Cooking On The Weekends’ First Annual “Share the Love” Cooking Giveaway {GIVEAWAY CLOSED}

Share The Love Giveaway

{GIVEAWAY CLOSED — WINNERS WILL BE ANNOUNCED ON 9/4}

It’s here!  It’s Cooking On The Weekends’ First Annual “Share The Love” Cooking Giveaway!

The prizes are awesome — and there are a lot of them!  But first, here are the guidelines to follow:

*Skip to Step 5 if you don’t want to cook, but still want to enter!* 
(I do hope you cook, though :-))
Step 1:  Decide which recipe from Cooking On The Weekends you will make during the month of August.
Step 2:  Leave me a comment below this post, telling me which recipe you will be making.  And yes, to increase your chances of winning, you can enter more than once by choosing more than one recipe to cook.  Simply leave  me a separate comment for each recipe you are going to make.
Step 3: Make the recipe. (Why not make a few recipes, and invite friends and family over to share them with you?)
Step 4: Leave another comment below this post, telling me how your recipe turned out.  And though it’s not required, I would greatly appreciate it if you email me a picture of what you cooked (Valentina@cookingontheweekends.com).
Step 5:  Again, I’d love to get you cooking, but if steps 1 through 4 are daunting to you, or you’re just too busy, you can also enter by leaving me a comment telling me that you’ve done any of the following:

Winners will be chosen from the comments below from Random.org.  The winners will be notified via email, and will have 2  days to respond to me.  If I don’t hear from you, a new winner will be selected.
At the end of August there will be 10 winners — there will be a separate drawing for each and every prize.  So you have 10 chances to win!
The “Share The Love” Cooking Giveaway will take place throughout the entire month of August, ending at the close of the day on Saturday, August 31, 2013.
You must have a mailing address in the U.S. to win.

Sound good? Sound easy enough?   I mean, you’ll have some fun entering this giveaway, right?

And now, the super exciting part!  What I’m giving away!  I’m very fortunate to have a handful of amazing sponsors who are happy to be a part of this event, and will all be providing excellent foodie prizes.  These are all items that I personally love!

Share The Love GiveawayHere’s what I’m giving away . . .

  1. Two $50 Whole Foods Gift Cards
  2. Two Kerrygold Irish Giftbaskets (each basket has a retail value of $175, and includes 2 wedges Dubliner Chesee, 2 wedges Swiss Cheese, 2 wedges Blarney Castle Cheese, 2 wedges Aged Cheddar, 2 wedges Reserve Cheddar, 2 wedges Red Leicester, 2 packs Pure Irish Butter, 2 packs Unsalted Butter, 2 packs Garlic and Herb Butter, 2 packs Softer Butter, and 2 wedges of Skellig)
  3. One Le Creuset® Flame Skinny Grill from Sur La Table (this has a retail value of $79.95 – see above image)
  4. One Deluxe Exotic and Tropical Fruit Basket from Melissa’s Produce (here it is)
  5. One $50 Gift Card from Bob’s Red Mill (for online shopping here)
  6. One 4-pack of Dave’s All Natural Coffee Syrups (one 16oz bottle of each – original, vanilla, mocha and decaf – you can see them here)
  7. One box of mixed Kiss Melons from Sandstone (these are without question, the most delicious melons I’ve ever tasted — you can learn all about them here)
  8. One Copy of 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes from me. 🙂

You have at least TEN chances to win one of these amazing prizes!

And honestly, even if you don’t take home some of this swag, I think cooking and enjoying food with friends and family is prize enough.

I always enjoy sharing my recipes and food photos with you.  I’m so glad you stop by occasionally to check out what I’ve been up to in the kitchen.  And it makes me even happier to know that you’re trying some of my recipes and sharing them — and good times — with your friends and family.

So this is just to give you a little friendly nudge to get you cooking, I am going to be bribing you with many wonderful gifts.  This is not a cooking contest.  It’s simple, you cook and I give — OR — you don’t cook, but help spread the word, and I give! (Guidelines and details are above.)

