Citrus and Avocado Salad with Poppyseed Dressing

This salad has been on repeat at our house since Christmas. I've been on a butter lettuce kick and I think that's part of what makes this salad so good. Its just so tender and perfect with the avocado, its like the perfect combinations of textures in your mouth. Even my dad said the other day, "I just really love that butter lettuce". If he noticed then obviously I'm doing something right. This salad is so easy to just throw together but looks pretty enough to bring to any party. The best part, I use store-bought poppyseed dressing. It is so good, and I have found no reason to look any further than the bottle because it doesn't need changing! This is the perfect salad to give you a bright happy little boost through the long drawn out last months of winter. 

I'm also slightly obsessed with grapefruit right now. It's so good and so beautiful. It's the only thing that is getting me through this winter. I got a little distracted taking pictures of the salad because the grapefruit was just begging for attention. I can't get over it, but I'll stop now, and go back to the salad. 

This takes no time to throw together. The longest part is probably segmenting the grapefruit which I've tried to show in the picture above. Just peel it with a paring knife and follow the little sections cutting them out as you go. You'll be left with the picture on the far right, with the meat of the fruit cut out and just the membrane remaining. 

Alright, salad time. Just gather your ingredients and your almost done.

Citrus Avocado Salad

Serves 4-6

• 1 head butter lettuce and some red lettuce or other mixed greens (I just mix whatever I have on hand into the butter lettuce to give it a little more substance).
• 1 grapefruit peeled and segmented 
• 1/4 red onion cut into thin slices and then cut in half 
• 1 avocado cut into thin slices or small pieces (whatever you prefer) 
• Optional: You can add some slivered almonds or feta cheese for more substance if you like.
• Briannas Poppyseed dressing (or whatever dressing you like, I love this with the flavors).

Alright, throw your lettuce in a bowl add the segmented grapefruit. sprinkle your onion over top and add your avocado spread pretty over top. Remember not to add the avocado if you aren't serving it for a while because it will brown. Add some cheese or almonds if you like, I also do pomegranate seeds in winter. Drizzle with a light amount of dressing, just to coat, and toss when you are ready to serve. 

Building A Cheeseboard

Around the holidays we are always making cheese boards at our house. They require almost no prep or cooking, and they are so yummy. I could just snack on a cheese board for dinner and be happy. Today I thought I'd give you all some tips on how I like to put together my cheeseboards. Last year I posted a picture of a cheeseboard I made on Instagram and it was by far my most liked photo of the whole year. So, I figured why not do a blog post dedicated to cheese. Is there a more perfect way to end the year than with a board of cheese? I don't think so.

So, to start there are a few general rules of thumb that will always keep you on the right track. 

First, the cheese. You want a good assortment of different types of cheese, but not too many options. I usually go for the rule of 3. One soft mild cheese, One hard cheese, and then a blue cheese or goat cheese. 

Soft Cheese Options: Brie or Camembert are what I almost always choose for my soft cheese.They are well liked and almost always a hit with everyone.

Hard Cheese Options: White Cheddar, Pecorino Ramono, or Parmesan. All are good, but I usually go with a sharp white cheddar because it's one of my favorite flavors ever.

Blue Cheese or Goat Cheese: For this last cheese, I usually just pick what looks good or exciting - for me, this third cheese is the time to try something new. If you want something classic you can always go for a good Roquefort or Stilton blue cheese.

After I pick the cheese its time for the jams and jellies!! I always have at least 1 type of jam with a pot of honey, or maybe two jams if I feel like it. Almost always I like to have a sweet pepper jelly because those are my favorite to eat. Trader Joes has a great pepper jelly and you can find pretty decent ones at most grocery stores. Below I list a few of my other favorite options.

Basil Pesto (great for a summer cheese board with fruit and fresh mozzarella)

Fig Jam 

Orange marmalade 

Olive Spread or Tapenade 

Quince Paste or Jelly (really good with hard cheese and crusty bread)

Sour Cherry Jam (yummy with pungent soft cheeses, to give it a nice sweetness)

Really, the options are endless, just try to find something with different notes of flavor that will enhance the taste of your cheese.

