We
enjoyed cherries in our quinoa breakfast bowls, whipped up a refreshing artichoke dip with spinach and
avocado, tossed together grilled corn and jicama with sweet watermelon for a salad that was as spicy as it was refreshing, cooled off with both pistachio and (fresh) mint
ice cream pops, and a strawberry hot fudge sundae that will go down in Scott and I's books for life.