Hearth and Soul Hop with Premeditated Leftovers 3/27

Hearth & Soul Hop
Welcome to another Hearth and Soul Hop, the food carnival for and about food that not only nourishes our bodies, but our souls!  You can find the Hearth and Soul Hosts sharing links to entries on the Hearth and Soul Hop Facebook Page, Pinterest Boards, and on Twitter at @HearthNSoulHop.

 

I was on vacation last week, so I didn’t get to visit as many entries as I usually do. I did make a little time to visit some of the entries and here are My highlights:

Creole Oven Fries -Taters ARE greater!

Salmon Florentine – This is lovely and delicious!

Bean Salad with Mint Dressing – Fascinating combination of flavors!

Roasted Asparagus and Orange Salad – Lovely and frugal as both asparagus and oranges are on sale now.

Coconut, Lime and Quinoa Fish Stew – My Little Bear just loves fish stew!

“Cream” of Carmelized Onions and Cauliflower Soup – Easy, dairy-free, and only a few ingredients. Did I mention it is easy? :)

~ Please link a post that closely fits into the mission. If you are new, read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at aleasleftovers(at)sbcglobal(dot)net.

~Please include a link back to one/any of the host sites (through worded link or badge). The Hearth and Soul Hosts include:

 

 

-Linky will stay open from 1:00 am Tuesday to 11:59 pm Thursday (Eastern time).
Hearth & Soul Hop



Yum

Comments

  1. says

    Thanks for featuring my Creole Oven Fries from last week–I appreciate it!

    And thanks for hosting! I have to check out those Parm Quinoa Bites. Always find something great at this hop!

  2. says

    Hi, I’m linking up for the first time today! I’m sharing my Rosemary Lamb Stew, a vege side dish – sauteed purple sprouting broccoli, and the first installment of my new weekly feature Menu Inspirations! Thanks for hosting and have a great week!

  3. says

    Thanks for hosting. :)

    This week I’ve linked my brown rice and cabbage salad, a great way to get the salad crunch we all crave while waiting for the first of the local spring vegetables to arrive in the market.

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