So now we have our main players. The real stars of the cheeseboard are there. It's time to add the extras that put it over the top. First, make sure you have a good cracker. I love just classic, crisp water crackers or crackers studded with nuts and dried fruit. I also like to slice up a baguette so there are plenty of options. Then I cut up some fresh fruit, thin slices of apple and/or pear are really good with the savory cheese. You can also do something like dried apricots or fresh citrus which are always very good. I'll sometimes add a little bowl of pickles or nuts and finally, just a bit of meat. Good salami or prosciutto is always perfect and adds just the right salty bite.  

Well, I think that's about it! Those are all my tips for a successful cheeseboard, I love that you can always mix it up and it will still taste good. So have fun and be creative! This is the perfect New Years show stopper.

White Cheddar and Pear Salad with Mustard Vinaigrette

Here we are in January again. I always have the hardest time with this month, it's dark and cold and the memories of Christmas still linger in the air but all the magic is gone. But... it's not all bad - January is a time for new beginnings, and it's a time for fresh foods to wash down all the Holiday cookies. This salad will do just that, it will cleanse your pallet of the Christmas goodies and start you off on a healthy but delicious note. My mom is a January birthday so she has always loved January, and this is one of her favorite salads...so it could even be a birthday salad. (I guess no one probably wants a birthday salad, but she might...!) I can see why she loves this one though, with sweet pears and mustardy dressing covered in sharp cheddar cheese - this isn't just any old salad! So on one of these dark, January days, go make this for yourself and maybe you'll feel like celebrating this gloomy, but hopeful first month of the year.

First, I have to take a moment to honor this BEAUTIFUL butter lettuce, because this salad would not be near as delicious without it's soft, mellow, buttery leaves. A beautiful head of butter lettuce will make me happy no matter how gloomy the day is!

WHITE CHEDDAR AND PEAR SALAD:

-Serves 4-6-

1 head of butter lettuce, torn into bite size pieces 

1 -2 bartlette pears

1/2 cup roughly chopped pecans

1/2 cup or more grated or shaved sharp white cheddar cheese

MUSTARD DRESSING:

1 heaping tablespoon course dijon mustard

3 tablespoons apple cider vinegar

1/3 - 1/2 cup mild tasting olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Ok, now to assemble the salad, tear the head of lettuce into a bowl and top with thin slices of pear. I usually only use about 1 pear, but if you want more, go ahead and do two. Sprinkle the chopped pecans over the top and then grate the cheese. Don't be shy with the cheese - it gives the salad such a good, salty bite.

Now, to make the dressing - in a small bowl add the mustard and vinegar. Whisk them together until combined, and then continue whisking as you begin to add the olive oil. Let the steady stream of olive oil continue as you whisk until the dressing is slightly thickened.  This will take 1/3 to 1/2 a cup of oil. Don't use too much olive oil, or that'll be all you can taste. Lastly, add your salt and pepper and pour over the salad. Toss gently then serve immediately. This is great to serve alongside pork or chicken, or really any dish you like.

Alex Guarnaschelli's Parker House Rolls

This is a recipe I've been dying to try since last Thanksgiving, finally about six months after Thanksgiving I tried it for a fancy Sunday dinner. Holy Cow they are so good I want to die! They are just delicious little salty, buttery puffs that you just want to keep eating. So, anyway, I wanted to put these on the blog for you all to try, before Thanksgiving comes around again this year. To me these would be the perfect roll for your Thanksgiving table. I don't know why I'm surprised most everything Alex Gaurnaschelli makes is full of butter and always delicious, so I didn't alter the recipe one bit it is pefect as is. One bite of these rolls will throw you right into the Holiday season.

Parker House Rolls by Alex Gaurnaschelli

1 packet active dry yeast 

1/2 cup warm water 

1/2 cup sugar 

12 T. melted butter 

2 cups whole milk at room temperature 

2 large eggs

1 T. salt 

7 1/2 to 8 cups ap flour

to start pour yeast into bowl of your stand mixer and add 1/2 cup warm water and 1 tablespoon of the sugar. Let this sit for 10 minutes or until it is foamy. Next, beat in 3/4ths of the melted butter, the rest of the sugar, milk, eggs, and salt. Now turn your mixer to low and add the flour 1 cup at a time, when you get to 7 cups add in small amounts until the dough is able to make a nice ball around the dough hook. Realize you probably won't need 8 cups, I used about 7 and 1/4 cups. Now you wait, put some of the reserved butter in the bottom of a clean bowl and place the dough on top of the butter. Cover the bowl with plastic wrap or a towel and let raise in a warm place for 1 1/2 to 2 hours. Now comes the fun part.