And for more inspiration to actually get you in the kitchen cooking, below are images and the menu from a recent brunch I threw at my home . . . .

Share The Love Giveawaywith all of the essential ingredients to create the perfect gathering (pun intended).  Friends, family, pretty dishes, and delicious food!

Share The Love Giveaway

The Menu . . .

French Roast Coffee
Double Shot Espresso Popsicles
Summer Kiss Melon-Blackberry Mimosas
French Toast Bread Pudding
Smoky Chipotle Breakfast Nachos
French Fry Chipotle Chorizo Frittata
Melon, Mango and Berries
Spiced Granola Breakfast Cookies
Strawberry Granita
Summer Kiss Melon Granita

Share The Love Giveaway

I can’t wait to see what you cook. Good luck and have fun!

xo

Valentina

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Comments

  1. says

    Oh, Valentina, this sounds like great fun! You are so creative! I have to think hard and find a few recipes to make, even if I don’t win anything! Your blog is filled with amazing food and picking a few will be hard:) XOXO

  2. says

    How fun! I am SURE I can do this! 🙂 I have already made several so I know I will be making more! What a cool idea,, Valentina!

  3. says

    This is GREAT! I already know what I’m making…the amazing “Oven Roasted Granola.! This will be my second time making it. We have a neighborhood breakfast coming up and everyone has been asked to bring a dish. I’m going to make the granola and serve it as part of a parfait with plain Greek yogurt and fresh fruit.

  4. says

    Ok, I’ve already made your Pumpkin Almond Cookies for Halloween and Thanksgiving
    and suggested it to a friend who has 3 kids. She made it with them and they turned out just as good as mine!

    Cutest cookies ever. And they taste awesome.

    Do I have to wait til autumn?

  5. Libby Bratton-Butler says

    I have loved every recipe of yours that I have made. I think my next cooking adventure will be the French Fry Frittata with Chipotle Chorizo Sauce. We tend to have brunch every weekend and this one looks too good not to try (I’ve been thinking about it for a while). I will try to remember to send a photo.

    • Tara says

      I am not usually chilled soup kind of gal, but now is the time to venture out when I have a bumper crop in the garden!

  6. Tess says

    This is so exciting! I love that you’re letting people make more than one recipe for more than one chance to win . . . because I don’t feel that I could ever pick just one of your recipes! 🙂 I think I’m going to make something savory and something sweet…

  7. Tara says

    and for dessert smore’s pie!! It turned out great, thank you for such a wonderful NO BAKE recipe, highly recommended!

  8. Tara says

    I made the bacon wrapped potatoes, and will definitely be making those again. They were a HUGE hit with the whole family.

  9. Tara says

    Tonight is Brown butter broccoli gratin and spicy grilled sriracha burgers with crispy shallots and and ginger chili aioli.

  10. Sarah says

    I was turned onto your page by a friend Mandy but WOW, I had no idea what a hold mine your page is for amazing recipes!!! I am so excited to try the smoky chipotle breakfast nachos. Looks like something the whole family will love. 🙂

    • Sarah says

      Holy heck, the Smoky Chipotle Breakfast Nachos were amazing!!!! I went a little heavy in the chipotle peppers so the kids got a different meal for dinner tonight. My hubby and I were talking about when we make this next time we may add some steak or chorizo. Yummy!!! It had so few ingredients but was packed with flavor. I will definitely be making more of your recipes.

      Oh and I have to say your S’mores pie was amazing! Tara was kind enough to share this with me… so decadent.

  11. says

    Wine marinated grapes were a huge hit at our LACMA concert picnic last night!
    Couldn’t find any hatch chiles at the farmer’s market today, so still giving some thought to what our next recipe choice will be…

  12. says

    Yay! This was my second batch of your (now my) “Oven Roasted Granola” and it turned out better than the first. It is so addicting! The amazing, fresh fruit we have right now made the perfect parfait with the plain Greek yogurt and it all looked gorgeous in the glassware (I emailed you a photo).

