sub with 1/2 teaspoon garlic powder 1 cup fresh parsley leaves 1/4 cup dill leaves 1/4 cup coarsley chopped chives or sub with scallions 2 tablespoons tarragon leaves optional 1/2 lemon juiced (about 2 tablespoons) 1/2 teaspoon kosher salt or to taste 1/4 teaspoon freshly ground black pepper or to taste 1 tablespoon olive oil see note 3 Instructions Add the Greek yogurt, anchovy fillets, garlic, parsley, dill, chives, tarragon, lemon juice, salt and pepper in the bowl of a food processor.1 cup plain Greek yogurt, 3 anchovy fillets, 1 medium clove garlic, 1 cup fresh parsley leaves, 1/4 cup dill leaves, 1/4 cup coarsley chopped chives, 1/2 lemon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 tablespoons tarragon leaves Process until smooth, then add the olive oil through the feed tube and process once again until it has been incorporated
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Strawberry Arugula Salad Ingredients ROASTED PECANS 1/2 cup raw pecan halves 1 1/2 Tbsp coconut oil (or sub vegan butter or olive oil // melted) 1 Tbsp coconut sugar, brown sugar, or cane sugar 1 pinch each sea salt, ground cinnamon and cayenne pepper DRESSING 3 Tbsp olive oil ( divided ) 2 medium shallots (thinly sliced) 1 pinch each sea salt and pepper (~1/8th tsp as original recipe is written) 1/3 cup balsamic vinegar 1-2 Tbsp maple syrup (or sub other sweetener of choice) SALAD 1 1/2 cups hulled quartered strawberries (organic when possible) 7 ounces arugula (organic when possible) 3 Tbsp hemp seeds (or sub 1/4 cup cooked quinoa) Instructions Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet
open front, could not be closed, but could be connected by gift neck chain set
Length from top of shoulder: 43"
A metallic silver clutch or a white structured handbag will keep the look fresh and cohesive, adding a polished touch
