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Open-Faced Egg Quesadilla with Fuego Salsa & Avocado

Open Faced Egg Quesadillas with Fuego Salsa & Avocado

Toasted Stonefire Naan with Brooklyn Delhi Achaar and Raita www.biggirlssmall...

Red Cabbage and Quinoa Salad from Big Girls Small Kitchen

gingersnap bark, only 2 ingredients!

love this idea. "The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up."