Garlicky Grilled Guacamole for Food 'N Flix August: Hotel Transylvania 2 {#FoodnFlix}

Hotel Transylvania 2 is our August pick for Food 'N Flix, hosted by Kimberly at Coffee and Casseroles. (See her announcement post here.) I watched this film when it was first out on Netflix because I liked the first movie, but it is always fun to re-watch a film and look for the food.
 

Most of Hotel Transylvania 2 takes place seven years after the first film. Mavis (vampire) and Johnny (human) marry and have a little boy, Dennis. Vampa Drac adores his grandson, although he is worried he won't get his vampire powers and will remain a human like his father. Mavis thinks that if Dennis is going to be human, it might be safer and better for him to grow up in California like Johnny and they go to check it out, leaving Dennis with Drac and his friends. Meanwhile Drac and the gang take Dennis on a field trip of sorts to see if they can make a monster out of him--the problem being that none of them are very good at being scary monsters anymore.
 

It's a fun film whether you are an adult or not and there is actually a fair amount of food to be found. There are a variety of cakes--wedding, birthday, screaming..., Mavis craves ice cream with anchovies while pregnant with Dennis although Drac thinks she should up her spider and sheep bile intake instead and he also brings her "monster ball soup" like her mother made. Drac's team baby-proofs the hotel with marshmallows on sharp objects--including a witch's nose,and there's a monster food blog/Facebook page and a pinata with candy. There's sightings or mentions of pizza, champagne, pop-tarts, and Drac's chocolate cereal, as well as an espresso shop and mini mart in California with rows of chips and 48 flavors of Slurpees.
 

I took my inspiration from avocados. There's a line where Drac gives Johnny a snack saying, "Here, have an avocado" then "Your mommy says it's a good fat, whatever the heaven that means!" It made me laugh and so I decided to do my favorite thing with avocados and make guacamole. Rick Bayless has a roasted garlic guacamole that I like and there is another line from Drac when Mavis asks him to go flying with her, "I'd eat a bucket of garlic to fly with you" that I thought was sweet. Another favorite guacamole recipe is one I got from a cookbook called Grills Gone Vegan by Tamasin Noyes, where avocado halves, onions and other ingredients are grilled before being mashed into guacamole. I put some of the Bayless recipe and the grilling idea together with my own spin and it became Garlicky Grilled Guacamole. 

I served my guacamole with blue corn and flax seed tortilla chips because I think they look more 'monster-ish' and it wasn't until I was taking pictures of the guacamole that I thought to myself that the bright green reminded me of 'Blobby' from the movie. So, being the food blogging geek that I am, I turned the bowl of guacamole upside down on a plate, added some grilled onion and caper eyes, and took a few more pictures. I'd love to say that I planned it to look like Blobby all along, but it was a happy accident. 
 
Either way you serve it, it's delicious! ;-) 

Garlicky Grilled Guacamole 
Adapted from Grills Gone Vegan and Rick Bayless
(Makes about 2 Cups)

1 tsp lemon or lime juice
1 tsp olive oil + extra
3 medium-large ripe avocados, halved and pitted
1/2 or so of a medium sweet onion, cut into thick rings

6 garlic cloves, unpeeled

1/2 cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off) 

3-4 tablespoons fresh lime juice, plus a little more if necessary 

salt and black pepper

Heat a large grill pan over medium-high heat. 

Mix 1 tsp lemon or lime juice with 1 tsp olive oil and brush on the cut halves of the avocados. Brush onion rings with a little olive oil. Once pan is hot, lay avocados cut side down, onion rings and garlic cloves onto the grill pan in a single layer. Cook 3-4 minutes until marked. Remove avocados from the grill pan and set aside. Flip onion rings and garlic cloves over and cook another 3-4 minutes until rings are marked. Remove onion rings from the grill pan and continue to cook the unpeeled garlic until it is soft and blackened in spots, another 3-4 minutes. Remove garlic cloves, allow to cool slightly, then slip off the papery skins and finely chop/mash. Chop the grilled onions.

Scoop the avocado flesh from the shells into a large bowl. Gently mash, add the chopped garlic and onions, chopped cilantro and lime juice and continue to mash everything together, leaving it slightly chunky.

Taste and season with salt and black pepper and extra lime juice as needed. Scoop into a  serving bowl and cover with plastic wrap directly on the surface of the guacamole. Refrigerate until you are ready to serve.

Notes/Results:  The simple combination of the of seared/grilled avocado, onion, and garlic give this guacamole wonderful flavor. The avocado flavor is heightened and the onions sweetened, while the garlic is present but mellowed from the pan, making this guacamole even more addictive and reminds me that all guacamole should start with avocados that have spent at least a few minutes with a grill pan.I will definitely make it again.

