Tasty Tuesday: Our first Fennel Flip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-first participating post!

Mom likes fennel, however, the bulb usually finds its way into Mom’s class menus before her vegetable bin.  Last week, she shopped at a different Publix location and the fennel packages stood like proper soldiers on their shelf calling for Mom’s attention.

Fennel, a beautiful vegetable, has wispy fronds like a dill plant at the tip of celery-like ribs leading to a greenish, white bulb at the bottom.  Mostly, the bulb is used and the fronds decorate the finished dish.  Fennel helps your digestive process, tastes like licorice and can be used raw or cooked. Mom’s colleague, Miss Diana, told Mom yesterday that in her family, they served a platter of fennel after the Sunday dinner meat course when she grew up.  Fennel seeds serve the same purpose and some cultures chew on them after meals to aid digestion.

Mom added small chopped pieces to her salad preparation and will look up some further ideas for the remaining pieces.  While proceeding through salad prep, she decided to flip us a few small tidbits.  As her faithful Kitchen K9s, we keep open minds to new (safe for K9s) veggies.  Turns out, we really like fennel, too!

Searching through her data base for the remaining fennel, this recipe caught Mom’s eye.

Israeli Couscous Salad with Fennel and Goat Cheese

  • 1 medium fennel bulb
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 cup sliced fresh basil
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, diced
  • 1/2 cup sliced ripe olives
  • 1 bunch green onions, chopped
  • 1 cup Israeli couscous, cooked (Mom will use other grains like oat groats, barley, rye and kamut!)
  • 6 Bibb lettuce leaves (Mom will probably leave this out, not practical!)
  • 1 (2.5-ounce) package goat cheese, crumbled
  • Garnish: fennel fronds

Preparation

  • Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
  • Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly.
  • Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.

In her Kitchen Counselor role, Mom suggests adding protein of choice for another version of this yummy salad!  Also, you may need to refresh with a squeeze of lemon on the leftovers as grains soak up dressing!

Here’s another recipe for possible inclusion in your holiday menu planning!

Brussels Sprouts and Walnuts with Fennel and Red Pearl Onions

Another great fennel day.



Mischief Monday: Guess Who Came for Dinner?

Hey It’s Jet Here.

Last week, I was hanging out in the kitchen watching Mom begin preparing her “leftover mix” dinner, while Little Miss “I Must Take Recipe Notes” watched more closely.

Out of the corner of her eye, Mom saw a swish of golden fur outside the kitchen window.  Her first response – double check to see that Little Miss Golden Girl was in the kitchen and that Mom was not experiencing double vision!  Confident that her eyesight was not playing tricks on her, (did I tell you that Mom failed the eye test at the driver’s license bureau this past spring?  Yup, went in and failed… had no idea she needed glasses, poor thing! Whoops, I digressed again…) she properly looked out the window.

Our buddy, Simba, wagging so hard he could have powered our refrigerator for a day, looked at Mom, patiently waiting for his invitation to come in.  Mom opened the sliding door and Simba bounded in for a grand entrance befitting another happy, happy golden!  We all greeted him enthusiastically and Mom wondered how long he had been “at large” because he smelled slightly swampy! (Which means we thought he might have already had a little swim in the canal!)

Anywhoo, Mom immediately texted his human big sister, Joanna, to see what she wanted us to do.  Turns out, Joanna now lives on campus at the University of Miami and was in the middle of a class!  She said she would drive over when class let out.  Mom replied no worries, Simba could join us for dinner and our evening constitutional.

Simba and JJ both felt the need to carefully scrutinize (VBP – vocab building project) Mom’s technique.  I thought we should frolick before dinner, especially since JJ and I already finished our dinner.  Mom tossed tidbits of sweet red pepper and carrots to all three of us while she assembled her dish.

Miss Joanna arrived about an hour later, just as we prepared to leave the house for our walk.  She shared that no one at her house (4 doors down) knew Simba had flown the coop and that, since he is HER dog, it was HER responsibility to deal with the situation.  Mom politely kept her thoughts to herself, with the exception of gently reminding Miss Joanna that she worried about Simba’s girth.  Mom mentioned that he heartily enjoyed our veggies (she was surprised!) and that we eat ½ as much kibble each day.  No judgment, just loving concern, because Simba is a super sweet, fun loving dude and we want him to stay healthy.

Another great dinner with friends, day.

Thanks to Alfie’s BlogSnoopy’s Dog BlogMy Brown Newfies and Luna, A Dog’s Life…for sponsoring the hop!  Click on any of the sponsors to join the hop.

