Category Archives: Fruit

Prosciutto, Peach & Mozzarella Salad

ProsciuttoPeachSalad

Just because fall is here doesn’t mean we have to stop making huge fresh salads. I don’t have any complicated secret recipe to share today, just an idea for a killer salad that is super easy and totally dinner party worthy. We had a get-together a few weeks ago with 4 sets of twins, yes FOUR. It was pure chaos and there was pretty much a steady stream of babies screaming the entire time but it was still fun to get together with other parents who totally get it, no judgement whatsoever. I made this salad and served it with a balsamic vinaigrette and it was delicious!

Prosciutto, Peach & Mozarella Salad

I started with a bed of fresh arugula and topped it with ribbons of zucchini (made with the vegetable peeler), juicy peach slices, small mozzarella balls and small pieces of thinly sliced prosciutto.

Prosciutto, Peach & Mozarella Salad

Lately I’ve been serving salads spread out on wide serving platters rather than piling it in a deep bowl. I think you can show of the ingredients better this way and you don’t loose all of the good stuff on the bottom. If you have a serving platter, give it a try next time, it works much better.

Meanwhile, these little boys are getting SO big, I can’t even believe it…

Boys1

They both have their own amazing personalities. Camden is observant and calm but loves a good belly laugh and is OB-SESSED with bouncing. Jax is the happiest little baby I’ve ever seen, his smile lights up the room, his giggle is contagious and he’s ready to start climbing walls soon, this kid is going to get into everything.

Boys2

Boys3

They are totally starting to interact and it’s a blast to watch. They are obsessed with each other’s eye balls and pretty much spend the entire day trying to steal each others toys. It’s so cool to think that they will have a best friend to grow up with and will share such a special bond.

WHAT MAKES ME HAPPY:

Warm evening walks with the boys.

StrollerRunsThere aren’t many of them left but I’ve been trying to soak in the few nice summer-like evenings we have left.  I’m going to miss my long stroller walks.

Summer

This was an incredible summer, I love fall but I am going to miss the flip-flop weather, long days and warm breezes. Until next year! Bring on the apples, sweatshirts and pumpkin spice!

 

Apple Cinnamon Rice Cooker Steel Cut Oats

Apple Cinnamon Rice Cooker Steel Cut Oats

Happy Wednesday everyone!  Yes, I realize its Wednesday and that usually means What I Ate Wednesday but I forgot to take photos of my dinner yesterday and I figured rather than showing you a half assed day of eats, I’d focus on my breakfast and the yumminess that were these oats.  If you’re still interested in reading about my eats, I’ll share my lunch & snack pics down below.

Apple Cinnamon Rice Cooker Steel Cut OatsThe weather is getting a little chilly out there so I’m finding myself craving things like a hot bowl of oatmeal or soup.  Its been ages since I’ve done this and to be honest I almost forgot about it but I pulled out the trusty old rice cooker so I could have a hot bowl of oats waiting for me in the morning.  I think I posted a recipe ages ago, but in case you weren’t with me then, this is how it works.  Apple Cinnamon Rice Cooker Steel Cut Oats

If you have a rice cooker sitting in your cabinets, its time to dust that thing off and put it to daily use.  Basically you throw 1 part steel cut oats and 2.5 parts water into a rice cooker, select the porridge setting, set the timer to the time you want it to be done in the morning, start it and then walk. away.  Or you can be extra stealthy and throw in things like diced apples and cinnamon and you’ll wake up to the smell of fall exploding in your nostrils.   Word is, you can do this the exact same way in a slow cooker, I’m just old now and I go to bed at 9:00 so I’m worried that over 9 hours of cooking would create a burnt mess since mine tends to run hot.

Apple Cinnamon Rice Cooker Steel Cut Oats

I like to keep the ingredients I put in the rice cooker pretty simple, I haven’t tried putting a sweetener in yet because I’m afraid it would crust up and make it harder to clean. Its easy to dress it with those things after its done cooking so keep the first step simple, then you can get fancy.  For mine, I added a swirl of maple syrup, more pieces of cut up fresh apple, flax seed, chia seeds and a splash of almond milk.  I’m thinking I may try to get adventurous soon and make a bowl of savory oats, have any of you tried that? What’s your favorite combination.  Its such a great meal, its cozy, healthy and super filling, oh and did I mention easy peasy?

lunch

Speaking of savory… here is my lunch from yesterday.  I went out to dinner with a friend on Monday night and I ordered a buffalo chicken flatbread that I barely ate any of after I filled up on the appetizer so it made a delicious lunch along with a side salad.

snacks

For an afternoon snack I had some carrots and hummus along with some TJ’s nacho tortilla chips.

