What do you have for a breakfast cereal? I love a few of these! Especially Kashi cereals.
Courtesy of Dover Publications
Mary Engelbreit fans alike check out this cute store I found
I love mandalas this one is courtesy of Dover Publications.
What do you do with all of those tomatoes?
Chilled Tomato Dill Soup from Stonyfield Farm
Makes: 4 servings
2 pounds ripe tomatoes, seeded and coarsely chopped (about 8-10 tomatoes)
1/2 cup red onion, chopped
1/2 cup fresh dill, divided
2 tablespoon lemon juice
1 cup fresh corn (2 ears, uncooked)
1 cup ice water
1 teaspoon sea salt
1 cup Stonyfield Farm Low Fat Plain Yogurt, divided
In a food processor or blender, combine tomatoes, red onion, 1/4 cup dill, lemon juice, corn, ice water, salt, and 1/2 cup yogurt. Refrigerate for 1-2 hours until chilled, or prepare ahead of time and refrigerate overnight. In a small bowl combine remaining dill and yogurt and gently fold. Refrigerate mixture until ready to serve. Divide soup evenly between 4 bowls and garnish with a generous dollop of dill yogurt. ENJOY!