Asian Quinoa Salad

DSC02012
This is the quinoa salad to end all quinoa salads.  I can’t even tell you how many times I have made this in the last couple months.  First time I made it I half expected my hubby to grimace and say “bird seed?”… but he didn’t.  Not even after his third helping. 🙂  The dressing I used on it is my all purpose asian dressing I use for lots of things and it adds alot of flavor to the quinoa.  Since quinoa doesn’t really have much flavor of all on its own it is great for soaking up whatever you’re layin’ down.
You could adjust the salad veg to whatever you have or like, but this is most definitely our favorite way.   I even keep a container of finely chopped cooked bacon in the freezer for this salad alone.  If you are local I highly suggest you make a stop at the most amazing Bob’s Red Mill Whole Grain Store and you can buy quinoa in bulk for a fraction of the cost too.  Now go forth and eat quinoa my friends.

ASIAN QUINOA SALAD

1 cup quinoa
2 cups chopped broccoli
1 cup diced carrots
1 cup diced celery
1/4 cup sunflower seeds
1/4 cup finely chopped cooked bacon
1/3 cup thinly sliced green onion
1/4 cup or more chopped cilantro leaves

Asian Dressing:
1/2 cup olive oil
2 T sesame oil
1 cup rice vinegar (or white vinegar or half of each)
2 T soy sauce
2 T sugar or honey
1 tsp kosher salt
1/2 tsp black pepper
1 T sesame seeds
2 tsp dried ginger (or 1 T grated fresh ginger)
4 cloves garlic, minced or grated
2 tsp dried onion

Bring 2 cups of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 4 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well.  Pour about half over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
Serve with additional dressing if desired.

Asian Quinoa Salad

Ingredients

    Quinoa salad:
  • 1 cup quinoa
  • 2 cups chopped broccoli
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 cup sunflower seeds
  • 1/4 cup finely chopped cooked bacon
  • 1/3 cup thinly sliced green onion
  • 1/4 cup or more chopped cilantro leaves
    Asian Dressing:
  • 1/2 cup olive oil
  • 2 T sesame oil
  • 1 cup rice vinegar (or white vinegar or half of each)
  • 2 T soy sauce
  • 2 T sugar or honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 T sesame seeds
  • 2 tsp dried ginger (or 1 T grated fresh ginger)
  • 4 cloves garlic, minced or grated
  • 2 tsp dried onion

Instructions

  • Bring 2 cups of water to a boil in a medium pot. Add quinoa and return to a boil. Cover pot, reduce heat to low, and let simmer for 15 minutes.
  • Fluff quinoa and let sit 5 minutes, covered, and off the heat. This will make 4 cups cooked quinoa. You will know it's cooked because the outer hulls are popped off.
  • Place all the dressing ingredients in a jar and shake well. Pour about half over quinoa and chill. Add remaining salad ingredients. Serve chilled or at room temperature.
  • Serve with additional dressing if desired.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/asian-quinoa-salad/

    Mashed Acorn Squash

    I heart fall.  Pumpkins, squash, leaves, even the rain.  Here in the Pacific Northwest that is just part of life, and if you don’t like it… well, maybe you should move.  Because you’ll be miserable all the time. 🙂
    Me and my girls actually enjoy the rain more than the sunshine so it works out well for us. 🙂
    I love finding new ways to cook and serve squash.  It’s such an inexpensive food, and I love it, but a little variety always helps.  We really enjoyed this, and I am looking forward to trying other flavor variations, all though I’m sure this one will remain a favorite.  Brown sugar and squash just go so well together.
    I served it with these fantastic brussel sprouts and they were perfect.
    Happy rain season! Fall!

    MASHED ACORN SQUASH
    2 acorn squash
    1/4 cup sour cream
    2 T brown sugar, plus extra for serving if desired

    Halve squash lengthwise and scoop out seeds.
    Spray or oil a 9 by 13 inch pyrex pan and place cut side down in pan.
    Roast at 450 degrees for 30-40 minutes, or until easily pierced with a paring knife.  (If you are baking something else at a lower temperature, it will be fine, but will take longer).
    Scrape out the flesh, then add sour cream and brown sugar.  Mash to desired consistency, sprinkle with additional brown sugar if desired.

