Fiesta Quinoa Stuffed Peppers

This is one of those types of kitchen creations that comes about out of necessity. You know, like you look into your fridge and see big, red, very ripe bell peppers sitting there — they maybe are starting to wrinkle up a bit. And then you feel guilt, because you bought all those peppers with so many meals planned. Instead, the past weeks' dinners have consisted of a lot of frozen pizza and really simple pasta and salads topped with other dying produce. So, instead, you grab a cheese stick and shut the refrigerator door and forget about the sad peppers until you have to open it again.

By the middle of the week, I finally accepted the reality that I needed to use all of these peppers up before they went bad (and no one wants that to happen). I'd been thinking of using them for stuffed peppers ever since I saw that they were going to rot soon, but I kept telling myself that is was going to be a lot of work. Well, these quinoa stuffed peppers are super easy to make and even more delicious. They are a combination of almost all of my favorite things: quinoa, black beans, a hint of spicy, avocado, cilantro. Yes please. Despite what the poor lighting in these pictures might tell you (hey sometimes making dinner at 2:00 to have good lighting to photograph your meal just doesn't work with your schedule, you know?), these peppers will have your mouth watering the entire time they are baking.



FIESTA QUINOA STUFFED PEPPERS | yield: 3 stuffed peppers

Ingredients                                            

3 bell peppers
2/3 cup of cooked quinoa (I cook mine in veggie broth for more flavor)
1/2 a can of black beans
1/2 a can of corn
1/3 cup chopped red onion
1 tomato, diced
1/2 cup grated cheddar cheese
1 teaspoon chili powder
1 teaspoon cumin
fresh cilantro
avocado, sour cream, salsa, sriracha (optional)

Instructions                                           

1. Preheat your oven to 350 degrees and line a baking pan with foil.
2. Cut the tops of the peppers off and clean out any seeds.
3. In a large bowl, combine the cooked quinoa, black beans, corn, tomato, and onion.
4. Add to the mixture the chili powder, cumin, 1/2 of the grated cheese, some fresh cilantro, and a few squirts of sriracha (optional). Stir to thoroughly combine.
5. Place the peppers into the lined baking pan and fill each pepper full with the quinoa mixture. Stuff them as full as possible.
6. Top each pepper with some more cheddar cheese.
7. Place the peppers in the oven and bake for about 45 minutes, until the filling is pipping hot and the cheese in golden brown and crispy.
8. Top each pepper with some avocado slices, more fresh cilantro, sour cream, salsa, sriracha, etc.

Enjoy these stuffed peppers with a side salad and some chips and salsa. Yum!

 xx Emorie

Vegan West African Peanut Soup

Let's get cozy, shall we? It's been stormy and cool and Fall like here lately (but sadly not so much today) and I couldn't be more excited. So grab a comfy sweater and a cup of tea; it's story (and soup) time.

There is a little lovely place in Moscow, Idaho (where I lived for three years) that makes the most surprisingly delicious foods. I say surprisingly, only because the first time I passed it walking down Main Street I had no idea it was a restaurant. But thanks to the guys sipping lunchtime beers outside, I was quickly informed of Mikey's greatness. They are known far and wide for their gyros, but they have a whole array of menu items mostly featuring a greek sampling. I loved their avocado pitas, fresh warm hummus (no other hummus has yet to compare), and falafel salads. But their soups were godly. You had to get there early to even have a chance to down a bowl of whatever the were serving for soup of the day. And of all the vegetarian soups I tried from them, every single one made left me so satisfied and wanting more.

Enter their African Peanut Soup. I was walking by on my way home from class on a cold day and saw just that written on their chalk board as their soup of the day. I had never heard of peanut soup before, but there was no way I was passing up a chance to try it from the soup gods. So I ordered a bowl for lunch and my life was changed forever. It'd be funny if it wasn't true; I dreamed about how good that soup was for weeks. And unfortunately, Mikey's switches up their soups quite often (or fortunately because I got to try so many soups) and I never saw it there again. But I was determined to eat peanut soup again, and often, so I made it myself.

