First Sunday of summer

What a glorious weekend and how happy it makes me!

As part of our first BBQ this year, we stuffed some green peppers (the long ones you find in Turkish shops)  with feta, pine nuts and mint. Place a little toothpick at the top to prevent filling from oozing out and grill for three minutes each sides. They were gorgeous!

Coleslaw was on the menu, but the raw cabbage and carrots outweighed the watered down mayo by far, which makes this a healthy version of the heavy sauced Kentucky ones.

Nutritious food, sunshine, friends….what more does one want

Nutrition by Suné

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