    Recipe slightly adapted from Everyday Food

    Mashed Acorn Squash

    Ingredients

    • 2 acorn squash
    • 1/4 cup sour cream
    • 2 T brown sugar, plus extra for serving if desired

    Instructions

  • Halve squash lengthwise and scoop out seeds.
  • Spray or oil a 9 by 13 inch pyrex pan and place cut side down in pan.
  • Roast at 450 degrees for 30-40 minutes, or until easily pierced with a paring knife. (If you are baking something else at a lower temperature, it will be fine, but will take longer).
  • Scrape out the flesh, then add sour cream and brown sugar. Mash to desired consistency, sprinkle with additional brown sugar if desired.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/mashed-acorn-squash/

    Fancy Mushrooms

    DSC00760
    It’s kind of funny that we call these “fancy” mushrooms.  We should call them “easy peasy” mushrooms or something like that.
    I serve these with all kinds of dishes, roast, steak, chicken, even quinoa burgers.  I usually use just plain white mushrooms, but use what ever you like.
    I love mushrooms, but even those who aren’t so keen on them enjoy this dish.  I love it best with fresh thyme, but dried works if that’s what you have on hand.

    FANCY MUSHROOMS
    drizzle olive oil
    1 pound mushrooms, stems trimmed
    1 T butter
    3 cloves garlic, minced
    1/2 tsp kosher salt
    1 tsp fresh or dried thyme
    2 T fresh lemon juice
    1/4 cup chicken broth

    Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
    When the pan is hot, add the mushrooms but don’t stir.
    After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes.  Add the garlic, thyme, lemon juice, and chicken broth.  Cook for a few more minutes or until the broth has evaporated.

    Recipe Source: Adapted from Michael Chiarello

    Fancy Mushrooms

    Ingredients

    • drizzle olive oil
    • 1 pound mushrooms, stems trimmed
    • 1 T butter
    • 3 cloves garlic, minced
    • 1/2 tsp kosher salt
    • 1 tsp fresh or dried thyme
    • 2 T fresh lemon juice
    • 1/4 cup chicken broth

    Instructions

  • Heat the olive oil in a large pan over medium high heat. (I find my stainless saute pan works better than my nonstick here too, but use what you have.)
  • When the pan is hot, add the mushrooms but don't stir.
  • After they have caramelized (should take a few minutes), toss them with the butter and cook for a few more minutes. Add the garlic, thyme, lemon juice, and chicken broth. Cook for a few more minutes or until the broth has evaporated.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/fancy-mushrooms/

    Polenta with Goat Cheese and Basil

    2 (17)
    I’m not a big fan of “mushy” foods.  I mean, I do have my teeth, I might as well use them. 🙂
    I prefer polenta crispy, as per the directions at the end, which is basically just searing it in a hot skillet quickly.  But by all means, if you prefer it the other way I won’t judge. 😉
    This works wonderfully to make ahead of time, and heat just before dinner time.  It keeps at least 4 days easily.  And if you don’t have basil or chevre, try some dried herbs or even cheddar.   You can even seperate the polenta into a couple batches to suit the members of your family.   The possibilities are endless!

    POLENTA WITH GOAT CHEESE AND BASIL

    1/2 tsp kosher salt
    1 cup polenta (or corn grits)
    1 T unsalted butter
    4 oz chevre (or other soft goat cheese)
    1/4 cup thinly sliced basil leaves
    salt and pepper to taste

    Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add.  Cook for 30 minutes over medium heat until thick, stirring frequently.
    Remove from heat and add the butter, mixing well to incorporate.
    Fold in the goat cheese and basil.  Add salt and pepper if desired.
    Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges.  Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
    Can be stored in the fridge until ready to use, tightly covered, for 4 days.

    Recipe Source: Adapted from Bob’s Red Mill Cookbook

    Polenta with Goat Cheese and Basil

    Ingredients

    • 1/2 tsp kosher salt
    • 1 cup polenta (or corn grits)
    • 1 T unsalted butter
    • 4 oz chevre (or other soft goat cheese)
    • 1/4 cup thinly sliced basil leaves
    • salt and pepper to taste

    Instructions

  • Bring 3 cups water to a boil, then add 1/2 tsp salt and polenta, whisking as you add. Cook for 30 minutes over medium heat until thick, stirring frequently.
  • Remove from heat and add the butter, mixing well to incorporate.
  • Fold in the goat cheese and basil. Add salt and pepper if desired.
  • Spread in a greased pie or quiche pan and let cool slightly before cutting into wedges. Serve as is, or sear wedges in a skillet over medium high heat with a drizzle of olive oil for crispy wedges.
  • Can be stored in the fridge until ready to use, tightly covered, for 4 days.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/polenta-with-goat-cheese-and-basil/

