Posana Restaurant

If you’re roaming around downtown Asheville and want a local farm-to-table experience with fresh ingredients, check out Posana. They have a cozy indoor space or if you’d rather experience all of the action downtown has to offer, choose a table on the outside patio.

I think kale gets a bad rap. I used to not like it either. However, now I. am. addicted. It’s all about how it’s prepared and what goes in it. Some places know how to do it, others do not. Posana in downtown Asheville knows.

This was my first time trying their kale salad and it will definitely be one of my go-to places to get one from now on. Their chiffonade technique is on point (the trick to kale is to cut it very thinly) and the combination of toasted pumpkin seeds, currants, Three Graces Dairy manchego style cheese, lemon, and Theros olive oil was divine.

We only stopped by for an appetizer and a drink, but I can’t wait to go back and try everything on the menu. It all sounded so good.

Some things to consider:

• Posana, surprisingly for its location, is never too crowded. We’ve never had to wait for a table, but for peak times/nights/large groups you can call ahead to make a reservation or make a reservation on their website.

• It can get loud on the patio due to all the foot traffic, so keep that in mind.

• Its quality location and local food bump up food/drink prices a bit

• They have a great selection of mocktails for non-drinkers (you can also turn the mocktails into cocktails…just sayin’)

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Hours

Saturday & Sunday: 10:00AM-3PM & 5PM–10PM

Monday: Closed

Tuesday-Friday: 5–10PM

Address

1 Biltmore Ave, Asheville, NC 28801

Website

https://posanarestaurant.com/

Baked Fish Sticks

 “Have you got a fish pun? Or do you need more time to mullet over? Let minnow just for the halibut if you think of any fish puns.”

I was not a fish stick fan as a kid, but my kids love them. And this gluten free baked version brought me over to the other side and has become a staple in our house. I try to double or triple batch these because they freeze so well and are great to pull out for an easy meal. Real fish, real crispy and real good!

Ingredients:

2  lbs cod fillets (cut into uniform pieces, mine tend to be 2” sticks)

1 tsp paprika

1 tsp garlic powder

1/2 cup of gluten free flour blend

2 eggs, beaten

1 cup gluten free bread crumbs

1/2 t. each sea salt & pepper

Spray oil (I use avocado)

Cut the cod into uniform strips. Mix flour, paprika and garlic powder in one bowl. Place beaten eggs in a second bowl. Place bread crumbs, salt and pepper in a third. Dip each fish strip in the flour bowl (shake off excess), then egg bowl (allow excess to drip off), and then roll into the breadcrumb mixture. Place strips on lightly oiled (I use a spray oil), parchment covered, baking sheet so they're not touching. Bake at 400° ~20 minutes, flipping halfway through baking. Done when the fish easily flakes when poked with a fork and golden brown. Feel free to finish under the broiler to get to desired golden color.

Spicy Hummus Veggie Wrap

Yesterday at lunchtime I was craving veggies, and I had a lot of ‘em, so I wrapped them all up in a @mariaandricardos organic whole wheat tortilla. I don’t eat bread every day, but small doses of whole wheat bread/oats/etc don’t negatively affect me.

Yesterday’s veggie wrap included: spicy hummus, spinach, tomato, cucumber, avocado, and alfalfa sprouts. I wish I had some carrots or I would have stuck those in there too. Oh well, next time.

You could easily make this paleo/whole30 by replacing the hummus with mayo, the whole wheat tortilla with lettuce, and adding some protein like chicken. If you are sensitive to gluten you could always use a GF tortilla instead. Or, leave it as it is for a delicious vegetarian/vegan meal! This also holds well until lunchtime if you want to make in the morning to take to work 🙂

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What veggies would you add to this veggie wrap?🥗😋

Mexican Street Corn

 “Get it while you can.” ~Janis Joplin

Fresh corn is a summer favorite and now is the time to enjoy it! It’s great to freeze too, so stock up! I had some Mexican Street Corn (or elotes) at a restaurant last week and realized just how easy it would be to make and enjoy at home. 

