Category Archives: Lassens

Vegetarian Greek Pitas with Tzatziki Sauce

Vegetarian Greek Pitas with Tzatziki Sauce

Written by Denae


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Vegetarian Greek Pitas with Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Instructions
  1. Preheat over to 400 degrees. Chop up your vegetables in to bite size pieces.
  2. In a large bowl combine the vegetables. Drizzle with olive oil, add all the spices, and mix together.
  3. Spread the vegetables on a baking sheet and bake for about 20 minutes, or until vegetables can be easily pierced with a fork.
  4. While the vegetables are roasting, make the Tzatziki Sauce. Combine Greek yogurt, finely chopped cucumber, lemon juice, dill, minced garlic, and salt to taste.
  5. Serve the vegetables over a warmed pita bread and drizzle with Tzatziki Sauce.
Recipe Notes

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Pumpkin Hummus

Pumpkin Hummus

Written by Denae

Something tasty, high in protein, and still seasonal is a nice break from all the treats that come around this season! Instead of feeling chained to bringing a cookies platter to your work potluck, surprise everyone with this delicious pumpkin hummus!

The seasonings are so easy to play around with too, which is nice if you want to spice things up a bit! See what I did there 😉

We hope you enjoy this lovely and INSANELY easy dish!

Love,

Lassens

Print Recipe
Pumpkin Hummus
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine all the ingredients in a food processor or blender. Blend until smooth throughout, be sure to scrape the sides of the bowl occasionally while blending.
  2. Serve with vegetables, chips, crackers, in wraps and sandwiches, or whatever else your little heart desires for this hummus!
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One Pan Salmon Roasted Asparagus

One Pan Salmon Roasted Asparagus

Written by Denae with recipe from Salty Girl Seafood

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Dedicated to bringing healthier ingredients to your dinner table, Salty Girl Seafood is a company that wants to benefit it’s customer with easy and healthy food. With a high sustainability standard, they rigorously evaluate the whole process of their product in order to ensure everything they do is environmentally responsible. When you eat a Salty Girl Seafood product, you know you’re eating the right fish. Click here to learn more about this amazing product!

Print Recipe
One Pan Salmon Roasted Asparagus
Instructions
  1. Preheat oven to 400 F.
  2. Cut bottom 1/3 off of asparagus. Place on cooking sheet.
  3. Drizzle olive oil on asparagus, add a pinch of salt and pepper.
  4. Place Salty Girl Seafood salmon on top of asparagus.
  5. Bake for 8-10 minutes, until salmon flakes easily with fork.
  6. Garnish with lemon slices and parsley (optional) - Enjoy!
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Eggs with Everything

Eggs with Everything

Written by Denae

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Breakfast food is amazing! Not just for breakfast, but lunch… and especially dinner! So while this recipe may be called appear “breakfasty”, don’t deprive yourself of deliciousness just because the time of day. 

This meal always makes me think of Saturday mornings with my siblings. We’d sit around the kitchen and talk while I made breakfast, and for some peculiar reason it was always eaten in a cup instead of on a plate. I suppose those were pre-arugula loving days though. However, I will debate that it still does taste just a little better inside of  a cup 😉

This recipe has a lot of flexibility, which is always nice if you’re looking to whip something up real quick. Since I don’t cook by recipes (making it really hard sometimes to remember to measure and write stuff down when doing these recipes) I’ve done a lot of different varieties of this same kind of dish.

The beauty is that it’s general enough that you know you could throw whatever leftovers/veggies/meat/anything hanging out in the fridge, in with the eggs and BOOM you have a meal! When I made this recipe I had a bell pepper and red onion that needed to be eaten, so this was a perfect reason to use those up. The ingredients can be anything. Over the years we’ve thrown in anything from leftover steak, to frozen pre-seasoned potatoes, to food that was going to be tossed in a day or two if it wasn’t used. 

