Other People’s Cooking

by Sarah on March 12, 2015 · 1 comment

I’ve been relying on the culinary genius of others lately, whether it’s letting my friends Andrea and Brian make me a delicious dinner (with dessert) week after week for our Bachelor viewing nights…IMG_20150204_195904

…letting The Professor take me to Moe’s for a plate of sides and craveable cornbread…IMG_20150207_191629

…not-so-subtly hinting we’d get to eat meat for dinner if The Professor took over grilling duties with this plate of local sausage, smoked sweets, and collards…IMG_20150307_184840

….or actually following other people’s recipes.IMG_20150204_145651

The Professor shockingly ate two giant bowls–and leftovers–of the Easy Tuscan Bean Soup from Wanderlust Kitchen, which only served to send me down the path of reinventing Mark Bittman’s Ribollita…IMG_6654 (1280x854)

…and then an attempt at consolidating Ellie Krieger and Girl Makes Food’s minestrone recipesinto an even-better-three-days-later Gnocchi Minestrone (that I will still deem a success despite the fact that The Professor picked out every single one of the kidney beans).

IMG_6940 (1280x853)Another great Wanderlust Kitchen recipe was this Indian Mulligatawny Stew which featured green apples and a whole lot of curry powder.
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I didn’t have The Professor try that one, although after he willingly ate the cinnamon-and-molassess infused, Moosewood inspired, sweet and spicy Pepper Pot the other night, I think I probably should have done so. (Although who can really say which was more of a high-risk flavor adventure?)IMG_6958 (1280x853)

Lest you think I only make soups and stews around here,

I’ll have you know I also make gumbo.IMG_6902 (1280x821)

And that Chipotle Crab Gumbo, inspired by the lovely people at Relay Foods in Virginia, was some gumbo. I changed it enough that I’ll be sharing my version at a later date. :) IMG_6925 (1280x853)

If you’re looking for a great vinaigrette, first buy Girard’s Light Champagne Dressing, and THEN make the Miso Vinaigrette from Health Magazine, which I proceeded to use on roasted root veggies perhaps four times after the first, and I’m fairly certain I’ll be heading into the kitchen in a few minutes to whip up again for dinner tonight.IMG_6512 (1280x853)

As for dessert, I’ll let you take that up with my friend Brian. Distract him with talk of The Bachelor and then grab one of his homemade Dark Chocolate Mint Cupcakes. IMG_20150215_215626Or perhaps a Triple Citrus Bar with Toasted Coconut and Graham Cracker Crust?IMG_20150304_215805

I swear I don’t only hang out with him and Andrea for their culinary prowess. I swear.


Three things I love:

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1. The New York Times Cooking E- Newslettercouscous_gratin

2. Re-purposing LeftoversIMG_6974 (1280x853)

3. Brown Rice

No, seriously. Don’t laugh. I am having a brown rice moment. The other night I went over to my friends’ house and while the Tortilla Soup was inspirational, I kept saying, “I just love brown rice. I just love it.”

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The latest Recipe Redux & USA Rice Federation Sponsored Contest allowed me to combine all three in a magically delicious (with no Lucky Charms) experience of 1) inspiration, 2) practicality, and 3) taste.IMG_7019 (1280x853)

I risk sounding like a P.R. person as I mention* why you you might want to “Think U.S.-Grown Rice” when you are searching for an accompaniment to, or the base of, your meal, but aside from the well-known health benefits of whole grains, including rice (welcome to my life, reduced chronic illness risk!), brown rice is inexpensive, tastes delicious with just about anything, and is super easy to cook….once you get the hang of it–and perhaps use a nonstick pan. :)

*But I have to, in order to enter the contest.^

^And which I have now just negated any chance I might have had of winning.thinkrice_reciperedux

 Thank you, Martha Rose Shulman, for the Eggplant Gratin Parmesan mash-up that inspired my U.S. Grown brown rice and zucchini version, created solely from leftovers (and staples) in my fridgeIMG_7012 (1280x853)

Simply cook up some zucchini (that may or may not be starting to die in your crisper drawer) and some tomato sauce (sitting idly after the entire 28-oz. was unnecessary for a previous recipe).IMG_6980 (1280x853)

Mix and layer with already cooked brown rice and the Parmesan I KNOW you have already.IMG_7005 (1280x853)

Broil or bake (depending on whether you are starting from hot or cold in your cooking).