Follow Up Friday – Co-Host Edition

Hey It’s Jet Here.

I’m delighted and excited to join my pals Sampson and Delilah (and Miss Jodi of course!) in co-hosting today’s hop!  Sampson is a bit uncomfortable today, so, please hop over and send him some extra lovies!  Join us won’t you?

First Up:  Continued safe wishes for those affected by Sandy.  May your power get restored swiftly.  Please listen to the authorities regarding the safety of your water, downed power lines, debris and such.  Let us know how we can help when you can.

Please forgive our delay in responding to all your comments, we’re still digging out.  🙂

Saturday – Mom?  Ok, Mom went to Cleveland for her Summer Camp Reunion (after 35 years… and… in case you’re curious… her camp was in Maine!)  I gave her the day off!

Black and White Sunday: Golden Pumpkins

A newish blogpal, Miss Megan, posted great K9 stencils.  We selected JJ’s heritage to show you since mine was not represented.  Many of you responded that you wanted to go to Miss Megan’s site to see if you could find your heritages.  Now we have 365 days to find a talented pumpkin carver!

Mischief Monday: Hide and Seek

JJ and I scoured (VBP – vocab building project) the house for quite a while trying to find Mom.  As you already know, she had flown the coop and landed in Cleveland for the weekend!  Mom appreciated all the humans who commented that Moms need breaks every now and then to rejuvenate (Miss Jodi’s VBP word!).  Thanks for making sure that JJ and I received the proper care from Miss Angela (we did!).   The fur family members wrote in to confirm that Mom gave us the proper amounts of extra treats and lovies for taking time away… thanks for having our backs!

Tasty Tuesday: Orbs of Goodness

Bunches of you like tomatoes, whoo hoo!  The humans enjoyed the recipe; Mom really appreciated the comment about her always posting great and delicious recipes!  Dalton, from Wagg Foods in the UK offered to become another of Mom’s Kitchen K9s!  (Mom said the more the merrier!)

Wordless Wednesday: Jetter and Allie

Mom’s friend, Miss Shari (many of you thought Miss Shari was Mom in the photo!) shared her gorgeous goldendoodle, Allie with the Camp gang at her Sunday brunch.  By then, Mom felt severely fur deprived and gave Allie lots of lovies.  So many of you commented how beautiful you thought both Allie and Miss Shari are… correct in both regards!

I had to share the great Halloween Frankenweenie picture my friend Mollie made for me again.  Yes, I scared the fur off myself for all of you who asked!  Everyone wished us a Happy Halloween and we hope you had a great one, too.  My friend, Clowie said that Spain is just beginning to celebrate the holiday in the urban areas, but… not where she lives just yet.

Thankful Thursday:  Chewies for Gotcha Day 

Thank you for your gracious compliments on our first ever review.  Many of you appreciated my generous nature, sharing my gift certificate from Mr. Brent with JJ.  Mr. Brent confirmed that antler splits like the Moose split we ordered do not last as long as deer antlers.  Miss Dianda asked if they delivered to Europe… we emailed Mr. Brent and will let you know.

Mom promised a Gotcha Day stretch since she was out of town last Sunday, my formal Gotcha day… Chewy.com got my celebration off to an early start, even though Mom’s late!  So many of you wished me well, I’m still blushing with gratitude.

Another great co-hosting week!



Tasty Tuesday: Little Red and Yellow Orbs of Goodness

Hey It’s Jet Here.

Before we begin, we want to send out our heartfelt hope that all our friends affected by Hurricane/Frankenstorm, Superstorm Sandy are safe.  Mom hails from NJ, so, she has a good sense of where the storm came ashore yesterday.  When you can, let us know what you need and how we can help in the aftermath.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirtieth participating post!

Many regular readers know that as Mom’s faithful Kitchen K-9s, we sit in rapt (VBP – Vocab Building Project) attention when Mom prepares salads.  Grape tomatoes, the red kind or the yellow pear varieties, usually conclude the preparation process because they leave Mom’s cutting board a bit sloppy.  We may also favor them because Mom usually tosses one or two to JJ and I whole so the orbs represent our largest tidbits!

Before JJ arrived, Mom grew several varieties of tomatoes including: cherry, grape and Everglades in our backyard garden during the winter, as do many South Florida residents.  When harvest time approaches, a roster of yummy tomato laden dishes helps show off the hard work.  Here’s Mom’s version of the classic Italian Panzanella Bread salad which flew off her table during her Farmers Market demonstration.

