Lemon Almond Flour Pancakes, by Cheryl

It's January.. and you know what that means for me! Whole 30 time! We had a very rough December with a ton of food to go with it so we needed a reset. I also simply needed a different breakfast that didn't include eggs or meat. I love eggs and bacon for breakfast, but I was starting to feel my arteries clog in real time lol. 

These were good. I might make them again. They didn't stick very well so it was hard to flip them. And I desperately needed something sweet to dip them in, but I loaded up on berries with each bite and that was sufficient. The lemon was a nice touch and I wish I had poppy seeds to mix in there. I also had them the next morning with.. eggs! I used the runny parts of the egg as my little sauce, topped with some avocado. These were a solid breakfast, and very filling! Yum!

Ingredients (modified recipe from here)

2 cups almond flour

3/4 cup coconut milk

1 tbsp vanilla extract

2 tbsp lemon juice

2 tbsp ghee

1.25 tsp baking soda

1/2 tsp salt

2 large eggs

Directions:

1) Melt the ghee in a small pan. Add the lemon juice and mix. 

2) Whisk together the flour, salt, and baking soda. Make a well in the center and add the eggs and coconut milk. Whisk until halfway combined and then whisk in the lemon butter.

3) Heat a pan with ghee. Drop in 1/4-1/2 cup of the batter and cook on each side for 2-3 minutes. 

4) Remove the pancakes and top with fruit! 

Spiced Dehydrated Apples, by Diane

 

This recipe came from a friend who got me into dehydrating (and actually gave me my dehydrator for my birthday!). This could not be easier! And again, the house smelled absolutely amazing all day!

Ingredients:

Apples (ideally a sweeter one like gala)

Cinnamon

Cardamom

Directions:

1. Slice apples evenly on a mandolin and remove seeds.

2. Arrange in an even layer and sprinkle with seasonings.

3. Dehydrate at 158 for 5.5 hours.

Spiced Dehydrated Pears, by Diane

 

A good friend got me a dehydrator for my birthday, and it was perfect timing because I knew I could make a whole bunch of fruit and veggie snacks that were compliant with this whole30/anti-inflammatory protocol. Today I made spiced pears, and the whole house smelled amazing all day!! These are definitely a feel good fall snack, and with lots of anti-inflammatory spices to boot. 

Ingredients:

Pears, sliced thinly and evenly with a mandolin

Cinnamon

Allspice

Ginger

Directions:

1. Place the pears on a dehydrator rack spaced apart. Remove all seeds and stems.

2. Sprinkle 2 parts cinnamon to one part ginger and allspice (these two are stronger than cinnamon and I didn’t want them to overpower the flavor) over the pears.

3. Dehydrate at 158 for 10 hours, or until hard when completed (they should break when you bend them). Store in an airtight container, preferably a glass one.

"Breakfast Friends" (French Toast), by Cheryl

Back when I did my little MLM stint as a Barefoot Books ambassador, I purchased a large deck of healthy and easy kid recipes that the kids can help with. That was five years ago and we finally dove into them the other day. Julia chose about 20 recipes she wants to make, and so for day 1 of winter break by myself with both kids all day we tackled one of these recipes this morning. So basically, this is French toast, lol. But I'm posting it because it included things in the mix that I don't usually put in my French toast. I usually just use eggs, milk, and cinnamon. Maybe some brown sugar if I'm feeling it that day. This mix includes yogurt and honey and I think it really gave it a slightly different flavor which I thought was great! Yum!

Ingredients:

4 slices of thick whole-grain bread
2 eggs
3 tbsp plain yogurt
2 tsp honey
1/3 tsp cinnamon
2 tbsp butter
Toppings

Directions:

1) Use cookie cutters to stamp out some shapes from the bread.

2) Crack eggs into a mixing bowl. Beat the eggs.

3) Add the yogurt and beat again.

4) Beat in the honey and cinnamon.