For dinner (not pictured), I cooked up some steak, sautéed zucchini and Alexia Roasted Smart Classics Fries.

 

WHAT MAKES ME HAPPY:

Cleaning out!

This weekend, Tom and I started the process of emptying out some of our unneeded stuff to make way for the boys on the way.  BTW – if you’re looking to get rid of stuff fast, post it for free on Craigslist! People go bat shit crazy over free stuff, doesn’t matter what it is.  Within 3 hours on Sunday we had people come to get an ikea coffee table, an old TV, a DVD player, a rug, a framed pic of a map, a snowboard, bindings, a little fountain and a broken office chair.  I realize we could have made some money if we had more patience but we just wanted to clean house and get things out of there as soon as possible.  It feels so good to have all this extra space right now.  I know it won’t last for long, the baby hand-me-downs are already filling up our spare bedroom but for the meantime, it feels good to get rid of some old stuff and make way for the new!

Apple Cinnamon Rice Cooker Steel Cut Oats

Serves 3-4
Misc Pre-preparable, Serve Hot

Ingredients

  • 2.5 cups water
  • 1 cup steel cut oats
  • 1/2 Large apple (diced)
  • sprinkle cinnamon
  • sprinkle ground nutmeg

Directions

1. Place ingredients in the rice cooker
2. Set on the porridge setting and then hit the "Cooking" button to start immediately, or set the timer to the desired time you would like them to be done. It will take around an hour for it to cook.
3. Serve with the other half of the apple pieces, sweetener like maple syrup or brown sugar and any other desired toppings.

 

 

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

Strawberry Cornbread

Strawberry Cornbread

Hope you all had a fantastic weekend!  Here we are, the 2nd day into a 4 day week, can’t wait for some 4th of July festivities!  Speaking of 4th of July, this strawberry cornbread would be the PERFECT thing to whip up for that bbq you’ll be attending this weekend.  Throw some slices on a nice festive platter or a patriotic napkin and you’ve got yourself the perfect side dish.

Strawberry Cornbread

Some friends invited us over for some bbq brisket and pulled pork the other night so I decided we would definitely need some cornbread to have an official bbq feast.  I’ve made cornbread so many times and its often crumbly and doesn’t have that great sweet flavor.  Not to toot my own horn or anything but this time I nailed it!  I did a little online research and found that the key to a moist cornbread is adding some melted butter and honey so I did just that.  Plus I added a ridiculous amount of fresh strawberries from our strawberry picking extravaganza last week.  I honestly don’t know what it was that made this all come together because I’m not baking expert but I can guarantee you, next time I’ll be making it exactly the same way.

Strawberry Cornbread

The 4th of July is the perfect time to make this because the Farmer’s Markets and stores are overflowing with ripe juicy strawberries, begging for you to buy them and make your cornbread moist.  I’ve got some left in the fridge from last weekend that are screaming a countdown at me every time I open the fridge.  I think I’m going to just make a quick skillet jam with them and call it a day because I don’t have much time to bake these days.

Strawberry Cornbread

Do you still need convincing?  Well..I made a 9″ square pan of cornbread which ended up making about 16 squares of cornbread.  there were 6 of us eating dinner and the cornbread was ALL gone by the time dinner was through.  You can do the math.

Strawberry Cornbread

It was so moist and flavorful that it was good to eat on its own but if you want to kick it up a notch, serve with a little flavored butter.  I mashed some butter with maple syrup and cinnamon and put a dish of that in the center of the platter.  If you have the time, it’s definitely worth it.

Hope you love this as much as we did!!

Enjoy!

WHAT MAKES ME HAPPY:

Dining al fresco.

Alfresco

There’s something so relaxing about eating outside.  You can just lean back, enjoy the sun and watch all the weird people walk by.  On Sunday after I finished working the Farmer’s Market, we decided to go find a nice place to eat lunch outside.  We settled on the Lobster Shanty in Salem and it fit the bill perfectly.  I enjoyed a grilled romaine salad topped with fresh lobster meat and we watched all the people walk by and the belly dancers that decided to start dancing in the alley next to the restaurant.  Salem really is a special place 🙂

Strawberry Cornbread

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup butter (melted & room temperature)
  • 1/2 cup milk
  • 1/2 cup half & half
  • 2 Large eggs (beaten)
  • 1 1/2 cup fresh strawberries (sliced thin)

Directions

1. Preheat oven 400 F.
2. In a medium bowl, stir together flour, cornmeal, sugar, salt & baking powder and set aside.
3. In a mixing bowl add eggs, milk, half & half, butter & honey and mix to combine well. Slowly add dry mixture and beat until just combined. Add strawberries and stir until evenly distributed.
4. Pour into a 8 or 9 inch square buttered baking pan. If desired, garnish the top with more sliced strawberries.
5. Bake for 18-25 minutes until top is golden brown & toothpick comes out clean. Cool for 5-10 minutes before slicing.