Get creative and share your creations with us by tagging either #lassens or #lassensloves

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Print Recipe
Eggs with Everything
Cuisine Breakfast
Prep Time 10 minutes
Servings
Ingredients
Cuisine Breakfast
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Gather all your ingredients together. And chop them in to bite-size pieces
  2. Add the 2 T of olive oil to the bottom of a pan and thoroughly cook any meat or potatoes with the onion. Move those to another bowl and add the remaining 2 T of olive oil to the pan. Cooking the vegetables will vary depending on if you want them crunchy or soft. For soft veggies: Bell peppers soften about 10 minutes Zucchini softens in about 5 minutes Green Beans soften in about 3-5 minutes Tomatoes soften in about 2 minutes
  3. While the veggies are cooking, beat the eggs together in a separate bowl. Remove the veggies from the pan and scramble the eggs. Mix together all the cooked ingredients, mix in the cheese, and serve warm!
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Cilantro Lime Shrimp

Cilantro Lime Shrimp

Written by Denae

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I kind of have an obsession with shrimp. It’s not as severe as my obsession with coconut, but you can only imagine how happy coconut shrimp makes me! I’m also constantly on the lookout for making recipes that are easy, fast, and tasty! Aside from some manual labor on the shrimp, which can easily be avoided by purchasing shrimp that are already shelled and deveined, this meal is super fast!

The tart lime and flavorful seasonings make this dish a real treat. Although I always pick quinoa over rice, it can be served with rice and still be wonderful. Give it a go and let us know what you think!

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Cilantro Lime Shrimp
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Cook your quinoa (or rice) according to the instructions on the bag. I add the juice of half a lime to the water to give the quinoa more flavor.
  2. If you bought shrimp that wasn't already shelled and veined, these pictures will help you. Pinch the end of the shrimp and pull the shell off the surface, then remove the feet from the bottom of the shrimp. After, cut along the outside of the shrimp, just deep enough to see the colored vein. Remove the vein from the shrimp and throw away.
  3. Heat the oil in a deep pan. Toss in those shrimp and drizzle with the other half of the lime as they turn from gray/blue to pink. This should only take about 5 minutes.
  4. Add the drained black beans and drained sweet corn. Mix in the spices. Mix in the quinoa. Simmer until everything is warmed up.
  5. Serve with freshly chopped cilantro and a sliver of lime. Voila! Dinner served and family is happy 🙂
Recipe Notes

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Vegan Apple Crisp

Vegan & Grain-Free Apple Crisp

Written by Denae

Warm, fall-infused, comforting, vegan, and grain-free. These all make the perfect combination for a delicious apple crisp.

My favorite apples for apple crisp are the classic tart Granny Smith, and the juicy sweet Honeycrisp. Since they are both firm and crisp apples, they don’t become mush when they’re baked. 

The topping is another vital part. Since trying to stay away from grains, I’ve had to experiment with toppings while I make recipes. Originally I started with purely nuts, then threw in coconut, then I found quinoa flakes from Ancient Harvest. These flakes have changed how I make meatballs, crumbles, oatmeal, the list goes on. 

Enjoy this warm and sweet dessert,

Lassens

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Vegan & Grain-Free Apple Crisp
Course Dessert
Cuisine Dessert
Prep Time 20-30 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Topping
Course Dessert
Cuisine Dessert
Prep Time 20-30 minutes
Cook Time 45-60 minutes
Servings
people
Ingredients
Topping
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Peel and slice apples in lengthwise pieces.
  3. Combine the remaining filling ingredient in a bowl. Add the apples and mix together. Add to an 8x8 or 9x13 dish (depending how thick you want the dessert).
  4. After combining all the topping ingredients in a bowl, sprinkle over the apple mixture.
  5. Bake uncovered for 45-60 minutes; or until the apples are easily pierced with a fork and the topping is golden brown.
  6. Let cool for 10 minutes. Can be served alone, with whipped cream or ice cream.
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Pumpkin Cheesecake Dip

FALL IS HERE!

Written by Denae

It’s the first day of fall! Can we just stop for a moment and soak that in, please?  These are the pretty decorations and delicious treats we had to kick off this fun season!

