Veg-Out Salad

Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them. Their food videos are often juvenile, weird or downright disgusting! However, one caught my eye recently. I didn’t get the name of the cook or the recipe . . . and it is nearly impossible (at least for me) to ever find the video again. Anyway, this is my take on the salad reel that I watched. It is simply DELICIOUS! Full of crunch with a punch from the garlic & ginger dressing, and it also just happens to use the ingredients that I usually have on hand. Barry also gave it rave reviews!

 

We serve the salad with Smoked Ribs (Gates BBQ Rub & Sauce) 
and Roasted Potatoes 

Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
   
2. Right before serving, drizzle with dressing and toss. 
   

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Recipe without photos . . . Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
2. Right before serving, drizzle with dressing and toss. 

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Zesty Carrot Salad

Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! 

Zesty Carrot Salad

Dressing

4 tablespoons olive oil 

3 tablespoons red wine vinegar 

1 tablespoon honey 

1 1/2 teaspoons Dijon mustard 

1/2 teaspoon+ curry powder  

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger 

Salad

About 3 to 4 cups shredded carrots

1 bunch sliced scallions (green onions - both white & green parts)

1/4 cup raisins

1/4 cup chopped parsley 

1/4 to 1/3 cup chopped toasted walnuts 

Kale, torn into small pieces and lightly salted 

1. Dressing: To a jar, add oil, vinegar, honey, Dijon, curry powder, garlic and ginger. Shake well. Taste and adjust seasonings as needed.
2. Salad: To a large bowl, add carrots, scallions, raisins, and parsley; toss to combine. Season salad with salt and pepper to taste. Add about half the dressing and toss. 
3. Arrange prepared kale on the edges of a platter. Add carrot salad to the center. 
4. When ready to serve, add walnuts to the top of the salad and drizzle the salad and kale with remaining dressing.
5. Salad keeps up to 5 days stored in an airtight container in the refrigerator.

Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 

Skillet Eggs and Vegetables

Quick to make, this is a recipe from The Family Dinner Project, a website filled with food, fun and conversation about things that matter. It offers delicious food, often quick-to-make recipes and encourages families to gather around the table. 

Skillet Eggs and Vegetables is a great way to utilize garden fresh vegetables and fresh herbs. I made it for a quick and satisfying supper and served it with a slice of toasted bread.

oject.org

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
   
   
   
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
   
   
   
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).
   
   
   
   

Recipe without photos . . .

Skillet Eggs and Vegetables for 2 

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower….  I also threw in some fresh herbs to the mix. 

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

1. Preheat the oven to 400°F. 
2. Sauté the onion (and peppers if using) in olive oil until translucent.
3. Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
4. Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
5. Sprinkle the Parmesan cheese on top if desired. 
6. Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).

  

Zucchini Roll Ups

Its that time of year . . . when the zucchini are abundant and I'm on the lookout for new ways to include it in our menu.
This idea combines a cooked veggie filling with softened cream cheese spread on a long, thin slice of zucchini. These are crisp, crunchy and tasty BUT need to be eaten shortly after assembling as they become "watery" if allowed to set for too long. 
We used these as a fresh and healthy side dish but they would also be used for snacks or appetizers. 

Zucchini Roll Ups
Zucchini - sliced longwise as thin as possible (I used a mandolin)
Spreadable Cream Cheese
Seasoned Salt
Sautéed Veggie Mix -- in this case: diced onions, one kale leaf finely chopped, a couple of chopped mushrooms sautéed in just a little olive oil
Chopped Pimentos 

1. Lay out sliced zucchinis and spread with a thin layer of cream cheese. Sprinkle lightly with seasoned salt.
2. Spoon on a thin layer of sautéed veggie mix and a few pimentos.
   
   
   
   
   
   
3. Roll up beginning with narrowest end. Secure with toothpick.
   
4. Eat immediately or shortly after preparation. 

Recipe without photos . . .