Ingredients:

8 ears corn (shucked)

2 T olive oil

½ c mayo

⅔ c crumbled cotija cheese, plus more for garnish

½ c chopped cilantro, plus more for garnish

1 T chili lime seasoning blend from Trader Joe’s (or sub 2 tsp lime zest + 1 tsp chili powder)

s&p

Lime wedges for garnish

Combine cotija cheese with mayo, cilantro and seasoning blend. Brush corn with olive oil and season with s&p. Place corn on a hot grill, turning as needed until cooked through and lightly charred (8-10 minutes), you can also cook the corn on a hot grill pan. Once corn is cooked brush each cob liberally with the cheese mixture. Garnish with more cheese, cilantro and lime wedges. Enjoy!

Roasted Tomato “Pesto”

 “Summer...it ain’t over till it’s over.”

Just so you know, I love sauces, dips & dressings...anything that can take a simple dish and bump it up a notch. This roasted tomato “pesto” is AMAZING and can be used in so many ways: mixed with mayo to top a sandwich, as a veggie dip, perfect addition to a charcuterie platter, brushed topping for grilled meats and fish, as a pasta sauce, etc...the list is endless. And the best part is this is something you can make a big batch of and store in the freezer, and pull out whenever you need a boost of amazing flavor.

Ingredients:

¾ - 1 c roasted tomatoes (see below)

⅔ c raw walnuts (or another that you prefer)

1-2 small cloves of garlic

2 T fresh squeezed lemon juice

1 scant T of fresh thyme (or rosemary, basil)

1 T nutritional yeast

2 pinches salt

Fresh ground pepper

⅓ c olive oil

Pulse walnuts in processor or blender until finely ground, add roasted tomatoes and garlic and pulse to combine. Add lemon juice, herbs, nutritional yeast and S&P, pulse to combine. Then drizzle oil in slowly while processing the mixture, stopping to scrape sides as necessary. Consistency should be of a thick pesto. As with regular pesto, you can adjust the amounts to suit your flavor preference.

 * To roast tomatoes: Preheat oven to 400°. Place halved roma tomatoes, cut side up, on parchment lined baking sheet. Brush each lightly with olive oil and sprinkle with sea salt (you can also add additional seasonings of your choice at this point). Roast until caramelized and a little shriveled. About 30-40 minutes. Once cooled, I transfer to a large freezer bag and store in the freezer (up to 6 months) and pull out whatever I need.

Kale Chips

 “I’m so crazy for you, it kales me.”

When discussing some lunch options with my daughters prior to the beginning of the school year, I’ll admit I was a bit surprised when my oldest suggested kale chips and kale salad. No complaints from me! And while I don’t make their lunches everyday, I do make sure they have healthy and easily accessible items available in the fridge or premade to bring to school.

1. Kale chips: Preheat oven to 225°. Wash and dry kale (I favor lacinato for kale chips, I find they get a more uniform crunch since they cook flatter than curly kale...and they take up less space when storing). Toss in a large bowl with about 1T of your preferred oil. Sprinkle about 1T of preferred seasoning (I used a combo of the vegan “parmesan” mix from the zoodles post below and some 21 Seasoning Salute from Trader Joe’s) and toss thoroughly to coat. Layer kale on baking sheets, careful not to overlap or crowd pieces (cook in batches or use multiple baking sheets). Cook for 15 minutes, flip kale pieces and cook for another 10 minutes (add time in 5 minute increments if not crisp enough).

2. Kale salad prep: Wash and dry kale. Chiffonade kale (see video in highlights). Fill large wide mouthed mason jar with the kale (a full bunch of lacinato kale, firmly packed, fit in a 2c jar). This will easily serve as 6 lunch sides. Each day, a kale serving will be put into a small (8oz) mason jar, topped with some dressing (I premixed their favorite combo of Tessemae’s avocado ranch and creamy caesar + a spoonful of nutritional yeast) and sealed. Give it a shake to coat the kale...it holds well until lunchtime.

3. Pour a little dressing (or hummus) in the bottom of a ball jar. Add in cukes and carrots. I find this prevents wasted dressing.

Crawford's Bar & Grill

My husband and I are still on the road, and I’m proud to say I have not eaten any fast food! Several years ago, I’d be downing a McDonald’s burger and fries, but now I am committed to finding real food so I can feel my best for this trip. Seeing as I can’t cook food at home (I’ll leave that to Sarah this week 👩🏻‍🍳), I’ll be sharing my travel-food choices with you all ✈️

Last night, we landed in Sioux Falls, South Dakota and we found this beautiful restaurant called “Crawford’s” that had food Tyler would like, like flatbreads (i.e., pizza) and healthy options like salads, chicken, and fish.