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Naturally, a recipe.. or two.. had to be made. First, we’ll start with the delicious Pumpkin Cheesecake Dip that I made.

I always feel hesitant to make something “cheesecake” like, because I am afraid of the cream cheese clumping up and the dip not looking very pretty. I’ve learned though, ROOM TEMPERATURE. So as you embark on this recipe adventure, make sure you give yourself enough time to lower the cream cheese temperature.

Since there is a pumpkin shortage, or at least an organic pumpkin shortage, you can use a can of pumpkin pie filling instead of pureed pumpkin. Since it has more sugar and spices already in it, I’d only use about 3/4 the sugar amount and then add spices to taste until you’re satisfied — just try to not eat it all while you taste test!

Enjoy,

Lassens

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Print Recipe
Pumpkin Cheesecake Dip
Course Dessert
Cook Time 10 minutes
Servings
Ingredients
Course Dessert
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Mix together all ingredients, besides chopped pecans, until nice and smooth. With a spatula, fold in 3/4 of the pecans.
  2. Place on a serving dish, sprinkle with the remainder of the pecans and some pumpkin pie spice.
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Should you get on the Paleo bandwagon?

Eatin’ Like a Caveman… or Woman…

by Gayle

There has been a lot of chatter about the Paleo Diet lately.  Have you wondered what it is all about?
 
lassensloves.com, paleo+diet
Well, it is basically eating what our cave ancestors in the Paleolithic Age ate.  

Meat

 
 
paleo+diet
 
Free-range or grass-fed beef, pork, lamb, poulty, fish and other seafood, eggs, and game meats.  According to the Paleo Diet, our diet should be comprised of between 20-35% of calories provided by protein, instead of the 15% that the Western Diet has now.  There are many vitamins and minerals in meats as well.

Fresh Fruits and Vegetables

 
 
paleo+diet
 
Non-starchy, low-glycemic fresh fruits and vegetables provide much more fiber than other (grain based) carbohydrates.  They are slowly digested and absorbed, unlike refined carbohydrates.  And of course we know that fresh fruits and vegetables are great sources of vitamins and minerals essential for good health.
 
paleo+diet
 
 

Nuts and Seeds

 
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These provide healthy fats as well as protein and fiber.

Healthy Oils

 
 
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Olive, coconut, walnut, flaxseed, avocado, and macadamia.  These fats provide healthy monosaturated and Omega-3 fats.

A diet of the the above foods will provide a balance between acid-producing and alkaline-producing foods, which helps prevent conditions that thrive in an acid environoment.

This website says that a “lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure and increased risk for kidney stones and may aggravate asthma and excercise-induced asthma.”  This diet balances acid and alkaline.

The Paleo Diet also increases the dietary intake of potassium and lowers the intake of sodium.

Our hearts, kidneys and other organs depend on potassium to function properly.  When sodium intake is higher and potassium intake is lower, we are at risk for high blood pressure, heart disease, and strokes.

 

What Should I Not Eat?

Dairy Products, Cereal Grains, Refined Sugars, Legumes (including peanuts), Starchy Vegetables such as Potatoes, Salt, Refined Oil, and Processed Foods.

There is a lot that makes sense in the Paleo Diet.  We do have a lot of diseases and conditions that are caused by our modern diet and lifestyle.  And eliminating refined foods certainly would help our overall health.  
 
Following the paleo diet is healthy and nutritious, and there are lots of ways that you can combine foods to make delicious breakfasts. They don’t all involve eggs, either! Here are just 10 paleo diet-friendly recipes to try out for your breakfasts.
 
Here is a fun chart to help you understand how to know if a food complies with the Paleo Plan.
 
 
I’m not sure I agree with the “That crap will kill you,” but this chart does help clarify what is Paleo and what isn’t!

Have You Tried the Paleo Diet?

Please comment if you have tried the Paleo Diet and let us know what you think.  Is it hard to eat the Paleo way?

Lassen’s carries everything you need to eat on the Paleo Diet!

paleo+diet

In upcoming posts I will share some recipes that comply with the Paleo Diet Plan!