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And that’s about it.IMG_7053 (1280x853)

Individual ingredient measurements means it is easy to make for many, and just as simple to serve only you. [Just adjust your cooking vessel and cook time accordingly.]

Individual Zucchini & Brown Rice Parmesan Gratin

[Makes 1, but easily multiplied to serve more]

  • 3/4 cup cooked U.S. Grown brown rice
  • 1/2 cup sliced zucchini (about 1/2 medium)
  • olive oil cooking spray
  • 1/2 cup crushed tomatoes or tomato sauce
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/8 tsp. red pepper flakes
  • salt + pepper, to taste
  • 1/4 cup grated Parmesan cheese
  1. Spray zucchini with cooking spray and sprinkle with salt and pepper. Cook over low-to-medium heat in a saucepan until softened and lightly browned.
  2. Remove zucchini from pan and set aside.
  3. In the same pan, combine crushed tomatoes or tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Cook until heated through.
  4. Combine rice with 1/4 cup tomato sauce.
  5. Spread half of rice and tomato mixture into the bottom of a ramekin or single-serving baking dish.
  6. Top with a layer of half of the zucchini, followed by half of the Parmesan cheese.
  7. Layer remaining rice and zucchini.
  8. Spoon remaining tomato sauce over the top and sprinkle with the remaining Parmesan cheese.
  9. Bake at 350 degrees until cheese is melted and everything is warmed through, about 15 minutes.

“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”


I don’t know where the craving came from.

But all of a sudden I needed some White Bean Chili Verde, and I needed it NOW.IMG_6709 (1280x853)

I also knew I was in Alabama, and thanks to some sketchy immigration laws, authentic Mexican food isn’t happening unless I put in some work.

And I was just too lazy.IMG_6680 (1280x853)

Good thing I had secreted a jar of my favorite salsa verde* away in the back of the salsa section^ of the kitchen cabinets for just this moment.

*Whole Foods…sigh.

^Yep, that’s a thing.IMG_6660 (1280x853)

Whether I knew that was the moment or not.IMG_6664 (1280x853)

Because did you know that you can make a perfectly lovely, craving-busting white bean chili verde in approximately 5 minutes?IMG_6662 (1280x853)

Heat up 1 jar of tomatillo salsa, one can of white beans, and as much vegetable broth as you desire (making the choice between sopa verde and chili verde)…and that’s about it.IMG_6678 (1280x853)

Bonus points for adding some potatoes or, in my case, local rutabaga. Got some cilantro lying around? That’s a nice addition, too.

Pair with a quick quesadilla and I think you’ve got yourself a lazy woman’s Mexican fiesta. :) IMG_6695 (1280x853)


“Best Wishes to the Future Mrs.”

by Sarah on March 1, 2015 · 5 comments

The extent of my Pinterest usage is Google image searching things like “bridal shower cake sayings” and then using images that may have come through Pinterest to help me…without ever having to try and pin or sort through other people’s pins…I’m exhausted just thinking about it.IMG_20150228_171131

But that is the story of how I came up with what to write on the cake.

(Which could have said anything as long as it was inside of a box bearing the name Edgar.)IMG_20150228_170941

While I may not have Pinterest-y decorating skills, I DO know how to put together a bridal shower buffet…IMG_20150228_170756

….and mimosa bar.IMG_20150228_170851 (1)

So sfter accepting much-needed help on location, decorations, and favors (like the polka-dotted plastic, yes-they-have-wine-shaped-glasses-inside tumblers we used for Bridal Extravaganza Part Deux that evening)—IMG_20150301_083242

—I set my sights (and hands, and tastebuds) on tackling what we all know I really cared most about—aside from the blushing bride of course–IMG_20150228_143447_281 (1280x720)

—the food.IMG_20150228_171459

The one thing the bride consistently mentioned when talking menu was chicken salad. So chicken salad she received. The joke of the party was “How did a mostly vegetarian make such delicious chicken salad?” to which I could only reply, “Instinct and intuition.”IMG_20150228_142218_244 (1280x719)

I’m still not sure if The Professor found the sight of me tearing apart a rotisserie chicken very strange, or very “I man. Love meat.” attractive, but either way, the “plain” chicken salad, and the rosemary dijon apple version (both mostly yogurt-based) were in high demand.IMG_20150228_171349