And I do make it all the time. Especially in the winter. It is a bowl of soup that is sure to warm you up completely from the inside out. There is something about the mix of the warm spices and the nuttiness from the peanuts that creates a rather heavenly flavor. And aroma. This will make you house smell so so good and just like Fall. My recipe is quite a bit different from that bowl I had at Mikey's years ago, and it has changed a bit over time, but it is equally delicious. Creamy and comforting, this spicy vegan soup is made from a combination of peanut butter, sweet potato, tomato, red bell pepper and sweet onion.

Peanut Soup, serves 6 

5 cups vegetable broth
1 medium sweet onion, chopped
1 large red bell pepper, chopped
1 large sweet potato, diced
4-6 cloves garlic, minced (Depending on size/preference. I always use more garlic, and then some.)
3 tablespoons tomato paste
1 can diced tomatoes, or two fresh garden tomatoes
3/4 cup (uncooked) brown rice
2 tablespoons fresh grated ginger
2 tablespoons cumin
2 tablespoon chili powder
1 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1 cup peanut butter (chunky and/or smooth)
1 tablespoon olive oil

Directions: 

1. Heat the olive oil in a large pot over medium high heat and add the chopped sweet onion and red bell pepper. Cook, stirring often, until tender and onions are translucent (not browned). Add in the chopped garlic and grated ginger and cook for another minute or two while stirring.
2. Turn down the heat to medium and pour in the vegetable broth. Add the brown rice, sweet potato, tomatoes, and tomato paste. Add the chili powder and cumin. Cover and simmer (turning the heat down to low) until brown rice and potatoes are tender, about 30 minutes. Stir often. To cut down on cooking time, use brown rice cooked ahead of time.
3. When the potatoes and brown rice are tender, uncover and turn tho heat down to the lowest possible. Stir in the peanut butter thoroughly with a spoon. Add in the nutmeg and cayenne pepper, then give it a taste test. If it tastes a little bland, add in a bit more cumin, chili powder, and peanut butter. 
4. Cook for 5 more minutes (or longer) to let the peanut butter thoroughly incorporate into the soup. Serve warm and enjoy. This soup makes great leftovers as well!

Tips:

+ I like to start the brown rice in a small pot with 1 or 2 cups of water and let it boil on high uncovered while I cut things up and start the soup. I leave it like this until I am ready to add it, pouring it all in. This way the brown rice is mostly done when I add it which cuts down the cook time significantly.

+ I prefer all the veggies chopped pretty finely in this soup. I like them to be noticeable but not too chunky, so that the texture is really smooth and creamy.

+ If you love spicy flavors like me, don’t hesitate to use liberal amounts of ginger, garlic, cumin, and chili powder. They balance nicely with the peanut butter nuttiness and the hint of nutmeg. I always add more of all the spices when the soup is done (after the peanut butter is added) and taste as I go until I feel they are nicely balanced.

+ I like to use 3/4 cup creamy peanut butter and 1/4 cup crunchy (to give it a bit of a crunch). Don't be afraid to add more peanut butter if it doesn't seem creamy/nutty enough.

Everyone I have ever made this soup for has loved it. Celebrate the start of soup season and give it a try and let me know what you think!

P.S. I'm sorry I've been a bit absent this weak. I was sick (and stressed).
P.P.S. This week marked the six month anniversary of Oh Whimsical Me! I can't believe it's been that long already. I'll have something fun and exciting soon to celebrate.
P.P.P.S. I asked a question a few days ago on the OWM facebook page and would love some input from you.

    

(Huckleberry) Honey Feta Cakes

So, um, I really love huckleberries. I just think this is something you should know about me.  Because they are the perfect berry, tarter than a blueberry but sweeter than a raspberry, and just the juiciest. But did you know that huckleberries are pretty fucking hard to come by? Even here in Idaho where they are the official state fruit. Because you have to go out in the woods and pick them and know where a good patch of them are and worry about disturbing a bear's favorite picking spot and so on. Does anyone know of somewhere not too far from Boise to pick them? I'll be your best friend if you do. Because finding some (legitimate wild ones) to buy is difficult and pricey; you can't just grow these pretties commercially (or even in a home garden). Though, Tillamook makes a delicious Mountain Huckleberry ice cream and Camas Prairie Winery in Moscow makes the best huckleberry mead ever. That is how I have enjoyed huckleberries the past few years.

