Pineapple Mango Salsa

Is there anything quite as ‘refreshing’ as a good blend of some yummy fresh fruits or veggies into a good salsa? I’m not sure, but around here a good, fresh salsa always hits the spot. And this fruity, pineapple mango version is a family favorite.

Pineapple Mango Salsa 2

It’s perfect served up with our favorite or tortilla chips. Served over top grilled fish, or other seafood? Yes sir-ee! We even like it paired with grilled chicken. Serve the meat over a bed of rice with a hearty scoop of  salsa on top, and dinner time is a fresh, healthy hit.

Pineapple Mango Salsa 3

Put a little pep in your step and some groove into your meal with a heaping helping of this refreshing salsa.

Pineapple Mango Salsa

Pineapple Mango Salsa

1 (heaping) cup pineapple, diced
1 cup mango, diced
1 cup tomatoes, diced
1/3 cup red, yellow, or orange bell peppers, diced
1/2 whole red onion, diced
1/4 cup fresh cilantro, roughly chopped
juice of one lemon
pinch of sugar, optional
pinch of salt, optional

Directions

1. In a large bowl, gently stir together the pineapple, mango, tomatoes, peppers, onion, and cilantro until evenly incorporated.
2. Squeeze the lemon juice overtop the salsa mixture. Again, gently stir to mix it in.
3. Add salt and/or sugar, if needed, and stir to incorporate.
4. Serve chilled with tortilla chips, or on top of grilled chicken or fish.

Grilled Caesar Asparagus

I always find myself trying to keep things simple in the summer time. Maybe it’s the way everything seems to slow down, and for the most part, take a more leisurely pace. Of course, that could just be the heat. Or the fact that all the kids are home, and for people who don’t drive they sure do make a lot of plans to go all over the county, and everything takes us twice as long to get our little butts around to doing. And that we essentially throw our traditional school year schedules out the window. So yeah, summer meals. I’m in no rush, but everybody’s still got to eat.

In the evening’s, I’d much rather be sitting around outside with a good book, their play and laughter the perfect back ground music, than inside in the kitchen.

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That’s where asparagus enters into our meal-time picture. Grilled with a little oil, salt, and pepper, asparagus makes for a simple summer side dish. Top that beautiful grilled green bounty with your favorite caesar dressing, croutons, and some shredded Parmesan cheese, and you’ve got a perfect meatless meal that’s filling without weighing you down, and ready in a breeze. Serve stalks as is, or chop them into quarters for a more traditional, ‘tossed-salad’ type dish.

Grilled Caesar Asparagus

1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste
2 tablespoons parmigiano reggiano (parmesan), grated
fresh cracked black pepper to taste

Homemade Caesar Salad Dressing
croutons
shredded parmesan cheese

Directions

1. Toss the asparagus spears in the oil, salt and pepper them, to taste, and grill them over medium-high heat (turning once or twice) until crisp-tender and slightly charred.
2. Serve topped with the caesar dressing of your choice, croutons, Parmesan cheese, and another round of fresh cracked black pepper to taste. Enjoy!

Pupusas with Salsa Roja (El Salvadorian Grilled Cheese with Tomato Soup)

Grilled cheese is one of the quintessential comfort foods. Even better? It’s one of those things that’s just as good, no matter how old you get, that’s just as comforting in its original, unaltered form ( just like Mama made it) or growing with you into more ‘gourmet’ versions. And we’ve run the gauntlet, bringing you all different varieties- especially these Pupusas with Salsa Roja

 Pupusas with Salsa Roja

But we’re not the only country who’s on top of their grilled cheese game. Far from it.

Today we bring you pupusas, straight from the streets of El Salvador.

These traditional Salvadorian ‘grilled cheese’ consist of a thick, handmade corn tortilla that’s typically filled with a blend of meat and/or cheeses. But, of course, we’re focusing on the cheeses. And it may sound hard to replicate, but it’s surprisingly easy, and affordable.