Lori’s Panzanella Bread Salad (Adapted from Regina Cowles and Simply Recipes)

  • 1 tb. Italian Herbs
  • ¼ c. Olive oil (best quality you can afford!)
  • 4 c. slightly dried out rustic bread, cubed or torn in small pieces
  • 1 ½ ripe grape or cherry tomatoes, sliced in half
  • ¼ c. red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 ½ c. arugula leaves, torn
  • 1 bunch basil, torn in small pieces
  • 2 tbs. red wine vinegar
  • Salt to taste

Mix Italian Spices into the olive oil, set aside.  Place bread in large salad bowl.  Add tomatoes, onion, cucumber, basil and arugula and toss gently.  Add the vinegar and toss again to blend.  Spoon the olive oil mixture over the salad, add the salt, toss again.  Set aside for 30 minutes at room temperature to allow the bread to absorb the dressing and the flavors. Toss once again before serving.

Mom’s Ideas:

  •  Add some fresh mozzarella or feta,
  • Throw in a few garbanzos or leftover roasted chicken, turkey or tuna
  • Switch spinach or other lettuce varieties for the arugula.

Another yummy grape tomato day!



Tasty Tuesday: Yes, We Eat Radishes

Hey It’s Jet Here.

Before we begin today’s post, we have sad news to share.  For those of you who regularly read our comments, you will note an almost daily visit from our loving friend, Miss Wendy.  We featured her treasured Barkely for our first Black and White Sunday post.   as well as a post on a few of our Cyber Pals.   Sadly, Barkley crossed OTRB yesterday and Miss Wendy and her family have aching hearts.  If you feel comfortable, please send them your support through us, as Miss Wendy doesn’t have a blog.  We know they will find your kindness meaningful.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-ninth participating post!

When Mom works at our Farmers Market, she often finds that humans scoff (VBP –Vocab Building Project) at the gorgeous family of radishes.  Mom loves to grow watermelon radishes, however, we also eat the traditional magenta orbs, the Easter Egg Collection, Daikon radishes, French radishes and such.   Radishes are fat burners, crunchy, and have a slightly bitter taste which can round out many dishes.

Today, we offer a pre-holiday cleansing salad from a fellow IIN alum, Alex Jamieson.

Refreshing and Cleansing Radish Salad

  • 2 cups peeled and thinly sliced daikon radishes
  • 1 cup thinly sliced green apple, sliced into half-moons
  • 1/3 cup grated carrot
  • 1/4 cup thinly sliced red onion, sliced into half-moons
  • 1 red radish, grated
  • 1/4 cup freshly-squeezed orange juice
  • 2 teaspoons brown rice syrup or maple syrup
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon sea salt
  • 10 leaves fresh mint and cilantro (optional)

1. Combine daikon, apple, carrot, onion, and red radish in a large mixing bowl.

2. In a small mixing bowl, whisk together the orange juice, rice syrup, lime juice, and salt.

3. Pour the liquid over the vegetables and toss well to combine. Garnish with mint and cilantro, if desired, and serve.

Another crunchy, radish day.



Follow Up Friday: Neve’s Birthday Stretch Edition

Hey It’s Jet Here.

Our friend, Miss Jodi, Heart Like a Dog, initiated this great idea to update readers on previous posts.  She created a lovely badge to go with her idea and recently turned her wonderful idea into a new blog hop!  Congrats!

Saturday: A Little Afternoon Rest

Mom captured a few pics of JJ and I taking an afternoon siesta.  Of course, Little Miss Fastidious (VBP – vocab building project) had to complete her pedi before resting.  So many of you understood the need for the fuchsia cheetah sheet; yes, I’m secure in my manly man-ness to rock pink!

Sunday: Neve’s Birthday in Black and White

Gotta love my blogpals!  You so graciously sent in bowlfuls of birthday wishes for my pack pal.  Miss Beverly appreciated your comments as well.  Because of the color saturation choice, a few of you thought the pasta sauce Mr. Giovanni and Neve hovered over was a cake!!!  Mom goofed and shared that Neve celebrated turning 6, when in fact she turned lucky 7!

Mischief Monday:  Destruct-O-Pup

We promised a mighty juicy follow up to our pack pal, Buddy’s, MM post the week before and you agreed that we did not disappoint.  Many humans wrote humorous comments as well as understanding the underlying cause of Buddy’s wave of mischief:  he probably was scared and lonely.  Thank goodness Buddy’s human parents are so laid back; they took his misadventures in stride.