I ordered the salmon with broccoli and wild rice, and Tyler made fun of my “oh-my-gosh-this-food-is-so-good” face which he says actually looks extremely angry. Anyway, it was so damn delicious. I took what little leftovers I had back to the hotel so I could have it for lunch today before we continue on our journey north.

And yes, of course I snagged a couple bites of Tyler’s pizza :) I’d be crazy not to! 🤪

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Crawford's website: http://crawfordssf.com/

Hours: 

Monday-Thursday

4:00 PM to midnight

Fri & Sat: 

3:00 PM to 2:00 AM

Sunday

3:00 PM to 11:00 PM

Address: 

Crawford's Bar & Grill

214 S. Phillips Ave.

Sioux Falls, SD, 57104

Pot-achos!

 “I swear it was Friday like 5 minutes ago.”

It’s officially back to school in this household and the past week flew by with last minute shopping, meet the teacher, lunch prepping, etc, etc. And the last thing on my mind this week has been complicated and involved dinners. Enter what I have now dubbed “Pot-achos”. So easy and so delicious. These are great for a simple dinner, but will certainly be making regular appearances during football season! So many options too. I topped ours with shredded chicken, shredded lettuce, onions, tomatoes, blue cheese crumbles, Frank’s red hot and Tessemae’s avocado ranch...but you could use taco meat for a twist on a taco, fajita style with peppers and onions, loaded baked potato with chopped broccoli, bacon crumbles and cheddar cheese or how about a play on pizza with italian sausage, pepperoni and marinara? Let us know what combination you would top your Pot-achos with!

To make:

Roast potatoes: I used klondike rose potatoes, cut into evenly sized wedges. For the crispiest potatoes, I always parboil mine first. Place potatoes in large pot and fill with water until just covered. Bring water up to boil and then simmer until you can pierce the potato with a fork but there is still some resistance. Drain and rinse, and then lay out potatoes on a kitchen towel to dry. Once fully dry, toss just to coast with olive oil and s&p to taste. Spread on parchment lined baking sheet (don’t overcrowd!) and roast at 425° until crisp and golden brown (about 20 minutes, flipped halfway). Top with desired toppings and dig in!

Filling Station Coffee

My husband and I are on the road again! We are doing a lot of traveling this year for work which is awesome, but it does make eating well a bit more challenging. I make sure to research before we leave to find restaurants that have plenty of healthy options. That and packing my own snacks for the plane and hotel rooms keep me on track… at least more on track anyway. Part of traveling means adapting and making the most out of where I am at the moment. Luckily I don’t have any food allergies, so I can be a bit flexible.

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Today we’re in Kansas City, Missouri, and breakfast was at this cute café, Filling Station Coffee right next to where we’re working. When I found them online and saw they served brunch all day, I knew this way my kind of place. Plus they have a little bit of everything… quinoa bowls, quiche, salads, sandwiches, and juice.

I opted for the “Everyday Bowl” which was kefir, cooked quinoa, banana, blueberries, toasted sesame seeds, spiced honey, and peanut butter and paired it with their cold brew coffee. It was so good! If you’re ever in the area, check this place out. Orrrr you can always just recreate this tasty “Everyday Bowl” at home, and adapt it to make it your own!

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Website

http://www.fillingstationcoffee.com

Hours

MONDAY-FRIDAY   6:30 AM - 6:00 PM

SATURDAY, SUNDAY   7:00 AM - 6:00 PM

KITCHEN CLOSES AT 3:00 PM  

Address (Midtown Location)

2980 McGee Trafficway

Kansas City, MO

Harissa-Honey Carrot Spirals

 “All happiness depends on a leisurely breakfast.” ~John Gunther

These carrot spirals are great to have on hand to create something a little different for breakfast. I get them from the frozen section at Trader Joes and compared to the frozen zucchini noodles (way too watery when cooked), they are definitely a product I will buy again and again. They hold their texture and don’t give off excess moisture, and if you are a carrot lover like me, they taste great! I added a simple sauce combination of harissa (also from tjs) and honey that pairs perfectly with the carrots, and is completely customizable to the level of spice you desire.