5) Dip the shapes, one at a time, into the egg mixture. Thoroughly coat the pieces.

6) Heat butter in a frying pan and when it is hot, add some bread shapes. Cook each one for 1-2 minutes and then flip onto the other side and cook for another 1-2 minutes. Use toppings for eyes or designs as desired.

Peach "Ice Cream", by Cheryl

Okay, it's almost time to stop eating complete junk everyday... almost. The amount of chocolate and sugary drinks and treats that have been consumed in this house the past 6 weeks is crazy. It started with Julia's birthday, then on to Jon's birthday, then Hanukah and all the gelt that comes with it was soon after, and then all the food that comes with holiday parties and Christmas/New Years time... it just won't stop! I hate the cliche that comes with the statement, "After the New Year I'll... " but we have a wedding on New Years Eve so we're going with it this year. Anyway, in comes the peach "ice cream". I need to have some sort of sweet treat at night and this is a healthier alternative to the chemical ice cream dish I've been gorging on. And it's so easy to make too! I made a couple of adjustments to the original recipe - I used one tablespoon of maple syrup and one tablespoon of honey in order to give it more of a natural sweet flavor and to avoid an overpowering flavor from either of those. I also didn't feel that the recipe needed another tablespoon of either of those. I also added in another 1/4 cup of coconut milk since it was too solid. Just blend it all together and voila! If you want a softer consistency eat it right after blending. Otherwise, put it in the freezer for later and just defrost for 10 minutes before diving in. Yum!

Ingredients:

1 (16 oz) bag of frozen peaches
1/2 cup coconut milk
3 tablespoons honey
1 tablespoon fresh lemon juice

Directions:

1) Blend all of the ingredients together. Be sure to scrape down the sides so nothing is missed.

Watermelon Pizza, by Diane

This dessert could not have been easier to make, and yet it totally won over the crowd at my parent's 39th anniversary cookout this weekend. It's fresh and summery, and you can add whatever toppings you like. It's also really unique and impressive. I really liked the combo of the mint, lime and coconut that I had on hand! I thankfully made several "pizzas," because this one was gone before I had the chance to upload the photo on my phone! We even put a candle in it like a real cake to celebrate. This will definitely be on hand this summer as a great healthy option for dessert!


Ingredients:

1 large circular watermelon slice, about 2 inches thick
2 cups cool whip
5 strawberries, cut lengthwise into slices
20 grapes, sliced in half lengthwise
3 tbsp shredded unsweetened coconut
2 tbsp mint, finely chopped
1/2 tsp lime zest


Directions: Cut the watermelon into wedges, then frost with cool whip and top with fruit and toppings!

Tropical Guacamole, by Diane

This week our bookclub made a mystery-themed potluck to go with the mystery book we read. All of the dishes needed to contain a secret unusual ingredient that the others would have to guess. For my first appetizer, I chose this guacamole recipe with an unusual twist- canned pineapple. The end result was a big hit, everyone loved the slightly sweet tangy flavor of this guac and everyone asked for the recipe! It was definitely easy to throw together, and the juice from the canned pineapple made the texture of the guac extra fluffy!

Ingredients:

4 large roma tomatoes, chopped
1 jalepeno pepper, seeds and ribs removed, finely chopped
1/2 red onion, chopped
1 cup cilantro, rough chopped
1 lime, juiced
1 8 oz can crushed pineapple, with juices
6 ripe avocados
Salt and pepper


Directions:

1. In a large bowl, combine all ingredients and mash together with a fork until fluffy. Adjust seasonings to taste.

Asian Pear Green Juice, by Diane

This juice was born when I bought a giant crate of asian pears and didn't know what to do with all of them. Asian pears are a cross between an apple and a pear, and are juicy and crunchy and soooo good! I created this recipe to highlight the taste of this amazing fruit, and the result is delicious, slightly sweet, and very hydrating and healthy!