    Cucumber Salad (2 ways)

    2 (1)
    I am not embarrassed to admit we eat this probably 3 to 4 days a week.
    I think it’s in my genetic disposition to like it.  I remember my Grandmother making it as a side dish with pretty much anything, along with a plate of sliced tomatoes.  My Grandfather was German, and it seems to be popular in German households, so I’m not sure if that’s why she made it?  Wish I had the history of it now, but my Mom remembers eating it all the time in her childhood as well.
    I’ll share the “fancy” way first, but the “everyday” recipe at the end is how we make it most of the time.. almost all of the time 🙂  Just like Grandma did, just like my Mom did.
    There are many types of vinegar you can use, but my standby is the apple cider vinegar.  Raspberry vinegar is good here as well, but in all honesty I just prefer the apple cider here.  My husband, who did not grow up eating this, found it a little acidic at first, but now he loves it, requests it, and even takes it to work in his lunches!

    CUCUMBER SALAD (FANCY)
    1 English cucumber, sliced about 1/4″ thick (you can use a zester to score a few lines in the skin if you like)
    1-2 tsp kosher salt (use more the more pliable you want the cucs)
    1/4 cup diced red onion
    3 T chopped fresh parsley
    2-4 T apple cider vinegar (or vinegar of choice-use more the more acidic you want it)

    Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
    Let sit for 10 to 30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they’ll become.  This is totally personal preference).
    Rinse the cucumber slices under cold running water REALLY well (or they’ll be too salty).
    Toss with red onion, parsley, and vinegar.

    100_9582
    CUCUMBER SALAD (EVERYDAY)
    2 regular cucumbers, peeled and sliced 1/4″ thick
    1-2 tsp kosher salt (use more the more pliable you want the cucs)
    2-4 T apple cider vinegar (or vinegar of choice- use more the more acidic you want it)

    Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
    Let sit for 10-30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they’ll become.  This is totally personal preference).
    Rinse the cucumber slices under cold running water REALLY well (or they’ll be too salty).
    Toss with vinegar.

    Cucumber Salad (2 ways)

    Ingredients

      For fancy:
    • 1 English cucumber, sliced about 1/4" thick (you can use a zester to score a few lines in the skin if you like)
    • 1-2 tsp kosher salt (use more the more pliable you want the cucs)
    • 1/4 cup diced red onion
    • 3 T chopped fresh parsley
    • 2-4 T apple cider vinegar (or vinegar of choice-use more the more acidic you want it)
      For Everyday:
    • 2 regular cucumbers, peeled and sliced 1/4" thick
    • 1-2 tsp kosher salt (use more the more pliable you want the cucs)
    • 2-4 T apple cider vinegar (or vinegar of choice- use more the more acidic you want it)

    Instructions

    For Fancy:
  • Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
  • Let sit for 10 to 30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they'll become. This is totally personal preference).
  • Rinse the cucumber slices under cold running water REALLY well (or they'll be too salty).
  • Toss with red onion, parsley, and vinegar.
  • For Everyday:
  • Sprinkle cucumber slices with salt in a large shallow bowl and toss gently.
  • Let sit for 10-30 minutes (the longer it sits, the more moisture will be pulled out of the cucumbers and the more pliable they'll become. This is totally personal preference).
  • Rinse the cucumber slices under cold running water REALLY well (or they'll be too salty).
  • Toss with vinegar.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/cucumber-salad-2-ways/

     

    Brussels Sprouts with Bacon and Walnuts

    Brussels sprouts are one of my favorite vegetables.  I usually roast them, and sometimes I slice thinly and saute with some Canadian bacon.  Either way, I love them.  While this recipe takes a little more effort (like 5 minutes maybe) it’s totally worth it.  I ate 3 helpings of this dish and ignored everything else on the table.  🙂  I think this is my new holiday side dish I liked it so much!

    BRUSSELS SPROUTS WITH BACON AND WALNUTS

    2 T cider vinegar
    1 T brown sugar
    1 T olive oil
    1/2 lb bacon, thick sliced
    1 T unsalted butter
    1 pound brussels sprouts (about 1 stalk)
    1/2 cup chopped walnuts, toasted
    salt and pepper, to taste

    Cook bacon until crisp, reserving 1 T bacon drippings.
    Chop bacon and set aside.
    In a small bowl, whisk together the vinegar, brown sugar, and oil.  Set aside.
    Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat.  Thinly slice brussels sprouts and add to pan.  Cook for about 5 minutes, until tender.  Add bacon, walnuts, and dressing off the heat.  Add salt and pepper to taste.

