Honey Mustard Thick Cut Pork Chops

I wanted a quick and simple recipe for some thick cut pork chops I bought. I found a recipe on Taste of Home that looked delicious. I love honey and Dijon mustard together, add some garlic, soy sauce, parsley, ginger, and cider vinegar, and you have a tasty marinade. I grilled these pork chops on my grill pan and they turned out tender, juicy, and so delicious. They were a huge hit with my entire family!

Honey Mustard Thick Cut Pork Chops:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Taste of Home

• 3 thick cut pork chops, trimmed
• 2 1/2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tbsp water
• 1 tbsp fresh parsley, chopped
• 3 cloves of garlic, minced
• 1/4 tsp ground ginger

Combine the first eight ingredients to a large zip lock bag, add the pork chops and marinate in the refrigerator for at least 6-8 hours.

Remove the meat from the refrigerator 20 minutes prior to grilling. Heat a grill pan over medium high heat and coat with olive oil or cooking spray. Add the pork to the pan and cook for 4-5 minutes then flip and cook for an additional 4-5 minutes or until the pork is cooked through. Remove pork from the skillet and let the meat rest for at least 5 minutes prior to slicing.

Add the marinade to the skillet over high heat and boil for 2-3 minutes. Drizzle the sauce over the sliced pork chops if desired. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Chicken Pasta Salad

I saw a recipe for a delicious Greek style pasta salad over at Cathy's site, Wives with Knives, that I couldn't wait to make. I added a few extra ingredients like artichoke hearts, grape tomatoes, fresh basil, and red onion. We had this salad as our main entree and we all enjoyed it, especially my son, who had two helpings. I ate some of the leftovers the following day and it tasted delicious. Thanks for the great recipe Cathy.

Mediterranean Chicken Pasta Salad:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cathy at Wives with Knives

Salad:

• 4 oz farfalle pasta, cooked per instructions
• 2 cups of leftover roasted chicken, diced
• 1/2 cup of low fat feta cheese
• 1 cup of grape tomatoes, halved
• 1 cup of frozen artichoke hearts, thawed, halved
• 1 cup of kalamata olives, halved
• 1/2 cup red onion, sliced thinly
• 5 basil leaves, chiffonade
• 1/4 cup pine nuts

Vinaigrette:

• 3 tbsp olive oil
• 3 tbsp canola oil
• Juice of 1 small lemon
• 1 clove of garlic, minced
• 2-3 tsp red wine vinegar
• 1/4 tsp oregano
• Sea salt and freshly cracked pepper, to taste

Prepare the vinaigrette first. Combine all of the ingredients together and mix thoroughly with a whisk. Set aside to allow flavors to mingle.

Cook the pasta in well seasoned water per instructions. Drain and rinse with cool water. Add the chicken, feta cheese, tomatoes, artichoke hearts, olives, onion, basil, and pine nuts to the drained pasta. Toss the salad with the vinaigrette and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Corned Beef With Eggs

Easy dish without anything added for the taste, yummy enough for dinner on lazy Sunday evening...

What you need:

1 can corned beef
5 shallots - thinly sliced
3 eggs
A little oil

Heat oil, add in onion til fragrant
Add in corned beef, cook approx 3mins then add in eggs
Mix well til done (approx 5mins)

Eat with rice

Stir Fry Snow Peas With Onion

I asked DH to buy sweet beans but he ended up buying snow peas haizz..
Pretty grumpy to know that but dun want to waste what he brought home
Well, this dish is not too bad after all, at least for me whom don't really eat snow peas :)

What you need:

3 cloves of garlic

1/3 large onion

2 packets of snow peas

oil, oyster sauce, a little water, salt, a little sugar, pepper

Heat oil, stir fry onion til half done, add in garlic, fry til fragrant

Add in snow peas, water, mix well til the snow peas cooked (I like it half done so its still crunchy)

Add salt, sugar and pepper, mix well

Scrambled Eggs With Sausage

What you need:

