Challenge- Everyone loves a breakfast sandwich!

Ever since I saw the movie Spanglish with Adam Sandler, I have loved a breakfast sandwich! Just seeing the sheer joy he had... it has stayed with me. I have since considered this style of sandwich to be pure joy to both make and eat! For this challenge I used the following Dominion Harvest mystery box ingredients:

• Brown Eggs
• Bibb Lettuce
• Gouda
• Green Tomatoes

I also used:

• High quality whole wheat bread
• Bacon (Yes, I went for the real stuff. This sandwich is heaven, and heaven has no place for Turkey bacon!)
• Smart Balance Spread

First, start cooking your bacon. You need 4 slices for each sandwich. (Go ahead and cook the rest, it is basically a sin not to!)

Next, butter (it just sounds better than Smart Balance Spread) one side of each piece of the bread. You need 2 slices per sandwich, seems like common sense... but just in case! You want to put this in a pan and brown it nicely. At the same time, put either sliced or grated (this is the option I chose) Gouda on one side of the bread for each sandwich and melt it. Once these are done, set to the side.

Next, crack 2 of your brown eggs into a bowl. This serves two purposes, first it allows you to ensure no shell gets in, second, it allows you to control where it goes better when you pour it into the non stick pan. My preference is over easy eggs for these sandwiches, there is something so sinfully amazing about the yolk running out when you cut it! So if you go that route, pour into the pan so that the yolks and whites stay close together. This requires a slow pour into the pan and the use of a spatula to push the runaway whites in together. Be mindful of the size and shape of the bread you chose and try to push it into a similar size and shape. Top with a little salt and pepper and allow to cook gently. When they are lightly browned, flip the 2 eggs together. This might require 2 spatulas and some patience! Once flipped, salt and pepper the second side.

This starts the assembly phase of the breakfast sandwich! First, place the piece of bread that has the cheese on it, Gouda cheese side up on your plate. Then place your eggs on top of that. This may seem odd as most people put cheese on top, but when you go with over easy eggs you are looking forward to the runny goodness of the yolk- NOT the soggy ickiness that it can bring on your bread! The melted cheese helps to keep the breads form! On top of the eggs, put the 4 slices of REAL bacon, then 2 slices of green tomato, then 2 or 3 pieces of bibb lettuce! Again, the lettuce on top will help to protect the top piece of bread! Now comes the fun part, cut your sandwich in half and see the yummy golden deliciousness run out... this is good for smearing your sandwich in as you go. Of course, toss a few extra pieces of bacon on the plate and get ready for an AMAZING start to your day!!!!

Challenge- Chipotle and Pumpkin Polenta PLUS beer can chicken and a YUMMY salad!

Welcome! This blog will give you some Dominion Harvest Mystery Box ingredients, but will also outline a complete meal. WIN! I made a savory polenta, beer can chicken, and a salad that helped to brighten it all up!

First- The Dominion Harvest Mystery Box ingredients for this recipe were:

• Long Island Cheese Pumpkin (puree- recipe here- http://hebbcl.blogspot.com/2011/10/how-to-kill-long-islander-pumpkin-that.html)

I was inspired by a Rachael Ray recipe to make this polenta, but as usual, put my own spin on it. First, she always cooks with and recommends quick cooking polenta. To be clear- this does not exist in Richmond, VA. Instead, I went to the organic aisle at my grocery store (after googling "where to find quick cooking polenta in my grocery store" left me wondering around in circles) and found Corn Grits. It was not quick, but I just followed the instructions with a few variables. The instructions said to use 2 cups of corn grits with 6 cups of water. Instead, I brought 3 cups of chicken stock and 3 cups of water to a boil, then gradually added in the corn grits while stirring. Making real polenta (AKA not the quick variety) is a real time commitment... at least 30 minutes stirring... so bring in a radio and dance in front of the stove to entertain yourself. Yep... that is what I did! As the mixture thickened, I added 15oz of Long Island Cheese Pumpkin Puree, 2 tablespoons diced chipotle chilies in adobo sauce, 1 tablespoon butter, 1/4 cup nonfat milk. Save the milk until about 10 minutes are left to keep the mixture loose and not so gelatinous. In the last 5 minutes, stir in 1/4 cup of nice Parmesan cheese. Now, there are 2 ways to serve polenta, first is to spoon it out like grits. FYI- it will end up with the same Elmer's glue thing that southern grits do... if you can take that it still tastes great. If you can't, then you can pour it into an oiled dish and then flip the dish later and cut out to serve. For this, think Jello mold... it jiggles and wiggles but holds together! Top with a dash of Parmesan to serve.