Preheat your oven to 375 degrees

1. Roll your dough out onto a floured surface and pat into a 9*16 rectangle (use a ruler).

2. Cut the rectangle into 3 strips lengthwise and then crosswise into 12 strips.

3. Fold each strip in half unevenly, so the top piece overlaps the bottom, fold that overlapping piece over and place it seam side down on a parchment lined baking sheet.

4. Place the rolls on the baking sheet in rows of 9 so they are just touching each other. You will have 2 baking sheets with 2 rows of 9 rolls each. 

5. Bake for 18 minutes at 375 degrees rotating half way through. Brush with remaining melted butter and sprinkle with sea salt immediately.

You can serve these right when they come out of the oven, or rewarm them for about 8 minutes in a 350 degree oven. You can also freeze the formed rolls before they are baked. They are perfect for a busy Thanksgiving day of cooking.

Birthday Popovers with Raspberry Butter

One of my New Year's resolutions was to cook something new every week, whether it was a recipe i'd never tried before or one of my own creations. I'm hoping this goal will keep me out of a cooking rut, and keep creative ideas for new recipes flowing...we'll see how long this actually lasts! For this week it's my mom's birthday, and I happened to be trying out popover recipes. I've had a strange obsession with popovers since I was little and experienced them at a locally owned bistro with my mom called Zinn Bistro. It was family run, and the mom did all the cooking, and everything she made was so DELICIOUS! I can't even describe it, every bite was magic. To start your meal you would get a basket of bread, but not just any bread - it was all homemade and sometimes different depending on the day,... BUT the homemade popovers were always the very best part! They came warm with a bunch of raspberry butter, and even though that restaurant is now closed, the memory of the popovers will never leave me! Recently, I found Mimi Thorisson's recipe for Yorkshire pudding, which is basically a popover but with meat juices instead of butter or oil. I knew I had to try them because I love everything she ever makes, and when I did, they were delicious and a hit with my whole family. We couldn't get enough. I whipped up some raspberry butter and it was almost like my mom and I were back at Zinn Bistro, so it was only fitting that I made them once again to celebrate her birthday! 

From Mimi Thorisson's blog, "Manger"

Recipe for Yorkshire Pudding or Popovers

*makes 10-12*

2 cups flour

1 cup whole milk 

2 tablespoons cold water 

4 eggs 

olive oil or meat juices (for Yorkshire pudding)

This recipe is so easy and the ingredients are things you almost always have in your house, so there is never a bad time to make popovers! For best results, use a popover pan, but you can use a muffin tin - they will just be denser and more like a German pancake. A popover pan insures they are airy and light on the inside, and crispy on the outside. You can find one here! 

To make your popovers, start with mixing your flour and milk and water together. Then add each egg one at a time and mix until incorporated. That's about it, once you've mixed it well and most the lumps have gone you're ready to bake! Set your oven to 400 degrees and pour just a bit of olive oil into the bottom of each tin, then set the tin in the oven for about 5 minutes, so the oil is nice and hot. Now you can pour your batter in, fill each cup about 3/4 full and bake for 20 minutes or until the tops are nice and golden brown. Serve warm with raspberry butter!

Raspberry Butter

1 stick butter 

 1/4 cup raspberry jam or more depending on how sweet you like it 

4 tablespoons powdered sugar 

Let your butter come to room temperature and then mash it and the jam together with a fork. Mix in the powdered sugar and serve. Add less or more jam depending on how sweet you like it!

HAPPY BIRTHDAY MOM!

Roasted Beet Salad with Ricotta Cheese, Arugula, and Orange Vinaigrette

I love, love, love beets. Every time I taste one it's like a little surprise because I forget just how good they are until that first bite. This salad is great for the holidays because it's fun and different  and can easily be served family style, or plated individually for a party. I love the bite of the peppery arugula with the creamy ricotta, and of course the beets - tender, yummy, and drenched in orange vinaigrette... yum! This is a salad that I make with different variations all the time, sometimes I stack cylinders of beets in-between ricotta cheese for a fancy look or I just throw cubes of beets in with an arugula salad - either way, they're always delicious. This time I was inspired by a beet salad I had at the Copper Kitchen not too long ago that had pistachio on the top. It gave such a yummy, salty bite, so I sprinkled some on of top this salad just for extra crunch.