6 eggs, beaten
1/2 packet chicken sausage (I used frozen), cut approx 2cm
a bunch of spring onion, cut
oil, fish sauce, pepper, a little sugar, a little water

Heat oil, fry sausage, add spring onion, mix well
Add fish sauce, water
Pour beaten eggs and cook til the consistency desired (I have to make it thoroughly cooked cos kids eat it too - but I personally like it two-third done, moist and fluffy), mix well with the sausage
Sprinkle sugat and pepper

Best to eat while still hot
Easy yet yummy :)

Peasant Omelette with Potatoes, Mushrooms, Bacon, and Cheddar

When I was growing up there was a restaurant in my town called The Kitchen. It had so many amazing breakfasts but my very favorite was the Peasant Omelette. It was a very thin omelette filled with potatoes, cheese, bacon, and green onions. It was simple, hearty, and delicious! I wasn't in the mood to cook a big dinner (again) so I made omelettes. I cooked up some baby potatoes with onions and mushrooms. Then I made a very thin two egg omelette stuffed with the potato mixture and cheddar cheese. My son and I split one for dinner and we devoured every last bite. My husband LOVED his and my daughter, who isn't a fan of eggs, loved the potato mixture but wouldn't try the omelette. Her loss!

Peasant Omelette with Potatoes, Mushrooms, Bacon, and Cheddar

Recipe by For the Love of Cooking.net

Inspired by The Kitchen

• 4 slices of thin bacon, cooked then crumbled
• 12-15 baby potatoes
• 1/4 sweet yellow onion, diced
• 10 mushrooms, sliced
• 4 eggs (for two omelettes)
• Sea salt and freshly cracked pepper, to taste
• 2-3 green onions, diced
• Cheddar cheese, shredded

Boil the baby potatoes in a pot of water for 4-5 minutes, or until fork tender. Drain the water and cut the potatoes into quarters once they have cooled.

Meanwhile, cook the bacon then remove from pan once it's crispy. Set on paper towels to drain the grease then chop into crumbles. Set aside.

Add the diced potatoes, mushrooms, and sweet yellow onion to the skillet with the bacon grease and cook on medium high for 10 minutes or until the potatoes and mushrooms are golden brown and the onion is tender. Remove from pan and set aside.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack two eggs into a bowl and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, sprinkle some cheese on top of half of the egg mixture then spoon on some of the potato and mushroom filling then top with green onions. Move the skillet to the oven and place on the top rack (don't put the handle in the oven if it's not oven safe) and let the broiler cook the top part of the egg, it takes only 30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the potato mixture. Slide onto a plate and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chicken Ball & Salted Vegetables Soup

This is for my kids but the whole family enjoys it too :)

What you need:

1 chicken breast bone
1/2 chicken breast without skin - diced
4 cloves of garlic - crushed
1 pack chicken ball
1/2 pack salted pickled vegetables - thick cut
Oil, salt, pepper, a little sugar, approx. 2l water

Boil water with chicken bone and chicken breast til meat is tender, approx 1hour in low heat
Heat oil, fry garlic til frangrant, add into the chicken soup
Add chicken ball, salted vegetables - wait til cooked (balls are floating)
Add salt, pepper, sugar
Sprinkle with fried onion (optional)

Sauteed Shitake Mushroom

Nice and juicy sauteed shitake mushroom in oyster sauce

What you need:

1 pack of shitake mushroom - cut into 4 for each mushroom
3 cloves of garlic - crushed
1 bunch of spring onion - cut
oil, salt, pepper, oyster sauce, a little water

Heat oil, fry garlic til fragrant, followed by spring onion
Add mushroom, and stir fry til soft
Add salt, pepper, oyster sauce, water, mix altogether

Eat with rice

Why Blogging

That's the question ringing in my ear when I created this blog
The reason is I have done this before, not once but twice and ended up untouched