You can imagine my excitement when Will came home last Friday from a work trip holding a bag full of these treasures. It had been years since I had fresh huckleberries. Oh, did we enjoy them. We mostly ate them on their own, in their perfect unadulterated form, or with yogurt. But Sunday morning we decided to get fancy and Will had the amazing idea to add them to our favorite griddle cakes. I mean, what could be better than honey feta griddle cakes? Well huckleberry honey feta griddle cakes, of course. These were crazy, insanely good. But, if you can't get your hands on some huckleberries (I don't blame you), these are still good without them. You might also try substituting blueberries.
  

(Huckleberry) Honey Feta Cakes, makes 12 griddle cakes
    Adapted from the recipe Honey Feta Griddle Bread from The Philosopher's Kitchen

8 ounces feta cheese
3 tablespoons honey
2 to 3 tablespoons honey (or plain) greek yogurt
1 teaspoon salt
1 cup organic unbleached flour
1/2 cup fresh huckleberries (approximate)

Directions: In a large bowl mash the feta cheese with the honey using the back of a fork until fully combined. Add in the greek yogurt and continue to mash, making sure no large clumps of cheese remain (this may take a lot of mashing). Add the salt and stir to combine. Slowly add portions of the flour, stirring to combine completely each time. This should be a pretty dense dough, but still workable. If the dough seems too stiff you can add more yogurt in small increments until it reaches a more malleable consistency. Using your hands, knead the dough briefly. Divide the dough into small equal pieces, about 12 for thicker griddle cakes. Divide into smaller pieces if thin cakes are desired.  Roll each piece into a ball and then flatten into (about 3 in diameter) rounds between your palms. Cook the cakes on a lightly oiled griddle over medium heat. Once a round is placed on the griddle, press a small handful of fresh huckleberries firmly into each one on the side of the cake that is facing up. Cook on each side until golden brown. Serve immediately while still warm.

Oh my. Enjoy with a cup of coffee!

Scrambled Egg Avocado Brunch Tacos

Am I the only one who eats eggs in tacos? Given the response I always get when I suggest them for a meal, I am starting to believe so. I've finally gotten Will on board with them, though, so I will be eating them alone no longer. Perhaps eggs and tacos seems like a strange combination at first, but breakfast burritos exist and huevos rancheros are delicious. Scrambled egg tacos are actually my favorite kind of taco. Well, aside from Pollo Rey's fish taco but you just can't compete with that. They are certainly my favorite tacos to make; they are so simple and quick.

Plus these have avocado on them as well. I truly believe avocados are a perfect food. You just can't go wrong with them. If you want to make something delicious put avocado in it. Or, you know, just eat one with a spoon. The avocado is certainly what makes these tacos perfect. And these tacos are all kinds of perfect; they are great for those days when you didn't eat breakfast, or at least not much of one, and you're now starving but it still seems too early for lunch. Eat these then. I know that I titled these Avocado Brunch Tacos. But don't let the name of these tacos limit you either; I would eat these anytime (and do). Ugh, so good.

Avocado Brunch Tacos, serves 2 / makes 4 tacos

4 corn tortillas
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 whole eggs and 3 egg whites
1/2 cup spinach
1 avocado, sliced
1/2 cup black beans
2 tablespoons sour cream
2 tablespoons pico de gallo
salt, pepper, and garlic powder to taste
fresh lime and cilantro, to garnish

Directions: Put the chopped onions and green bell pepper in a pan with a bit of olive oil (or butter/margarine if you fancy) and cook over medium high heat, stirring often. You don't want to grill these brown and crunchy, just cook until soft and translucent. Beat the eggs and whites in a bowl and then pour in the pan over the onion and peppers. Season with a bit of salt, pepper, and garlic powder and cook the scrambled eggs until completely done. Warm the tortillas up a bit in a separate pan or pop them in the microwave for 10-15 seconds. Spread a thin layer of sour cream on each tortilla and build the tacos by layering black beans, avocado slices, spinach, and the cooked egg mixture. Top each taco with a scoop of pico de gallo and a bit of fresh cilantro. Squeeze a bit of lime over the top as well.

Enjoy, and ignore the comments about how weird you are for eating egg tacos. You know how good they are; everyone else is just missing out.

