Mexican Taco Salad with Soyrizo

I made this salad with leftover soyrzio/ground turkey that I used to make Soyrizo Burgers, but you could also make this with any regular chorizo sausage or taco meat. Simply mix up a salad with iceburg lettuce, diced organic tomatoes, diced organic avocado, chopped onion and the soyrizo meat.

The dressing I used was a mixture of extra virgin olive oil, lime juice, salt, chopped fresh cilantro and crushed red pepper flakes...mix it 'till it tastes good!

Toss the salad with dressing and top it off with some course salt and pepper. Enjoy!

Roasted Zucchini and Squash with Fresh Herbs

Adapted from Kayln's Kitchen

Ingredients:

• 3 to 4 medium sized zucchini and/or squash
• 1/2 cup fresh herbs, washed and chopped (I used basil, sage and oregano)
• 1/2 medium white onion, chopped
• 2 T olive oil (more or less)
• salt and pepper
• 1/2 t crushed red pepper flakes (optional)

Preheat oven to 375 and spray a baking sheet with nonstick olive oil based cooking spray.

In a medium sized bowl, combine all ingredients and toss to coat. Spread along baking sheet in single layer and bake for 15 to 20 minutes or until soft.

The KBo Conclusion:
While M didn't like his portion of this veggie-licious treat, I ate mine and his! It was just the right amount of spices and oil and the baking made the veggies tender and delicious.

M said he didn't like it because I "spoiled" him with a similar dish which I doused in melted mozzarella cheese. Oh well, maybe next time I'll sprinkle some on there so he will eat it...or I could leave it out so I could have extra. :)

Coffee Break Muffins

Mmmmm.....Can you see the espresso flakes? These muffins are just the right amount of sweet balanced with that coffee flavor. There is a whole cup of coffee in these babies, as well as some ground espresso and brown sugar!

I'm not posting the recipe, but if you want it, pick up a copy of Baking, by Dorie Greenspan!