    Recipe source: very slightly adapted from Pinch My Salt

    Brussels Sprouts with Bacon and Walnuts

    Ingredients

    • 2 T cider vinegar
    • 1 T brown sugar
    • 1 T olive oil
    • 1/2 lb bacon, thick sliced
    • 1 T unsalted butter
    • 1 pound brussels sprouts (about 1 stalk)
    • 1/2 cup chopped walnuts, toasted
    • salt and pepper, to taste

    Instructions

  • Cook bacon until crisp, reserving 1 T bacon drippings.
  • Chop bacon and set aside.
  • In a small bowl, whisk together the vinegar, brown sugar, and oil. Set aside.
  • Heat the bacon drippings with the tablespoon of butter in a large pan over medium high heat. Thinly slice brussels sprouts and add to pan. Cook for about 5 minutes, until tender. Add bacon, walnuts, and dressing off the heat. Add salt and pepper to taste.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/brussels-sprouts-with-bacon-and-walnuts/

    Roasted Butternut Squash with Lemon

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    I know.  I’ve shared alot of roasting recipes.  But it really is my favorite cooking technique…. I’m not sure if it even counts as a “technique” since it’s so simple.
    Butternut squash has a wonderful sweetness that pairs well with citrus, and while I love citrus anytime of the year, in the fall and winter I love how it brightens up those fall flavors.
    I’ve served this with roasted chicken, pork roast, even salads, and we’ve loved it every time!

    ROASTED BUTTERNUT SQUASH WITH LEMON

    1 large butternut squash
    1 red onion, cut in 1 inch chunks
    3 T fresh lemon juice, plus 3 T for serving
    2 T olive oil
    1 tsp dried thyme (or 1 T fresh)
    3 garlic cloves, minced
    kosher salt & black pepper

    Peel, seed, and chop squash into 1 inch cubes.
    Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
    Roast at 425 degrees for 25-35 minutes, or until squash is tender.
    Squeeze a little more fresh lemon juice on top just before serving.

    Recipe adapted from Everyday Food

    Roasted Butternut Squash with Lemon

    Ingredients

    • Peel, seed, and chop squash into 1 inch cubes.
    • Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
    • Roast at 425 degrees for 25-35 minutes, or until squash is tender.
    • Squeeze a little more fresh lemon juice on top just before serving.

    Instructions

  • Peel, seed, and chop squash into 1 inch cubes.
  • Lightly grease a large baking sheet and toss squash and remaining ingredients on baking sheet, spreading out in a single layer.
  • Roast at 425 degrees for 25-35 minutes, or until squash is tender.
  • Squeeze a little more fresh lemon juice on top just before serving.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/1419-roasted-butternut-squash-with-lemon/

    Refrigerator Pickles

     

     

     

     

     

     

     

     

    I have a weakness for pickles.  The really tart, crisp ones.  Costco used to sell one I loved but they don’t carry them anymore.  So I decided to take matters into my own hands. 🙂
    I have made them without the fresh dill if I couldn’t find any, but I prefer it with the dill if possible.  If you like spicier pickles, you could throw in a dried chili or two.  I usually make 3 or 4 quarts at a time, adjusting the recipe accordingly.
    These do keep really well for a few months and are best after at least a couple days of sitting.

    REFRIGERATOR PICKLES
    Makes 1 quart

    2 cups water
    1 cup white vinegar
    1 T salt
    4 cloves garlic
    2 tsp pickling spice
    couple sprigs fresh dill
    pickling cucumbers, number depends on size, usually about 3 or 4

    Place the fresh dill in a quart size canning jar (wide mouth is easier to work with here).  Cut cucumbers into quarters and pack into jar.
    Add garlic and pickling spice to jar as well.
    Bring water, vinegar, and salt to a boil in a small pot.  Pour into jar, covering everything.  Let cool before covering with a lid.  Store in the fridge for up to 3 months.

