I haven’t been on the blog in over 4 years but this recipe right here has brought me back to life!
We have so much to catch up on. But first, allow me to introduce you to PERSIAN GIRL CAVIAR. She’s a little bit sweet, a little bit salty, looks her absolute best, and is the LIFE of the party! Your tastebuds will thank you. Even if you’re like WTF at first, you’re gonna love her.
Persian Girl Caviar
5 Persian Cucumbers
2 Cups Carrots
1 Can Dark Red Kidney Beans (rinsed & drained)
1/4 Cup Green Olives
5 Medjool Dates
1 Tbsp Dried Dill
1/4 Cup Crumbled Feta
2 Tbsp Honey
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
Mint to garnish
Lavash Chips for dipping!
- Finely dice your cucumbers, carrots, olives, dates, and olives. Add to a bowl.
- Add Feta, Honey, Olive Oil, Dried Dill, and Lemon Juice. Stir well.
- Taste. Season with Salt & Pepper as needed. Add mint.
- Enjoy with Lavash Chips or Pita Chips.
Now, where do I even begin. My last blog post was in partnership with who I look to as a leader in the vegan grocery world, I mean really the peak of my blogging career and then… I fell off the planet.
Well not actually. It was March 30, 2018, and something life changing happened only a few months later. I became a MOM! Like an actual real-life-responsible-for-another-human-being mom. Hannah was born in August of 2018 and I never expected what came next. No, I’m not talking about Joey (her little brother who was born just 17 months later) I’m talking about how the girl behind Greens & Fries was gone forever, unrecognizable, completely overwhelmed and utterly in love with her new life.
It’s taken me 4 years, 2 kids, a career change, a house move, a worldwide pandemic, and a retirement to officially say, I am ready to blog again.
More to come! I’m so happy you’re still here. 🙂