 
Love,
 
Lassen’s

Halloween Winner #1 Crust-less Coconut Pumpkin Pie

Our first of three winners for our Halloween recipe challenge is a customer from our store in Simi Valley by the name of Kelly. Kelly was kind enough to share with us her delicious recipe for Crust-less Coconut Pumpkin Pie. Your first thought might be “pumpkin… and coconut? Why would I do that?!”. I answer your question with another question; why wouldn’t you do that?! Let me explain exactly why you should pretty much try to integrate coconut into everything you can, including pumpkin!


 Before I started getting into health food, coconuts were the packing peanut-like filler on the inside of an Almond Joy. That was where my knowledge and taste tolerance hit its wall. Several years down the line, with my intellectual sledgehammer poised to strike, I proceeded onto the road down exciting truths and even more exciting tastes. Coconuts, as it turns out, are full to the brim with health benefits. Containing anti-viral, anti- fungal and anti-bacterial properties, coconut has been used in many cultures as a remedy for serious illness and diseases. Coconuts have been linked to fighting against parasites, ulcers, infections as well as yielding many weight loss properties. for more information on coconut health properties. please visit http://www.coconutresearchcenter.org.
    
     My first real experience with coconut; the taste sensation, was when Jamie, our amazing supplement manager in Thousand Oaks, bought me a fresh, young coconut. She punctured a whole in the top, presented me with a straw and said “drink”. I was instantly surprised at how much I liked it’s very different but delicious taste. Since the moment I tasted that pure, light and refreshing coconut water straight from the source, I knew that my whole concept of coconuts had been lacking. Since that day my kitchen has been transformed into a coconut laboratory. Coconut milk (of course), coconut oil, coconut butter, coconut sugar, and I assure you, then next coconut item that comes into Lassens already has home in my cabinet.

      When I saw that a recipe for coconut pumpkin pie was submitted on our Simi Valley Facebook page, my heart and stomach jumped for joy! Anyone who knows me knows how festive I am. If I could eat nothing but pumpkins in October I would, simply for the Autumn feeling of it. Coconut pumpkin pie merges my love for coconuts and Fall festivities!
Kelly, you angel!

And now, 
Crust-less Coconut Pumpkin Pie

coconut+pumpkin+pie

Ingredients
15 oz or 1 can organic pumpkin puree (I used Farmers Market Organic canned pumpkin)
3/4 cup organic coconut milk (SoDelicous organic unsweetened coconut milk is the best way to go)
2 Tb organic coconut flour (try Bob’s Red Mill organic high fiber coconut flour. I usually put this in any baking I do. It has a really soft texture and it smells amazing.)
2 eggs (try Organic Valley organic cage-free eggs)
3 Tb coconut sugar (I used Earth Circle Organics coconut sugar crystals. This was my first experience with coconut sugar. It has that same sort of effect that the coconut flour has that when you smell it, your eye lids get heavy and little cherubs and hearts start flying around your head.)
1/2 tsp pumpkin pie spice (I used Spice Hunter salt-free pumpkin pie spice blend)
1/2 tsp vanilla extract (try Simply Organics pure vanilla extract)
Pure stevia to taste (try Lassens brand stevia)
Pinch of sea salt (I used Redmond Real Salt fine sea salt)
All of these items are available at Lassen’s stores

coconut+pumpkin+pie


It turns out i didn’t need the Earth Balance natural buttery spread, but he’s such a staple in my 
cooking that he decided to make an appearance anyway!

Directions

Starting with ¼ cup of coconut milk (save the rest to add later), slowly mix in all of the ingredients into a medium size sauce pan. The mixture gets pretty thick so gradually mix in the rest of the milk as needed. Make sure that you keep scraping the sides to make sure that the eggs do not start to cooking onto the bottom.
coconut+pumpkin+pie

coconut+pumpkin+pie

 The whole process takes around 15 minutes tops. Once it has obtained the right consistency (and you’ll know, it’s pumpkin pie!) Scoop the mixture into four souffle cups. Here’s where you can get fancy. If you can’t wait any longer and the smell is too tempting, DIVE IN! 

coconut+pumpkin+pie

coconut+pumpkin+pie

However, if you can hold out a couple minutes more, turn on your ovens broiler and sprinkle some more coconut sugar on to the top of your souffle cups. Put them under the broiler for a couple of minutes until the pie starts bubbling and the sugar melts. Let them cool for a moment and then enjoy!