    Refrigerator Pickles

    Yield: 1 quart

    Ingredients

    • 2 cups water
    • 1 cup white vinegar
    • 1 T salt
    • 4 cloves garlic
    • 2 tsp pickling spice
    • couple sprigs fresh dill
    • pickling cucumbers, number depends on size, usually about 3 or 4

    Instructions

  • Place the fresh dill in a quart size canning jar (wide mouth is easier to work with here). Cut cucumbers into quarters and pack into jar.
  • Add garlic and pickling spice to jar as well.
  • Bring water, vinegar, and salt to a boil in a small pot. Pour into jar, covering everything. Let cool before covering with a lid. Store in the fridge for up to 3 months.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/refrigerator-pickles/

    Roasted Beets with Orange


    It’s no secret, I love, adore, and all around obsess over roasting.  If it can be roasted, I’ll roast it.  And love it.
    I heart beets all ready.. (even the canned ones, shh)  but roasted beets?
    Nothing short of amazing.  My herb garden is dwindling down but you can bet I’m using every last bit of fresh thyme for roasting recipes, especially this one!
    And of course I couldn’t miss an opportunity to add some citrus zest to a recipe 😉

    ROASTED BEETS WITH ORANGE
    2 lbs beets, peeled and cut into 1 1/2 inch chunks
    2 tsp olive oil
    1 tsp kosher salt
    1/2 tsp pepper
    2 T red wine vinegar
    1/3 cup freshly squeezed orange juice
    grated zest of 1 orange
    2 tsp fresh thyme leaves

    Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet.  Roast at 425 degrees until tender, about 35 to 45 minutes.
    Toss with vinegar, orange juice, zest, and thyme.  Serve hot.
    Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.

    Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.

    Recipe inspired by recipes from Everyday Food and Ina Garten

    Roasted Beets with Orange

    Ingredients

    • 2 lbs beets, peeled and cut into 1 1/2 inch chunks
    • 2 tsp olive oil
    • 1 tsp kosher salt
    • 1/2 tsp pepper
    • 2 T red wine vinegar
    • 1/3 cup freshly squeezed orange juice
    • grated zest of 1 orange
    • 2 tsp fresh thyme leaves

    Instructions

  • Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet. Roast at 425 degrees until tender, about 35 to 45 minutes.
  • Toss with vinegar, orange juice, zest, and thyme. Serve hot.
  • Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.
  • Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/roasted-beets-with-orange/

    Grainy Potato Salad with Salami


    My hubby hates regular potato salad, mainly because of the eggs and mayonnaise (2 ingredients he dislikes).  But this is more like a German potato salad, especially if you use a German style mustard and salami.
    We thought it was even better the next day, the potatoes really take on more flavor after it sits for a bit.  I used some salami from one of my favorite places, Edelweiss Delicatessen.  I have made it with half each red and yellow baby new potatoes, but it’s just as good using just one variety as well.

    GRAINY POTATO SALAD WITH SALAMI

    2 lbs new potatoes, (red, yellow, or half of each)
    6 T cider vinegar, divided
    1 T kosher salt
    1/4 cup coarse mustard
    3 T sugar
    1/4 cup oil
    1/3 cup salami, chopped
    1/4 cup fresh parsley, finely chopped
    2 T thinly sliced green onions
    salt and pepper to taste

    Half potatoes, and place in a pot with 3 T of the cider vinegar and salt.  Add water to cover.
    Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
    Drain potatoes and set aside while you make dressing.
    Make dressing: In a small bowl, whisk together  the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
    Whisk while pouring oil in, then test and add more salt or pepper to taste.
    Pour dressing over potatoes along with salami, parsley, and green onions.
    Stir once, gently, trying to be gentle on potatoes.
    Can be served warm, at room temperature, or cold.

    Recipe slightly adapted from Better Homes and Gardens

    Grainy Potato Salad with Salami

    Ingredients

    • 2 lbs new potatoes, (red, yellow, or half of each)
    • 6 T cider vinegar, divided
    • 1 T kosher salt
    • 1/4 cup coarse mustard
    • 3 T sugar
    • 1/4 cup oil
    • 1/3 cup salami, chopped
    • 1/4 cup fresh parsley, finely chopped
    • 2 T thinly sliced green onions
    • salt and pepper to taste

    Instructions

  • Half potatoes, and place in a pot with 3 T of the cider vinegar and salt. Add water to cover.
  • Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
  • Drain potatoes and set aside while you make dressing.
  • Make dressing: In a small bowl, whisk together the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
  • Whisk while pouring oil in, then test and add more salt or pepper to taste.
  • Pour dressing over potatoes along with salami, parsley, and green onions.
  • Stir once, gently, trying to be gentle on potatoes.
  • Can be served warm, at room temperature, or cold.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/grainy-potato-salad-with-salami/

    Related Posts Plugin for WordPress, Blogger...