After some thinking, I guess these are the reasons:
* I can make some time to blog since kids are getting bigger and more independent ( in a way i can consider they really are knowing they are only 5 and 3 years old )
* I am getting more attached to cooking and baking
* I am getting more forgetful and this blog can be used as my recipe book
* I really wish to get to know more food bloggers and be friends with them ( it must be fun to chat with them and share the same passion! )
* Somehow I always feel that I love expressing myself in writing - but really need to excuse my English *shy*
* Last but not least, I am a forever a food addict! :D

So, here I am, starting today - keep fingers and toes crossed that the lazy bug will not hit me for the third time and this blog can be continuously alive
Please mind the pics quality - still saving money to upgrade my camera *grin*

White Chocolate, Pecan, and Craisin Cookies

After a long day at the park the kids were hoping to help me make cookies for their afternoon snack. After looking through the baking cupboard, they chose white chocolate, craisins, and pecans to use in their cookies. They were simple and fun to make and tasted FANTASTIC. These cookies were rich, decadent, and so delicious.

White Chocolate, Pecan, and Craisin Cookies:
Recipe and photo made by For the Love of Cooking

• 1 cup of flour
• 1 cup of whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 cup pecan pieces
• 1 1/2 cups white chocolate chips
• 1/2 cup of craisins

Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.

Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the craisins, pecans, and white chocolate chips by hand. Drop by the spoonful onto a greased or lined baking sheet.

Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes (so cookies can set) before moving to a rack. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Bacon, Egg, Sharp Cheddar Bagel Sandwich

I love making breakfast for dinner and luckily my family likes it too. I made a bagel egg sandwich with sharp cheddar and bacon for my husband. It was hearty, filling, and delicious. Perfect for breakfast, lunch, or dinner.

Bacon, Egg, Sharp Cheddar Bagel Sandwich:

Recipe and photos by For the Love of Cooking.net

• Bagel thin, toasted
• 1 egg, cooked over hard
• Sharp cheddar cheese, shredded
• Two slices of bacon, cooked
• Mayonnaise

Cook the bacon in a skillet over medium heat. Once it is crisp, remove from the pan and place on a paper towel to drain.

Heat the skillet over medium heat then crack an egg into the pan. Poke the yolk to break up then season the egg with sea salt and freshly cracked pepper, to taste. Once the white has set, flip the egg with a spatula, add the cheese to the top of the egg, and cook for 30 seconds.

Toast the bagel and spread with mayonnaise. Add the egg/cheese to a bagel half, top with bacon, then add the remaining bagel half. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese

This is another recipe I adapted from my new cookbook, Organically Raised: Conscious Cooking for Babies and Toddlers. I added tomatoes, parsley, and red onion to the recipe because I had some leftover that needed to be used up. This was a simple, hearty, and delicious side dish that my entire family enjoyed. My son couldn't get enough!

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Organically Raised: Conscious Cooking for Babies and Toddlers

• 1 cup of vegetable broth or chicken broth
• 1 cup of whole wheat couscous
• 1 tsp olive oil
• 2 tbsp red onion, diced
• 1 clove of garlic, minced
• 2-3 tbsp pine nuts
• 5-6 grape tomatoes, diced
• 10-12 kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 3 tbsp feta cheese
• Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a small skillet over medium heat. Add the onion once it's hot. Sauté for 2 minutes then add the pine nuts. Cook for an additional 2 minutes then add the minced garlic; stir constantly for 1 minute then remove from heat.

Cook the couscous in the vegetable or chicken broth per instructions. Once the couscous is light and fluffy add the onion, pine nuts, and garlic mixture as well as the tomatoes, parsley, kalamata olives, and feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Ground Beef, Black Bean, and Cheddar Cheese Taquitos

We had friends coming over for dinner but I wasn't in the mood to cook a big meal so I decided to brown some ground beef with a bunch of seasonings, add some onion, and black beans then use that mixture to make taquitos. I didn't have a lot of corn tortillas so I made the taquitos thicker than usual to make them a bit heartier. I baked them in the oven and they turned out crisp and delicious. I served them with a side of homemade guacamole and salsa.