With my pumpkin scented candles flickering and illuminating the walls and Dave Brubeck’s “Take Five” crackling from the speakers on my record player, this was the prefect treat on a cool October evening.

Thank you Kelly for sharing this recipe! I hope many people get to try it and enjoy it!
Next week I will reveal the second winner of our Halloween / Autumn challenge!


And Remember, November is around the bend so start thinking about your favorite traditional, vegan and/or gluten-free Thanksgiving recipes that you might like to share for this months Thanksgiving Recipe Challenge, due November 1st!

I hope you enjoy this recipe and have a beautiful October weekend!

MAPLE SWEET POTATO BITES & LASSENS HALLOWEEN CHALLENGE!

Do you have a fiendishly delicious Halloween recipe?
We want to know how you satisfy your sweet tooth during Halloween 
using real, wholesome, organic food!
Enter your screamingly scrumptious recipe into our
REAL FOOD REAL RECIPES HALLOWEEN CHALLENGE!

The top three recipes will win
a $20.00 Lassens gift card as well as their 
recipes featured as FREE RECIPE CARDS

on our Halloween Display at each Lassens location
and a blog post about the recipe and YOU, its author! 
All other challenge entries will receive a Lassens coupon book with $10 worth of savings.
To share your recipe please visit our Facebook (which you can be directed to by simply clicking on the link at the top of this blog) of the Lassens location nearest you and post your recipe on our Facebook wall.
Please Include any information about yourself
and your dish that you’d like everyone to know and any pictures you’d like us to possibly include. All recipes are due Saturday, October 1st
Get into the spirit, ghost or ghoul this Halloween by sharing the tricks of your holiday treats!

And now without further ado,
sweet+potato+recipe

Maple Sweet Potato Bites


INGREDIENTS
8 cups organic sweet potatoes peeled and cut into 1 1/2 inch pieces
1/2 cup organic pure maple syrup (try Cadia organic 100% maple syrup)
2 tablespoons organic butter or margarine
(try Earth Balance organic vegan butter spread, my favorite!)
1 tablespoon organic lemon juice
1/2 teaspoon of sea salt
Freshly ground pepper to taste

DIRECTIONS

Preheat the oven to 400 degrees. In a 9 x 13 baking dish, arrange sweet potatoes in an even layer. Combine all other ingredients in a small bowl and pour over sweet potatoes; toss to coat. Cover and bake for 45 to 50 minutes, stirring mixture every 15 minutes, until potatoes are tender and starting to brown.




This dish is simple and perfect for fall (which officially strikes TODAY, Friday, the 23rd). It makes a great side dish or, as I discovered, a very satisfying dessert!

sweet+potato, sweet+potato+recipe


Don’t forget to check out our October Organic Pumpkin and Halloween Display, 
coming to you October 1st, with recipes, organic chocolate, green bags for trick-or-treating, pumpkin pie, pumpkin scented lotion and more!

Introductions… and Cobbler! Strawberry Rhubarb Crunch Cobbler to be exact!

Hey There! Welcome to the Lassen Loves, the official blog of Lassens Natural Foods and Vitamins!

 
 
Oda+&+Hilmar, Oda+&+Hilmar+Lassen, Oda+Lassen, Hilmar+Lassen, Rhubarb+Crisp

Before I delve deep into the sweet, and tangy magic that occurs when strawberries, rhubarb and other select ingredients collide, let me start out by giving you a little background on who we (Lassens Natural Foods Market ) are, and what this whole recipe swap is all about.
Hilmar and Oda Lassen opened the doors to Lassens in 1971 after coming to America from Denmark at the end of WWII. During the German occupation of Denmark, the couple risked their lives as part of the Danish Underground while simultaneously running a dairy farm. They had always put their emphasis on the quality of life and knew that good food fuels a good life. They made it their goal to make good, organic, wholesome food available to their new community in Camarillo. Good food like organic raw milk, organic nuts and grains and fresh, organically grown local produce. As the minute hand spins, the hour hand twirls and the calendars jump on and off the walls like trained pups, new trends and findings in the health industry are constantly springing up and Lassens has always been able to rise to the challenge.