To make:

Follow directions on box for carrot spirals (basically remove from freezer, empty package into hot skillet and cook until heated through). While those were cooking I grabbed the harissa and honey, and mixed together about a 1T to almost 1T ratio (this will all depend on your spice preference). Once the carrot spirals were heated through, I added the harissa and honey mixture and stirred though. Then I made a little well, added a small spoonful of ghee and cracked in an egg, covered the skillet and cooked until done. This was a full meal for me, but more eggs can be added to stretch this dish. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.

Burger Bar

Holy cow 🐄, this Burger Bar might be the best thing we have ever come up with. What a fun way to let people at your gathering create their perfect burger topping combination! While there are a million different ways you could go, we give you three of our favorites below.

First, here’s a list of all of our “Burger Bar” toppings:
-Caramelized onions
-Sautéed mushrooms
-Red onion slices
-Cheddar cheese slices
-Avocado, smashed
-Bacon (maple, buffalo, and plain. Before baking, slather a few slices in maple syrup/ghee mixture, a few slices with Frank’s red hot sauce, and leave a few slices plain)
-Blue cheese crumbles
-Hot peppers, finely sliced
-Pickles
-“Fried” Quail eggs
-Shredded Lettuce
-Arugula
-Mayo, mustard, ketchup
- @franksredhot Hot Sauce
-Roasted garlic mayo
-Blue Cheese Spread (blue cheese and mayo mix)
-Shack Sauce (from @seriouseats : 1/2 cup homemade mayo, 1 T ketchup, 1 T yellow mustard, 4 slices kosher dill pickle (chopped), 1/4 tsp garlic powder, 1/4 tsp paprika, pinch of cayenne… FYI: this is the best sauce EVER!)
-An assortment of buns

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Burger Suggestions:

 
1. The All-American Cheeseburger:

Shack sauce, lettuce, tomato, plain bacon, cheddar cheese, & onion

 

2. The Buffalo Burger:

Blue cheese spread, shredded lettuce, tomato, buffalo bacon, & a @franksredhot hot sauce drizzle

 

3. The Gourmet Burger:

Roasted garlic mayo, caramelized onions, sautéed mushrooms, and quail egg with blue cheese crumbles over arugula.

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A Burger Bar gives people the option to eat paleo, whole30, gluten-free, dairy-free, and also caters to people who just want it all! If you’re looking for a crowd-pleasing dinner idea, this is a guaranteed hit!

Easy Tuna Avocado Toast

Snapped a quick picture of my post-workout lunch today: Tuna Avocado toast! I love whipping this together when I’m having a busy day, because it takes no time at all. It can also be made in the morning to take to work. It’s filling, flavorful, healthy, and easy… what more could you ask for?

Mix 1/2 a can of tuna (I used @wildplanetfoods ), 1/4 large ripe avocado, and 1 Tbsp homemade mayo! Top bread (I used @daveskillerbread ) with spinach/arugula mix and then with tuna/avocado combo. Add some Everything But the Bagel Seasoning for extra awesomeness. I used real whole grain bread, because very small doses of whole grain bread don’t bother me. However, this would also be delicious on GF bread or over a simple salad!

Mahi Mahi w/Mango-Coconut Relish

 “Paradise is not a place, it’s a state of mind.”

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I may be at home in the mountains, but this dish took me back to the beach. On our way home from the beach, we always stock up on some fresh shrimp and fish to freeze and enjoy. I only wish I bought more! This mahi mahi topped with mango/coconut relish was so simple to put together, but restaurant quality all the way. I served it simply with rice and sautéed kale and the whole meal paired perfectly with a dry Grüner Veltliner...this is back on the menu for a dinner party I have coming up, and I can’t wait! •

Ingredients for mango-coconut relish:

2 small mangos (cubed)

1 T shredded coconut flakes (unsweetened)

4 T finely diced red onion

1 T finely diced jalapeno

1 T chopped cilantro

Juice of ½ lime (plus more for garnish)

Combine all ingredients and refrigerate until ready to serve.

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For the mahi mahi:

4 filets

2 T smoky seasoning blend (see recipe 11 rows below or see website)

Sea salt

Olive oil

Toasted pepitas

Dry your fish filets. Sprinkle to cover with seasoning blend and salt on both sides.