I am right at (minutes before!) the deadline for this month and Kimberly will be rounding up the posts on her blog shortly. If you missed this round and love food, movies, and food in movies, join us for the September film, Frida, hosted by Debra of Eliot's Eats.

 Happy viewing, cooking, and eating! 

 

Simple White Bean, Tomato & Rice Soup for Souper (Soup, Salad & Sammie) Sundays

I have the sniffles left from a summer cold and a craving for a brothy bean soup--something simple and filling, yet not too heavy. Mark Bittman has a simple White Bean Soup recipe in his How to Cook Everything Vegetarian and a list of 10 Ideas for White Bean Soup to add more and different flavors that I used as my inspiration and the base of this easy pantry soup.

I adapted both the recipe and some of his ideas (tomato paste, canned diced tomatoes, rice, and a drizzle of olive oil before serving) for this soup. My additions to the recipe are in red below. 
 

White Bean Tomato & Rice Soup
Adapted from How to Cook Everything Vegetarian by Mark Bittman
(Makes 6 Servings) 

2 Tbsp olive oil + more for serving
1 medium onion, chopped
1 large carrot chopped
2 celery stalks, chopped
(I added 3 cloves of garlic, minced) 
2 bay leaves
pinch dried thyme or 1 tsp fresh thyme leaves (I used 1 tsp dried thyme and added 1/2 tsp dried tarragon, 1/2 tsp caraway seeds and 1/2 tsp celery seed)
(I added 1 Tbsp sun-dried tomato paste & 1 (14oz) can of diced, fire-roasted tomatoes with their liquid)
6 cups good vegetable stock (I used "not chicken" stock cubes)
(I added 1/2 cup dried long grain rice)
3-4 cups cooked white beans* 
salt and fresh ground pepper
(I added the juice of 1/2 fresh lemon)
chopped parsley leaves for garnish, optional (I used chopped celery leaves and chopped fresh tarragon)

*Bittman give instructions for using/cooking this soup with dried  white beans. I wanted a faster soup and to use up some excess boxes of cooked cannellini beans I had in the pantry--so I have adapted his recipe to use cooked beans. 

Heat a large pot over medium-low heat and add olive oil. When hot, add onions, carrot and celery and saute until softened, about 5-6 minutes. Add the garlic, spices, and tomato paste and cook for another minute or two. Add diced tomatoes and stock and bring to a boil over high heat, then turn heat down so mixture is steadily simmering. Simmer for 15 minutes to soften veggies and build flavor. 

Stir in rice and bring to a boil. Reduce heat, cover pot and cook for 15-20 minutes until rice is mostly cooked and softened. Stir in cooked beans and cook another 5 minutes. Taste and season with sea salt, black pepper and a some fresh lemon juice if desired. 

Serve garnished with chopped fresh herbs of choice. Enjoy!

Notes/Results: A simple but flavorful and satisfying bean soup that hit the spot. I liked the mix of herbs and spices I used and think they added more dimension to the beans than just the thyme and bay leaves and when used canned (or in this case tetra-pak) beans, they add some of the flavor you lose from not using dried beans. You can of course switch your spices around to include your favorites and what you have on hand. The lemon juice, along with the tomatoes add some brightness that make this soup straddle the line between summer and fall well. I would make this soup again. 

I am linking this soup up over at I Heart Cooking Clubs where it will be Potluck week starting tomorrow. Our chance to make any recipe from our current featured chef or any past IHCC featured chefs like Mark Bittman. You can see what everyone made by checking out the picture links on the post.
 

We have some good friends in the Souper Sundays kitchen who shared some marvelous dishes last week--let's have a look! 

 
It's been awhile since we've seen Elizabeth at The Lawyer's Cookbook at Souper Sundays so we're happy she linked up her Farro Soup this week. She says, "I don’t really know why I’m making soup in the summer in the desert, but it worked out that it was cooler tonight than it has been. I don’t have much to say – except that this recipe was good. I served it with these rosemary breadsticks."

 
It's great to see Debbie of The Friday Friends, back with Tortilla Soup. She says, "I always thought I liked a creamy tortilla soup the best, but this clear brothy one (yes, brothy is a word) is so, so good!  Because you add sliced jalapenos, there is a hint of  chili flavor throughout, but it's not terribly hot. Believe me, I couldn't take it if it were just HOT-- there was just a hint of that jalapeno in the broth, and it was Delicious! It's a simple soup too--only a few ingredients, but put together they are perfect!"