Ground Beef, Black Bean, and Cheddar Cheese Taquitos:

Recipe and photos by For the Love of Cooking.net

• 1 tsp olive oil
• 1 lb of lean ground beef (I used 93/7)
• 1/2 sweet yellow onion, diced
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp onion powder
• Dash of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 15 oz can of black beans, drained and rinsed

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside.

Other Ingredients:

• Corn tortillas (I ended up using two different kinds to use up what I had)
• Cheddar Cheese, shredded
• Cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of ground beef mixture and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.

Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

• Guacamole
• Salsa
• Sour Cream

Serve the taquitos immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chocolate Zucchini Muffins

My generous neighbor Jack, who happens to have an amazing green thumb, gave me a couple beautiful zucchinis from his garden. My kids asked if I would make chocolate zucchini bread but I decided to make muffins instead because I didn't want to have my oven on for an hour in this hot weather. The muffins were a snap to make and tasted really fantastic! The kids loved that I threw in chocolate chips and I loved that I used whole wheat flour. These muffins were a great after lunch snack and a perfect breakfast the following day.

Chocolate Zucchini Muffins:

Recipe and photos by For the Love of Cooking.net

• 1 cup of whole wheat flour
• 1 cup of flour
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 cup of cocoa powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup of milk
• 3/4 cup of canola oil
• 2 eggs
• 1 1/2 tsp vanilla
• 1 1/2 cup of zucchini, shredded
• 1 cup of semi sweet chocolate chips

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

In a large bowl combine the flours, sugar, baking soda, salt, baking powder, and cocoa. Mix thoroughly.

In another bowl, whisk together the milk, oil, eggs, and vanilla. Add the shredded zucchini and stir. Slowly add the dry ingredients to the wet ingredients until just combined then add the chocolate chips. Spoon batter into the prepared muffin tray, filling each cup to the top.

Bake in the oven for 17-20 minutes or until a tester inserted in the center comes out clean. Let the muffins cool before serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Moo Shu Pork

I have been loving my most recent issue of the Food Network Magazine. I have found so many wonderful recipes to try and they have all turned out delicious. I was excited to try their version of moo shu pork because it looked tasty, healthy, and very easy to make. I loved the flavor of the tender pork with the crunchy slaw and the soft butter lettuce leaves. This dish was loved by all of us, my kids had seconds and my husband said the leftovers were terrific the next day.

Moo Shu Pork:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from The Food Network Magazine ~ July/August 2010

• 1 1/2 pound pork tenderloin, trimmed and cut into thin strips
• 3 tbsp hoisin sauce
• 3 tbsp seasoned rice vinegar (or plain)
• 3 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp vegetable oil (more if needed)
• 8 oz shitake mushrooms, sliced
• 8 oz coleslaw mix
• 3-4 green onions, sliced
• Butter lettuce leaves

Whisk the hoisin sauce, vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Add the pork and marinate for 10-30 minutes prior to cooking.

Heat 1/2 tablespoon of vegetable oil in a skillet over high heat. Add the pork and marinade once the pan is hot along with 2-3 tablespoons of water. Stir-fry until the pork is browned, about 3-4 minutes. Remove from pan and place on a plate then cover it with a tin foil tent. Add the additional 1/2 tablespoon of vegetable oil to the pan then add the mushrooms once the pan is hot. Stir-fry the mushrooms until golden brown, about 2 minutes. Add the coleslaw mix, pork, and half of the green onions; stir-fry for an additional 2 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Serve the stir-fry in the lettuce leaves and sprinkle the tops with the remaining green onions. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chicago Style Hot Dog

I have never had a hot dog without ketchup so I was a little leery about trying a Chicago style dog. I found a tempting looking photo of this hot dog in my newest Food Network Magazine and since I had nearly every ingredient, I decided to give it a try. I didn't have poppy-seed buns or cucumber spears but I had all of the other ingredients. I loved this hot dog and I don't think I will ever use ketchup again. It had so many great flavors and textures... a little sweet, spicy, and crunchy. This was, by far, the best hot dog I have ever made at home. I am so glad I stepped outside of my comfort zone to give this one a try.