Heat the oil in a large skillet over medium heat. Add filets and cook the fish for 3-4 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.  Serve topped with the mango/coconut relish, toasted pepitas and enjoy!

Paleo Peach Cobbler

I love sweets, but nowadays I know how to eat them in moderation and/or adapt them to be gluten/dairy free. Being from the South, I grew up with sweet, decadent desserts like banana pudding, pecan pie, and one of my favorites… peach cobbler. I love eating peach cobbler during the summer when peaches are in season. Luckily, I’ve found a grain and dairy free version which leaves out ingredients like sugar and flour that weigh me down. Thanks to ovenloveblog.com for this delicious recipe!

Ingredients (serves 4-6):
*2 cups peaches; peeled, pitted and sliced
* ¼ cup water
* 4 tablespoons butter (I actually used ghee) or coconut oil
* ¾ cup almond flour (I use @bobsredmill )
* 1 egg
* ¾ cup full-fat coconut milk
* ¼ cup plus 2 tablespoons raw honey (I used maple syrup)
* 1 teaspoon vanilla extract
*cinnamon and nutmeg, for topping
*full-fat coconut milk or cream for topping (I used @thaikitchen )

Directions:
1. Preheat the oven to 350.
2. In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.
3. Meanwhile, slice the butter into pieces and place them into 4-6 small ramekins or an 8×8 baking pan. Place the ramekins or baking pan in the oven and let the butter melt.
4. While the butter is melting and peaches simmering, mix the almond flour, coconut milk, egg, honey and vanilla until well-combined.
5. Remove the baking dishes from the oven and pour the batter on top of the butter and do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle cinnamon and nutmeg over the top.
6. Bake the cobbler for 25-30 minutes or until they look brown and bubbly.
7. Serve warm with a drizzle of full-fat coconut milk/cream.

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Next time you are craving something sweet, forget the sugary stuff that will leave you feeling bleh, and try this instead!

Paleo Blueberry Banana Bread

I love when I find food bloggers who captivate me with every single post. @paleorunningmomma is one of those people. She just gets me. When I saw this Paleo Blueberry Banana Bread of hers, I went straight to the kitchen and started bakin’. Soon, the room was filled with an aroma so sweet that my husband snuck out of his office and into the kitchen to ask me, “What smells so good?”

My morning routine has been a slice of this “bread” with a cup of coffee before my run. It gives me the energy I need to have a good workout without weighing me down. Please, please try it!

Ingredients:

* 2 small overripe bananas

* 3 large eggs

* 1/4 cup full fat coconut Milk canned, blended prior to adding to the batter

* 1/2 tsp pure vanilla extract

* 2 tbsp pure maple syrup

* 1/2 cup + 2 Tbsp organic coconut flour

* 3 tbsp tapioca flour

* 1/2 tsp baking soda

* 1/2 tsp baking powder

* 1/8 tsp fine grain sea salt

* 2/3-3/4 cup fresh blueberries

Directions:

1. Preheat oven to 350. Line an 8 x 4"* loaf pan w/ parchment paper or use nonstick spray.

2. Mash bananas well & whisk with the eggs, coconut milk, vanilla, and maple syrup.

3. In another bowl, combine the coconut flour, tapioca, baking soda and powder, & salt.

4. Slowly stir the dry ingredients into the wet until fully combined.

5. Fold in the blueberries. Transfer mixture into loaf pan & spread out evenly.

6. Bake in oven for 55-60 minutes, until golden brown and a toothpick inserted near the center comes out clean.

7. Remove from oven and allow to cool in pan for 10 minutes until transferring to a wire rack to cool completely. Wait about an hour before slicing.

Beehive Coffee Bar

Skip Starbucks, and support South Asheville’s cute neighborhood coffee bar. My personal favorite drink is the peanut butter latte with almond milk. To eat, I love the coffee cake and the protein energy bites. They also have a lot of gluten-free options as well as cheddar biscuits. Sit inside amongst the adorable, old, eclectic memorabilia or sit outside if the weather’s nice.