Kim of Stirring the Pot shared a flavorful Roast Chicken Sandwich with Muffalata Spread and said, "Now that school is back in session, sandwiches are a lunchbox staple. I like to pack something light and easy to eat. I always welcome a new sandwich recipe to help me change things up. ... This is a sandwich that I will pack in my lunchbox and look forward to eating. The briney flavors of the olive spread really perk things up and take it to another level."

Another returning friend is Shaheen from Allotment2Kitchen who linked up this healthy Dirty Green Cauliflower 'Couscous' and Courgette Salad. She said, "Anyway, this is a bowl of Dirty Green Cauliflower Couscous Salad blitzed in my blender. The dirty green from herbs and courgettes from my garden, enhanced by the piquancy of black olives. I scattered over some sunflower and pumpkin seeds too."

 
Tina of Squirrel Head Manor shared a Grilled Chicken Taco Salad she enjoyed and said, "It’s not as if I’m working in the heat or that I have horrible work mates, although they have their moments…..I’m in an air conditioned office and I live in Dilbert-land Monday through Friday. Pity the Government Drone as she longs for fresh cool air, a good book, a pot of coffee, a grilled chicken taco salad and maybe a ride along the rural back roads of Georgia. OK, one thing I did manage this past week – the grilled chicken taco salad."

Finally, we have another longtime Souper Sundays friend, Johanna of Green Gourmet Giraffe back with us. Johanna shared Thai Curry Split Pea Soup and said, "E and I ate the soup four nights in a row, served over some rice. I really loved the taste of the yellow curry past in the soup. I had hoped for more texture in the split peas. However once I had brought the split peas to the boil, I raced out the door to pick up Sylvia from school and in that time they softened more than I intended. Which took it from elegant to comfort food. Not a bad thing! We love comfort food here!"

Thanks to everyone who joined in this week!

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

An InLinkz Link-up

 
Have a happy, healthy week!
 

The Book Tour Stops Here: A Review of "Everything We Keep" by Kerry Lonsdale, Served with A Recipe for Zucchini & Summer Vegetable Fritters with Herbed Dipping Sauce

It's Monday again and I'm not sure how it got here so fast. A sure cure for any Monday blues is a good book paired with a tasty recipe. On today's TLC Book Tour, I'm reviewing the novel, Everything We Keep by Kerry Lonsdale and sharing a recipe for Zucchini and Summer Vegetable Fritters with a delicious creamy, herb dipping sauce inspired by the book. 

Publisher's Blurb:

Sous chef Aimee Tierney has the perfect recipe for the perfect life: marry her childhood sweetheart, raise a family, and buy out her parents’ restaurant. But when her fiancé, James Donato, vanishes in a boating accident, her well-baked future is swept out to sea. Instead of walking down the aisle on their wedding day, Aimee is at James’s funeral—a funeral that leaves her more unsettled than at peace.
 
As Aimee struggles to reconstruct her life, she delves deeper into James’s disappearance. What she uncovers is an ocean of secrets that make her question everything about the life they built together. And just below the surface is a truth that may set Aimee free…or shatter her forever.
 
A luminous debut with unexpected twists, Everything We Keep explores the devastation of loss, the euphoria of finding love again, and the pulse-racing repercussions of discovering the truth about the ones we hold dear and the lengths they will go to protect us.

Paperback: 304 pages
Publisher: Lake Union Publishing (August 1, 2016)

My Review: 

Everything We Keep is an easy book to get swept up into. My heart immediately went to Aimee--who on the day she was set to marry her childhood sweetheart James, is instead  at the church for his funeral. After the funeral she is approached by a woman who says she has information about him and that he is alive. At first Aimee dismisses the information but a few months later, grief-stricken, struggling to move on with her life and having feelings that things might not be as they seem, she starts looking into Jame's disappearance and purported death in a boating accident in Mexico. It's at that point that the story moves from a woman overcoming loss and finding herself into a mystery-suspense novel. The secrets and twists were dark and absorbing and I found myself constantly guessing (with only partial success) what was going to happen next and where the story was going. There are some things that are not explained that well in the story and a few instances where I had to suspend at least a bit of logic and just go with the ride, but the twists and turns make that ride interesting and fun right up to the very end--which came with a bang and left me thinking about it for days after I finished the book. 

The fact that this is Kerry Lonsdale's debut novel is impressive. Her character development, pacing, and story building are excellent. I liked that this book mixed romance and drama with suspense in such a organic way. I think it will appeal to anyone who likes a well-told story that unsettles and keeps you wondering. A great pick for a beachy read or curling up on a rainy afternoon--just don't read it when you need to sleep or have responsibilities to attend to--you won't want to put it down! 