Real Foods Real Recipes is a way for all of us; the knowledgeable and 

the newbie, the master chef and the micro-waver, to share and explore the different ways to enjoy these good foods. Every day customers are purchasing products like coconut oil and organic cacao, but what happens at home once you put them together? That’s what I want to know!
 
Lassens+Art+Director, art+director

And who am I? I’m a Lassens team member who loves to eat real food. I started as a cashier in December of 2008 and I quickly fell in love with this new world that I had unknowingly sailed into. My thirst for knowledge led me into a position in supplements which is where I resided for the next two years. From this angle, I not only learned a lifetime’s worth of information about how to live a healthy lifestyle but also I began to look at food in a new way. Yes, Mom was not lying when she told me that vegetables were good for you… but what she failed to mention (or maybe just failed to demonstrate) is how amazing they could taste! I didn’t know fish didn’t HAVE to taste like the ocean and who knew that it was a natural source of essential fatty acids? I’ve since been promoted to a creative position whereI’ve been able to put my talents to use (along with my love to cook and my need to cook more) with the creation of this here blog! 

But enough about me. I’ve offered you sweet promises of cobbler, and I do not disappoint.
Be forewarned, once you take a bite you may turn into a different person. A person who lacks the rational and restraint of your former self. A person who does not know nor care how to put down a fork.
This is the Dr. Jekyll and Mr. Hyde of Cobbler and it is my very favorite desert.

I give you … Strawberry Rhubarb Crunch.

 
Rhubarb+Crisp, Strawberry+Rhubarb+Cobbler, Rhubarb+cobbler

INGREDIENTS
Filling:
-1 cup sugar (I used Wholesome Sweeteners organic sugar)
-3 Tb flour (try Arrowhead Mills organic pastry flour)
-3 cups sliced organic strawberries
-3 cups diced organic rhubarb 

Topping:
-1/2 cups flour
(I did ¼ cup Arrowhead Mills organic pastry flour and ¼ cup Bob’s Red Mill organic coconut flour. The benefits of the coconut are seemingly endless. Plus it just smells and tastes amazing)
-1 cup packed brown sugar (try Wholesome Sweeteners organic dark brown sugar)
-1 cup butter (I went a vegan route and used Earth Balance vegan margarine*)
-1 cup rolled oats (try Bob’s Red Mill old fashioned rolled oats. )
DIRECTIONS
Preheat oven to 375 degrees. In a large bowl, sugar, 3Tb flour, strawberries and
rhubarb. Place in a 9 x 13 baking dish. Mix 1 1/2 cup flour, brown sugar, butter and oats until crumbly. Sprinkle brown sugar mixture on top of the rhubarb and strawberry mixture and bake for 45 minutes until topping is lightly browned! 
This is a recipe from my family that I felt needed to be shared with the world, which is exactly the point of this program. To come together as food lovers and curious cooks and share our favorite recipes with each other! How this works is if you would like to share your recipe please visit our Facebook discussion board for Lassen’s Real Food Real Recipes, which you can be directed to by simply clicking on the link (at the top of this blog) of the Lassens location nearest you. Please Include any information about yourself and your dish that you’d like everyone to know. If you would like your picture in the blog or recipe card, please feel free to share that as well. I will go through all the recipes and cook, photograph and blog about the winning dishes and their amazing authors. The chosen recipes will also be featured at every Lassens location as free recipe cards on our Holiday displays.

This program is all about our community. If you love your community and love good, wholesome food then please feel free to impart your knowledge to Lassen’s Real Food Real Recipes! And please enjoy the cobbler.

 
Written by Mykey