They do take a teensy bit of work, but they’re well worth the time. They’re a perfect snack, or main meal. Even better? Dip it in a fresh bowl of salsa roja, a seasoned tomato sauce that resembles a runnier version of tomato soup, but with kick butt flavors.

So, let’s recap, Pupusas are cheap and cheerful, exceptionally hearty, stuffed and griddled disks of corn tortilla oozing, gooey cheese induced euphoria that originated in El Salvador.

Use our recipe to bring a batch to your house, and enjoy watching the face-splitting smiles that spread across their faces.

Pupusas

Pupusas with Salsa Roja

2 cups masa harina
1 ½ – 1 ¾ cups warm water
½ tsp. salt

Filling

1 cup shredded pepper jack cheese
½ cup cotija cheese, crumbled or shredded

Directions

Pupusas with Salsa Roja

1. In a large bowl, mix the masa, salt and 1 ½ cups water together with your hands to make a dough.
2. Dump the dough onto the counter. If you press it and it cracks, you need to knead in more water.
3. You’ll know you have enough water when you press it and it looks smooth.
4. Break off a handful of dough and roll it into a ball. Slightly flatten the ball and make an indention in the dough. Add about a tablespoon of the cheeses that have been mixed together.
5. Fold the dough like a taco and press together. Fold in the opposite ends and press together.
6. Set the dough on the counter and press the dough together to cover the filling. Carefully flatten it out into a ¼-inch thick disc. Don’t press too hard or the filling will poke through the dough.
7. Continue with the remaining dough.
8. Heat a skillet or griddle over medium to medium-high heat. Place pupusas on the skillet in a single layer. Cook for 5 minutes, until brown.
9. Flip. Continue cooking 5 more minutes. Remove from skillet and cook remaining pupusas. Serve with Salsa Roja for dipping.

Salsa Roja

papusas 6

3 tbsp olive oil
1/4 cup chopped white onion
1-2 cloves garlic, chopped
1 jalapeño pepper, chopped
2 cups tomatoes, peeled, seeded, and chopped
2 tsp oregano
salt and pepper, to taste
1/4 cup cilantro, chopped

Directions

1. Heat the oil in a skillet over medium heat. Add the onion, garlic, and pepper and sauté for 2 to 3 minutes, or until the onion is translucent.
2. Stir in the tomatoes and the oregano and simmer for about 10 minutes. Remove from heat and let the mixture cool a bit.
3. Once the mixture has cooled, puree the tomato ‘sauce’ in a blender until smooth, adding a little water if needed. Add in salt and pepper to taste. Stir in the chopped cilantro and serve.

pupusa recipe adapted from Zestuous

Carrot Zucchini Feta Fritters

Fritters are such a wonderfully fun finger food. They make a great, not to mention satisfying, vegetarian main meal. They’re a great party food. Heck, they’re even great when taken on a picnic. Yes, my picnic baskets often include foods that are ‘out of the back’. Fried chicken and ham and cheese sandwiches are for sissys, my picnic needs some action. Flavor action to be specific, and these are packin it.

Carrot, Zucchini, Feta Fritters 2

Shredded carrot and zucchini, a handful of diced sweet peppers, and a little bit of batter, and you’ve got these lightly (pan)fried golden veggie patties that are too good to put down. Seriously, I need a reminder or something. A ribbon tied around my finger, a remembral, something. Sharing is caring and one serving, or two ‘patties’ IS enough. Serve these things with a little sauce of your choosing, but we’ve found they pair best for our palettes with plain, creamy yogurt for dipping. Want to really treat yourself? Serve em up hot with a mint yogurt sauce and prepare to be floored. As in your jaw is gonna drop, and you might need help picking it up off of the floor.