Ingredients:

1 large asian pear
1/2 inch ginger
3 large leaves kale, stems included
3 celery stalks
1/2 lemon, peel removed


Directions:

Juice in the above order and enjoy fresh!

Figs, with Goat Cheese, Balsamic Vinegar, and Brown Sugar, Oh My!, by Cheryl

I remember my first real experience with figs. It was three years ago when we had just moved to Italy and we had taken a long weekend in Tuscany, more specifically San Gimignano. We ordered figs and prosciutto as an appetizer and my life was never the same! It was the end of the fig season there so we were lucky to have had a taste and that we also didn't have to wait until the next summer (which is what happened after that weekend... no more figs until at least June the next year!) When shopping at Metro, Italy's equivalent of Costco, we stumbled upon cases of figs and knew that it was time again! Our neighbors were eager to give us an easy recipe and we were once again in fig heaven. I miss those huge cases of figs :( I saw a pack of six at the grocery store and knew I had to recreate this snack (though I think that pack cost just as much as an entire case in Italy). This is a great appetizer or snack. Yum!

Ingredients:

Figs
Goat cheese
balsamic vinegar
brown sugar

Directions:

1) Preheat oven to 350.

2) Slice the figs into quarters without cutting all the way through.

3) Top with goat cheese, balsamic vinegar, and a touch of brown sugar. Bake for about 10-15 minutes.

Bluberry Banana Fig Green Smoothie, by Diane

I have quite possibly made the most delish green smoothie EVER this morning. I normally don't make creamier smoothies using almond milk, both for calories and because they are very filling, but this one is a definite exception. This smoothie tastes like candy and a milkshake combined! And it is filled with awesome superfood nutrients to boot, that happen to be wonderful for reproductive issues. YUM.


Ingredients:

1 banana
2 figs (I used mission figs here because they are sweeter!)
1/4 cup frozen blueberries
1/4 cup frozen zucchini
1 cup greens (I used a mix of spinach, chard, and kale)
Sprinkle of cinnamon, turmeric, and ginger
1 tbsp raw organic maca cacao powder (I love Terramazon!!)
3/4 cup unsweetened vanilla almond milk


Directions:

Blend all ingredients until smooth. Enjoy!

Homemade Vitamin Water, by Diane

This is hands down my new favorite discovery. No more wasting money on fancy vitamin drinks, and water is so much nicer to drink! You can use any combination of fruits, veggies, or herbs as well as other liquids for flavoring. Just add into water and in about 5 minutes you have a great tasting, refreshing, and healthy drink! I'll list the combination from the photo below, but my other favorites are watermelon cucumber basil, peach strawberry cinnamon mint, and blackberry sage. Yum! Also- whatever fruit you have can be frozen so it acts like ice cubes in the drink too! I typically use freshly bottled spring water from a local spring to make it taste amazing!


Ingredients:

1/2 large mango, cubed
1/2 cup wild blueberries
1 sprig mint
1/4 cup coconut water with pineapple juice (100% juice) 
1 splash pomegranate juice (100% juice) 
Water


Directions:

Combine all ingredients in a large glass or mason jar and wait 5 minutes. Stir and enjoy!

Greek Yogurt and Berries Smoothie, by Diane

I have been making breakfast smoothies using frozen fruit and skim milk for a while, but lately they have not been filling and energizing enough for me. I decided on a whim to add greek yogurt to my morning smoothies because greek yogurt is not only naturally good for you but it is filled with protein which means that it will fill you up and keep you going. Greek yogurt comes in all kinds of flavors, but I like to use the honey flavored one so that I don't have to add any sweetener. Plus, it is really thick and gives the smoothie a great consistency.