Walnut-studded goat cheese drizzled with balsamic vinegar and honey [which looks a lot better post-deluge touch up ;) ] was my singular attempt at gourmet presentation…IMG_20150228_171549

…until a martini glass elevated the last minute pimiento cheese I deemed utterly necessary for any southern soiree.IMG_20150228_171222

Similar treatment went for the Red Pepper Feta Cilantro & Walnut Dip I created, loosely based on muhammara.IMG_20150228_171423

And of course, the Roasted Grape, Sunflower Seed, & Kale Salad I probably ate 1/3 of, simply because it was covered (quite liberally) in one of the best champagne vinaigrette‘s I’ve ever had (and want to drink).IMG_20150228_171811

Fault me for my fuzzy photography, but please do not fault me for the food. [Of course, finishing off with the "chocolate with chocolate chips" cake was a surefire way of making sure everyone left with a (literal) good taste in their mouths...]IMG_20150228_174122

It was a lovely celebration for an even lovelier friend.IMG_20150228_143453_272 (720x1280)


Curried Butternut & Mango Soup

by Sarah on February 24, 2015 · 3 comments

One day I might stop making soup.

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As this DOES seem to be The Smart Soup Kitchen lately.

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(And one winter I’ll stop using that joke.)IMG_6805 (1280x853)

But it’s just so fun to use my food processor.IMG_6827 (1280x853)

And mix random things together.IMG_6814 (1280x853)

And just…see what happens.IMG_6837 (1280x853)

One day I might not have such success.IMG_6847 (1280x853)

But today is not that day.IMG_6850 (1280x853)

Curried Butternut & Mango Soup

  • 2 cups roasted butternut squash (mashed measurement)
  • 2/3 cup chopped mango (if previously frozen, thawed)
  • 2 Tbsp. roasted ginger*
  • 1 Tbsp. curry powder
  • 1/2 tsp. garam masala
  • 2 cups vegetable broth
  • salt, to taste
  • a good shake or two red pepper flakes
  1. Combine squash, mango, ginger, curry powder, and garam masala in a food processor.
  2. Blend until smooth.
  3. Add vegetable broth, 1/2 cup at a time, processing in between until you reach your desired consistency.
  4. Adjust seasoning to taste.

*Roast the ginger inside the squash cavity at 400 degrees for about 45 minutes (or until soft). [Wrap up the whole bundle in aluminum foil.]


Monster Trail Mix Pudding Pie [Recipe Redux]

by Sarah on February 21, 2015 · 3 comments

I must admit, I was a bit distressed about what to make for this month’s Recipe Redux.

Chocolate pairings?

What DOESN’T taste good with chocolate?reciperedux_chocolate

In a world where you either like plain chocolate ice cream, or only like chocolate when it’s got “stuff” in it…well, I’m definitely in the latter category.chocolate_icecream

Peanut butter and chocolate, obviously, but also mint, cherries, berries, pineapple, orange, ginger (!), nuts, seeds, pretzels, coffee, granola, cereal (see: Puppy Chow), yogurt, cake, toffee….basically, I love chocolate, as long as it is covering or mixed with something else.

Or being covered by a colorful candy shell.IMG_6668 (1280x854)

My latest way of getting my chocolate fix is the giant tub of Monster Trail Mix that was brought to my home in the fall, and that–thanks to The Professor’s aversion to peanut butter–I have managed to slowly savor in a huge test of my own strength as a woman.*

*True confessions: I don’t crave chocolate that much. The Professor is WAY worse than I am. I’d much prefer just to eat spoonfuls of peanut butter for dessert. Or eat Lucky Charms. So that is what I do.IMG_6674 (1280x853)

But I wanted to get at least a little bit wild….so I turned Monster Trail Mix…IMG_6754 (1280x853)

…into pie.IMG_6760 (1280x853)

(With a raisin peanut  butter ‘crust.’)IMG_6723 (1280x853)

I’m not saying it’s the lowest calorie dessert out there, but in terms of “healthiness” you could do a lot worse.IMG_6730 (1280x853)

If you make your pudding out of tofu, well you’re even packing a nice punch of protein* there as well.