Tasty Tuesday:  Plums Two Ways

We look forward to this post, since we get to share tidbits in preparation!  As Mom’s faithful Kitchen K9s, we appreciate your positive feedback.  Lots of readers learned that you can roast plums.  Mom provided a step-by-step link for the recipe to show you the process she followed when she prepared the dish for her UMiami Diabetic Peer Support Group.

Wordless Wednesday: Neve’s Birthday Stretch

Mom firmly believes in celebrating birthdays from the weekend prior to the weekend after.  We featured Neve getting a “lift” so she could enjoy water out of our elevated bowls!

Thankful Thursday: Recovery & More Catching Up

FINALLY, a heaven sent visit from Mr. Ron and Mom’s computer issues have abated (VBP) for the most part… sure she lost her calendar with her blog radio guest schedules for the next 6 weeks, sure she can’t exactly use her prior emails, (she can peak but cannot open, copy, respond to, etc…) but… she can open Outlook and move forward.  Baby steps!

We graciously accepted two sweet awards from our pals Clowie and Misaki.  Mom only allowed us one cupcake each; we’re going to request another today and the next day and the next day until they disappear!  We agree with several readers that the best part of the award process is learning more about our blogpals.

Another great, birthday sweet week!

Thankful Thursday: Recovery & More Catching Up

Hey It’s Jet Here.

Guess what?  On Monday afternoon, with no prior warning, the doorbell rang at Casa Jet and standing there, sick as a K9, was… MR. RON.

Offering endless tissues and tea (he ignored Mom’s suggestion and requested ice water), Mom ushered him into the office and the seat of honor, in front our mature computer.  After one and a half hours, which included spyware removal, cleaning up sneaky alien invader stuff in drive C, creating a new inbox, showing Mom for the umpteenth time how to back up on her external hard drive, downloading almost 2,000 emails, setting up Mom’s Kitchen Counselor email to go into the new inbox along with her personal email, Mom’s machine was HEALED!  Hallelujah!  Mom then had to review 2,000 emails, which did not seem to bother her, even though it took a while.

Sweet Rewards:

Keeping Mom’s promise of catching up, we humbly accept two awards this week:

Clowie, our fetching friend in Spain, graciously bestowed this award on us:

As you can imagine, with our job as Mom’s faithful Kitchen K9s, we especially love the epicurean (VBP-vocab building project) nature of this award.  Plus, how cute are the decorations!  With that said, the rules are few:

  1. Thank the gracious giver of award: check.
  2. Pass on said award as you see fit.

We thought since this award is food related, we would highlight a bunch of our Tasty Tuesday foodie pals!

Misaki, our good pal in the UK generously bestowed another sweet award on us:

Mom loves rainbows, so the cupcakes really made her smile.  The rules:

Give credit to the blog which nominated you: check

  1. Answer the “Super Sweet” Questions:  will do below…
  2. Pass award on to a baker’s dozen: would love to!

Questions:  Mom’s going to answer 1-4, I’ll take 5.

  1. Cookies or cake? Cookies for sure.
  2. Chocolate or vanilla? Generally chocolate, however, I prefer vanilla based ice cream with chocolate stuff in it
  3. What is your favorite sweet treat? Ice cream, any time, any where!
  4. When do you crave sweet things?  Is that a rhetorical (VBP) question?
  5. If you had a sweet nickname what would it be? Marshmallow Fluff (Mom said that’s because people think I’m scary because of my gorgeous black fur, when really, I’m a marshmallow!)

We will pass this on to some of our wonderful blogpals who especially enjoy our Tasty Tuesday posts:

  1. Doggy Style (Doggy’s human made our cucumber dish and posted it!)
  2. Spotty Spotty Polka Dotty
  3. Cats & Co.
  4. Dawson Dogs
  5. Katz Tales
  6. Mollie and Alfie
  7. Dogs and Pawz (Miss Lisa and Mom even had a recipe sharing LONG phone call!)
  8. Suka’s Sayin’ (Suka, sending extra sweetness to make you feel comfy!)
  9. Sankissjuice
  10. Waggfoods
  11. Bassetmomma (sending extra sweetness to make up for the challenging times you’ve been going through with Freddie…)
  12. Brian’s Home Blog
  13. Exhale Joy 

Another great so many reasons to be thankful, day!

We just joined the Thankful Thursday Blog Hop hosted by Pepi Smart Dog (formerly by Cokie the Cat!).

Tasty Tuesday: Plums for Me, Plums for Little Miss Happy Happy

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-eighth participating post!