    The first time I made it was for 4th of July and I made the parfaits in wine glasses. Everyone loved them! Very festive for the holiday!

    Thanks Valentina for the healthful and delicious granola recipe!

  13. Tara says

    Next up: Ancho Chile red wine and grape quinoa and chicken! Any recommendations for the 4 egg yolks left over from the smores pie meringue?

  14. Tara says

    I made the Ancho Chile Red Wine Chicken with grapes and quinoa, AMAZING! Definitely worth the time and effort. The sauce is sooooo good, and my husband and 2 year old son LOVED the quinoa, which is huge since I’ve never been able to make it to his liking before.

  15. Tara says

    I finished the chocolate chocolate gelato tonight, can’t wait for it to firm up a bit! I can’t believe I haven’t made any with the yolks before, the creamy texture is divine.

    Next up Tomato, red onion, pesto open faced sandwiches!

  16. says

    Vanilla Fig preserves were awesome on my English muffin this morning.

    Next I’ll be keeping it simple with Honey-Lemon Roasted Chicken!

  17. Tara says

    The tomato, red onion and pesto open faced sandwiches were delicious! I forgot how much I like English muffins, we seem to get in a rut of always buying the “usual”. My kids thought it was quite the treat.

    Thanks again!!

    Off to figure out what to make next.

  18. says

    Okay. I have three artichokes that NEED to be eaten tonight before I leave. I’m going to grill them up via your recipe. (I feel so late to the game!!)

  19. Tara says

    The pumpkin gelato is great, now I know what I am doing with the rest of the puree in my freezer. Plus, I think I need more practice with the caramel caramel sauce. Mine was a bit too hard at room temperature, I think I overcooked it.

  20. says

    Asparagus Parmesan Salad was a success! Used the shallot marinade in the dressing as you suggested — added a great dimension for a super-yummy dressing. To accompany the salad… (true confession here…) we had frozen pepperoni pizza. Not my proudest moment as a cook or a holistic mom, but the combo was really truly delish.

  21. Tara says

    I am not sure how I forgot to mention we made the spicy siracha burgers with crispy shallots and ginger aioli! So amazingly delicious!! I actually had homemade mayo in the fridge that was bland and used it, perfect!

  22. Scarlett says

    I was a really good girl all week so my mom said we could make salted brown butter chocolate chip cookies! We baked them last night to bring with us to Joshua tree today for the meteor shower. First one to see a shooting start will get the first cookie 🙂

      • Scarlett says

        I ate a cookie before I actually saw one. I just couldn’t wait! The browned butter made them so yummy. After the cookie, I actually saw seven meteors. Then I fell asleep on the blanket outside while my parents kept on watching (and having more cookies). Thanks for the recipe – I plan to keep on cooking :-0

  23. Tara says

    The garlic herb bread was great, everyone loved it. Such a great yeast free recipe! I used sage and thyme with a lot of garlic. Can’t wait to try other fresh herbs as well.

    • valentina says

      Gretchen, I’m sure some of your “Cajun Blackened” things are delicious. I have a ton of recipes on the blog that don’t require any heat source. 😉

  24. Rod Menzel says

    Hi Valentina…So I am going to give the Chile-Lime Grilled Watermelon a try on Friday night. If it tastes as good as it looks, I’ll surely impress our guests!

  25. Tara says

    I made the sesame chicken shirataki noodle stir fry for lunch today and it is delicious! I was kind of nervous as Mandy had talked me into splitting a shipment of the noodles A LONG time ago and then she hated the noodles so much she ended up throwing hers out. I’ve been holding on to them but very hesitant to make anything. This was PERFECT, a bit of a spicy kick with tons of fresh vegetable/herb flavor!! What a great lunch.

    http://cookingontheweekends.com/2013/05/sesame-chicken-shirataki-noodle-stir-fry-recipe/

  26. Tara says

    The smoky lemon chipotle guacamole was so good. We eat Mexican dishes more often than any other and this is a great addition!

