Ok, this may sound strange, but it's very good.  I took pictures of how beautiful this looked when it was done, but my pictures got deleted :(  And of course, the food got eaten so I can't take another picture.  Next time I make this, I'll have to come back and add the picture.

I think my mom made this one time. However, she doesn't remember making it.  So if she didn't make it, then I have no explanation of where I got it from.  

Ingredients:
Asparagus
Salt and pepper
Butter (optional)
Strawberries
Sugar in the raw to taste

Steam or cook the asparagus however you like it.  In a food processor blend a small amount of strawberries (maybe 1/4 cup) to make a puree.  Add the puree to about a cup of sliced strawberries along with sugar in the raw.  You don't want it to be overpoweringly sweet.  Just slightly.  Season the asparagus (butter, salt and pepper) and spoon the strawberry mixture on top.

This was yummy!!  The stuffed peppers are a recipe I made up.  I change it up from time to time and fill the middles of the peppers with things I have in my pantry at the time.  This meal is vegetarian but if you are not vegetarian you can add meat to the filling. 
I served this with Roasted Sweet Potatoes.
Also, I always use things that are as natural and organic as possible.  This means definitely butter instead of margarine!!!  
Stuffed Bell Peppers
serves 6
Ingredients: 
1 cup Quinoa or Wild Rice
2 1/2 Cups Chicken or Vegetable Broth (set aside 3 Tbsp of this broth to use later)
1 tsp Butter (Optional)
1/4 cup diced fresh tomatoes
1/4 cup pine nuts
1/3 cup kidney beans or black beans
1 tsp red wine vinnegar
1 Tbsp Dijon mustard
3 Whole bell peppers, any color
1/2 cup mozzarella cheese (optional)
1 cup diced stewed tomatoes (canned)

Directions:
Preheat oven to 350 degrees
1. Cook the rice or quinoa according to the directions on the package, substituting the broth instead of water.
2. Meanwhile, cut peppers in half and remove seeds and stems. Place in about 1/2 inch of water in a shallow dish and microwave for 6 minutes to steam the peppers.
3. Mix mustard, remaining broth, and red wine vinegar with a wisk.  Set aside.
4. When rice is cooked, mix in pine nuts, beans, diced fresh tomatoes, and mustard mixture.  
4. pack firmly into pepper halves.  Top with shredded mozzarella.  Place in baking dish.  Bake for 25 minutes or until the cheese is browned. 
5. You can use the canned stewed tomatoes as a topping on the peppers or as a side to compliment. 

Tonight I made some really delicious food and then I decided I should start a blog!  Ha!!  So here is where it begins... 

Roasted Sweet Potatoes
This recipe was given to me by Melissa Campos.  She is the best cook ever...I LOVE this recipe
It makes about 4 servings

Ingredients:
3 sweet potatoes peeled and cubed
1/4 cup olive oil
1 tsp sea salt
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp cinnamon
1/4 tsp garlic powder
1 Tbsp honey
1 Tbsp maple syrup
1 Tbsp melted butter
1 Tbsp dried parsley

Directions:
Preheat oven to 425
1. combine olive oil, salt, pepper, thyme, cinnamon, and garlic powder in large bowl. Add sweet potatoes and toss. 
2. spread onto baking sheet.  Bake for 10 to 20 minutes (depending on the size of the potato cubes)
3. Meanwhile, combine melted butter, honey, maple syrup, and parsley.  
4. Turn potatoes, drizzle with glaze, and bake another 10 minutes. (or until sweet potatoes are tender)