*I feel bad for protein sometimes. Alliteratively it always punches. It never gets to kick.IMG_6725 (1280x853)

I made an individual-sized pie in a small Fiestaware saucer, but the recipe will make four ramekins worth (and probably some leftover “pudding”).IMG_6740 (1280x853)

Trust me on making individual portions. It’s WAY too good not to clean the (pie) plate.IMG_6770 (1280x853)

Monster Trail Mix Pudding Pie*
(Makes 4 individual servings)
  • 1 cup peanuts
  • 1 cup raisins
  • 1 recipe Chocolate Tofu Pudding (below), or 1 recipe of your favorite chocolate pudding
  • 2-3 Tbsp. chocolate and/or peanut butter chips (miniature or chopped)
  • 2-3 Tbsp. M&Ms, chopped
  • whipped cream, for serving
  1. In a food processor or mini-chopper, process/pulse peanuts and raisins until they start to stick together.
  2. Press mixture into the bottom of individual lipped saucers or ramekins.
  3. Place in the refrigerator 5-10 minutes.
  4. Stir together pudding and chocolate/peanut butter chips.
  5. Spoon pudding mixture into pie “crusts.”
  6. Top with whip cream and a sprinkle of M&Ms!
*I picked out the required ingredients from my giant tub of trail mix, but you don’t have to buy the cow to get the milk, so to speak. You can just buy a gallon of milk.^
^where the gallon of milk metaphorically signifies separate nuts, raisins, chocolate and peanut butter chips, and M&Ms…
Chocolate Tofu Pudding: Combine 1 package firm or extra firm tofu (I use Nasoya), 2 Tbsp. unsweetened almond or soy milk, 1 tsp. vanilla extract, and 3-4 Tbsp. cocoa powder in a food processor or mini-chopper. Process until smooth, adjusting milk and cocoa for flavor and consistency. Sweeten with stevia or sugar as desired.


Tuscan Ribollita

by Sarah on February 19, 2015 · 3 comments

In efforts to reduce the “Will he or won’t he?” (like it) anxiety that often accompanies my dinner-for-the-Professor preparation, I’ve taken to trying out other people’s recipes.IMG_6643 (1280x853)

If I can blame any lack of enthusiasm on his part on someone else’s faulty design, this somehow lessens the personal burden of needing to please.IMG_6557 (1280x853)

Not that I can still manage to follow any recipe perfectly, however, but he just needs to know I used one. :) [Bonus: I actually am working my way through the pile of magazine rippings and bookmarked links that accumulates ever-so-rapidly.]

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This recipe was from a Fitness Magazine article about the joys of eating vegetables, although I later learned the recipe was (not very clearly labeled as) Mark Bittman‘s.bittman_ribollita_NYT

Regardless, now that I had ascertained through the incredible success of the Tuscan Bean Soup from Wanderlust Kitchen (the Professor actually ate leftovers!) that The Professor’s statement of “I don’t eat beans” was completely untrue, I figured another bean soup, also based in the Tuscan tradition, was the way to go.IMG_6610 (1280x853)

Ribollita, I learned, can be composed of many things, but, as peasant food, must contain inexpensive vegetables….IMG_6575 (1280x853)

….beans….IMG_6577 (1280x853)

….and stale bread.*

*Or the superbly delicious multigrain sourdough from Publix that I toasted instead.IMG_6584 (1280x853)

Mark Bittman also suggests an entire pound of kale, which I would have done, but I made the mistake of showing the recipe to The Professor….IMG_6565 (1280x854)

…so I went with half a block of frozen spinach instead. :) IMG_6604 (1280x853)

The best thing about this–aside from the warmth and comfort you feel from eating it–is how easy it is to make. You don’t even have to chop the tomatoes,* as they cook down into the stew superbly.

*Or completely thaw the spinach…IMG_6599 (1280x853)

I only made a few adjustments to the original recipe, using dried herbs, adding some red pepper flakes (crucial), and stirring in a nice bit of Parmesan at the end of the simmering process (also crucial).IMG_6618 (1280x853)

Unless you have a thing against soggy bread (which sounds bad, but tastes good), you should pour the stew right over top of your toast…for authenticity–or so I’m told (by the Internet).IMG_6620 (1280x854)

The Professor went back for seconds.

And he may have said something to the effect of “I’m never breaking up with you because of this stew.”