  27. Marc says

    Hope it’s not too late to get into the game – and hope it’s not too late at night for an iced mocha smoothie, ’cause that’s what I’m making!!

  28. Margot C says

    OK, because I bought the dried chiles having no idea what I wanted to do with them I will now attempt to make your Ancho Chile-Red Wine and Grape Roasted Chicken and Quinoa.

  29. Margo Hennet says

    Hi Valentina!

    I saw your giveaway announcement at the beginning of the month and jumped right into it! So my posts are a little after-the-fact. The first recipe I made was (for maybe the fifth time) your kahlua espresso gelato recipe for my boyfriend and I, right before I had to move away for grad school.

    • valentina says

      Hey Margo — I’m so happy you’re participating in my foodie event! I’m thrilled that you love the Kahlua Espresso Gelato! It’s one of my favorites.

  30. Margo Hennet says

    …and as for the gelato, it made a wonderful end to our “final dinner in Texas”. I took a picture of us eating the leftover gelato in the morning. I’ll email it to you

  31. Margot C says

    Haven’t made the chicken yet but am making the (recommended above!) Smoky Chipotle Breakfast Nachos for lunch/afternoon snack for gangling college student and self. I have all of those ingredients! I am making it right now!

    So, you seem to be in the “eat that part where the stem goes into the tomato, it’s perfectly fine” school. I am not so much, so I sort of cored my tomatoes on that side. they are roasting up ok any though looks like.

  32. Margo Hennet says

    Now that I’ve seen your Black Muscato Grape Flaugarde Recipe, I think I will try that next (got to cook as much as I can before vet school starts & my free time evaporates!)

  33. Margot C says

    The liking! A verb that is having it’s day wouldn’t you say.

    I “liked” all of the sponsors (Bob’s Red Mill – Dave’s Coffee – Kerrygold – Melissa’s Produce – Sandstone Melons – Sur La Table – Whole Foods). Actually out of that group I had previously liked them all except Sandstone Melons, which I had never heard of but which sounds wonderful! (I hope that counts)

  34. says

    Valentina – I am SO bad at instructions! Just ask the nuns at Annunciation BVM elementary school! 🙂 I think I posted elsewhere that I was going to make the chocolate frozen yogurt, and I did… and it was wonderful! Even Mark – an inveterate dessert eschewer – loved it! I posted a photo on your FB page, too, as well as on my own! xox

  35. Nancy Rose Eisman says

    My arts & crafts gal pals are getting together this Sunday and will be the lucky beneficiaries of your Roasted Hatch Chile Zucchini Bread (’tis the season), and if they’re super lucky they’ll also have your Kale-Grape Salad with Thai Curry Vinaigrette, Potatoes, and Honey Glazed Pistachios.

  36. Margot C says

    I made the Ancho Chile-Red Wine and Grape Roasted Chicken and Quinoa; except I made it with rice because that’s what I had – having used up the quinoa to make a salad. Everyone above the age of 10 was very impressed (below that not so much, so they were having pasta). So, a success I’d say!

  37. Margot C says

    The following! (another handy verb) The twitter following, I did it all as @AnnaZed (that’s me! on Twitter) – (Bob’s Red Mill – Dave’s Coffee – Kerrygold – Melissa’s Produce – Sandstone Melons – Sur La Table – Whole Foods) plus I added you too.

  38. Margot C says

    Oh, I also made Spicy Cilantro Deviled Eggs! yum! (again the below 10 years crowd were not for it, but I didn’t make it for them anyway – it’s not like they were getting to have the Sancerre either).

  39. Margot C says

    For the vegetarians I am making the Swiss Chard Vegetarian Lasagna and for everyone else the Pulled Pork and they can put it together into tacos. That means that I have to make the Pickled Tomatoes,

  40. Tara says

    The smoky chipotle breakfast nachos were delicious! Definitely making that again, next time I am going to the Mexican market for real tortilla chips though, my husband came home with regular grocery store variety and I think authentic chips would be so much better!