Loaded Veggie Cauliflower Crust Pizza

You guys, I did it. I accomplished something really important; eating pizza while following the Revolt diet (and it's not even a cheat)! I have really great priorities. I know I've said over and over again that the only thing I really crave anymore, since switching to a whole foods diet, is pizza. And I crave it like crazy, as in I would make pizza almost every weekend for my cheat day. This is probably pretty obvious considering the percentage of recipes on this blog that are pizza. Pizza, I just don't know how to quit you.

How did I accomplish this you ask? Well, Nichole (the founder of Revolt) is super SUPER lovely and always takes menu suggestions before each uprising. And of course, the only thing on my mind when I saw the thread on Facebook was pizza. So I thought, "You know what? Cauliflower crust is actually pretty healthy." And so I suggested it, never thinking that my dream of a daily pizza indulgence while following the Revolt diet would actually become reality. But it diddd! This uprisings menu included Flourless Margherita Pizza. My recipe was close enough to the one she shared that I made mine to eat this week instead. This recipe is a bit time consuming, and the crust can be a bit tricky, but it is so worth it.

Loaded Veggie Cauliflower Crust Pizza, makes 8 slices or 4 servings

For the crust:
3 cups cauliflower (about 1/2 a large head)
1 egg, lightly beaten
1/8 of a cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
salt and ground black pepper, to taste

For the marinara sauce:
2 tomatoes
3 cloves of garlic 
4 large leaves fresh basil
dried oregano, dried rosemary, salt, and pepper to taste
1 tablespoon red wine

Toppings:
3/4 of a cup mozarella cheese
1/4 of a red onion
1/2 of a red bell pepper
1/2 of a cup of mushrooms
1/2 of a tomato
a loose handful of spinach
1/8 of a cup fresh basil
red pepper flakes

Directions (for the crust): Rinse a head of cauliflower thoroughly and then cut in half. You'll only need half for the crust. Using a large knife and large cutting board, chop the cauliflower into the smallest sizes possible. I've heard that grating the cauliflower works well, but I prefer this option. Just be prepared for a big mess. You'll want to try and only chop the flowery part of the cauliflower for this crust. You should have about 3 cups of crumbles. Place the crumbles in a large microwave-safe container and cook in the microwave for eight to ten minutes (until fully cooked and soft). Let cool. This next step in important, and will really help your crust stay intact. Place the cooled, cooked cauliflower crumbles on a clean dish towel and press firmly to remove as much moisture as possible. It should wet the dish towel pretty significantly, and when done, be a little bit flaky or paste-like. You don't have to remove all the moisture, but removing as much as possible will help your crust turn out greatly. Next, mix the cauliflower with a beaten egg, 1/8 cup mozzarella cheese, 2 tablespoons parmesan cheese, and salt and pepper to taste. Once combined, pat and mold into a 1/4 inch thick round on a pizza pan or stone lined with parchment paper. Bake at 425 degrees for 10 to 15 minutes, until golden. Once removed, turn the oven down to 400 degrees.

Directions (for the sauce): In a blender or food processor, blend the tomatoes and garlic cloves. Pour the mixture into a saucepan and cook over medium-high heat. Add in the fresh basil leaves and all of the other spices, tasting as you go until it reaches a flavor of your liking. I tend to add A LOT of rosemary and oregano. Add the tablespoon of wine and let the sauce simmer over medium heat for about ten minutes to let it reduce/thicken.

Directions: Thinly slice all of the vegetables. Top the cooked cauliflower crust with the prepared marinara sauce and then layer on the vegetables. Finish with 3/4 cups mozzarella, a handful of fresh pizza with the sauce, 1/4 cup mozzarella, fresh basil leaves, and a small sprinkling of red pepper flakes. Bake at 400 degrees for another 10 minutes, and then turn on the broil and watch closely until the pizza is golden and bubbly.

Enjoy two pieces served with a green salad and/or fresh fruit.

(Double) Toasted Vegetarian Mediterranean Sandwich

So yes, I know, I'm going to tell you how to make a sandwich. Don't take it the wrong way. It seems strange, I know, especially since this isn't some super fancy gourmet sandwich on some unpronounceable bread. Just some veggies and things on the multi-grain I had. But the reason I'm sharing a random sandwich I ate with you is that I'm always looking for new food ideas. Sandwiches are most certainly not an exception. This was another one of those, "Yeah, I'm just going to put whatever is in the fridge together and eat it." moments that turned out super delicious. I'm sure that we've all had a boring sandwich before. Perhaps you need some sandwich inspiration too. And especially as far as vegetarian sandwiches go, in my experience, they have a tendency to fall a little flat on the flavor. Oh, but not in my house! No siree.