So, trust me on this one.IMG_6625 (1280x853)

Tuscan Ribollita

Adapted from Mark Bittman

(Serves 4)

  • 1 Tbsp. olive oil
  • 1 cup sweet onion, diced
  • 1 cup carrot, diced
  • 3/4 cup celery, diced
  • 3 cloves garlic, minced
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 6 whole, peeled roma tomatoes from a 28-oz. can (or on 15-oz. can), with juices*
  • 1 Tbsp. dried thyme leaves
  • 1 Tbsp. dried rosemary
  • sprinkle of red pepper flakes
  • 3 cups vegetable broth
  • 1/2 Tbsp, Worcestershire sauce
  • 5 oz. frozen chopped spinach (1/2 block)*
  • 3 Tbsp. grated Parmesan cheese
  • salt + pepper, to taste
  • 4 slices whole grain bread, toasted (for serving)
  1. Saute onion, carrots, celery, and garlic in oil over medium heat in a large soup pot.
  2. Cook 5 minutes or so, until softened and fragrant.
  3. Add beans, tomatoes, thyme, rosemary, red pepper flakes, salt, and pepper to the pot, stirring well.
  4. Cook another 3-5 minutes, stirring regularly.
  5. Add broth and Worcestershire sauce to the pan and bring to a boil.
  6. Reduce heat to a simmer, and add spinach to the pot.
  7. Cover and simmer at least 20 minutes (but up to an hour) until celery is tender and beans are soft, stirring every so often and breaking up tomatoes.
  8. Prior to serving, stir in Parmesan cheese and simmer until melted.
  9. Adjust seasonings to taste.
  10. Place toast in bowls and spoon stew on top.

*Note: I saved the spinach and remaining tomatoes and made the soup again a few days later. You could also easily double the recipe and have a bigger batch. It just tastes better the longer it’s in the fridge.


Japanese Style Curry

by Sarah on February 16, 2015 · 0 comments

So you’re telling me that a key ingredient in Japanese style curry …IMG_6464 (1280x853)

…is ketchup?IMG_6447 (1280x853)

Well, THAT was definitely going to happen.IMG_6434 (1280x853)

Having never been to Japan nor eaten Japanese curry I cannot say for sure if this assertion made by Vegetarian Times is accurate, but I loved every bite of the curry regardless.IMG_6472 (1280x853)

And I always want to pat myself on the back when it looks like the picture accompanying the recipe.VTjapanesecurry

OK, well it looked like it in the pan. :) IMG_6461 (1280x853)

I added ginger to the original recipe, as well as local cabbage, and substituted rutabaga for potatoes, which I think was an excellent decision on my part. (I also forgot to throw in the edamame at the end. Oops.)IMG_6410 (1280x853)

Just don’t leave out the apple! [Even if I'm not sure you can taste it once the grated pieces cook down.]IMG_6425 (1280x853)

And despite the fact that Worcestershire sauce is also a key ingredient, it does not taste like a hamburger [but if you need to use that as a motive to get a carnivore to try it, by all means...]IMG_6482 (1280x853)

Japanese Style Curry

(Serves 2)

  • 1/2 Tbsp. canola oil
  • 1/2 Tbsp. minced fresh ginger
  • 1 Tsp. minced garlic
  • 1 cup onion, diced
  • 1 cup carrots, chopped
  • 1 1/2 Tbsp. curry powder
  • 1 1/2 cups vegetable broth
  • 1/4 cup grated, peeled apple
  • 1 cup Yukon gold potato, turnips, or rutabaga, chopped
  • 1 cup chopped cabbage or other greens
  • 1 1/2 Tbsp. ketchup
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. miso paste (or more :) )
  1. In a wide-rimmed saucepan, saute ginger, garlic, onions, and carrots in oil for 5-7 minutes, until beginning to soften.
  2. Add curry powder, and continue to cook another minute or so.
  3. Add remaining ingredients, stirring well, and bring to a simmer.
  4. Reduce heat and cook until all ingredients are tender.
  5. Serve over rice.

The Imitation (Qdoba) Tortilla Soup

by Sarah on February 11, 2015 · 2 comments

I’ve not seen the Imitation Game.

But I know Benedict Cumberbatch is in it.Quad_BC_AW_[26237] Imitation Game, The

And I’ve never eaten Qdoba’s Tortilla Soup.