Zucchini Roll Ups

Zucchini - sliced longwise as thin as possible (I used a mandolin)
Spreadable Cream Cheese
Seasoned Salt
Sautéed Veggie Mix -- in this case: diced onions, one kale leaf finely chopped, a couple of chopped mushrooms sautéed in just a little olive oil
Chopped Pimentos 

1. Lay out sliced zucchinis and spread with a thin layer of cream cheese. Sprinkle lightly with seasoned salt.
2. Spoon on a thin layer of sautéed veggie mix and a few pimentos.
3. Roll up beginning with narrowest end. Secure with toothpick.
4. Eat immediately or shortly after preparation. 

Green Goodness Kale Salad w/ Wiebe premium white Cheddar

 THIS IS DEFINITELY A BOWL OF GREEN GOODNESS! 

It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, but I’ve renamed it and made just a few changes – most notably using the premier  white cheddar from Jason Wiebe Dairy—Cottonwood River Reserve— in place of goat cheese. 

I also made the salad for 2 but am including the original amounts that serve 6. We ate it as a main course salad so I did add a bit more bacon and cheese in proportion to the amount of kale.

YES, KALE CAN BE QUITE CHEWY but this salad does several things that makes it very palatable including:

• It is cut into small, bite size pieces. 
• Part of the dressing is added to the kale and allowed to set briefly.
• Warm veggies and bacon are added to the kale causing it to just slightly wilt and release just a little of its chewiness. 

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
   
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
   
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
   
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
   
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
   
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Recipe without photos . . .

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Creamy Gnocchi Soup

During this fall-type weather in May of 2020, soup hit the spot. This Creamy Gnocchi Soup is broth-based and if full of carrots and celery, chopped kale (from our spring garden), turkey and homemade butternut-potato gnocchi; a ladle full of leftover white sauce imparts the creaminess.

Spinach could be exchanged for the kale, commercial potato gnocchi could be used, heavy cream could be added near the end rather than using white sauce as a thickener or leave out the thickener for a totally broth-based soup. Chicken or sausage could replace the turkey, or make it meatless if preferred. For a vegan variation, use vegetable broth, both in the white sauce and the soup. 

Creamy Gnocchi Soup

About 2 tablespoons olive oil

1 cup onion diced

Click here for White sauce recipe.

1/2 cup celery diced

1 cup diced carrots

1 tablespoon fresh thyme

2 garlic cloves minced

1 quart+ of  turkey broth or stock

1 cup+ diced cooked turkey 

1 cup fresh kale or spinach leaves, chopped

White sauce 

About 16 ounces butternut-potato or potato gnocchi 

Salt and pepper to taste

1. In a large pot heat olive oil over medium-high heat. Add and sauté onion and celery until tender; add the garlic and thyme near the end.
   
2. Add about 3 cups of broth, thyme, carrots, turkey, and kale. If desired or time allow, simmer for at least 20 or 30 minutes to soften kale. 
   
3. Add the last cup of the broth and a ladle or two of white sauce;  bring soup to a boil and add the gnocchi. Adjust heat to medium and cook until gnocchi floats and is tender – I continued to cook for awhile until gnocchi were pillowy soft. Taste soup and season with additional salt and pepper if needed.
   

Recipe without photos . . .

Creamy Gnocchi Soup

About 2 tablespoons olive oil

1 cup onion diced

1/2 cup celery diced

1 cup diced carrots

1 tablespoon fresh thyme

2 garlic cloves minced

1 quart+ of turkey broth or stock

1 cup+ diced cooked turkey 

1 cup fresh kale or spinach leaves, chopped

White sauce 

About 16 ounces butternut-potato  or potato gnocchi 

Salt and pepper to taste

1. In a large pot heat olive oil over medium-high heat. Add and sauté onion and celery until tender; add the garlic and thyme near the end.
2. Add about 3 cups of broth, thyme, carrots, turkey, and kale. If desired or time allow, simmer for at least 20 or 30 minutes to soften kale. 
3. Add the last cup of the broth and a ladle or two of white sauce;  bring soup to a boil and add the gnocchi. Adjust heat to medium and cook until gnocchi floats and is tender – I continued to cook for awhile until gnocchi were pillowy soft. Taste soup and season with additional salt and pepper if needed.