Chicago Style Hot Dog:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Food Network Magazine ~ July/August 2010

• 1 hot dog (I used Hebrew National low fat hot dogs)
• 1 hot dog bun
• Sliced grape tomatoes
• Sweet pickle relish
• Pickled peppers
• Diced onion
• Yellow mustard
• Celery Salt
• Dill pickle spear

Boil the hot dog until done. Place in the hot dog bun and layer it with tomatoes, relish, peppers, onion, mustard, and celery salt. Add your dill pickle on top or on the side like I did. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Mozzarella Bruschetta

I was recently sent a cookbook called Organically Raised: Conscious Cooking for Babies and Toddlers by Anni Daulter. I really enjoyed this cookbook and I wish I would have had it when my kids were first born. It's filled with healthy and delicious recipes that are healthy, flavorful, and delicious for babies, toddlers, and adults. I made this mozzarella bruschetta for dinner and it was a huge hit with all of us. I loved the combination of crunchy bread, tart balsamic vinegar, garlicky tomatoes, and oozing cheese. I will be making this recipe again and again. Thanks for the beautiful cookbook Anni!

Mozzarella Bruschetta:

Adapted Recipe and photos by For the Love of Cooking.net

Original recipe by Organically Raised Conscious Cooking for Babies and Toddlers

• 1/4 cup of olive oil
• 6 oz grape tomatoes, quartered
• Handful of basil leaves, chopped
• 2 cloves of garlic, minced
• 1/4 cup of balsamic vinegar
• 1 ball of fresh mozzarella
• 1 loaf of ciabatta bread
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees.

Slice the ciabatta bread down the center into two halves then slice each half into four pieces. In a bowl mix the oil, tomatoes, basil, garlic, vinegar, sea salt and freshly cracked pepper, to taste then toss until evenly coated.

Place the slices of bread onto a baking sheet then spoon the tomato mixture onto each piece evenly. Top with slices of the mozzarella cheese.

Bake in the oven for 8-10 minutes or until the cheese is melted and the bread is crisp. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Steakhouse Kebabs

I am back from a road trip we took to Northern California in our RV. We traveled with two other families to the Redwood Forest and had an amazing journey. We had so much fun exploring the forest and the different beaches we visited... it was a fantastic time with great friends.

On with the recipe...

When I saw this recipe in my newest Food Network Magazine, I knew I would make them immediately. What's not to love about this simple and delicious recipe? These kebabs include steak, potatoes, mushrooms, onions, and tomatoes - a few of my very favorite foods combined on one stick. These kebabs were extremely easy to make, took only minutes to cook, and were a huge hit with my family.

Steakhouse Kebabs:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Food Network Magazine ~ July/August 2010

• 1 1/2 lbs of steak
• 3 tbsp + 1 tsp olive oil
• 1 tbsp Worcestershire sauce
• 2-3 cloves of garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 10 baby potatoes, boiled until tender, then sliced in half
• 10 button mushrooms, sliced in half
• 10-15 grape tomatoes
• 1/2 red onion

Cut the steak into bite sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.

Soak the wooden kebab skewers in water for at least 15 minutes. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.

Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.

Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.

Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Taking a Break

I'll be taking the next week off to hang out with friends, relax, read, and play with my kids. I am leaving you with some tasty salads that will keep you cool this summer.

Flank Steak and Avocado Taco Salad

Taco Salad

Vegetable Loaded Salad with Creamy Dill Dressing

Grilled Chicken Salad with Spicy Pineapple Dressing

Greek Salad with Lemon Garlic Dressing

Mixed Greens and Herb Goat Cheese with

Wildflower Honey Vinaigrette

Spicy Cucumber Salad with Peanuts

Strawberry and Spinach Salad with Poppyseed Vinaigrette

House Salad

Spinach Salad with Soy Ginger Dressing

Caprese Salad

Nectarine and Goat Cheese Salad

Warm Spinach Salad with Sausage and Potatoes

Asian Noodle Salad

Mediterranean Salad

Mixed Greens with Raspberries and Pears

Italian Salad