Carrot Zucchini Feta Fritters

Carrot, Zucchini, Feta Fritters

2 cups coarsely grated zucchini
1 cup grated carrot
1 red bell pepper, diced
3 eggs
5 tbsp all purpose flour
1/2 tsp baking powder
1/4 to 1/2 tsp salt, depending on how salty your feta is
5 tbsp crumbled feta
1/2 cup olive oil, for frying

Directions

1. Salt the zucchini and carrot with about roughly 1 teaspoon of salt and let it sit for about 5 minutes.
2. Take a handful of the veggies and remove the excess juice from them by ringing them out with your hands.
3. Whisk the eggs together in a large bowl.
4. To the eggs, add the flour, grated veggies, diced pepper, salt and feta in this order and stir together just until evenly combined.
5. Finally add in the baking powder and stir to combine.
6. Heat the olive oil in a large skillet over medium heat.
7. Drop 1-2 tablespoons of the batter into the skillet. Drop as many mounds as your skillet can take.
8. Flatten slightly and fry 3 minutes on each side or until golden-brown and crispy.
9. Transfer them onto a paper towel to soak up any excess oil, and repeat with remaining batter.
10. Serve warm or cold, with yogurt.

recipe adapted from Give Recipe

Tomato Pie

Speaking of summer fun, and summer veggies as we have been around this neck of the woods recently I’ve got too bring up one of my favorite Summer show stoppers. The tomato.

 Tomato Pie 2

i grew up on the tomato. Some of my fondest memories involve the tomato. Specifically, my grandmas plain, but still out of this world tomato sandwiches on toast, and the first bite into one of her vine-ripened beauties every summer. Now that I think about it, almost every lunch and dinner included it some way, some how. And … IT. WAS. AWESOME.

then you’ve got the hubs. The Italian from a family of second generation Italian immigrants from up North. His idea of the tomato growing up was something to be included in pasta sauces and dishes, and something to be picked out of his salad. And not a darn thing changed for him even when he moved down South. Seriously. 30 years later, and I’m still trying to change this. Imagine his horror when we married and he found out I’d serve a whole meal based on nothing but, you guessed it, THE tomato!

tomato pie 3

Tomato Pie is pretty much everything the name implies. What the name alone doesn’t tell ya? Just how dang delicious it is. There’s no way to prepare for it. I may have to baby the hubs a bit with paper thin slices in his servings, but the rest of us bite into our bits of tomato ‘steaks’ with relish (not actual relish, promise). Either way, this is the one dish where even the hubs leaves no tomatoes behind.

We have several versions of this dish that we enjoy, but this one is our favorite. Your vegetarian family and friends will thank you. Your carnivorous spouse and offspring will never even miss the meat.

It’s addictively delicious.

It ain’t just a Southern thing, y’all! At least not anymore 😉

Tomato Pie

Tomato Pie

5 Roma tomatoes, peeled and sliced
10 fresh basil leaves, roughly chopped
1/2 cup red onion, chopped or thinly sliced
1 (9-inch) prebaked deep dish pie shell
1 cup shredded mozzarella
1 cup shredded cheddar
3/4 cup mayonnaise (or half mayo and half Greek yogurt)
2 tbsp shredded Parmesan Cheese
salt and pepper, to taste

Directions

1. Place the tomatoes in a clean colander/strainer in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
2. Layer the tomato slices, basil, and onion in the prepared pie shell. Season with salt and pepper, to taste. In a separate bowl, combine the cheddar and mozzarella cheeses and mayonnaise. Spread the mixture out evenly on top of the tomatoes and sprinkle the parmesan cheese on top. Bake at 350 degrees for 30 minutes or until the cheese mixture is lightly browned.
3. Let the pie rest for a minute or two, then cut into slices and serve warm.

Stuffed Cheesy Pull-Apart Bread with Spinach & Feta

You know those times when you’re sitting there editing your photos and you just know that they didn’t do your food justice? Well, maybe not, depending on how many of you blog, post an obscene amount of food photos of everything you eat on Instagram, or (long shot) use them to make professional-ish family recipe albums. Just me??