MENU: CLICK HERE

HOURS

• Monday-Wednesday

  1. 7:00am-5:00pm

• Thursday & Friday

• Saturday

  1. 8:00am-7:00pm

• Sunday

  1. 8:00am-4:00pm

ADDRESS

3732 SWEETEN CREEK ROAD ARDEN, NC 28704

Coconut La Croix Cocktail

I put this cocktail together way too late in the week and now I’m out of kombucha and coconut La Croix...they’re already on my grocery list for when I return though...and I can be transported back to our tropical paradise with this simple cocktail. I had my fill of sugary piña coladas this week and this was a great alternative that still felt tropical and beachy. So if you like coconut, this is a great refreshing drink without any of the added sugar.

For each drink, I added 1 shot of vodka with equal parts Hibiscus Ginger kombucha and coconut La Croix (about 1-1/2 shots each) and a squeeze of lime, feel free to adjust to your taste preferences. Try this mix for a tropical and beachy vibe!!
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*This hibiscus ginger kombucha is my new favorite flavor even when I’m not making a cocktail! Try it if you see it!

Salmon & Pear Salad

I used to hate salads. I thought they were boring and tasteless. Unfortunately, some are. Avoid those. However, I’ve learned that you can make salads that are dynamic, flavorful, and filling. Not only do I love salads now, I crave them!

One of my favorite things to do is to recreate salads from restaurants. Sometimes, my attempts turn out to be not as good as the the original, but many times they turn out better. Recently I went out and ordered a pear salad with candied walnuts and dried cranberries, and while it was OK, I was sure I could reinvent it with fresh, wholesome ingredients at home.
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I started with an arugula and spinach mix, added homemade “candied” walnuts, dried cherries (instead of cranberries), pear slices, and a piece of grilled salmon. OMG. This is my new favorite salad.
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For the walnuts, I followed Sarah’s maple roasted pecans recipe, which can be found a few posts down in her Summer Berry Salad post. Basically, coat walnuts lightly with 3 parts maple syrup and 1 part ghee, a sprinkle of pink Himalayan salt, and bake for ten minutes at 350. For salmon, I simply seasoned with salt and pepper and cooked in avocado oil on high for about 3 minutes, then lowered heat to medium, flipped salmon over, and cooked for another 3-4 minutes. Once I put everything together, I drizzled the salad in evoo and balsamic vinegar.
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After the walnuts were done, this took less than fifteen minutes to put together. I made this for dinner, saved the leftovers, and was delighted to have it again for lunch the next day.

Easy Aperol Spritz

I was recently reflecting on my trip to Venice last year, and remembered one of my favorite moments of the trip: stopping at the cutest little bar along the water that served the most delicious crostini and drinking a refreshing Aperol Spritz, one of Venice's most popular drinks. I decided I had to try to replicate this snack. If I can’t be in Venice, I might as well pretend, right? Below is the recipe for the easy Aperol Spritz I threw together, and if you're interested in the crostini recipe, it can be found here.

This was my first time making an Aperol Spritz, and it was so easy and refreshing. I combined two shots prosecco, one shot Aperol, a splash of (I used orange flavor, but regular works too) club soda, and an orange slice for garnish. Done and done!

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Venetian Crostini Recipe

My husband and I traveled to Venice, Italy last year, and it is an experience I will never forget. The highlight of the trip? The food, of course. One of my favorite experiences was stopping at Cantine del Vino già Schiavi, a cozy bar on the water selling the best crostini and wine I’ve ever had. I was recently reflecting on this trip and decided I had to try to replicate this snack. I paired it with one of Venice's most popular drinks, the Aperol Spritz. If you’re interested in how I make the drink, you can click here for those instructions.

While this is neither my usual #glutenfree or #dairyfree, it is worth it the next time you need a break from you’re routine. It is also a crowd-pleasing appetizer for when you have friends over.

First, I cut a baguette into small slices, drizzled them with evoo, and baked at 375 for 18 minutes (you may need more or less time depending on your oven), flipping bread halfway through. Once cooled, I topped slices with:
-Prosciutto, fig jam, & and brie
-Honey, walnuts, blueberries, & brie
-Smoked salmon, whipped cream cheese, & dill
-Tuna & whipped cream cheese (mixed together)
-Pesto & tomato
-Prosciutto, brie, & olives

Let me tell you, I made a LOT of these for a group of friends... like, 20, and they were all gone within minutes. They are that delectable. I hope you give them a try!