-----

Author Notes: Kerry Lonsdale believes life is more exciting with twists and turns, which may be why she enjoys dropping her characters into unexpected scenarios and foreign settings. She graduated from California Polytechnic State University, San Luis Obispo, and is a founder of the Women’s Fiction Writers Association, an online community of authors located across the globe. She resides in Northern California with her husband, two children, and an aging golden retriever who’s convinced she’s still a puppy. Everything We Keep is Kerry’s first novel.

Connect with Kerry on her website, Facebook and Twitter

-----

Food Inspiration:

With Aimee being a chef and opening her own coffee shop/cafe, there was definitely some good food inspiration throughout the book--even if it wasn't the focus. Breads were Aimee's specialty and she baked them for her parent's upscale pub, The Old Irish Goat, where rosemary roasted potatoes and whiskey-glazed corned beef and lamb stew and red potatoes were on the menu. There was mention of apple pie, salad, lemonade, margaritas, lemongrass and coconut candles, casseroles, cakes and cookies, coffee cake with cinnamon and maple syrup--and sour cream to make it light and tender, a carafe of sangria and a round of passion fruit champagne shots and hard cider, stews, tarts and breads taste-tested for Aimee's Cafe menu, lemon blueberry cake with cream cheese frosting, and Thai chicken panini with mixed greens. Aimee had a passion for mixing exotic beans and coffee syrups like her Pangi Hazelnut Latte--named after the region in India where the hazelnut was produced and adapted by Ian, or the specialty lattes and mocha's she served. In Mexico there were fish tacos and a Mexican salad, burgers and fries, grilled seafood and mangoes.
 

I narrowed it down to two menu items from Aimee's Cafe--a Mediterranean omelet--'overflowing with goat cheese, brine-cured olives, and fresh fennel and dill' and her chef Mandy's zucchini fritters that Amiee's mom said were delicious. The fritters weren't given much detail but it's summer, there's plenty of zucchini about and I do love me a good fritter. I was just going to make a plain zucchini fritter but saw a Curtis Stone recipe for Summer Vegetable Fritters that added potato, carrot and onion to the zucchini and had a tasty-sounding dill sauce to accompany them. I liked that the fritters were light with nothing but veggies with a little egg to hold them together, salt, and pepper. 

I kept the fritter recipe the same but switched the dipping sauce recipe a bit--using cashew creme for a non-dairy version and adding tarragon to the dill because I love it and had it on hand.
 

 
Vegetable Fritters
Adapted From Curtis Stone via The Today Show.com
(Makes 12 Fritters)

1 russet potato, peeled
1 carrot, peeled
1 zucchini, ends trimmed
1 onion, halved and very thinly sliced
2 tsp sea salt, or to taste
2 large eggs
freshly ground black pepper
1/3 cup olive oil
1 cup sour cream (I used cashew creme + 1 Tbsp lemon juice & a pinch of salt)
1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 Tbsp) (I used 1/2 dill, 1/2 tarragon)

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips. 

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables. Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well. Add the vegetables and stir to coat with the egg. 

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat. Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside. Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.
 

Notes/Results: These are really simple but really delicious veggie fritters where the vegetable flavor comes through and pairs really well will the dipping sauce. I like that they are mostly vegetables with just egg to hold them together and salt and pepper for flavoring. They actually held together pretty well, especially once I followed directions and made them small, like the recipe says. ;-) The dip was really good--I liked the addition of the tarragon to the dill and using the cashew creme with a bit of lemon worked perfectly in place of the sour cream. You could also use yogurt or mayo as a substitute too. With a spiralizer and if you use your salting time wisely, you can have these tasty little fritters on the table in 30 minutes, even with the 10-minute rest time. Just get your veggies salted early and while you wait, make the dressing, beat the eggs and pre-heat the pan and oil so you are ready to go once you have squeezed all the extra water out. I spiralized all of my veggies, even the onions in just a few minutes, then used scissors to cut them into smaller lengths. You could vary the veggies--although I think the zucchini, carrot, potato and onion were a good combination. Crispy on the outside, tender insides, I would definitely make these fritters again. 

Serving Note: I think these make a great appetizer but they are slightly fragile, so I suggest serving them plated with a bit of the dipping sauce on top or having small plates available to eat them on. Served on some baby arugula, a few of them make a nice summer starter to a meal. 

Because I made them in just under 30 minutes, I am linking these fritters up at I Heart Cooking Clubs where this week's theme is Express Meals: 30 Minutes or Less! You can see what quick Curtis Stone dishes everyone made by checking out the picture links on the post. 