Ingredients

-serves 4-6 people  as a side-

5-6 large beets 

olive oil 

salt and pepper 

1 cup ricotta 

2 table spoons whipping cream 

Orange Vinaigrette

1/4 cup olive oil 

1 1/2 teaspoons dijon mustard

1 teaspoon apple cider vinegar 

2-3 tablespoons fresh squeezed orange juice 

salt+pepper

Start with the beets.  Cut the tops and bottoms off, drizzle with olive oil and sprinkle with salt. Wrap each beet in foil and set on a sheet tray.  Bake at 350 degrees for an hour, or until tender. While the beets bake, mix your cup of ricotta with whipping cream and a good amount of salt and pepper, and set aside. When the beets come out of the oven, let cool for about 30 minutes or until cool enough to handle, and use a paper towel to rub the "skin" off the beets. Cut the beets into bite size pieces and set aside while you prepare the vinaigrette.

To start the vinaigrette, mix the olive oil, dijon, salt and pepper, apple cider vinegar and orange juice. Whisk well to emulsify and pour over beets (you will have more vinaigrette than you need). Let the beets marinate in the dressing for about 15 minutes before you put the salad together.

Lastly, put it all together. Smooth your ricotta mixture over the bottom of your serving dish or plate, then add a layer of arugula. Next, place your beets on top of the arugula. Sprinkle the beets with sea salt and finely chopped pistachios. You will have more vinaigrette than needed, so take the beets out of the vinaigrette with a slotted spoon instead of pouring it all over, because it could become too soggy. Serve immediately and enjoy!

Shredded Brussel Sprouts with Dried Cranberries and Almonds

This is one of my favorite recipes to make for family. I remember when we had my grandma over for dinner and she first tasted them, she couldn't get enough and said how they were nothing like Brussels sprouts she'd ever had before. There couldn't have been a better compliment than to have the bowl of Brussels sprouts devoured long before anything else. To make it even better, this recipe is so easy, and literally takes like 10 minutes to make! The hardest part is cutting the sprouts into shreds and I think that's kind of therapeutic anyway, so all in all its the perfect quick veggie side, and a new staple at our Thanksgiving table. 

Brussels Sprouts with Cranberries and Almonds  

-serves 4 as a side-

about 1 pound brussels sprouts

1 tablespoon butter

1 tablespoon olive oil 

1-2 teaspoons garlic salt

salt and pepper 

1/3 cup craisins or any dried cranberry 

1/4 cup slivered almonds

squeeze of lemon juice 

Start by chopping your brussels sprouts into thin slices. Over medium to high heat, heat the butter and olive oil and add your brussels sprouts with a sprinkle of salt. Sauté for about 5 minutes or until the brussels sprouts are tender, then add your dried cranberries and almonds. Keep stove on high heat and sauté for another 5 minutes, while adding a teaspoon or 2 of garlic salt to taste. I like to keep the brussels sprouts over high heat so they can get a bit of color and crisp up. So - after you've tossed the garlic salt in, and a bit of pepper, turn the heat off. Lastly, squeeze some lemon juice over the top and serve immediately. This recipe is really easy to change for your needs and can easily be doubled or tripled for however many you're feeding. Enjoy!

Simple Tomato Tart

I know, it's September and people are ready for Fall and all things pumpkin, but... I just can't say goodbye to summer quite yet! It's so beautiful outside and my garden is growing like crazy! I have tomatoes coming out of my ears, so a tomato tart was definitely in order. I promise after this I will transition to all things warm, cozy and fall"y", but this is one last ode to long summer days, and sweet, juicy tomatoes. Besides being delicious, this tart couldn't be any easier - all you need is store bought puff pastry, lots of fresh tomatoes, and a bit of parmesan cheese... so easy! SInce there isn't really a recipe for this one, I took some pictures to illustrate how I put this tart together. You'll have it on the table and impressing your friends in no time. I love to serve this tart as a side, in place of a roll or slice of bread with a yummy fresh dinner! Although its simple, the oven brings out the natural sweetness in the tomatoes, and the crispy puff pastry just melts in your mouth.  It's the perfect combination of flavors and textures. 