For the beer can chicken-

Mix the following ingredients together-

1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
1 tablespoon grill seasoning
1/2 tablespoon black pepper

Coat a whole 4lb chicken (that has been washed and dried with the innards removed) in olive oil and then use 3/4 of the spice mix to coat. Wrap in plastic and allow to sit for an hour.
Take a beer can and drink 1/2 of the can. Use a church key to open the mouth of the can up more, then put the rest of the spice mix in the can. Place the can on a foil pan, put your chicken over the can with the can and the legs acting as a tripod to hold it up straight, and put on your grill over indirect heat. Let cook for about an hour and a half. It will get very dark on the outside, but that is OK!

Once it is cooked through, carefully remove the beer can from the inside of your chicken. Remember... it will be HOT!!! I recommend using tongs and hot mitts!
Slice and serve!!!!

Fruit and Veggie Salad-

• 12 oz chopped pineapple with juices (get it fresh from the refrigerated section of your grocery!)
• 1/2 bunch of asparagus, trimmed and cut into thirds on a diagonal
• 1/2 red onion sliced
• 1/2 container (about 2 cups) of cherry tomatoes
• 1/2 red pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon fresh chopped cilantro
• salt and pepper to taste

So... put it all in a bowl together and toss well.

At the last minute I decided to throw the entire thing on the grill after I got the chicken off. This added a yummy smokey flavor to it and it was incredible... I HIGHLY recommend it!!!

Here is the final product-

How to Kill a Long Islander- Pumpkin that is...Challenge: Pumpkin Cheese Cake

OK, so by Long Islander- I mean a Long Island Cheese Pumpkin. When I first saw this this name I thought WTF is that?!?!?! Then I saw it and it was pretty obvious. :) So for my mystery box challenge last week I had another squash and made a soup, which was truly delicious! But I felt that another soup this week (with the 2 quash I got) would be a cop out.... so I ended up making a couple recipes with this ingredient. First- here is how I prepped it!

Homemade Pumpkin Puree!

Here is my Long Island Cheese Pumpkin out of the box, kinda washed off-

Your first step is to cut his head off... in this case, his stem is his head. It was unfortunate but I think he knew what was coming. And lets be honest.... it is October so he should really be glad he got put to good use instead of having a face carved into him and left on someones front step to either rot or get smashed in the street by some unruly teenagers!

Next, cut him in half (and yes, this pumpkin will be a he throughout this process! HAHA!) Then scrape out all of the pumpkins seeds and guts. Kind of a nasty job, but someone has to do it! And in this case... YOU are someone! (If you are the type to like roasted pumpkin seeds, save these and roast them up later on. If you aren't, ditch them like I did.) Once each half is well seeded, cut each half into 4 pieces and put skin side down on a baking sheet.

Now, I know you are tempted to salt and pepper and coat in olive oil... but don't do it!!!! We are going to make a puree and we want a true pumpkin taste with this. Roast in the oven at 350 degrees for 45 minutes. Once you get it out, flip so that it is skin side up and use a knife to peel off the skin. It will come off easily, and then put the tender meat into a food processor and puree until all chunks are gone. You will likely not need to add any liquid because squash is a very juicy. But if you find it is too dry, add a tablespoon of water at the time until you get the consistency you are looking for. You will likely need to do this in several batches. Here is the final BEAUTIFUL product!!!