Try as I may, I can never seem to get that money shot of this pull-apart bread that just screams to my readers, ‘oh my gawd, run to your kitchen and make this NOW.’ Which is a real shame. It’s that good. But I (in the effort of full disclosure) won’t let that hold me back a single second longer from sharing this mouth-watering recipe with you.

Spinach & Feta Stuffed Cheesy Bread 2

Inspired by Domino’s stuffed cheesy bread, except with noticeably less cheese. It was on purpose, I promise! It’s not nearly as rich as the original, and it may have less cheese stringing for miles and miles, but it delivers the same flavors, flawlessly. And with less calories.

Hey, sometimes that’s important.

Spinach & Feta Stuffed Cheesy Bread

Fresh spinach leaves, feta cheese, and freshly minced garlic are sandwiched between buttery, flaky layers of bread with a crispy mozzarella crust on top. Get ready to have your taste buds rocked.

Spinach & Feta Stuffed Cheesy Bread 3

Stuffed Cheesy Bread with Spinach & Feta

Bread Dough:

1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast, or regular yeast, proofed
3-4 cups all purpose flour

For the filling:

3-4 tbs butter, softened
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
one bulb of garlic diced
1/2 cup shredded mozzarella cheese

Directions

1. In a small sauce pan add water, buttermilk, butter, sugar and salt and heat until the butter has just melted. Remove from heat and allow the mixture to cool to room temperature.
2. Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.
3. Turn the mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.
4. Turn the dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour, or until the dough has doubled in size.
5. Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3×3 squares.
6. Using your hands stretch each square out so it’s about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.
7. In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.
8. Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.
9. Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.

recipe adapted from Bakeaholic Mama

Southwestern Pepper Jack Salad with Creamy Avocado Salsa Dressing

Do you ever find yourself perusing Pinterest, or Facebook, or even sitting in a lobby flipping through a copy of Taste of Home only to see yet another salad ‘meal’ recipe and just keep flipping (or scrolling) because you just know either you’ll be the only one who likes it or it’s got a 50/50 shot at best? I can’t tell you how many times this has been me. If it’s been you too, then this is the salad recipe for you. This salad and dressing are packing the protein and the dressing is so yummy they’re not even gonna guess it’s got a good for em base.

 Southwestern Pepper Jack Salad With A Cool Avocado Dressing

Let the little bit of spice give ’em a kick in the pants. After all hasn’t Mom always told you to eat your greens? They’re good for you. Geez! Sorry. Seriously, sorry. Sometimes the mom in me just comes waltzing right on out and into my conversations. There’s really no stopping it. But back to topic. Healthy AND tasty.

Southwestern Pepper Jack Salad with Cool Creamy Avocado Dressing

This is a salad for the people. The people who love salad. The people who suffer through salad. And especially the people who take one look at a salad and stick there nose up in the air because a salad can’t possibly be a satisfying meal.

Give it a try, and tell me if it doesn’t leave em asking for more 🙂 Top it with tortilla strips or a few crushed tortilla chips for that crunchy piese de résistance. And then try to hide the smirk while you politely refrain from telling them ‘I told you so’. Nope, scratch that. You can totally smirk.

Southwestern Pepper Jack Salad with Creamy Avocado Salsa Dressing

Southwestern Pepper Jack Salad with Cool Avocado Dressing

For the Southwest Salad

1 head romaine lettuce, roughly chopped
1 cup of drained can corn or thawed frozen corn
1 red bell pepper, diced
1 cup diced roma tomatoes
1 (15 oz.) can black beans, rinsed and drained
1/3 cup sunflower seeds
1/2 cup grated pepper jack cheese, or more to taste
crispy tortilla strips or tortilla chips

For the Creamy Avocado Salsa Dressing

1 small avocado, peeled and sliced
1 small jalapeno, seeded, de-veined and roughly chopped, optional
1 tbsp minced garlic
1/4 cup loosely packed cilantro
1/4 cup Greek yogurt
1/4 cup mild or medium salsa
1/4 cup milk
2 tbsp olive oil
1/2 tsp sugar
juice from 1 lime
1/4 tsp salt
1/4- 1/2 tsp cumin
1/8 teaspoon pepper
1/8 teaspoon smoked paprika
tiniest of dashes of cayenne pepper, optional

