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Oh hello May🌸💕!

Although the weather hasn’t quite caught up, May is just all things lovely and such a pretty time of the year-l. You know my love of flowers is deep, I find so much joy and happiness in these beautiful blooms.
As the days warm, and the blooms continue to flourish, I’m looking forward to what May will bring.

Wishing you a beautiful start to the month ahead!
Xx
Karlene

Ps This first pic is a few years old from @floralista, and I just love it so much!

Ok here we go week!🙏 There are a few staple f

Ok here we go week!🙏

There are a few staple foods that are just so good to know how to make- a good salad dressing, perfect rice/quiona, hearty oatmeal/chia pudding, pasta sauce, smoothies, chicken and a good pot of soup!😍 (well I have more but I’ll start here, lol.)

This tortellini soup is SO easy and tastes absolutely amazing. It’s something you can pull together in under 20 min and serves as the perfect lunch, afterschool/in between sports or dinner with a nice warm toasty loaf of bread, some olives, cheese etc (that’s usually what I do on soup night).

Plus it’s one of those soups that tastes even better as left overs!

Enjoy my friends- and I wish you all a great start to your week!
Spinach Tortellini Soup
Prep Time: 10 min Cook Time: 20 min Servings: 4
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion - small diced
• 2 large carrots - small diced
• 2 large celery stalks - small diced
• 1 teaspoon sea salt
• 8 cups low-sodium vegetable broth
• 2 cups fully packed fresh baby spinach
• 9 ounces cheese or spinach tortellini ( about 1 1⁄4 cup)
• 1⁄4 cup chopped flat-leaf parsley
• 1⁄4 teaspoon freshly ground black pepper
• Fresh grated parmesan - to garnish
Direction:
1. Heat the olive oil in a large pot over med heat. .
2. Add onion, carrots, celery, and salt.
3. Cook for about 10 min, stirring occasionally until softened. beginning to brown. Don’t rush this step, as browning adds a nice depth of flavor.
4. Stir in broth and bring to a boil. Cover and reduce heat to simmer for 10 min.
5. Remove lid and add spinach and tortellini

6. Cook tortellini (usuallyjust simmering for a few minutes).
7. Off heat stir in salt, pepper and parsley. Adjust flavors as desired.

Let’s make a tahini sauce!!! 🤍🤍🤍🤍 I

Whole roasted cauliflower is probably one of the M

Whole roasted cauliflower is probably one of the MOST delicious ways to prepare this humble veg! If you haven’t tried it before, it’s a MUST!

Let it cook for a few min boiling water lid on to soften it a bit then cool and coat in extra virgin olive oil, and a blend of all these incredible spices! 😍 Let it roast and honestly it’s so delicate and delicious! You can serve with or without the tahini dressing either way it’s amazing and will become a favorite way to enjoy cauliflower. And yes you can love cauliflower, haha.

Here’s the recipe, enjoy friends!

Roasted Cauliflower with Creamy Tahini Sauce
Prep Time: 10 min Cook Time: 60 min Servings: 4
Ingredients:
• 1 medium head of cauliflower
• 2 tablespoons of extra virgin olive oil - plus more for drizzling
• 1 teaspoon turmeric powder
• 1 1⁄2 teaspoon cumin seeds
• 1 teaspoon sea salt - divided

GARNISH
• 1⁄4 cup shelled pistachios - roughly chopped
• 1⁄4 cup chopped fresh mint leaves
• 1⁄4 cup fresh flat-leaf parsley leaves
• Flaky salt ( I use Maldon salt)
Direction:
1. Preheat oven to 450 and line small baking sheet with parchment. Top the parchment paper with a wire rack. 
2. Rinse the cauliflower well. Leave the main core intact, slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. If the cauliflower has a lot of leaves covering the top, trim them down so that most of the top and sides of the cauliflower are exposed. You don’t have to trim all the leaves off the cauliflower since once roasted, they are super delicious to eat.
3. Fill a large pot with 3 inches of water and bring to a boil. Carefully place the cauliflower in the pot, head-side up, cover and simmer
minutes.

4. Using a large slotted spoon, gently lift cauli from prepared baking sheet, stem side down. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
Removetherackandplacethecauliflowerbackontheparchment-lined baking sheet.
5. Drizzle the cauliflower with 2 tablespoons of olive oil and use your hands to coat it well. Sprinkle all over with turmeric powder, salt and cumin seeds. Drizzle again with a little more olive oil (don’t rub t
6. Roast for about 45

@karlenekarst

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