For this challenge I used the following Dominion Harvest mystery box ingredients:

• Long Island Cheese Pumpkin (measure out 15oz)

Other Ingredients:

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter 

Filling:

• 3 (8-ounce) packages low or non fat cream cheese, at room temperature
• 3 eggs plus 1 egg yolk
• 1/4 cup non fat sour cream
• 1 1/2 cups Splenda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

First- Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan and up the sides about 1/4 to 1/2 of the way. Set aside.

For filling:

Beat cream cheese until smooth. Add long island cheese pumpkin puree, eggs, egg yolk, sour cream, Splenda and the spices. Add flour and vanilla. Beat together until well combined. Do not skimp on this step! If you do, the consistency will be all wrong!

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

As you can see- We dug in before I remembered to take a picture! It was great, but not the healthiest thing ever. The crust was to die for, what's not to like!

Challenge- Apple Pork Tenderloin with Apple Cider Green Beans

So if you ask me, this doubles as 2 challenges! I used mystery box ingredients to make a complete meal and also did an iron chef battle by using my apples throughout the meal! HOT DIGGITY! These two items really complimented each other but were different enough to make the taste buds happy!

First- I used the following ingredients from my Dominion Harvest mystery box-

• Apples
• Onions
• Green Beans

Other Ingredients-

• Pork Loin (normal package comes with 2 small or one big, this is fine but if you get one big one you will need to slice it length wise for this recipe)
• Stone Ground Mustard
• Bourbon
• Apple Juice
• Cinnamon
• Rosemary
• Salt and Pepper
• Olive Oil

First, dice one apple and cut another so that you leave the apple in a square. Then, slice the pieces of the apple so that they have 2 flat edges. (This will make sense in a minute!)

Next, lay 3 or 4 pieces of butchers twine across the short side of a lightly greased, shallow baking pan that is long enough for the tenderloin to fit without being bunched together.

Next, lay your tenderloin pieces out side by side. Again, remember that you need 2 pieces for this! Salt and pepper both pieces all over with a total of 1 teaspoon dried rosemary as well. Then, smear 1 teaspoon of the stone ground mustard along the entire length of one side of the tenderloin. This is going to be the "middle" once we put the 2 pieces together. Then, put one piece across the laid out butchers twine with the mustard side up. Cover the mustard with the diced apple. Then take the other piece of tenderloin and put it mustard side down on top of the first. (Note: most tenderloins have a thin end and a big end, try to match these up big end to thin end so that it cooks through evenly.) Then tie with the twine to keep them tightly together. You don't want those yummy apples escaping!!!

Now, pick up the tenderloin and lay the flatted pieces of apple under it. (See... I told you it would all make sense later!) Now, cook according to package instructions for the pork loin, for mine- it was at 375 for one hour.

Now, in a saucepan combine 1/2 cup apple juice, 1 tablespoon of the stone ground mustard, 1 tablespoon bourbon, and 1/2 teaspoon dried rosemary and simmer until it becomes a nice glaze. (Honestly, mine was more of a liquid that I spooned over the meat in the last 15 minutes, but I think a glaze would work better next time.)

As I said, spoon over in the last 15 minutes of cooking several times. Also, once the meat is done cooking allow it to sit on the counter and rest to let the juices redistribute. Top with the glaze one more time for the resting period.

Now get another pan going with salted water till it boils. Then place trimmed green beans in the boiling water and allow them to blanch for three minutes. Drain and immediately submerge the green beans into ice water to stop the cooking process. Then drain again. Return the pot to the heat and coat with about a teaspoon of olive oil. Then add 1/2 cup of diced onion then top with salt and pepper and allow it to sweat for about 4 minutes or until translucent. Then add 1/2 teaspoon of cinnamon and 1/2 cup apple juice. Allow to simmer until it has thickened (should only take a minute or two) and then add the green beans until thoroughly coated. Serve immediately. The process of cooking the green beans takes almost exactly the time you need to allow the juices to redistribute in the meat! And that is no accident!!! :)

This meal was incredibly delicious! I loved that when sliced the pork looked like a sliced apple! (The apple looks like the core!)

Challenge Week 2- What the HECK is that?!?!

