Laura’s Cider & Sunflower Dressing

March 1, 2017

Laura's Cider & Sunflower Dressing #FirstMessCookbook

I remember being two weeks into my “plant based cleanse” five years ago so vividly. After a year of some serious tummy turmoil, a friend had recommended following a plants-only diet for a month to give my system a break. After two weeks of eating more vegetables than I had in a year, grilling tofu for the first time, and exploring new-to-me foods like hummus and lentils, I had never felt so healthy and energized in my life. I remember Scott coming home from work that day, I had just watched Forks Over Knives and looked at him declaring “I’m going plant based for life”. His response exactly was, “but what about chicken?”. I shook my head, and here we are five years later.

Were my health issues solved? In short, no. My body became stronger and more in-tune with itself, revealing to me all of the (figuratively speaking) holes and broken down roads I had been circling around for years. It’s been a winding journey to where I am now, but throughout it all I have leaned primarily on plant based nutrition. Have I been perfect? No. In the midst of a myriad of health issues this past fall I caved and ate eggs for a few months to see if it would help. It didn’t, I felt worse, and it turned out I was allergic (whoops!). I happily returned to my plant-centric lifestyle after this, and am still in the process of healing a host of health issues. We’re all trying to figure out what work’s best for our individual bodies and minds, and for me there isn’t really a destination, only the journey.

Five years ago “veganism” had yet to hit the main stream. It was rough at first, having to learn to live in the bubble of people I knew with a different perspective on food. There was, however, a sweet girl I worked with at a cafe who introduced me to my first blog. I had never heard or visited one before, and was opened up to (at that time) a small world of ladies cultivating a plant based community. In need of a sweet treat for a movie night, I stumbled upon a certain chocolate cake with speculoos frosting by, the one and only, Laura Wright. I remember thinking who in the world needs butter and eggs when something this good exists. And that is when I began following this special girl, who would in turn change my experience with plants for life.

Whether you have a love/hate relationship with veggies or are a green juice guzzler, I think you would find yourself hard-pressed to not fall in love with the cozy, approachable, and exciting flavor combinations Laura seems to pull together so effortlessly. Everything she creates looks like it “feels good”, for the lack of a better way to describe the sensation I get when scrolling through her blog or flipping through her cookbook’s pages. As you read through Laura’s story in the beginning of the book you learn about her father’s farm, her past education in culinary school, and her work at a restaurant – and it becomes clear – creating produce filled meals wasn’t something Laura discovered later in life, it was (is) something that has been interwoven in her existence from the beginning. Her connection to the seasons inspires you. The way she plays with flavors and textures entices you. And if you can get yourself not to drool while flipping past her date shake and brownies, I will applaud you (or scoff, not sure where my judgement lies there ;) kidding!).

I knew the moment I saw the word “sunflower” in this recipe title that it would become my new favorite dressing. I almost always have a sauce that was drawn up by Laura in our fridge. She has a way of knowing exactly how to balance the sweet, salty, and tang our taste buds are craving. Here I didn’t have the sunflower oil the recipe called for, so I altered it a bit to use whole sunflower seeds instead. The result? So rich and creamy, with an extra vitamin boost. I hope you enjoy this salad combo too, I love the earthy beets and creamy avocado with the tang of this dressing and crunch from the fresh greens. Don’t skimp on the herbs either, the chives and dill positively make this salad. And if you haven’t popped over to order Laura’s book yet (which you should), I have a copy to give away too! Read below the recipe for the details, and let’s celebrate this genuinely amazing human and her generosity in creating this gorgeous cookbook for us all, yes?! – xx

Laura's Cider & Sunflower Dressing #FirstMessCookbookLaura's Cider & Sunflower Dressing #FirstMessCookbookLaura's Cider & Sunflower Dressing #FirstMessCookbookLaura's Cider & Sunflower Dressing #FirstMessCookbook

Adapted from The First Mess Cookbook.

1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
3/4 – 1 cup filtered water
1/4 teaspoon gluten-free tamari soy sauce
1 teaspoon dijon mustard
2 teaspoons pure maple syrup
1 clove garlic, chopped
salt & pepper, to taste
3/4 cup raw sunflower seeds, soaked for 4 hours

Make the dressing:
Drain the soaked sunflower seeds, and add everything to a blender (preferably high-speed). Puree until silky smooth, taste, and adjust salt and pepper to taste (I used 1 teaspoon of pink salt). Store in an airtight container in the fridge for up to 1 week. Drizzle over salads, grain bowls, pizza, everything.