For the remaining ingredients, you can really play around with what you like to eat. I have found that frozen fruit gives the smoothies a better consistency than fresh. I love Yoplait Smoothie kits- they contain frozen fruit and some frozen vanilla yogurt and it makes things easy in the morning. Sometimes I chop and freeze fruit before it goes bad so that I can use it later in a smoothie as well. An unfrozen banana thickens a smoothie as well, or you can whip frozen chopped bananas in the blender/food processor for 4 minutes on high to create an ice cream-like consistency and then add in the remaining ingredients (or just eat it plain for healthy banana 'ice cream'!). Finally, organic popsicles such as fruit bars or sorbet bars are another healthy and natural way to add flavor to your smoothie!

My current favorite mix of ingredients is the Yoplait Smoothie Kit in Triple Berry flavor, honey flavored greek yogurt, skim milk, and half of a coconut fruit bar. The result is a milkshake-like consistency, which I love. I crave it when I wake up and sometimes have it later on again as a snack! It definitely gives me enough energy to workout and get through my day. I am including the recipe below for this mix.

Ingredients:

3 oz. honey flavored greek yogurt (I use Chobani, so this amount is half a small container)
1/2 packet Yoplait Smoothie Kit in Triple Berry flavor (strawberry, blueberry, and raspberry)
1/2 bar Edy's Creamy Coconut Fruit Bar
1/2 - 3/4 cup skim milk (you may need the higher amount to get it to blend properly in the blender)

Directions:

1. This may be obvious, but blend all ingredients in blender on high until smooth. Add in more milk if mixture will not spin properly in blender or is still too chunky. Enjoy!

Cranberry Sauce, by Diane

We had an extra bag of whole cranberries in our freezer leftover from a Thanksgiving recipe that never got made, and tonight for whatever reason they caught my eye. I have always wanted to make homemade cranberry sauce, so tonight I decided to give it a shot. It was super easy, and the frozen cranberries were ready to go as soon as they had a quick rinse, so they didn't even need to thaw. Of course being me, I had to add a few twists to keep things interesting, and because I wanted to sweeten it a little more naturally than using just a ton of sugar. Anyway, when it cooked it had a lot of liquid, but it actually gelled when it cooled. The end result was tart and sweet and so delicious there were no leftovers. I'll be making this next year for sure!

Ingredients:

1 bag whole cranberries (if frozen, rinse and drain to 'thaw')
1 cup water
1 cup sugar
Lemon peel (1/2 of one large lemon)
3 tbsp. natural apricot preserves (orange would work too!)
1 tbsp. natural strawberry preserves

Directions:

1. In a medium size pot, bring the water and sugar to a boil, stirring constantly. Add in the lemon peel.

2. Add in the cranberries, bring back to a boil and stir.

3. Reduce the heat to a low boil, adding in preserves, and stir well.

4. Slow boil for 10-15 minutes, until the cranberries have burst and become tender and all ingredients are incorporated.

5. It can be eaten as soon as it cools, or it be can eaten gelled (refrigerate for 30 minutes).

Custard with Blueberries, by Cheryl

Let me start off by saying that I love custard. I will eat it anytime, anywhere, and will eat way too much of it at once! So when I accidentally substituted corn meal for cornstarch I still ate the end result because I love it so much! This recipe from that I found at foodgawker.com drew my attention because it seemed pretty easy and fruit was involved. So here was my major mistake when making this: the recipe calls for cornstarch... being a novice cook I thought that I could substitute the corn meal I already had for the cornstarch. Don't do this! While the custard was still good (and Jon had no complaints either) it was very very grainy. If you don't have corn starch on hand then it is recommended that you use double the amount of flour.

Ingredients:

4 large eggs
1/4 cup + 2 tablespoons cornstarch
4 cups half-and-half
1 cup sugar
1/2 tsp of salt
2 teaspoons vanilla extract
2 tablespoons butter

Directions:

1) In a small bowl, whisk together the eggs and cornstarch, whisking until the cornstarch is completely absorbed. Whisk in 1/4 cup of the half-and-half.

2) In a medium saucepan, combine the remaining half-and-half, sugar and salt and bring to a boil. Whisk 1/4 cup of the hot half-and-half mixture into the eggs, then slowly pour all of the egg mixture back into the boiling half-and-half, whisking constantly. The mixture will become very thick. Remove from heat and whisk in the vanilla and butter.