But I HAVE had the Imitation Soup.*

*At least give me CREDIT for the attempted parallelism.IMG_20150128_200510_577 (1280x721)

My friend Brian whipped up that deliciousness for one of our The Bachelor viewing nights, and it was exactly what I wanted without even knowing it. Naturally, I grilled him about his method.

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And then tried to recreate it at home.

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So, this is an imitation of an imitation.IMG_6380 (1280x853)

Made even MORE of an imitation in that the tortillas The Professor had were flour, not corn, and so I had to use straight up masa instead of crumbled chips.IMG_6341 (1280x853)

A tortilla-less imitation of an imitation tortilla soup.IMG_6355 (1280x853)

Whatever it is, I loved it the way I love Benedict Cumberbatch:

It’s not especially pretty, but it makes you feel really good.IMG_6378 (1280x853)

Tortilla-less Tortilla Soup

  • 1/2 medium red onion, diced (about 1 cup)
  • 1 medium poblano pepper, seeded and diced (about 1 cup)
  • 1/2 cup diced  yellow (or orange or red) bell pepper
  • 1 small jalapeno, seeded and finely diced (about 1 Tbsp)
  • 1 cup fire roasted diced tomatoes, with juice (about half of a 14.5 oz. can)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
  • 4 cups vegetable broth
  • 1/3 cup masa harina or 1 handful corn tortilla chips (if using chips, do not add salt)
  • 1/2 tsp. salt (plus more to taste)
  • 1/4 cup loosely packed fresh cilantro leaves
  1. Saute onion and peppers in 1 Tbsp. canola oil.
  2. Once softened, stir in tomatoes, chili powder, cumin, and vegetable broth.
  3. Bring to a simmer.
  4. Whisk in masa harina and salt.
  5. Simmer 5 minutes or so, until masa harina has mostly dissolved. (Don’t worry if there are clumps.)
  6. Using an immersion blender, puree soup until very smooth.
  7. Adjust seasonings to taste.
  8. Add cilantro to the pot and blend well.
  9. Return to a simmer and cook 5 more minutes.

There are many options for serving. My friend’s Brian and Andrea pour their version over rice and black beans, and top with sour cream. I like a little guacamole somewhere in there, myself. Or, baked plantains! Yum… :) IMG_6388 (1280x853)


Golden Girl Granola [Review & Giveaway]

by Sarah on February 9, 2015 · 22 comments

When I told The Professor I had the amazing opportunity to sample four flavors of Golden Girl Granola for free, he responded (perhaps justifiably), “MORE granola?!”IMG_6248 (1280x853)

But, I mean..IMG_6274 (1280x853)

Can’t a (golden) girl always use more granola?IMG_6267 (1280x853)

Especially when that granola tastes so homemade I could almost convince myself Mama Smart  had just been in the kitchen whipping up a batch of HER famous recipe (although without her telltale overabundance of delicious dates).

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Seriously, after I got over the fact that it wasn’t a misspelling, I could have sworn the Bluesberry was actually made with churned butter. But-errr...nope.*

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That’s probably the coconut oil singing, and it certainly kept my fingers reaching back into the bag. Again and again.

*Get it? Heehee.IMG_6253 (1280x853)

Let’s be honest, cereal products form a huge cornerstone of the PhD diet. In fact, the (heavily honey covered) Truly Tropical is now firmly implanted in my office snack drawer.IMG_6263 (1280x853)

But not before it–and its honey sweet cashews–made an appearance on top of my version of Wanderlust Kitchen’s Mulligatawny Soup.

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I mean, anyone can mix granola with yogurt (or its vanilla flavored, tofu-based imitation)…IMG_6309 (1280x853)

…or sample oats on oats (as is my customary morning practice).IMG_6316 (1280x853)

But not everyone would think how delicious the Forest Maple might be sprinkled onto a farmers market-acquired plate of Cajun collards, roasted sweet potato, and runny egg, now would they?IMG_6392 (1280x853)

Perhaps you’d care to join me in coming up with some wild interpretations of “how to eat granola”?

Or maybe you just want to eat it straight from the bag?

Either way, you have your chance.

This lovely, Massachusetts-based company will give you some of your very own Golden Girl Granola to try. To enter this giveaway, tell me which of their flavors you’d most like to try, and how you would use it!

Find Golden Girl Granola on Twitter and Facebook!