Build the salad:
I used chopped romain and micro greens for the salad base. I then topped the greens with a sliced beet that had been boiled and cooled, cannellini beans, diced avocado, and fresh herbs (chives and dill, they are amazing with this dressing!).

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright. 

GIVEAWAY: Enter to win a copy of The First Mess Cookbook (open to U.S. and Canadian residents only) by leaving a comment below telling me your favorite plant to eat. I’ll kick it off by sharing mine: brussel sprouts! Preferably steamed or roasted ;). Contest is open through March 7th.


  • Reply Pia March 1, 2017 at 4:36 am

    What a beautiful and colorful salad, Jessie (…and I love the platter ;)) ! I imagine that all those greens and other goodies must compliment the dressing’s flavors really well. Also, I think we can agree that Laura’s blog is nothing short of awesome, with all its variety, creative recipes and all-round goodness.
    That said, I guess I should share my favorite plant to eat, huh? Not an easy feat I must say, seeing as I am awful at picking favorites and making choices/ decisions in general, but I can say that I sure love oats and, if you meant more like fruits and veggies, spinach and apples are right up there too xx

  • Reply Ashley March 1, 2017 at 4:42 am

    Even though it’s cliche I would have to say kale. I eat it almost everyday. I just love how versatile it is. I put it in salads, stews, make chips, & my dog loves to eat the stems!

  • Reply Jana @ delectablymine March 1, 2017 at 5:32 am

    This dressing looks amazing, I’m going to have to try it soon!! What a tough question! While my answer might change based on the day and how I’m feeling, right now I’d have to say apples!!

  • Reply Sue Ellen March 1, 2017 at 5:34 am

    Asparagus! It’s so good for the gut!

  • Reply Jess | Urban Alchemy March 1, 2017 at 5:43 am

    SO hard to pick but currently it’s celery! I can’t get enough!!

  • Reply Jess | Urban Alchemy March 1, 2017 at 5:44 am

    It’s SO hard to pick! If I had to choose one…it’d be celery<3 I can't get enough right now!!

  • Reply Sonia March 1, 2017 at 6:02 am

    Hi Jessie, as soon as I read “Laura’s” cider and sunflower dressing I knew it had to be Laura from the first mess. Her blog is one of my favorites, too. So glad to see you have a post on her. My favorite plant might be beets, but there are so many that I love.

  • Reply Sabrina March 1, 2017 at 6:24 am

    Brussel sprouts are my mine as well! Especially roasted in the oven.

  • Reply Natalia M March 1, 2017 at 7:05 am

    I love love sweet potatoes, preferably roasted. I bet this dressing would be fantastic as a dip or drizzle on some seeet potato fries.

  • Reply Ruth March 1, 2017 at 7:33 am

    This dressing sounds so delicious – NEED!! One plant… impossible to choose… but In the summer I pick or buy and freeze enough rhubarb to last me the year :)

  • Reply jacquie March 1, 2017 at 7:51 am

    oh I love Brussel sprouts as well ! though I really can’t say what is my favorite because I love carrots, broccoli, cauliflower, peas and others as well.

  • Reply Joy March 1, 2017 at 8:27 am

    It’s so hard to choose! I can’t get enough carrots and kabucha squash for the fast couple of years.

  • Reply Ashley March 1, 2017 at 11:29 am

    I love a good kale salad! Thanks so much for the chance to win.

  • Reply Jo March 1, 2017 at 11:38 am

    Laura has been one of my favourite bloggers since she started – so excited for this book! My fave plant at the moment is parsnip but that seems to change almost daily.

  • Reply Ghita March 1, 2017 at 11:42 am

    I’d have to say spinach? It goes so well in so many recipes ? Tastes amazing and is good for you. What else could anyone ask for ?

  • Reply Karen March 1, 2017 at 12:03 pm

    Love this blog and love all plants! Mine for the past few years would be a 3 way tie for baby kale, red bell peppers and tomatoes!

  • Reply Danielle March 1, 2017 at 1:25 pm

    I love Laura’s blog! Thanks for enticing us with one of the recipes from her book! Can’t wait to try it. I love durian, and jackfruit! I’ve been known to spend a ridiculous amount of money on my jackfruit fix!