Directions

1. Add all of the Creamy Avocado Salad Dressing ingredients to a blender or food processor and blend until smooth, scraping the sides down as needed. If using it, add in the cayenne pepper before adding additional salt and pepper to taste. If your dressing is too thick, then add in a little extra milk and stir until you’re reached the desired consistency. Chill in the refrigerator until ready to use.
2. Add salad ingredients to a large bowl, except for the tortilla strips/chips,  and toss to combine.
3. Toss the salad with the desired amount of dressing or drizzle dressing over individual servings, especially if you’re not planning to polish off the entire salad in one meal.
4. Garnish the salad, or servings, with tortilla strips, or tortilla chips and freshly cracked salt and pepper.

Are your hungry, hungry omnivores still looking for more protein and/or a denser dish? Serve it topped with grilled chicken strips and they’ll love it.

recipe adapted from Carlsbad Cravings

Healthy Frozen Yogurt Bark

I’m always on the look out for a good snack recipe that both the kids and I can enjoy. I also always love it if I can mess with their little brains and change their preconceived ideas about things. Wondering what I mean? A couple months ago if I’d told them that there’d be a healthy frozen yogurt snack they’d love. They’d have laughed at me. Laughed, I tell ya!! Did it help that I sweetened the yogurt pot a bit? Probably, but what bowl of yogurt doesn’t beg to have some fresh strawberries, coconut, and or a few chocolate chips stirred in? It seemed like a no brainer here.

Healthy Frozen Yogurt Bark 2

When you need that little pick me up, but don’t want to over-indulge this is the perfect go-to treat. It’s super simple, and guilt free. That and you can claim you’re giving your kids ice cream, with them none the wiser, without all the additional sugar. Do your eaters prefer different add ins? Not a problem. Get creative. Get fancy. Get it in their little bellies. And yours 🙂 Nuts are a great option, or other fruits. We’ve even added a couple handfuls of their favorite cereals for a fun, fast, and refreshing breakfast. Don’t you just love a recipe with so many possibilities?

Healthy Frozen Yogurt Bark

Healthy Frozen Yogurt Bark

Yogurt Bark:
1 3/4 – 2 cups Greek yogurt, plain or flavor of your choosing
2-3 tbsp honey
1 tbsp blueberries
1 tbsp raisins

Toppings:
5-6 fresh strawberries, washed & chopped
1 tbsp semi sweet chocolate chips
1-2 tsp shredded coconut

Directions

1. Mix the yogurt and honey together until well combined. Add the cranberries or blueberries and raisins, stir again to evenly incorporate everything.
2. Line a baking sheet with foil and pour the yogurt mixture on top. Spread the mixture out evenly, to your desired thickness or thinness of the bark.
3. Sprinkle the strawberries, chocolate chips and the coconut on top of the yogurt and place the whole pan levelly in the freezer for about an hour or until the bark is completely frozen.
4. Remove the sheet pan from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in zip-locking bags.

*Just a heads up, that when you first take the bark out of the freezer, you’ll notice a few ice chips on it. That’s why I recommend you wait a bit before enjoying, whether it’s as soon as it’s frozen or when removing a piece or peices from your stock. If you don’t wait a bit, you might find at first bite that the bark’s too cold and might think it a failed recipe. Let it melt just a bit, no more than 20 minutes or so, until the chill has subsided, but before it’s turned into a mess, and it’s delicious.

recipe adapted from My Fussy Eater

Parmesan Vegetable Tian

So we have a lot of readers. And we post a lot of stuff. Mostly totally tasty dishes that don’t break the bank, but also tutorials, tips/tricks, and crafts. But like I said, were mostly all about the food. And good food too, although not necessarily always good for you. So I suppose the question was inevitable, even though it still caught me a bit off guard.