Today brings another mystery box from Dominion Harvest (https://www.dominionharvest.com/), and a little confusion! Remember that paper I told you about? Well, this week the first item on the list is Long Island Cheese Pumpkin. If you are like me, you just said WTF is that?!?!? Hahaha... Well... should make an interesting week of coming up with recipes!

So... here are is the loot from week 2 group of Dominion Harvest!

One Long Island Cheese Pumpkin (as it turns out... this is a squash variety)

One Acorn Squash

5 Red Delicious Apples

4 Red Bell Peppers

1 Head Bibb Lettuce

4 Green Tomatoes (my instinct is to fry them, like the movie title says to... but that would fall a bit short of "healthy"!!!)

1 Dozen Brown Eggs

3 BEAUTIFUL ONIONS!!!

Green Beans

Okra

Gouda Cheese

I will try to come up with some interesting recipes but I will be honest, some of these items sound like more fun than others. I am gonna really focus this week and try to come up with some yummy recipes!

Let the games begin!!! 



Challenge- Breakfast Frittatas

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Eggs
• Red Bell Pepper
• White Cheddar Cheese

Other Ingredients-

• 1/2 cup diced red onion
• 2 diced jalapenos, seeds and ribs removed (I left them in one because I like the heat)
• 1 1/2 cups of crumbled turkey sausage (I used pre-cooked turkey sausage crumbles to make it easier)
• Salt and Pepper to taste
• 1 teaspoon olive oil

First, heat up the olive oil and cook the sausage for about 3 minutes over medium heat in a non-stick skillet. Then add all of the veggies and allow to cook for about 2 more minutes.
Next, scramble 10 eggs and season with salt and pepper. Then pour over the sausage mixture. Allow to cook over medium heat for about 5-7 minutes while occasionally running a spatula around the edge to let the runny eggs reach the heat (like you would for an omelet!).
Once the bottom is firm and lightly browned, place a large plate (bigger than the skillet) over the top of the skillet, hold with a hot mitt, and flip. Then slide the frittata, cooked side up, back into the skillet. Top with 1/2 cup shredded white cheddar cheese.  Put in the oven at 350 degrees for 5-7 more minutes or until cooked through and firm and the cheese is lightly browned.

This is an amazing make ahead breakfast. I find that most people don't eat breakfast or eat something that is not really healthy just because it is fast and easy. The above recipe takes very little time and is FULL of flavor.  PUT DOWN the donut and WALK AWAY!!!! Now is your chance to make a choice to be healthier!

Challenge- Honey and Vanilla Poached Pears

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Asian Pears
• Honey

Other Ingredients-

• 1 cup water
• 1 cup unsweetened apple juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons lemon juice

First, it a medium/large saucepan over medium heat combine water, apple juice, 1/4 cup honey, vanilla extract and cinnamon. Bring to a boil.
While the liquid comes to a boil- peel, halve, and core the pears and then toss in the lemon juice to keep them from browning.
Reduce the poaching liquid to a simmer, add the pears and cover for 3 minutes (let it go a bit longer if you prefer your pears to be softer). Remove and allow them to cool while you turn the poaching liquid back to a boil and allow it to reduce by half.
To serve, plate the pears and then pour the reduced liquid over the top.

Challenge- Eggplant Manicotti

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Eggplant

Other Ingredients-

• Carrie's Marinara (recipe in blog)
• 1 cup fat free ricotta
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 1 cup shredded reduced fat mozzarella cheese
• salt and pepper to taste
• olive oil cooking spray

First, trim your eggplant to make it square and remove most of the skin. Then, either use a mandolin or slice by hand to get to 1/6 of an inch. Then lay the slices down on parchment lined baking sheets then season with salt and pepper and spray lightly with olive oil cooking spray and bake at 450 degrees for about 5-10 minutes. Keep an eye on them as it will be easy to let them go too far. You want them to be soft and pliable. When you take them out, set them aside to let them cool enough that you can easily handle them.
Mix the ricotta and 1/4 cup Parmesan with the fresh basil and combine completely. Season with salt and pepper to taste.
Put about 1 cup of the marinara into the bottom of an 11"X7" banking dish.
Next, equally portion the ricotta mixture into the large end of the eggplant slices as shown below.