  • Reply Ashley March 1, 2017 at 2:23 pm

    I swore off buying anymore cookbooks but as soon as I found out Laura’s was out, I decided I’ll have to make an exception =) Freshly picked berries or figs are my favorites. Followed closely by dates and sweet potatoes. Swoon!

  • Reply Reilly March 1, 2017 at 2:40 pm

    Sweet potatoes! They can be made sweet or savory and cut into every which shape you please to provide an assortment of textures. They continue to inspire my meals and are a staple in my house.

  • Reply Ashlynn Campagna March 1, 2017 at 5:41 pm

    This dressing looks amazing, can’t wait to try it! Beets and sweet potatoes are definitely high on my list of favorites!

  • Reply Talia Kenan March 1, 2017 at 6:15 pm

    squash! :)

  • Reply Kayla March 1, 2017 at 6:19 pm

    I love kale!!

  • Reply Ashton March 1, 2017 at 6:22 pm

    This cookbook looks amazing! And how do you even pick a favorite plant… but I will go with avocado! But spinach and brussels are high up on the list too! 🌿

  • Reply Sandra Centofante March 1, 2017 at 6:26 pm

    Spinach! I literally put it in everything : salads, smoothies, stews, sauces…

  • Reply Alicia March 1, 2017 at 6:30 pm

    Love the idea of this collab with Laura and that salad looks delicious! Fave plant (at the moment) would have to be carrots. Preferably all different colors, thinly sliced and roasted. My new ‘sweet potato fries’. :)

  • Reply Stephanie March 1, 2017 at 7:36 pm

    It’s a tie between brussel sprout and kale. I can’t get enough of either. I like to roast my Brussels and eat kale in a salad! Super yum!

  • Reply Cherie Hudson March 1, 2017 at 7:42 pm

    Omg Jessie! I love your authenticity and writing probably as much as I love roasted brussel sprouts! They’re a vegetable I didn’t appreciate at all while growing up and I especially disdained the smell they would leave behind when my dad made them. Funny thing because now I crave brussels! And vegetables in general. At every meal. Everyday. :) I feel better when I eat more plant based and I’m thankful for blogs like yours that celebrate the beauty of life and food. <3
    Sent from my iPhone

    • Reply Faring Well March 7, 2017 at 12:16 pm

      Oh my goodness Cherrie, thank you! This made me smile from ear to ear and I appreciate you taking the time to write me this note <3. You are too sweet! I was the same way with brussels before and love them now too, isn't it so funny! Hope you are doing so well, xoxo.

  • Reply Katelyn March 1, 2017 at 7:52 pm

    This looks absolutely delicious and I certainly have to try it. My favorite is either avocados or asparagus. I try to incorporate them as much as possible!

  • Reply Lyndsey Lake March 1, 2017 at 8:22 pm

    Sweet Potatoes top my list for sure! This recipe looks great!

  • Reply Jenna Albertine March 1, 2017 at 8:42 pm

    On a cucumber kick right now – great sliced with a dot of almond yogurt and a slice of strawberry on top… I think I’m craving warm-weather foods since its been so unseasonably warm in NY! Can’t wait till it’s all fresh at the farmer’s market!

  • Reply Erin March 1, 2017 at 9:16 pm

    I’m going with cabbage…because it makes kimchi. True story – when I was in college my roommate brought home some kimchi and I wouldn’t let her keep it in the fridge for fear my milk would taste like it. Now I don’t let my fridge not have some in it.

  • Reply Xaviera March 1, 2017 at 9:38 pm

    Hi :) lovely to read your post – I have recently switched to a plant based diet and I love all of the fun and delicious recipes available via blogs! I don’t know how I would have even been able to fathom the switch without them.
    My favourite veggie right now brussel sprouts as well, sliced in half and roasted with some honey and cinnamon when I’m feeling something sweet!

    • Reply Faring Well March 7, 2017 at 12:17 pm

      Aw thank you, I’m so happy you enjoyed the post, and couldn’t agree more about how wonderful blogs have been in my journey too! Wishing you the best, and enjoy those tasty brussels! <3

  • Reply Katie March 2, 2017 at 12:16 am

    Really enjoying delicata squash lately. Especially when it’s roasted. So good!