Note

recipe adapted from Land O'Lakes Honey Moist Cornbread

 

Pulled Pork, Mango & Jalapeño Pizza

Pulled Pork, Mango & Jalapeño Pizza

Hope you all had a fantastic weekend!  I had a great weekend full of time with friends, eating (of course), working the Farmer’s Market, soaking in the sun and we finished it off with a night of jazz music and food at the country club.  Sunday jazz nights are back, one of my favorite parts of summer!  We also had a dog trainer come this weekend to help us with Oto’s aggression on walks.  She was a miracle worker, just a few minor changes and its like we have a whole new dog.  He’s still just as cute as ever but no longer frustrating the crap out of me on walks, SCORE!

Pulled Pork, Mango & Jalapeño Pizza

Ok now. Spicy. Sweet. Savory. Pizza.  Do I really need to write more other than the fact that this pizza was ridiculously delicious?  Pizza is just one of those things that I’m not sure I could ever give up.  I try to eat healthy most of the time but sometimes I just was a big piece of cheesy ooey gooey cheesy pizza.  This was certainly the case when I made this last week.

Pulled Pork, Mango & Jalapeño Pizza

 

I happened to have some Niman Ranch pulled pork on hand so that’s what I used, if you’re feeling adventurous and want to spend an entire day prepping for a pizza, you could make it yourself like this.  Then you could make the pizza AND have pulled pork for another meal.  The sweetness of the mango and spiciness of the jalapeño was the perfect compliment to the pulled pork.  I’m not going to post a recipe, just make a pizza with a thin layer of marinara and top with mozzarella, diced mango, pulled pork & finely diced jalapeño.

Enjoy!

 

WHAT MAKES ME HAPPY:

Fresh strawberries from the Farmer’s Market.

strawberries

Aren’t they GORG?  Don’t worry, I didn’t buy all of them.  Although I DO plan on going strawberry picking next weekend so I can make all things strawberry, hold on to your hats!

P.S. – Congrats to my incredibly motivated husband for completing the Trek Across Maine this past weekend, and thank you to all the awesome people who donated and made it possible!

Apricot Mango Protein Smoothie

Apricot Mango Protein Smoothie

I’ve finally gotten back into smoothie mode with the warmer weather that is upon us.  I’ve have my fair share of green smoothies so I’ve been trying to switch it up a little with some different flavors.  I got duped by the Whole Foods pint box display again, they are SO good at making me buy things I don’t need!  Something about seeing the apricots in that cute little cardboard pint box makes me want to buy them, I don’t know what it is!  Anyways, I’m glad they did because those little babies are tasty.  Buying fresh apricots can be a coin toss like peaches, sometimes they’re awesome and sometimes they’re…well, not awesome.  These were nice and sweet and had a great texture.

Apricot Mango Protein Smoothie

I like to add 1-2 dates to my smoothies, it adds the perfect amount of sweetness.  If you don’t have dates or don’t want your smoothie sweet you can omit the date.

Apricot Mango Protein Smoothie

Apricot Mango Protein Smoothie

Hope you all have a fantastic long weekend full of grilling, sun and laughs!

 

WHAT MAKES ME HAPPY:

Experiencing rare moments in nature…

SunsetRain

On Sunday evening I was driving to grab some food and I saw the most gorgeous site.  The sun was setting and at the same time a rain cloud broke out, it looked as though the sky was on fire.  It was so incredible that I pulled over and snapped this photo.  There was NO filter applied to this photo, this is seriously what it looked like.  It was so amazing that every car was pulling over to watch, I felt lucky to have witnessed this little moment in time. Talk about A Sunshiny Day!