3) Transfer to a bowl and immediately press a piece of greased plastic wrap over the top of the cream to prevent a “skin” from forming.

4) Top with fruit of your choice.

Garlic and Citrus Chicken, by Cheryl

I first saw this recipe from Giada over a year ago and have always wanted to make it. I needed a different idea to roasting a chicken that involved a variety of flavors. As you're eating the chicken you can taste the citrus and garlic... it is not overwhelming and adds a tangy taste. The skin was my favorite part (but it always is) as it was crispy and just to my liking! I will definitely be making this again! Yum!

Ingredients:

• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
• Salt and freshly ground black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano leaves
• Kitchen string or butcher twine (I used tin foil)

Directions:

1) Position the rack in the center of the oven and preheat to 400 degrees F.

2) Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

3) Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning.

4) Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

5) Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Soy & Maple Glazed Flank Steak with Sesame Cucumbers, by Cheryl

A couple of months ago Jon had expressed an interest in having flank steak. Having never made it before I wasn't quite sure what to do or what to look for. Alas! My Cooking Light magazine has come to my rescue! In this month's issue there just so happened to be a recipe for maple and soy glazed flank steak, with a side of silky sesame cucumbers. This was such an easy and fast recipe... I will definitely be making this again!

Flank Steak

Ingredients:
1 (1 pound) flank steak
1/4 cup less sodium soy sauce
3 tablespoons maple syrup
2 tablespoons sake or dry sherry
2 teaspoons dark dark sesame oil
1 teaspoon Sriracha (Asian hot chili sauce)
1/8 teaspoon freshly ground black pepper

Directions:

1) Preheat broiler

2) Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature for 20 minutes, turning occasionally.

3) Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

4) Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on cutting board; let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Yields 4 servings.

Sesame Cucumbers

Ingredients:

1 cucumber
kosher salt
2 tablespoons seasoned rice vinegar
3/4 teaspoon dark sesame oil
2 teaspoons toasted sesame seeds

Directions:

1) Cut cucumber into very thin slices.

2) Toss cucumber with 1 teaspoon kosher salt; let stand 15 minutes.

3) Drain; firmly squeeze dry, and place in a bowl.

4) Drizzle with rice vinegar and sesame oil; toss well.

5) Stir in sesame seeds.

Macadamia Nut Chicken with Papaya-Pineapple Relish, by Diane

I have to admit that I stole this recipe from a waiting room magazine- it looked too delicious not to. I am still island dreaming, and this recipe fit the bill so perfectly you can almost hear the calypso music in the background!!! It was so amazing, the crunchy macadamia crust blended perfectly with the sweet fruity salsa and the juicy chicken with just a hint of ginger and soy from the marinade. It was a multi-step recipe, but WELL worth the effort. I may try this recipe next time and tweak it by adding in coconut to the breading and possibly substituting shrimp for the chicken. I can't wait to eat it again, even though I'm still full from eating it less than an hour ago...enjoy!!!

Ingredients:

1/2 cup soy sauce
1 1/2 tbsp brown sugar
1 tbsp Japanese rice wine
1 tsp. fresh minced ginger
1 minced clove garlic
5 tbsp. EVOO, divided
6 boneless, skinless chicken breasts
Salt & Pepper
1 cup macadamia nuts, finely chopped
3/4 cup panko
2/3 cup flour
3 large eggs, beaten
2 tbsp. butter
1 cup papaya, diced
1 cup pineapple, diced
1/3 cup sugar

Directions:

1. Whisk together first 5 ingredients and 1 tbsp. EVOO to make a marinade. Sprinkle chicken on both sides with salt and pepper, place in ziplock bag, and pour marinade over chicken. Refrigerate for one hour, turning bag occasionally.