  • Reply Emily Sell (@sweetandselly) March 2, 2017 at 3:58 am

    So hard to choose… I’m going with cauliflower, specifically cauli rice!
    Gosh. I just love this post and all your stuff in general lol you help to brighten days of others with positivity, dreamy food, and fun creativity!

    • Reply Faring Well March 7, 2017 at 12:17 pm

      You are so kind! Thank you sweet Emily! xoxo

  • Reply Katelynn Quick March 2, 2017 at 5:23 am

    Oh my WORD, that’s a touch question. Sweet potatoes or strawberries…I can eat both in copious amounts!

  • Reply Victoria March 2, 2017 at 6:34 am

    Beets! And literally every way prepared whether boiled, raw, steamed, or my favorite…roasted! Every veggie is better roasted in my opinion! Love the post…I recently watched Forks Over Knives too and am definitely considering going all plant based but the only set back is the husband would never join me. How did your husband come to join you in the plant based diet?

    • Reply Faring Well March 7, 2017 at 12:23 pm

      Hi Victoria!
      So my encouragement to you is to not let is be a setback <3. My choice to go plant based was my own, but since I do all of the cooking in our household our home also went plant based. I found that since I knew Scott's taste buds I was able to create dishes he loved. I cater what I purchase and place in our home each week to both of our unique sets of taste buds, and he absolutely loves everything he eats. That being said, he is such a laid back guy, so while he happily eats plant based here at home - he can put away a quarter pounder with cheese in a hot second when he goes out to eat with his folks ;). I let him be him and don't force anything, and have found he gravitates towards my plant based home cooking naturally and am so grateful! So take heart <3 a kind of balance at home can be achieved, even if he doesn't wish to join you in the switch! xo

  • Reply Krystol March 2, 2017 at 8:31 am

    As always, great post. This recipe looks wonderful, and I love it when I have most of the ingredients in a recipe already! My favorite plant to eat is broccoli!

  • Reply Sarah March 2, 2017 at 8:51 am

    Sweet potatoes! Love that they can be spiced so many different ways and are loaded with nutrition!

  • Reply Emily March 2, 2017 at 8:53 am

    I can’t wait to make this dressing! The warmer weather has me craving crisp spring and summer salads (we’re so close!). I always get funny looks when I tell people that my favorite vegetable is swiss chard. To begin, it’s absolutely beautiful (and looks are everything, right). Second, it has this bright slightly lemony flavor and isn’t nearly as aggressive as some other greens. To me, it tastes like how you feel when you take a refreshing shower following a long, hot run. Is that weird? I don’t care.

  • Reply Alanna Parrish March 2, 2017 at 11:11 am

    Chard! I grew up eating it steamed with potatoes and zucchini and it is the most comforting dish. Making wraps out of the chard leaves is delicious too!

  • Reply laura March 2, 2017 at 11:13 am

    mini peppers!!! especially roasted, the juice inside makes for a great salad dressing!

  • Reply Abby March 2, 2017 at 11:40 am

    I love spinach! Raw, steamed, pureed, you name it!

  • Reply Aliza March 2, 2017 at 12:01 pm

    That salad dressing looks amazing. I love that it is made with ingredients that I already have on hand. I will have to try it out.

    I would looooove to win this giveaway. It’s hard to choose, because I love all kinds of plants. I would probably go with cauliflower, just because I roasted a whole one last night and it was delicious. It’s so versatile.

  • Reply Emily | Gather & Dine March 2, 2017 at 12:28 pm

    Such a touching tribute to Laura and her book, Jessie. I feel the same about you in many ways, inspiring me to try new things in the plant world, pushing me beyond my usual comfort zone. This salad looks magnificent and what a unique dressing. I bet it’s extra good with those real sunflower seeds blended in there! My fave plant? Kale. :)

  • Reply Kaitlin March 2, 2017 at 12:35 pm

    It’s pretty impossible to choose just one favorite! There are so many great ones, but I guess I’ll say avocados.

  • Reply Carmina March 2, 2017 at 1:32 pm

    The first time I had a fresh young coconut I thought I’d died and gone to heaven. To this day they are my ultimate good-for-you indulgence!

  • Reply Emily March 2, 2017 at 2:05 pm

    Love hearing people’s stories on why they went plant based! For me it was also health issues and going plant based has made me so much more mindful of what I’m eating and responsive to what nutrition my body is telling me it needs. Also it is so fun to learn to be creative with plant based cooking, it’s really made me love to cook all the more!