  41. Margot C says

    OK I have port (I always have port), I have crème fraîche (I won it from the Vermont Creamery), I have pistachios (I always have pistachios) and blackberries (from the 99 Cents Only store) so I’m making this: Apricots with Spiced Creme Fraiche and Blackberry Port Sauce – except with peaches. Did I say that I just bought some peaches?

    By the way, I have the MOST lovely fragrant cardamon from My Spice Sage: http://www.myspicesage.com/ Probably you have lots of great places to get spices but I love these guys. I make a lot of Indian food and they have all of the real ingredients; like Pomegranate Powder or Mahlab Seeds.

  42. Margot C says

    I am making the pork brine for tomorrow; maddeningly I do not have any Whole Allspice (Where on earth would such a thing go (?), because I did have this.) so have used powdered; which I hope does not lead to disaster. It’s cooling as I type.

  43. says

    You have so many comments already! I just Liked your sponsor pages, AND, mentioned you in a post on Bob’s Red Mill FB page, as I just ate some of their Scottish oatmeal. I am following you on Pinterest, Liked you on FB, often post your recipes on Late Bloomer Show FB, included you on my Pinterest food blog board, Food Blogs I Love, and more! But, I don’t need a prize. I’m just glad to be in your community, and very much hope I get an invite to your next brunch so I can taste your cooking! 🙂 – Kaye

  44. Janet says

    I have “drooled” about the Flourless Chocolate-Espresso Caramel Brownies on my Facebook page, with a link to the recipe.

  45. says

    I made your Smoky Chipotle Mango Quesadilla Recipe (with a few minor alterations) and it turned out amazing! I loved every bite and it’s now my favorite quesadilla! I used La Tortilla Factory low carb tortilla & Kerrygold light Dubliner cheese to make it a little more calorie friendly for me. Thanks!

  46. says

    And… the chile lime watermelon was a hit!
    Modified it a little to use Hatch chile powder instead of chile paste and did it on a panini press since I don’t have a grill – super easy and delicious.

  47. Dawn Espinosa says

    Got the link from my boss! I have to compliment you!! This is a great site and can’t wait to try your recipes they look delicious and not too difficult! Thanks!

  48. says

    Made the spicy cilantro shrimp for dinner. What a great recipe! So incredibly quick and easy, and so delicious! Valentina, you’ve converted me to become a frequent grapeseed oil user. It’s really light and lovely and takes on the flavors beautifully. Thanks for helping me grow and evolve in the kitchen 🙂

  49. says

    Hi, Valentina,

    I found your blog by way of “Cocoa and Lavender.”

    I live in Oxnard where, like you, we have strawberries year-round – I’m always looking for something to make with them so would love to try your “Fresh Strawberry Granita.”

    • valentina says

      Hi Susan, thanks so much for checking out my blog! I am a huge Cocoa and Lavender fan – love the writing, recipes and the gorgeous pictures. Hope you enjoy the granita! 🙂

  50. Lisa Tate says

    I made your wonderful fresh blackberry salad dressing with our blackberries from the garden and that is how I found you. I didn’t know what to do with them except make blackberry jam so I goggled it and you popped up. How wonderful it was to find you with all the unusual recipes. I will be making your olive oil chocolate chip cookies today as my daughter has been begging for them. I ended up making 6 pints of the blackberry dressing and everyone from my 83 year old father to my 13 year old loved it! Thanks again, I’ll start following you on pinterest so I won’t miss a thing, Lisa a.k.a. Mother-Fire

    • valentina says

      Hi Lisa, thank you for you kind words. So happy you loved the dressing! And I hope the cookies were a hit, too! 🙂

  51. says

    Love how your site’s set up Valentina! Thanks for the opportunity to win some neat prizes. Sorry that I’m about to spam your comments section but you’d said to make them separate comments =] I’ve got my eye on that book and Le Creuset grill!