Vegetarian Mediterranean Sandwich, makes two sandwiches

4 slices whole wheat/multi-grain bread
2 tablespoons hummus
2 tablespoons store-bought creamy spinach dip
1 vine tomato
1/4 of a red bell pepper
1/8 of a red onion
a handful of chopped romaine lettuce and spinach
1/4 of a cup shredded mozzarella cheese
1/4 of a cup gorgonzola cheese
6-8 fresh basil leaves
black pepper, dried oregano, and balsamic vinegar to taste

Directions: Begin by toasting the bread in a toaster and allowing it to cool down in the toaster. This will keep the bread from getting soggy. As your bread toasts and cools, thinly slice the red onion, red bell pepper, and tomato. Chop the romaine lettuce, spinach, and fresh basil as well (if necessary), and shred the mozzarella cheese. Then, lay your slices of bread out on a baking sheet. Spread two halves with creamy spinach dip and the others with hummus. Psst... you can totally spread more than the recommended amount (I will not limit your hummus consumption; I certainly do not limit mine). Then layer the sliced onion, bell pepper, tomato, and chopped fresh basil on the pieces of bread. Finally top with mozzarella and gorgonzola cheese. Place the baking sheet in the oven under high broil and watch your sandwiches carefully so they do not burn. Cook until cheese in golden and bubbly, or for about 5 minutes.

Directions, cont'd: Once toasted to your liking, remove the sandwiches from the oven. Top the sandwiches with a mix of spinach and romaine lettuce. Also sprinkle on some dried oregano and black pepper. Finish it off with a good dose of balsamic vinegar. Squish those two sides together, cut the sandwich in half for easy eating, and enjoy.

There's just nothing better than some nice warm, cheesy, toasted goodness. amirite?!

Do you have a favorite go-to sandwich? Or do you like to constantly switch it up, like I do?

Sweet Potato Ranch Thin-Crust Pizza

Sometimes great things just happen to me completely unexpected, you know? This pizza was one of them. I think the reason it was so great was I was about like 5 minutes away from eating crackers in some form for dinner. Because I hadn't been to the grocery store in some time but was way too hungry to go there now. Does that ever happen to you? This was on Saturday, my "cheat" day, and I had been craving pizza like a mad woman (as per usual). So finally I just decided I would find what ever vegetables we had left in the refrigerator and make my self one. Because I will do anything for pizza.

Now that you have the back story, this pizza turned out way better than expected. I used ranch for the sauce, because hey, why not? (also because there was nothing else) and topped it with a combination of sweet potato, spinach, and red onion. I, of course, realized as soon as I was pulling this out of the oven that I had a can of artichokes hearts. I was pretty upset about not discovering that earlier, so if you have them include them. Because artichokes make literally everything better.

As always, I recommend sipping on some red wine will you prepare this.

Sweet Potato Ranch Pizza, makes one large thin crust pizza

Pizza Dough, I always use this recipe

1/2 a red onion, thinly sliced
1/2 a sweet potato, thinly sliced
1 cup fresh spinach leaves
4 oz fresh mozzarella cheese, sliced
1/4 cup feta cheese crumbles
1/4 to 1/2 a cup ranch dressing (I used Newman's Own)
dried basil and oregano, to taste

Begin by making your pizza dough (feel free to use my recipe), kneading it and then rolling it out to the size of your pizza pan or stone. Let it sit while you cut up all the vegetables you will be topping the pizza with. I heated up the sweet potato in the microwave for about 4 minutes first, to get it a bit tender. Then, using a spatula apply a thin even coat of ranch dressing to your crust, using about 1/4-1/2 a cup depending on how large your pizza ends up being. Then layer the veggies on. Finish by topping with fresh mozzarella, feta crumbles and sprinkle with basil and oregano. Bake for 20-25 minutes at 350 degrees. I always cook mine for 20 minutes and then turn the broiler on high and let it get all crisp and bubbly for another minute or two.