    My favorite plant is tied between sweet potatoes and Brussels sprouts! I love how versatile sweet potatoes are and roasted Brussels sprouts are one of my most favorite foods (crispy outside + tender center= veggie heaven)!

    • Reply Faring Well March 7, 2017 at 12:24 pm

      I’m so happy for you Emily! And couldn’t align with you more on this experience :) so excited for you! xo

  • Reply Nicole Brooks March 2, 2017 at 2:58 pm

    Cauliflower, roasted!

  • Reply Meghan March 2, 2017 at 3:27 pm

    I have been eyeing this beautiful cookbook – such a great giveaway! As far as a favorite plant to eat… it might sound odd, but I’m obsessed with sprouted sunflower seed sprouts!! I love them so much and so do my kids!

  • Reply Karen Kuo March 2, 2017 at 3:28 pm

    So hard to choose!! Favorites are sweet potatoes and butternut squash–I have a sweet tooth and they taste so good, especially roasted…oh my.

  • Reply lauren March 2, 2017 at 3:29 pm

    Okay I’ve gotta say kale because there is not a day that goes by that I could ever ever pass up a bag of kale chips (cheesy is the best) or a kale Caesar salad… especially the one Laura made using (second best veggie) Brussel sprouts. Have you tried that one? The one with Pine Nut “Parm”? OMG. The Best. She also uses sunflower seeds for the dressing as well, so this one has gotta be awesome. Can’t wait to try… on everything. There is nothing better than having a great dressing in the frig for salads, veggies, grain bowls etc. Your tangy cashew sauce has been last most previous go-to.

    • Reply Faring Well March 7, 2017 at 12:25 pm

      YES. I love her parm, its incredible! And so sweet to hear about my cashew sauce <3 goodness, so happy! xo

  • Reply Candice T March 2, 2017 at 3:41 pm

    Broccoli! My husband and I love it roasted in huge grain bowls or as a snack on its own.

  • Reply Heidi March 2, 2017 at 3:48 pm

    Artichokes!! Dipping (perhaps in is dressing??) the leaves is fun , but the heart is amazing. YUM!!
    Fresh corn on the cob is a very close second, and rounding out the top three, Japanese Sweet Potatoes comes in third. Thanks for what you do. ☺

  • Reply Roxanne March 2, 2017 at 4:47 pm

    My favorite plant is most definitely green beans. XO

  • Reply Michaela March 3, 2017 at 12:10 am

    Can’t wait to try this dressing on my current favorite veggie, kale :)

  • Reply Karen March 3, 2017 at 6:41 am

    Gosh…hard question for this veggie loving gal. But, if I must choose, my favorite winter/year round veggie: cauliflower since its so incredibly versatile; favorite spring/summer veggie (a bit of a delicacy in the Midwest for most of the year) is asparagas. I adore Jessie as well…she just seems to hit that “sweet spot” for me every time!

    • Reply Faring Well March 10, 2017 at 5:58 pm

      Congratulations sweet Karen! You’ve won the giveaway! Emailing you now for your info <3

  • Reply Caroline March 3, 2017 at 6:52 am

    Sweet potatoes!! I eat probably 1-2 a day. I eat them for breakfast sweet potato boats inspired by @inmybowl and almost everyday for lunch!!

  • Reply samantha March 3, 2017 at 10:12 am

    hi Jessie! next month i will be celebrating being vegan for two years, and it seems like every week i have a new favorite vegetable or fruit or grain to eat. at the moment though, my favorite plant is probably an avocado. i am totally obsessed with putting them in smoothies, salads, bowls, sandwiches, and even some chocolate-y desserts.
    i love following your blog and am so inspired by your recipes and pictures. thank you for sharing!

    also, this weekend i am going to a dinner party (they are serving pizza and salad) and offered to bring a vegan dish for everyone to try. have any suggestions on what would be a good dish to bring that wouldn’t scare a non-vegan? :P
    thank you in advance

    • Reply Faring Well March 7, 2017 at 12:26 pm

      Hi Samantha! Goodness you are so sweet, thank you for this note – and I am SO sorry I didn’t see it until after the weekend! I hope you were able to find a mega delicious crowd pleaser <3 xo.

  • Reply Claire March 3, 2017 at 11:34 am

    I’m just in love with almond butter – I put it in everything but my absolute favorite pairing is dates and almond butter!