Mom decided to make a quick lunch over the weekend and cut a Santa Rosa plum, a Red plum and a banana to mix with her lactose free Green Valley Yogurt.  She threw a few walnuts on, sprinkled nutmeg (I know, you’ve seen a variation of this before!) and that was that.

JJ and I, ever her faithful Kitchen K9s, sat attentively beside her to test (for Quality Control purposes) both plums, the banana and of course the yogurt.  (Mom called me Mr. Yogurt Nose the rest of the day for some reason!)

I’m going to share a savory plum idea and JJ asked to share a sweet idea.

Sticky Grilled Drumsticks with Plum Sauce

  • 12 chicken drumsticks (about 3 pounds)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped red onion
  • 2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
  • 1/4 cup hot or sweet red pepper jelly
  • 1 tablespoon Dijon mustard
  • 1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.

Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

Spicy Roasted Plums 

Mom made this dish for her UMiami Diabetic Peer Support class.  They LOVED it.

  • Nonstick cooking spray
  • 6 medium plums
  • 1/2cup unsweetened pineapple juice
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon ground cumin
  • 1/3 cup light dairy sour cream
  • 1 tablespoon packed brown sugar
  • 2 tablespoons sliced almonds, toasted

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Halve and pit plums. Place plums, cut sides up, in prepared baking dish. Stir together pineapple juice, the 2 tablespoons, the cinnamon, cardamom, and cumin. Drizzle over plums.

2. Bake in a 450 degree F oven about 20 minutes or until plums are tender. In a small bowl stir together sour cream and the 1 tablespoon brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and almonds.

Another great plum day.



Tasty Tuesday – Casa Jet loves Broccoli

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-seventh participating post!

Mom loves to roast veggies.  This weekend, she chose to steam broccoli and cauliflower, just for a change.  JJ and I, Mom’s faithful Kitchen K9s, love when Mom preps crucifers (VBP – Vocab building project) because she lets us do QC on both the raw and cooked veggies. (after cool down of course, as long as recipe is K9 safe!)

 

Just kidding!

In keeping with our ode (VBP) to fall, we’re offering TWO (yes, we’re just that excited and generous to share with you!) ideas.

Broccoli Slaw with Cranberries

  • 1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
  • 2 carrots , julienned
  • 1/2 red onion , julienned
  • 1/2 cup dried cranberries
  • 1 cup low-fat mayonnaise
  • 1 cup low-fat sour cream
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
Directions
Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. (WP is NOT cooperating on spacing for the 2nd recipe, sorry.)

Roasted Broccoli with Sriracha, Honey, and Tamari

  • 1 small crown of broccoli, cut into bite size floret
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 2 Tbsp sesame seeds
  • 4 green onions, sliced thinly
  • Optional: Red chili flakes

Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment.

In a small bowl, mix together tamari, sesame oil, honey, Sriacha and black pepper. Pour mixture over the raw broccoli and toss to coat.

Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

Remove broccoli from the baking sheet to a bowl. Toss with sesame seeds and green onions. Taste and adjusting seasonings if necessary. Serve immediately.

Another great, broccoli day.

Tasty Tuesday: Cranberry Fruit Dip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-sixth participating post!

Mom told JJ and I that Fall officially began a little more than a week ago.  Here in the tropics, Fall and Spring do not stand out, weather wise.  To emphasize the change of seasons, residents:

  • Accessorize the outside/inside of their homes with pumpkins, small gourds, and
  • Indian corn trucked in from up North, (Mom bought our pumpkin on Sunday.)
  • Incorporate winter squashes, cranberries, apples, pears, persimmons and pomegranates into our weekly shopping list
  • Locate their slightly longer sleeved items! (In case they need them sometime in December, right before winter officially begins!)
  • Speak wistfully (VBP – vocab builder project) about fall foliage from when many of them lived up North.

Mom thought a nice fall inspired dip might get us further in the mood.  I enjoyed the yogurt part so much, Little Miss Too Late to the Container got shut out!

Cranberry Fruit Dip

  • 1 cup vanilla nonfat yogurt
  • ½ cup dried cranberries
  • 1 tbs. fresh orange zest
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ cup pomegranate juice

In a saucepan, heat pomegranate juice, cranberries and orange zest. Bring to a boil and cook until cranberries are soft. Remove from heat and place mixture in a food processor until cranberry mixture is finely chopped. Let cool. In a small bowl, combine yogurt, cranberry sauce and spices. Cover and chill. Serve with assorted fruits for dipping.

Another great any excuse for yogurt day.