Zuppa Toscana

Definitely soup weather in Kansas! And Zuppa Toscana certainly hit the spot. It's Barry's copycat version one of Olive Garden signature soups; his is even better than the original! We served it with Quick & Easy Breadsticks.

Zuppa Toscana

1 lb. bulk Italian sausage

1 large onion, chopped

3 cloves garlic, minced

4 to 6 cups chicken broth

4 large russet potatoes, slice & diced with skins left on 

About 2 cups curly kale, leaves stripped and chopped

Kosher salt

Freshly ground black pepper

About 1 tablespoon Italian seasoning

Sprinkling of hot pepper flakes 

About 1 cup heavy cream

Freshly grated Parmesan, for serving

1. In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
2. Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. 
   
3. Add chicken broth, potatoes, kale and seasoning; cook until potatoes and kale are tender, 23 to 25 minutes. 
   
   
   
   
4. Check seasonings and stir in heavy cream and heat on low to medium temperature.
5. Garnish with Parmesan cheese if desired.
   

Recipe without photos . . .

Zuppa Toscana

1 lb. bulk Italian sausage

1 large onion, chopped

3 cloves garlic, minced

4 to 6 cups chicken broth

4 large russet potatoes, slice & diced with skins left on 

About 2 cups curly kale, leaves stripped and chopped

Kosher salt

Freshly ground black pepper

About 1 tablespoon Italian seasoning

Sprinkling of hot pepper flakes 

About 1 cup heavy cream

Freshly grated Parmesan, for serving

1. In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
2. Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. 
3. Add chicken broth, potatoes, kale and seasoning; cook until potatoes and kale are tender, 23 to 25 minutes. 
4. Check seasonings and stir in heavy cream and heat on low to medium temperature.
5. Garnish with Parmesan cheese if desired.

Kale-Cranberry Super Salad

The secret to this super salad (delicious and nutritious—packed with vitamins & antioxidants) is finely chopped kale . . . and a balance of ingredients. My inspiration was actually a bagged kale salad mix that I ate at a meeting earlier this week. 
Using curly kale from Barry's garden, my goal was to finely chop it with a chef's knife. Then, it dawned on me to use the food processor. It worked like a charm and yielded finely chopped kale that was easy to eat!
Toasted sunflower seeds and finely chopped onions added the crunch factor while dried cranberries and a slightly sweet dressing added the finishing touches to this salad. Barry pronounced it "Super delicious" and had more than one helping.
Amounts are variable . . . my preference was to use a relatively high proportion of sunflower seeds and cranberries. Although I generally dress salads at the last minute in this case I added it about an hour ahead in order to allow it to softer the fibrous kale just slightly.
Variation Ideas: Add fresh fruit and other toasted nuts.

Kale-Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
   
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
   
   
   
   
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
   
4. Transfer to serving bowl.
   

Recipe without photos . . .
Kale Cranberry Super Salad
Curly kale & stemmed (be sure to wash and spin dry garden kale to remove all the sand and dirt trimmed in the curly leaves)
Dried cranberries, chopped
Toasted & salted sunflower seeds
Finely chopped onion
Celery Seed Dressing or use Poppy Seed Dressing or any slightly sweet dressing
Kosher salt and pepper to taste as needed

1. Add stemmed kale to the food processor and pulse until finely chopped.
2. Transfer chopped kale to a bowl and adde cranberries, sunflower seeds and onions.
3. Add dressing and toss. If time allows, add the dressing about an hour or so ahead of time in order for it to soften the fibrous kale leave. Season with salt and pepper as needed.
4. Transfer to serving bowl.