Next, roll the eggplant up and place, seam side down, onto the marinara in the baking dish.
When all of the rolls are placed in the dish, cover with another cup of the marinara. Then top with mozzarella and the remaining Parmesan.
Bake at 350 degrees for about 20 minutes or until warm and bubbly.

A serving is about 4-6 rolls and comes up below 300 calories a serving. I chose to serve it with some simple blanched asparagus and it was incredible! This was my hubby's first entirely vegetarian meal and not only did he love it, but he was full afterwards!

Here is the final plate-

Challenge- Butternut Squash Soup

(CHECK OUT THAT STEAM!!!!)

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

•  Butternut Squash



First, I chopped a whole yellow onion and browned it in a tablespoon of olive oil plus salt and pepper to taste, in a 3qt pot.
Then, I added 1.5 teaspoons cumin and 1.5 teaspoons of ground coriander.
Then I added the chopped up butternut squash with 2 cups of low sodium fat free chicken stock and 1 cup water. I brought it to a boil, then turned to a simmer and covered with a lid.
After the squash had become tender, I put everything in a blended (it took several batches) and blended to a nice smooth texture.
To serve, I sprinkled a little cinnamon on top.

OK I will be honest, Kyle was not a fan of this one, but I loved it. I thought it was tasty and hardly had any calories, less than 100 per serving!!! My recommendation is that if you like squash, you will like this soup... but this is probably not something that is dynamic to make a believer out of someone who usually turns their nose up at this wonderful flavor!

Challenge- Indian Chicken Salad Pitas

OK so I lied, one more phone pic, I forgot to charge my camera. Sorry!

Let me just say that this picture does not do this meal justice! This thing was freakin amazing!

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

•  Cucumbers

First, I took 2 chicken breasts and split them so that they would cook faster and yield more bites for the same amount of food. I put a pinch of salt and pepper on them and grilled them up.

While the meat cooked, I mixed 4 tablespoons of low fat mayo, 1 tablespoon of lime juice, 1 1/2 teaspoons of curry paste (I have a hot tomato based paste), 1/4 of a diced red onion, 1/2 of a seeded, diced cucumber.

After the meat has been allowed to rest, I chopped it into bite size pieces and added it to the mayo mixture.

Then I added some finely chopped lettuce, I had romaine on hand but you could use any kind you want. I would say about a cup after being chopped (2 romaine leaves) and mixed it all together.

I cut a whole wheat pita in half and filled with the chicken mixture, then served with a side salad.

I have never cooked with curry before. Keep in mind, the curry paste can be high in calories so you only need a small amount! It gave this dish an amazing kick and even Kyle liked it despite the onions, cucumbers, and lettuce!

I am loving these challenges, I cannot believe that CUCUMBERS inspired this dish!



Challenge- Chicken Lettuce Wraps

First, I know that these pics are not the best. I vow to start using a real camera from now on. No more cell phone pics!

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Bibb Lettuce
• Red Bell Pepper
• White Cheddar Cheese

 First, I put about a tablespoon of olive oil in my trusty cast iron pan and once it is hot, I added 2lbs of ground chicken. I sprinkled one teaspoon of Mrs. Dash (Salt Free) Southwest Chipotle seasoning with 1/2 a teaspoon garlic powder and a dash of black pepper. Break up the meat with a flat edged spoon, and turn once browned. After turning, add equal amounts of seasoning as previously used.
Next, I diced half of a red bell pepper and threw it in with the chicken. Continue to break the chicken up so it is in smaller pieces.
Add 1/2 tablespoon of Worcestershire. (I know what you are thinking... this is an ingredient that is used on BEEF! Well, yeah, but it adds tremendous depth of flavor and allows a meal that takes 20 minutes to taste like you spent significantly longer! TRUST ME!)
While the meat simmers away, gently wash your bibb lettuce and evenly disperse it among the plates.
Shred a small amount (about 1oz per person) of the fresh white cheddar cheese to be served with your wraps. You are welcome to serve more, but if you are counting calories like I am, keep it to 1oz and be greatful for the indulgence!
Lastly, put your chicken with peppers in a bowl and place it on a plate with your lettuce leaves and your cheese on the side. I chose to add some salsa to mine for an added punch!