  • Reply Elizabeth March 3, 2017 at 12:44 pm

    I don’t think I’m alone when saying sweet potatoes! And honestly I could probably live on nothing but sweet potatoes, bananas, avocado, pumpkin seed butter, and coconut yogurt – all plant-based goodies!

  • Reply Nina Olsson - Nourish Atelier March 3, 2017 at 2:53 pm

    Absolute perfection, I’d love to try Laura’s sauce. These pictures are so beautiful Jessie.

  • Reply Tee March 3, 2017 at 10:32 pm

    Hi Jesse! Wonderful post! I can definitely relate – I went vegan in 2005 (summer after high school, I was vegetarian 6 years before that) and back then it seemed like a massive leap. I remember going to my local bookstore to get my first vegan cookbook and at the time they only had about 3-4 options on the shelf! I would have to say Brussels Sprouts are my favourite as well, I get super cravings for roasted Brussels Sprouts whenever I want a snack :)

  • Reply Heather March 4, 2017 at 2:44 pm

    Ooh I love brussel sprouts and sweet potatoes, but plain old creamy yellow potatoes have my heart. They’re perfect on their versatility and ease.

  • Reply Smadar Brandes March 5, 2017 at 8:25 am

    I think I have to go with cauliflower… love Laura and her blog!!

  • Reply Genevieve March 5, 2017 at 8:37 am

    Currently obsessed with broccoli sprouts! I make a massive sprout smoothie every day and I feel amazing afterwards.

  • Reply Christine March 5, 2017 at 9:46 am

    I also love Brussel Sprouts. As a kid I called them baby cabbages. Maybe it was my dads way of getting me to try them. Love them shredded in a salad with kale apple and pomegranate seeds. Also roasted.

  • Reply Laine March 5, 2017 at 8:41 pm

    I love beets so much! Fermented, grated, spiralized, roasted- I love them in every way. I am seldom without beets in my fridge!

  • Reply Roshni March 6, 2017 at 11:24 pm

    The past few years I’ve had a bit of radish obsession. They’re so crisp and spicy and reminiscent of summer. Whatever I throw them on – tacos, salads, roasted sweet potatoes – they just make it better!

  • Reply Kay Hartzog March 7, 2017 at 9:03 am

    KALE!! I love all varieties. I even love washing Kale and de-stemming, then adding it to my huge bag of Kale already in my fridge. So satisfying and delicious.

  • Reply Sydna M. March 7, 2017 at 11:34 am

    My favorite has to be asparagus or maybe arugula! So much of learning new plants is finding new ways to prepare them – maybe the traditional way you don’t love but a new way makes that plant shine.

  • Reply Terri Cole March 7, 2017 at 12:47 pm

    I like to paraphrase Will Rogers. “I never met a vegetable I didn’t like.” Winter squash is a particular favorite, though!

    Thanks for the giveaway, I’m a big fan of “The First Mess”!

  • Reply Jessica March 7, 2017 at 2:05 pm

    I don’t think I could live without sweet potatoes! They are so versatile! I stuff them with more veggies for entrees, bake them into chips, and I’ve even made delicious desserts with them! YUM

  • Reply Lori March 7, 2017 at 2:35 pm

    Oh, it’s so hard to choose a favorite! I would say probably beets and asparagus. The dressing looks amazing and the photos are beautiful!

  • Reply Taylor March 7, 2017 at 2:42 pm

    It changes fairly often but I think Brussels will also always be my true love in all forms- roasted, pan fryed, oven roasted… <3

  • Reply Danielle March 7, 2017 at 3:39 pm

    I would have to say…. mushrooms! Which surprises even me, before I went vegan I didn’t like them at all, and now they’re my favourite add in for that perfect umami flavour!! And portabellas, don’t even get me started! <3

  • Reply Deanne March 7, 2017 at 6:59 pm

    Sweet potatoes are a go to for me for sure!

  • Reply Maureen March 8, 2017 at 6:17 am

    Jessie, that salad is gorgeous and I just hopped up off the couch to go soak my sunflower seeds because this is definitely going to be dinner tonight and I may throw in some roasted sweet potato (my fave veg)!!! And I would love, love, love to win a copy of Laura’s book!!!

  • Reply Deborah March 13, 2017 at 2:57 pm

    Collards are great an time of the year but especially so after a frost.

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