes

Method
Remove the strings from the sugar snap peas by bending the stem end and pulling gently so the strings on both sides peel off. Discard the strings.

Mince your garlic finely.

In a large frying pan, drizzle in the sesame oil and add the sugar snap peas. Cook over a high heat for about 3-4 minutes, tossing or stirring the peas to coat them with the oil. They should start browning in spots.

Add the minced garlic and soy sauce to the pan. Turn the heat down to medium high and continue cooking until the soy sauce has almost all evaporated, tossing the peas or stirring them frequently.

Add in the baby roma tomatoes and cook for a further 5 minutes or until the tomatoes are just toasted and the sugar snap peas are cooked but still crunchy. Stir or toss frequently to prevent them from scorching on only one side. A little all over scorching adds flavor.

Enjoy!

This week my Sunday Supper group is sharing healthy green recipes for St. Patrick’s Day, but really, from the looks of the list, I could eat these all year round!

Best Breakfasts

• Get Your Greens Smoothie by Hardly A Goddess
• Green Breakfast Omelet Bites by Momma’s Meals
• Green Eggs and Ham by Feeding Big
• Green Scrambled Eggs with Ham by Cricket’s Confections
• Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
• Matcha Overnight Oats by Brunch-n-Bites
• Southwest Breakfast Spinach Wrap by The Freshman Cook
• Super Green Smoothie by Simple and Savory

Must Make Main Dishes

• Chicken Paillard Arugula Truffle Salad by Family Foodie
• Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
• Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
• Poached Cod with Pesto Wine Sauce by Life Tastes Good
• Potato Leek Skillet Pizza by A Kitchen Hoor's Adventures
• Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
• Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
• Tequila Chicken Salad by Cosmopolitan Cornbread

Scrumptious Salads

• Brussels Sprout and Kale Salad by Pies and Plots
• Green Goddess Bibb Salad by Palatable Pastime
• Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
• Quinoa Tabbouleh by That Skinny Chick Can Bake
• Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
• Shades of Green Salad by A Day in the Life on the Farm
• Zucchini Carpaccio Salad by The Bitter Side of Sweet

Stunning Sides

• Colcannon by Wholistic Woman
• Green Goddess Dip by From the Bookshelf
• Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
• Irish Cabbage by Turnips 2 Tangerines
• Miso Roasted Broccoli by Life Currents
• Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
• Roasted Brussels Sprouts by Books n’ Cooks
• Soy Glazed Sugar Snap Peas by Food Lust People Love
• Spinach Tots by A Mind “Full” Mom
• Warm Brussels Sprout Slaw by Jersey Girl Cooks

Dreamy Desserts

• Matcha Mint Coconut Candy by My Life Cookbook
• Super Lime Bars by What Smells So Good?

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Black-eyed Pea Salad - Saladu Ñebbe #FoodieExtravaganza

This hearty black-eyed pea salad is full of good stuff but what makes it so tasty is the fresh lime juice and the hit of heat from the habanero pepper. I cautiously only put one pepper in this time. Next time I’m adding more!

Last weekend my husband and I did a massive clear out of all three of our freezers. The normal-size kitchen one, the even smaller one on top the beer fridge and the more capacious deep freezer. We hauled everything out and put it back in some sort of order. Frozen homemade sauces together. Poultry and beef on another shelf. Seafood on one side and the bottom drawer? It’s filled with pork products. The Great Freezer Cleaning also revealed a bag of dried black-eyes peas. It seemed like an omen.

This month my Foodie Extravaganza group is sharing heart healthy recipes. Beans and vegetables are probably two of the most heart healthy things you can eat, unless you are cooking those beans with smoked sausage. (My favorite way!) Even so, I like to think that the fiber and nutrition in beans outweighs the fat in the sausage. After all, sausage is also seasoning and you wouldn’t necessarily get a piece in each bite.

But beans are also great in salad, like this one of Senegalese origin, called Saladu Ñebbe or Salatu Ñebbe in the original language. There are several recipes in English online but they all seem to come from the same source, an article in Saveur magazine. Switching to French for my search, salade niébé, did turn up a few more. Whatever you call it, I’ll be making it again. I served it with seared tuna steaks, a delicious accompaniment.

Depending on which website or cookbook you consult black-eyed peas either don’t need to be soaked or they do. I treat them as I do all other beans. If I am not cooking them in a pressure cooker, I soak them overnight, if I have the time, or I quick soak them in boiling water for one hour, before cooking. Whichever method you choose, you are going to need about 2 1/2 cups or 400g cooked black-eyed peas for this recipe. One cup of dried peas should yield about that right amount.

Ingredients
2 1/2 cups or 400g cooked black-eyed peas (1 cup or 200g dried black-eyed peas, boiled and drained – you can substitute canned peas. Rinse and drain them well.)
1 habanero or Scotch bonnet chile
3 large green onions
2 small cloves garlic
3 tablespoons fresh lime juice
1 yellow bell pepper
250g cherry or grape tomatoes
1 medium cucumber
1 small bunch parsley
6 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste
Optional for serving: salad greens

Method
Mince your habanero pepper and the garlic. Trim off the roots and slice the white part of your onion tops. In a large bowl, mix the three with the lime juice and set aside to marinate, with about a half teaspoon of salt.

This has a two-fold effect. First of all, it takes mellows the flavors of the raw garlic, onion and the habanero. Secondly, it makes sure that those flavors will be infused in the dressing.

Cut your cherry tomatoes into quarters. Seed, stem and chop the bell pepper.

Chop the green part of the onion tops and the parsley.

Cut the cucumber in half lengthwise then in half again. Use a sharp knife to remove the seeds, then cut the cucumber into small pieces.

Add the olive oil into the salad bowl and mix well with a fork.

Pile in the black-eyed peas. Stir well to coat.

Add in the chopped vegetables and herbs. Mix well.

Season with salt and pepper to taste. This salad can, of course, be eaten immediately but, unlike most salads, it gets better and better as it hangs out in the refrigerator.

If not serving right away cover with cling film and refrigerate. Remove from the fridge about 20 minutes before you are ready to serve to it’s not super chilled. Stir well.

Enjoy!

Many thanks to our Foodie Extravaganza host this month, Wendy of A Day in the Life on the Farm. Do check out the link list of all of our other heart-healthy recipes!

• 5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime
• Apple Oatmeal Breakfast Bake from Cookaholic Wife
• Baked Oatmeal from A Day in the Life on the Farm
• Black-eyed Pea Salad - Saladu Ñebbe from Food Lust People Love
• Cranberry Nut Muffins from Hardly A Goddess
• Easy Breakfast Oatmeal from Basic N Delicious
• Farmer's Salad from Fearlessly Creative Mammas
• Fruity Chewy Granola Bars from Caroline's Cooking
• Fruity Custard from Sneha's Recipe
• Heart Beet Smoothie from Sew You Think You Can Cook
• Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla
• Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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