Apricot Mango Protein Smoothie

Serves 2-3
Misc Serve Cold

Ingredients

  • 1 mango (peeled & cut)
  • 2 fresh apricots (pitted)
  • 1 1/2 cup almond milk
  • 1 frozen banana
  • 1 scoop vanilla protein powder
  • 1 Large medjool date

Directions

1. Blend everything together in a blender until smooth & creamy.

 

 

Coconut Pomegranate Overnight Oats

Coconut Pomegranate Overnight Oats

If you had a stressful Monday like I did, it might be time to whip out a pomegranate and get out some of that built-up aggression.  If you don’t know what I’m talking about then you don’t know the secret trick to getting those beautiful little arils out of a pomegranate.  My dad taught me how to do it one day after he learned it from Martha Stewart (sorry, the secret is out Dad, you learned something from Martha).

Anyways, if you don’t know already, just cut the pomegranate in half, hold it over a big bowl and SLAM the back of the pomegranate with a large spoon.  The seeds will pop out and land in the bowl.  You may have to pick over it a little bit to get out some white pieces but it is WAY easier than any other method out there.  After I learned this, it was like this huge door was opened in the world of pomegranate possibilities.  Like pomegranate overnight oats. Yum.

Coconut Pomegranate Overnight Oats

How did I forget about overnight oats?  What is wrong with me?  They are SO good!  I usually make them with strawberries and blueberries but the pomegranate was such a great new flavor, plus you get all that antioxidant power in there!  It takes a little bit of planning to make this the night before but it will be well worth it when you stumble towards the refrigerator with your eyes half-open in the morning and see that beautiful bowl of oats waiting to be dug in into.

Coconut Pomegranate Overnight Oats

I added a little coconut extract in here but it would still be good if you don’t have any on hand.  I’m just a little bit of a coconut freak so I try to put everything coconut I can find in everything I eat.  I was just saving these photos and realized that my coconut obsession might be a little out of control, I probably have more coconut recipes than anything else. Oh well – let’s just hope you like it too, otherwise you might want to go hang out somewhere else.

Coconut Pomegranate Overnight Oats

I used goat’s milk yogurt in mine but you can use whatever you prefer, greek works well too.  Try to buy the plain variety if at all possible, I like to add a little maple syrup to sweeten it up but I like to control how much sugar I’m having.  Some of the flavored varieties have something like 25 grams of sugar which is totally unnecessary.

Enjoy!

WHAT MAKES ME HAPPY:

The January Thaw!

Ocean

Granted, it has not been helping the ski conditions but I’ve loved having my afternoon walks with Oto back.  I know it won’t last long but we’re enjoying it while it does!

Coconut Pomegranate Overnight Oats

Serves 1
Allergy Milk
Dietary Vegetarian
Misc Pre-preparable, Serve Cold

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup rolled oats
  • 1 tablespoon chia seeds
  • drizzle maple syrup
  • 1/2 teaspoon coconut or vanilla extract
  • 1 tablespoon shredded unsweetened coconut
  • 2 tablespoons pomegranate arils
  • 2 tablespoons almond or coconut milk

Directions

1. Stir all of the ingredients together in a bowl until combined well.
2. Place in the refrigerator overnight to enjoy in the morning.

 

 

 

An Autumn Weekend…

ApplePicking1

Hey everyone!  Hope you all had a great weekend!  We took our annual trip up to NH and hit up all of our usual places.  The weather wasn’t fantastic but the rain held out for us and we were able to get a nice hike and some apple picking in on Saturday.  We have an entire drawer full of apples in the fridge, I can’t wait to get cooking with those babies this week!

ApplePicking2

I’m glad we went up this weekend instead of Columbus weekend when we usually go up.  The apples were almost all picked out, they said they have been absolutely mobbed this year.  It was definitely slim pickings!  Fortunately we were still able to fill up 2 bags with delicious crisp apples.

ApplePicking3

We took our annual jumping photo, Oto wasn’t sure what to think of it…

ApplePicking4

Then we tortured him even more by making him take pictures in the kids photo scenes.  His face says it all 🙂

ApplePicking5

The colors were absolutely gorgeous.  We took a nice long hike and crunched through deep piles of dry leaves.  It almost looked like a snow storm with the leaves floating down from the trees all around.

ApplePicking6

I had fun peeping through the bright yellow leaves…

ApplePicking7

…and Oto had fun chasing a broom in a pile of leaves.  I don’t know why but he HATES brooms.  He will chase it until he foams at the mouth and can’t breathe any more. Such a smart little boy 🙂

Happy Tuesday!  Time to get our APPLE ON!