STEP 1:  unfold thawed puff pastry on lightly floured sheet tray.

STEP 2:  poke pastry with a fork leaving a 1/2in. border, and brush with 1-2 tablespoons olive oil.

STEP 3:  lay sliced tomatoes across pastry (if your tomatoes are really juicy you may want to seed them so your crust doesn't get soggy). You can use whatever type of tomato you like, I just used what I had in my garden.

STEP4:  sprinkle with a few tablespoons of parmesan cheese, as well as a bit of salt and pepper.

STEP 5:  bake in a 400 degree oven for 15-20 minutes until the edges are golden brown and the dough is cooked through. Let cool for at least 30 minutes before serving, or else the crispy dough and warm tomatoes will tend to fall apart. Slice into squares and serve!

Enjoy your last bites of summer! 

Roasted Carrots with Paprika and Scallions

So guys, I grew these carrots... it's a pretty big deal and I am so proud! In honor of my darling heirloom carrots, I thought a carrot recipe was in order.  A celebration of carrots, if you will. Today I decide to roast these babies with some paprika, scallions, sea salt and topped them with fresh cilantro... delicious! I have to be honest though,the carrots I roasted for this recipe were not the carrots I grew. My cute carrots were just a bit to small and better suited to snacking, hopefully next year I can get a bigger bunch! But anyway, about the carrot recipe at hand, this is so yummy and the perfect quick side for a weeknight dinner. I just picked up a couple bunches of carrots at the store and within 30 minutes I was snacking on warm, sweet, caramelized carrots!

Roasted Carrots

about 10 carrots 

drizzle of olive oil 

1 teaspoon sea salt 

1/2 teaspoon pepper 

1/4 teaspoon garlic salt 

1/2 teaspoon paprika 

5 chopped scallions 

fresh cilantro 

To start, peel your carrots and chop them into manageable pieces. Next, throw them on a sheet tray and drizzle with olive oil. Sprinkle with the paprika, sea salt, garlic salt, and pepper and toss with your hands so all the carrots are coated with the spice mixture. Lastly, sprinkle with about half your chopped scallions before popping them in a 400 degree oven for 15- 20 minutes. When the carrots come out all caramelized and bubbly, sprinkle them with the remaining chives and a bit of fresh cilantro. Serve immediately! 

Edamame and Chickpea Salad with Basil

I love chickpeas so much, when I was little I used to pretend to feed them to my toy horses and just eat them all myself. I thought they were the most delicious thing ever. Well, I still think they're pretty delicious, especially in this salad - with edamame, parmesan cheese and fresh basil...yum! This is a salad that's super easy to whip up last minute but is also yummy if it sits for awhile in the fridge, I always make this for quick barbecues in the summer. This salad is definitely a staple at our house and I hope it becomes one in yours too. I used canned chickpeas and frozen edamame so, although this has fresh summer flavors it can be made all year long! 

Edamame and Chickpea Salad with Basil 

*Serves 4-6 as a side*

30 ounces or two cans chickpeas (garbanzo beans)

16 ounces frozen shelled edamame 

Juice of one lemon (2-3 tablespoons)

1/4 cup of olive oil (I love to use basil infused olive oil for this, but you don't have to.)

Heaping 1/3 cup shredded parmesan cheese 

1 teaspoon sea salt 

1/2 teaspoon fresh ground pepper 

1-2 tablespoons fresh chopped basil 

To put your salad together start by microwaving your edamame according to package instructions, (you can find shelled frozen edamame at almost any grocery store). While the edamame microwaves drain your chickpeas and add to a bowl. Take your edamame out of the microwave and add it as well, mix the two together so they're evenly dispersed. Next, toss the lemon juice and olive oil into the salad and add cheese. Lastly, mix your salt, pepper and chopped basil into the salad, taste for seasoning and serve! 

ENJOY!

Potato Salad with Mustard Vinaigrette

This potato salad is so good and so fresh. Bonus, there's no mayo so you can feel good about eating the whole bowl... right? Anyway, tomorrow is Pioneer Day here in Utah. It's the day we celebrate the pioneers coming into the valley and settling in this place we now call home. Although for a lot of people its just "pie-and-beer-day", which is great too, any reason to have a party is enough for me! I almost wanted to make a pie, but decided to widen my horizons. SO, why not a fresh, out of the ordinary potato salad at your pioneer day, "pie and beer day", whatever day celebration! This is the perfect salad to bring to a dinner or barbecue with friends and impress them instantly. Fresh and tangy with dijon mustard, apple cider vinegar, and roasted potatoes, AND arugula! This salad just can't be beat.