The Sons look pretty healthy, so where are all the leafy greens? Where are all the yummy veggie side dishes I’m holding back?

well there are several answers. First, with four boys and busy schedules I heart a good casserole. It’s the kitchen equivalent of one stop shopping. The Sons also usually have a salad before or with each meal, so even on nights we’re not doing a casserole, I don’t always stress a ‘veggie’ per say. And then those nights that we do have a side of broccoli, or cooked carrots, or peas etc, I tend to keep it either pretty plain or just tend to pay it no mind.

But we have heard your request! And this tian is always an instant hit at our table. It’s a great way to brighten up your table and your meal with a pop of color. It’s also a totally tasty way to get your veggies in.

Parmesan Vegetable Tian

 Vegetable Tian

recipe adapted from The Comfort of Cooking

cooking spray
1 tbsp olive oil, plus more for drizzling
1 large yellow onion, diced
3 tsp minced garlic
1 medium zucchini, thinly sliced (1/8″)
1 medium yellow squash, thinly sliced (1/8″)
1 medium baking potato, thinly sliced (1/8″)
2 medium Roma tomatoes, thinly sliced (1/8″)
heaping 1/4 teaspoon Italian seasoning
Salt and pepper, to taste
1/4 cup shredded mozzarella cheese
3 tbsp grated Parmesan

Directions

1. Use your cooking spray to lightly coat a pie pan or a small casserole dish.
2. Heat the olive oil in a small skillet. Once hot, add the chopped onion and garlic, and cook until the onions are soft, about 5-7 minutes. Transfer the onion mixture to the prepared baking dish and spread it out over the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
3. Drizzle 1 tablespoon of olive oil all over the layered veggies and sprinkle generously with Italian seasoning, before adding salt and pepper to taste. Cover with aluminum foil and bake covered at 400 degrees for 40 minutes.
4. Remove the aluminum foil and sprinkle the mozzarella and Parmesan over top of the vegetables. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden brown.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Today I’ve just got to tell you guys about one of our favorite Summertime treats. I’m sure just about everybody has heard of chips and salsa, right? In the past few years, I’ve seen more and more interesting variations and takes on them. Well The Sons have their own take on chips and salsa. Except our versions twists the ‘average’ version into an interesting dessert that anyone can love.

Fruit Salsa & Cinnamon Sugar Tortilla Chips

Whatever ideas you brought to the table about chips and salsa, let em go. One bite and your taste buds will be blown. It’s full of fruit, oh-so-sweet, and coated with a light and tasty glaze.

Fruit Salsa & Cinnamon Sugar Tortilla Chips 2

And we’re not just bringing our new favorite summer salsa to the table. Nope, we didn’t stop there. We’re also pairing it with some Cinnamon Sugar Tortilla Chips.

Seriously.

Dessert. perfection.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Fruit Salsa & Cinnamon Sugar Tortilla Chips 3

recipe adapted from Spend With Pennies

For the Chips

10 (10″) flour tortillas
cooking spray
1/3 cup sugar
1 tsp cinnamon

For the Fruit Salsa

2 granny smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries, optional
1 tbsp brown sugar
3 tbsp preserves, strawberry or raspberry

Directions

1. In a small bowl, stir the cinnamon & sugar together to combine and set it aside.
2. Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with cinnamon and sugar on each side. Stack the tortillas together and cut into 12 wedges using a pizza cutter. Repeat until all tortillas are done.
3. Place the prepared chips on an ungreased baking sheet and bake at 350 degrees for 11-12 minutes, or until crisp.
4. Peel and finely chop the apples. Squeeze two teaspoons lemon juice over the diced apples and toss to coat.
5. Finely dice the strawberries and the kiwis. Gently stir to combine all the ingredients, keeping in mind that (if using them) the raspberries will break up some but that’s ok.
6. You can either serve the salsa as is at room temperature or chilled. Store in an airtight container in the refrigerator.