 

 

 

 

 

Strawberry Chocolate Coconut Bars

Strawberry Chocolate Coconut Bars

I told you this was coming… Remember that package of goodies that Immaculate Baking sent me?  Well fortunately for you, this isn’t the last of the creations coming your way.  I still have some gluten-free peanut butter cookies in the fridge and I know EXACTLY what I’m going to do with them, looks like you’re just going to have to wait & see, wahahaha!

Strawberry Chocolate Coconut Bars

If you haven’t gathered this from the 5 million thousand coconut recipes I’ve posted, I’m KINDA into coconut.  When I found out one of their new flavors was going to be Coconut Macaroon, l was SO excited!  One of the things I love about my job is that I get to see a product through from conception to creation.  It’s so cool to see a package that I designed when I walk into the store. And then, when I actually get to see someone put a product I designed in their shopping cart, I have a little warm fuzzy moment with myself as if I’m in on a secret.

Strawberry Chocolate Coconut Bars

The best thing about this recipe is that you only need THREE ingredients and when they are done you’ll feel like a baking genius!  All you need is (2) packs Immaculate Baking Coconut Macaroons, Strawberry Jam and Chocolate Chips!  You can get creative if you want and try different jam flavors and chips like raspberry & dark chocolate, blueberry & white chocolate or you could even spread a layer of chocolate instead of jam and use peanut butter chips. Yum!

Strawberry Chocolate Coconut Bars

Ok, are you ready? This is all you do…

1.  Bring dough to room temperature.

2.  Lightly spray a 9×9 pan with cooking spray, preheat oven to 375 F.

3.  Press the first package of coconut cookies into a single layer in the pan.

4.  Spread a layer of jam & chocolate chips on top of that.

5.  Use the 2nd package of cookies to create another layer on top of that.

6.  Bake for 15-20 minutes until nicely browned on top.  Let cool for 15 minutes and cut into squares.

Strawberry Chocolate Coconut Bars

These were SO good!  I sent them off to work with Tom the next day and I stood at the door crying and waving goodbye.  I try not to eat too many sweets but I love baking so I always send them away the next day so they’re out of the house.  Of course, I MUST do a little quality control and try one before I send them off, that is a very important part of the process!

 

Lemon Poppyseed Detox Salad

Lemon Poppyseed Detox Salad

You know you’ve been eating too much bad food on vacation when you start CRAVING vegetables.  Like lettuce, and broccoli, and tomatoes, you see them and crave them like you might crave a bag of chips. My body was telling me, get some of those things in me, NOW!  It is so incredibly difficult to eat healthy while you’re traveling.  I’m not making excuses because its very possible to do so, I’m just saying that I have a hard time with it.  When you’re in an airport, often the “healthy” items have been sitting and browning for so long, you’d rather eat a cardboard box than that smelly iceberg lettuce.  So you end up a the Mexican place and order a burrito bowl and eat the whole thing and then your stomach hates you. So, after a few days of episodes like this, I decided to listen to my body and made a huge salad for dinner our first night home.

Lemon Poppyseed Detox Salad

You can really add anything to this salad, I’m giving you the recipe for the lemon poppyseed dressing below.  For ours, I chopped up some spinach, apples, broccoli, tomatoes, onions, avocado, dried cranberries and sunflower seeds.

Lemon Poppyseed Detox Salad

I also cooked off a few lobster tails to serve on top, but I didn’t put that in the photos because I didn’t want to make you too jealous.  By the way – lobster tails are totally a rip off, just buy the whole damn lobster.

Lemon Poppyseed Detox Salad

Ok, have we seen enough green yet? No? Ok, here you go…

LemonPoppyseedDetoxSalad5

Now go eat em!!

 

WHAT MAKES ME HAPPY:

Being sore from a workout.

I’m soooo friggin sore from our workout yesterday.  Being sore isn’t necessarily fun but it gives me a sense of accomplishment and I have these visions of my muscles actually repairing themselves and making me stronger.  Ok YES it hurts to sit on the toilet and I can’t walk down stairs right now but hey, no pain no gain right??

Lemon Poppyseed Dressing

Dietary Vegetarian
Meal type Condiment
Misc Serve Cold

Ingredients

  • 1 Medium lemon (juiced)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon stone ground mustard
  • 1 teaspoon honey
  • salt & pepper (to taste)
  • 1 teaspoon poppy seeds

Directions

1. Mix together all of the ingredients (except poppy seeds) in a blender or with a whisk.
2. Stir in the poppy seeds and pour over your favorite salad. Garnish with more poppy seeds.