2. Combine macadamia nuts and panko in shallow dish, place flour in a second dish, place eggs in third dish.

3. Preheat the oven to 400.

4. Remove chicken and discard marinade. Dredge chicken first in flour, then in the eggs shaking off the excess, then dredge in nut/panko mixture. Coat completely on both sides.

5. Heat 2 tbsp. EVOO and 1 tbsp. butter in large skillet over medium heat until butter melts. Cook 3 chicken breasts at a time for 3 minutes a side or until golden. Transfer chicken to lightly greased baking dish. Repeat process with remaining 2 tbsp. oil and 1 tbsp. butter.

6. Bake for 17 minutes or until chicken is done.

7. While chicken cooks, place the papaya, pineapple, and sugar in a saucepan. Bring to a boil stirring constantly, then reduce heat and simmer uncovered for 20 minutes stirring occasionally. Serve with the chicken.

Cranberry Glazed Cornish Hens, by Cheryl

This is a Cheryl original! I always keep a pair of cornish hens in the freezer if I'm not sure what to make for dinner one night. It is always a go to meal, and there's not much prep time at all. I always serve it with a side of asparagus and crescent rolls. Yum!

Ingredients:

2 cornish hens
1 can of cranberry sauce
1/2 lemon
brown sugar
baby carrots
celery
chicken broth
salt

Directions:

1) Preheat oven to 375. Rinse out both cornish hens. Sprinkle some salt inside the cavity and on the outside of the hen and place in a 9x13 glass dish. Place some carrots and cut celery inside the cavity and in dish.

2) In a saucepan on medium high heat, mix half of the can of the cranberry sauce, about 1/2 a cup of water, and half of the lemon. Once it has turned to liquid sprinkle in a little brown sugar. Mix.

3) Liberally coat cornish hens with cranberry mixture.

4) Fill dish with a mixture of water and chicken broth until the dish is about 1/4 of the way full.

5) Cook in oven uncovered for 80-90 minutes.

6) When it is almost done, heat the rest of the cranberry sauce with water. Pour the cranberry mixture over the cornish hens when they are done.

Shrimp with Mango Sauce, by Cheryl

I absolutely love this dish. I can't remember where I originally found the recipe (I've been making it for over a year now), but it gets better each time I make it. It has a fruity and spicy kick to it and works well with shrimp and/or chicken. I serve it with white rice, but I'm sure brown rice would be just fine. Enjoy!

4 tsp canola oil

½ cup chopped red onion

2 cloves garlic, minced

1 tbsp fresh ginger, peeled and minced

¾ tsp salt

¼ tsp allspice

¼ tsp ground cumin

⅛ tsp cinnamon

1 mango, peeled, pitted and cut into ½-inch pieces

⅓ cup cider vinegar

2 tbsp fresh lime juice

1 tbsp brown sugar

1-1.5 pounds shrimp

¼ tsp red pepper flakes

¼ tsp garlic powder

Heat 2 tsp oil in a 3-quart saucepan over medium-high heat.

Cook onion, garlic, ginger, ¼ tsp salt, allspice, cumin and cinnamon about 3 minutes.

Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick.

Toss chicken/shrimp with red pepper, garlic powder and remaining ½ tsp salt.

Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent. Serve with sauce and rice.

Leerdammer and Fruit Compote, by Diane

I got introduced to this snack/appetizer/light lunch while I was in Paris at a tiny winery in the north section of Montmarte. It's really simple, surprisingly addictive, and takes me back to France every time I taste it. I use Leerdammer, which is not a French cheese, but it is a milder and creamier version of the hard cheeses I had in France. Pick any hard white cheese that you like (typically the foreign ones in a rind that are well crafted are best!), or go to Whole Foods and they can help you select the right cheese. For the compote, your favorite flavor is great, but a few of the ones I had in France were pear or fig preserves/compote. For the above photo, I used a compote of strawberries and champagne (storebought!). And, although it's not pictured, this dish is ALWAYS best when paired with white, sweet wine. Bon appetit!