This was a delicious and healthy dinner! This has the added benefit of making you work to put the food together before you eat it. This is fun because it is interactive, but it allows your stomach to have time to tell your brain "I am full." I once dieted simply by eating EVERYTHING with chopsticks. Seriously! (It is crazy what fat people will resort to to get thin!) Even without changing the food I was eating, I lost a good bit of weight simply because I slowed myself down! We need to remember to have a relationship with food that does not begin and end with inhaling it. When you take the time to enjoy your meal, you give your body time to tell you when enough is enough. Trust me, and if I see you out eating steak and salad with chopsticks, you will get no judgement from me!



Challenge- Spicy Green Beans

Ok guys, step one of my personal challenge. You will notice that you do not find many processed carbs in my meals, so my plates may look empty... but healthy!!!

For this challenge I used the following ingredients from my Dominion Harvest mystery box-

• Green Beans
• Red Bell Peppers

For this I blanched the green beans in boiling water for 3 minutes, then drained and put in an ice bath to stop the cooking process, then drained again.
In a non stick pan, I heated up a tablespoon of olive oil over medium high heat, then added 2 tablespoons of shallots and cooked for 2 minutes. Keep an eye on them so they don't burn!
Next, add a crushed garlic clove and simmer for another 30 seconds.
Then add 1/2 teaspoon of smoked paprika and 1/2 a teaspoon chili pepper powder and 1/4 teaspoon crushed red pepper and stir around until well mixed with the oil.
Lastly, add the green beans (I had about 1lb) and one red bell pepper that was sliced in long thin strips. Stir around so it is well covered, and allow to cook about 2 more minutes.

I like my green beans crispy... so if you prefer they be softer, you might allow for more time at the end. This ended up being a pretty dish that I served with a pork loin that I covered in cajun spice before cooking in the oven. All in all, it was a meal with the right kind of heat that didn't make anyone sweat while eating. I hope you give it a try and enjoy!

A New Way of Eating

With my new role at work I am traveling quite a bit these days. That has given me the opportunity to try new foods at some really incredible places! I have really learned what a difference local and organic food can make to the taste of the dishes you ar making. As a result, I recently started looking into getting involved into a co-op or getting produce from local, sustainable farms and finally decided on Dominion Harvest (https://www.dominionharvest.com/). I decided to order the Cardinal box and to have it delivered to our house once a week. Knowing that Kyle is picky on things, I knew this would be a risk but thought I could always eat the veggies myself!

Today I got my first shipment and I was SO EXCITED! I read how it would come to us, in a red bin with ice packs and I even told Kyle he wasn't allowed to open it until I got home! When I walked in and saw that red box on our counter it was like a little kid on Christmas morning! I opened it and dug through the packing and ice pack and finally got to the goodies. JACKPOT!!!! I noticed there is a paper taped to the box that tells you what is in the box, and what farm it came from. How amazing to know EXACTLY where your produce came from? Kyle stood by as I dug through and explained everything to him, even though he knew what most of it was already. God love him for his patience!

Well, once I saw this box it sparked something in me.... a challenge. And lord knows I LOVE a challenge! Recently I have been considering taking a cookbook and cooking every single thing out of it (picture the movie Julie and Julia). Here is what I came up with instead- Every week I will post a picture of my produce with a list of what I got. Then, I am going to come up with some (mostly) healthy recipes to use everything I got and share them in my blog! My thought is that I can mix and match as much as I want, but I will have to use every single thing at least once.

So.... this is Week 1 from Dominion Harvest! Here is what I got-
A dozen brown eggs
3 red peppers
3 cucumbers
1 eggplant
1 butternut squash
1 head of bibb lettuce
4 asian pears
2lbs (roughly) green beans
1 jar of local honey
White cheddar cheese (forgot to put it in the pics! WHOOPS!)

(On a side note, check out that amazing cutting board I got this weekend! That thing is BAD ASS!)

So, let the games begin!!!!!! I am excited to share my food with you!