I'm linking up this review and recipe to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "Everything We Keep" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.

 

Avocado, Radish & Basil Soup: Easy, Cold Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I'm am still in the thick of my annual summer "I don't want to cook anything" mood, which makes cold, no-cook, no-effort recipes like this Avocado, Radish & Basil Soup from Martha Stewart Living particularly appealing. With the avocado, fresh basil and radish, it tastes like summer in a cup. 

Martha Stewart Living says, "Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving."

Avocado, Radish & Basil Soup
Adapted from Martha Stewart Living, July 2012
(Serves 4 to 5)

2 chilled avocados (7-8 oz each)
3 cups cold water
1 1/2 teaspoons coarse salt
1 1/2 cups basil leaves, plus more, julienned, for serving
(I added the juice of 1 lime)
3 trimmed large radishes (I used watermelon radishes)
Freshly ground pepper
Radish leaves, julienned (optional) (I added cubed avocado and julienned radish to the basil leaves for garnish) 

Scoop flesh from avocados and puree with water, salt, and basil in a blender until smooth. Add radishes, and pulse until chunky, about 4 times. Season with pepper. 

Refrigerate until cold, about 1 hour. Stir well, and garnish with julienned radish and basil leaves if desired before serving. 

Notes/Results: This is a rich and creamy soup, with great flavor for having so few ingredients. Beware of making it too far ahead because the avocado and basil will oxidize, dulling the color. For that reason and for the flavor, I added the juice of 1 lime. It really brightens up the taste and helps the soup stay a prettier green longer. The grocery store had watermelon radishes and so I bought them--liking their milder flavor and pop of bright color on top of the soup. I also added some chopped avocado as topping, to give things a nice textural contrast. This soup is quick and effortless to make and a cup satisfies with the healthy fat and flavors. I would make it again. 

We have some good friends in the Souper Sundays kitchen who shared some marvelous dishes last week--let's have a look! 

Welcome Melynda of Our Sunday Cafe joining us for the first time this week at Souper Sundays with three dishes. First up is this Avocado Caprese Salad. She says, "Tonight we enjoyed a delicious Avocado Caprese Salad. This is a bit off the path from the usual Caprese salad, but very much a delight. And because it is a freestyle salad, feel free to improvise, to please your family."

Next is her Raw Beet Salad with Ruby Grapefruit Mint Vinaigrette, Melynda says, "Not only did we enjoy this salad for dinner, I get to take the leftovers with me today for lunch. I hope you give it a try, it is refreshing and delicious."

 
Finally there is her Creamy Paprika Salad Dressing used on a simple but delicious salad. Melynda says, "This dressing seems very simple and plain, but let me tell you, it is delicious. I am sure it is the lime juice. Lime juice always makes everything just a little bit better! Break some lettuce, slice some tomatoes and drizzle on this dressing for a quick, yet delicious salad."

Tina of Squirrel Head Manor made A Simple Black Bean and Veggie Soup inspired by a novel. She says, "Today I posted my review of Justin Cronin's The Twelve and, as I try and find a representative food from books I read, this soup was a clear choice. Homemade soup and bread were mentioned when Peter visited Amy.  This seems like a cheat talking about a "recipe" for this soup as it's pretty much a toss together from bits in the fridge and pantry." 

Vicki of I'd Rather Be At The Beach found a great new cookbook "101 Soups, Salads & Sandwiches" from Gooseberry Patch. She says, "Whether you’re looking for lunch recipes, side dishes, or hearty mains, you’ll love the variety in 101 Soups, Salads & Sandwiches Cookbook. ... I’ve been a fan of Gooseberry Patch for so many years so when I saw this book I couldn’t resist buying it. I love that it’s spiral bound, and the pages are easy to wipe clean if something splatters on them. This book will come in handy when I’m looking for a soup, salad, or sandwich recipe to post for Souper Sundays (soup, salads, or sandwiches) or Weekend Cooking."

Kim of Stirring the Pot made Diana Henry's Tagliata {Italian Steak Salad} and says that it is "an ultimately satisfying salad with rich and luxurious filet, fresh leafy greens, the bright pop of cherry tomatoes, and cheesy curls of Parmesan  tossed in a light and refreshing lemony garlic dressing. It's quite simply a flavor explosion! ... This is a delightful salad that hits all the right notes and is pleasing on both the eyes, and taste buds. You simply can't go wrong with this one!"

 
Thanks to everyone who joined in this week!

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

An InLinkz Link-up

Have a happy, healthy week!