    Just “Liked” the Cooking On The Weekends Facebook page from my personal and fan page accounts.

  52. says

    The Cilantro Chimchurri turned out great. I loved the heat and intensity. I just sent you a photo of it, and have nearly used it all up now!

  53. says

    I also put the sauce on the sole as you recommended and it really brought the fish to life. I even tried it on cauliflower which was an interesting mix. Thanks for the great recipes!

  54. Ashley says

    I made the AMAZING turkey honey and rosemary meatballs. They were WONDERFUL and I will 100% be making them again!

  55. says

    Today I made your Roasted Hatch Chile Zucchini Bread and of course it’s delicious. You’ve taken a summer staple to a new, spicy place and made something good even better.
    P.S. Congrats on the enthusiastic participation on your giveaway – proof of your awesomeness!

  56. Tara says

    The mushroom and bacon savory pie is great! My husband declared it his favorite version of a quiche, he loved that the layers held each taste distinctly.

  57. Margot C says

    Reporting back; the pork was SUCH A HUGE SUCCESS! Everyone of every age ate it (except the vegans, whom I made other stuff for). The Vegetarian Lasagna was not as photogenic as yours but very tasty.

    I’m thinking next of making the Summer Peach Marinated Salmon and Avocado Rice Bowl Recipe as a week night meal, just for myself (ha, so there!) I’ll buy the stuff and report back.

  58. says

    I’m working from home today and decided to make the Gruyere with Bacon and Caramelized Onion Grilled Cheese sandwich. OMG – it was truly amazing! I’m so glad that I spent the time to slowly caramelize the onions, but I’m such an idiot — I thought that one onion would give me more than enough to make 2 sandwiches and have plenty left over to jar and keep in the fridge for future meals. I should have followed your directions and used the 3 onions!! The sandwiches were out of this world and I have a tiny bit of onion left over, but I so wish I had lots more. I need to learn to follow instructions better…

  59. says

    I’m thinking of making the Pineapple Coconut Pancakes for Sunday morning….and I keep going back to that Kahlua Espresso Gelato recipe, but that would be too sinful for breakfast. Now, an afternoon snack or late-night treat…hmmmm.

  60. says

    Hi Valentina, came back to check out your giveaway myself! Of course I like you on FB, but I also LOVE Kerrygold, Whole Foods, Sur La Table, etc and follow them all on Twitter. What great companies you’re working with-awesome giveaway! 🙂

  61. Tara says

    And will be making the Sugar Kiss Melon and Chorizo-Manchego Grilled Cheese Recipe tomorrow, I picked my first ripe melon from the garden today and couldn’t think of a better way to have it!

  62. says

    The fam enjoyed Baby Bok Choy with Crispy Garlic Orange-Sesame Sauce as part of dinner this evening.
    And I roasted and peeled my hatch chiles. Put them in the freezer ’cause I’m not sure exactly when they’ll be put to use. So excited!

  63. Marc says

    I made the key lime grilled corn guacamole – only used regular limes instead of key limes. It was still fabulous and I’ll definitely make it again with key limes!

  64. Anne says

    Corn chowder was a success! I made a double batch and there was one serving left for lunch tomorrow! Everyone loved it!

  65. Sarah says

    I made the thanksgiving smashed herb potatoes and they were divine!!! The smell if them cooking really took over the kitchen and te fresh herbs were such a perfect compliment. The butter didn’t hurt either. 😉 I love how your recipes really use very basic and simple ingredients to make such complex and delicious meals. Yummy!!!

  66. says

    I made the lemon chicken and even though I accidentally cooked it upside down, it was delicious. I don’t cook meat often – really never – so I was a little intimidated by it, but it was easy, juicy, and delicious. Using the carcasses today to make stock.