Roasted Potatoes 

1 1/2 pounds yukon gold potatoes cut into bite size pieces

1/4 cup olive oil

1 teaspoon salt 

1 teaspoon pepper

Throw your cut up potatoes onto a sheet tray and drizzle with your olive oil. Sprinkle with salt and pepper and toss to coat well. Then bake potatoes for 40 minutes at 400 degrees. While they're cooking you can get started on the vinaigrette.

Mustard Vinaigrette 

1 tablespoon grainy dijon mustard

1 teaspoon creamy dijon mustard 

1 tablespoon apple cider vinegar 

1/4 cup extra virgin olive oil 

1 teaspoon salt 

1/2 teaspoon pepper 

1 teaspoon chopped chives 

1 teaspoon minced tarragon

arugula 

To make your vinaigrette, put your mustard and apple cider vinegar in a bowl, stir to combine. Slowly stream in your 1/4 cup olive oil while stirring until you have a thick, salad dressing like consistency. Then sprinkle in your salt, pepper and herbs. Stir to combine and set aside until potatoes are finished cooking.

To bring it all together, mix slightly warm potatoes with dressing and add a couple handfuls of baby arugula and toss gently. Add extra salt and pepper if needed, otherwise you're ready to serve. It's really good slightly warm, but is delicious cold as well.

ENJOY!

Heirloom Tomato Salad With Grilled Corn

Well it's that time of summer where the first bunch of heirloom tomatoes are showing up at the farmers market here in Salt Lake City. I get so excited for these colorful beauties, I have to buy them if I see them anywhere, no expense spared! This is a simple delicious salad that is kind of a play on the classic italian caprese salad. Except, instead of cheese, basil and balsamic, you have corn, cilantro, avocado and fresh lime juice... so delicious!

This salad is really all about the tomatoes, which is why I have to beg that you only make this in the height of summer, because winter grocery store tomatoes just really won't do. You want juicy, warm bites of sunlight, something only a vine ripened tomato can give you... can you tell I love tomatoes?

Anyway, this is a simple, delicious salad that is quick, easy, and ready to eat right away. The perfect side for a summer BBQ.

Heirloom Tomato Salad With Grilled Corn

Serves 4 as a side dish

5 Ears of yellow corn

4 Tablespoons melted butter 

4-5 Medium sized heirloom tomatoes 

1 Small bunch of cilantro 

1 Avocado 

Lime Paprika Dressing 

Juice of 1 Lime 

1/2 Teaspoon salt

1/4 Teaspoon paprika

1/2 Teaspoon pepper

3 Tablespoons olive oil

To start, shuck your corn and brush each cob with melted butter. Preheat your grill or grill pan to a medium high heat,and place buttered corn on the heated grill, let it cook for about 15 minutes, turning periodically, to get an even char across the cobs. Take your corn off the heat and set aside while you roughly chop your cilantro, and cut tomatoes into thick wedges. When the corn has cooled a bit cut it off its cob and combine with other ingredients on a plater, or in a shallow serving bowl. Lastly, slice up your avocado and add across the top of your salad. Sprinkle the entire bowl with a bit of sea salt and finish by mixing the lime vinaigrette ingredients in a small bowl and pouring it over the top of the salad. serve straight away, or make just a couple hours before hand if needed.

Apricot Jam

...

A bundle of apricots fresh from the orchard.

simmering away on the stove.

Today I made a simple apricot jam with fresh apricots from my grandparents garden. It was incredibly easy and making jam is always such a satisfying experience. There was a bit of a mess when it came to pureeing the mixture, but feel free to leave the apricots whole and just smash them a bit with the back of the spoon.

Ingredients

- 2lb. fresh apricots 

- 1c. granulated sugar 

-  A heavy bottomed pot

Pull the apricots in half with your fingers and remove the pits, then simply throw in the pot. Add the sugar and cook on medium heat until apricots are soft, about 10-15 minutes. Once your apricots are the right consistancy carefully pour the mixture into a blender and puree until mostly smooth. Pack in jars and enjoy!