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BARBECUE SAUCE 1 1/4 C. KETCHUP 1/4 C. BROWN SUGAR 2 T. WORCESTERSHIRE SAUCE 1 T. HONEY 1 T. CHILI POWDER 1 T. CUMIN 1/2 T. GARLIC POWDER 1/2 T. SALT 1/4 T. ALLSPICE 1/4 T. CRUSHED RED PEPPER FLAKES STIR EVERYTHING TOGETHER IN A SMALL BOWL UNTIL WELL BLENDED. REFRIGERATE UNTIL NEEDED. (NOTE: THIS WILL KEEP IN THE REFRIGERATOR FOR ABOUT A WEEK.)

Polenta with wild mushrooms, hazelnuts and figs.

Lemon, mustard and avocado potato salad - love all of the green in this twist on a classic potato salad!

Looks to die for - berry mascarpone almond tart

Protein-packed cheesecake (made from greek yogurt!)