  67. says

    Made the tomato-rosemary confit croustades for supper club. It was a HUGE hit. The only thing I did wrong was not provide enough bread. I have a feeling the kids would have just eaten that instead of dinner and the adults weren’t much better. 🙂 I used the leftover tomato confit tossed in pasta the next night.

    • Tara says

      I can vouch for the deliciousness, if I ever get enough tomatoes in the garden I am DEFINITELY making this in huge vat size portions. It should freeze well for later use I imagine.

  68. Jennifer says

    I liked your page and shared the contest link on my FB page. I’m always cooking something… weekend or weekday… and I love it!

  69. Tara says

    The Creamy Gorgonzola Polenta was such a quick, tasty side!! Thanks for the delicious option, who knew my 2 year old loved bleu cheese?

  70. says

    Hi! Love your site and your recipes. I’ve been too hot to cook most days, but I will be trying some of them out.

    I liked your FB page about a week ago. I also shared this post and your fb posts.

    Happy cooking!

  71. coby says

    Valentina,
    First off, I want to say that not only do I follow you on twitter and facebook, but also, OFTEN am inspired by your recipes for my husband, Eric’s business. (Writing this for the benefit of your viewers Valen, as I know YOU know already). I post on twitter @SMHealingArts on instagram as MRSDRDAHL and on facebook as Santa Monica Healing Arts. #dreric’s #dinner / #garden. He is a chiropractor, acupuncturist, nutritional counselor. We eat mostly gluten/dairy free – trying to follow a generally paleo diet to prevent inflammation and gut disease. And we cook all organic & mostly from our own garden!
    I happened to have made your Pineapple Quinoa Berry Salad with Shrimp. Not even knowing about the contest, but because I was inspired by the Friday Flowers aspect. love the inclusion of the Hibiscus and the romance related to the recipe.
    I made it for my whole family (Dr. Eric, 11 year old son and 8 year old daughter). And EVERYONE LOVED IT! Great texture and sweet/salty and so very FRESH. Thank you!
    Although I have to admit, I made a change or two (rarely do I NOT as I try to accommodate what’s in the house already). I used Red Quinoa – that’s what we usually have on hand as I prefer the consistency. It has a nice “pop” of the seed in the mouth. I used our home grown basil, cilantro & mint. Also used fresh pineapple as opposed to the canned & cooked the quinoa in 1/2 chicken broth and 1/2 mango papaya juice for extra sweet/salty. Lastly, used Bragg’s Amino Acids instead of low sodium soy sauce (again, just on hand and what we generally prefer). Oh, and my hibiscus (from our yard :o) was orange instead of pink <3
    delicious lovely thank you!

    • valentina says

      Miss Coby — LOVE your comment and thank you SO MUCH for all of your participation. You are always cooking beautiful, healthy food from your lovely garden. Your family is so fortunate to have you AND Eric in the kitchen. OXOX

  72. says

    Too hot and humid to cook lately but have made your recipes in the past and will be again soon. I’m not on Facebook or Twitter but I love Pinterest and follow you there! Of course, I love my e-mails from you also!

  73. Tara says

    I made the cilantro chimchurri for dinner! It made our fish tacos complete! Tomorrow I will pick the figs for the other recipes!

  74. says

    WOW!! Hatch Chile Shrimp and Coconut Rice were spectacular. Impressed the heck out of our spontaneous, last-minute dinner guest. Shrimp had been marinating all day, but it looked like I was just “throwing a little something together”. Tee hee. Yum Yum YUM!

  75. Lisa Garner says

    I want to try making the Perfect Pulled Pork Recipe . . . in a Taco with Pickled Tomatoes recipe on your site one weekend when I’m feeling really brave. I’m not a natural cook at all.

  76. Erin says

    I will be making compound butter. I need to use up my herbs before winter comes. Its already starting to feel like fall in western NY.

  77. Tara says

    I also made the vanilla fig jam!! So good and not too sweet, just the way I like it! The kids and I picked the figs a hour before making the jam, so fun!

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