Slice up into pieces of desired size and serve with some balsamic vinegar for dipping. Or smother it in more ranch like Will did. To each their own.

Enjoy!

Vegan Fajita Salad with Fresh Black Bean Salsa

I am all about salads this time of year. There is nothing more refreshing on a hot day than fresh food, especially with so many fresh garden vegetables slowly becoming available. This salad is all the right kinds of good. I made a fresh black bean salsa (deviating a bit from a Texas Caviar recipe I had) that is light and crisp and just a bit tangy/zesty. I was eating it by the spoonful. That salsa paired with some grilled fajita vegetables and yummy grilled tofu (totally optional) makes such a pretty combination that I'll be having food dreams for days. In fact, it's so good that I'm going to have it for dinner again tonight. And the night after that. And the night after that. And then I'm going to lick the salsa bowl clean. And cuddle it to sleep.

Too much?

For the Salsa (loosely adapted from a Revolt recipe, Texas Caviar):

1 can black beans, rinsed and drained
1 can black eyed peas, rinsed and drained
1 4 oz can green chilies
1/2 of a large red onion
1/4 of a red bell pepper, finely diced
1/2 of a green bell pepper, finely diced
3 to 4 large garden tomatoes (I used the kind sold on the vine), diced
1 bunch fresh cilantro, minced
2 limes, squeezed
1 teaspoon coriander
1 teaspoon garlic powder
8 oz Italian dressing (I used Wishbone Robusto Italian)

Directions: Rinse and drain your beans and combine them in a bowl with the green chilies. Set aside. Chop your bell peppers (save what remains for the fajita salad!) and onions and combine with the beans and chilies. Dice your tomatoes and pour into the bowl with the other ingredients (get all those yummy juices in there!). For the cilantro, I like to rinse it, remove as many of the stems as possible, kind of roll it all up into a ball, and chop it up finely using kitchen shears. Add it, and the rest of the spices, to the salsa. Then, using a small citrus juicer, squeeze the limes and add their juice to the salsa, giving everything a really good stir. Finally pour 8 oz (usually half of a store bought bottle) of Italian dressing over the salsa and stir it together. Refrigerate until serving.

This salsa can be made in advance; in fact, I recommend it. Letting it sit allows all those flavors to meld together. I like to make it in the morning and then store in the fridge until dinner time. It seems to get better after sitting for a day or two and can be kept in the fridge for a week (if it lasts that long).

If you'd like to add tofu to your salad, I marinated one 12.3 oz package extra-firm Tofu in about 4 oz of Italian dressing (leftover from the salsa). I recommend these tips for marinating tofu to perfection. I know, it sounds like a strange combination, tofu in Italian dressing to top a fajita salad, but something about all those flavors together is perfect. Tofu is not necessary here, I find this perfectly tasty with just the salsa and veggies atop the leafy greens. Tofu does give it some extra umpf, though. If you're a meat eater, try pairing this with white fish, grilled chicken, or slices of steak.

Vegan Fajita Salad, serves 4:

3/4 of a red bell pepper (leftover from the salsa), sliced
1/2 of a green bell pepper (leftover from the salsa), sliced
1/2 of a red onion (leftover from the salsa), thinly sliced
1 zucchini squash, sliced

1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 tablespoon coconut oil

12.3 oz package extra-firm Tofu, marinated in 4 oz Italian dressing, optional

8 cups leafy greens, such as romaine lettuce and spinach

Directions: Slice the leftover vegetables  (red bell pepper, green bell pepper, red onion) you saved from making the salsa and a zucchini. Melt the coconut oil in a pan over medium high heat and add all the vegetables. Cook until tender, about 10 to 15 minutes. Once tender add all the seasoning and cook for another 5 minutes, reducing the heat slightly. While the vegetables are cooking, grill up the marinated tofu in a separate pan until crispy and golden brown.

Once the vegetables and tofu are fully cooked, place 2 cups of leafy greens (per person) in a bowl and top with 1/4 of the vegetables and tofu. Also top with 1/4 to 1/2 a cup of salsa (or as much as you want!).

Don't be surprised if you eat half of that bowl of salsa, with chips, in one sitting. Or if you want to eat this salad again and again and again.

Enjoy!