WINNER What's In Your Kitchen Giveaway

Congratulations to Francine, winner of our WHAT'S IN YOUR KITCHEN Giveaway. Her recipe entry of natural peanut butter rice treats is simple, family-friendly and as you can see, delicious! We can't wait to test it out in the office.

Natural Peanut Butter Rice Treats
Ingredients
7 cups puffed brown rice
1 1/2 cups crunchy organic peanut butter (no sugar or salt)
2/3 cup agave nectar
1 1/2 tablespoon pure vanilla extract  
 
Directions
Prepare a 9 x 9 pan by criss-crossing wax paper with a 5 inch overlap on each side.
 
Pour the puffed rice into a large bowl, set aside. Melt the peanut butter and agave nectar over low heat (or microwave 1-2 minutes) until liquid. Stir together well then add the vanilla extract. Continue stirring until all ingredients are well incorporated.
 
Combine the peanut butter mixture with the puffed rice and mix well (until the rice is well coated). Pour into the prepared pan. Fold over the wax paper overhang and press down hard to firm up the treats.
 
Refrigerate treats for a few hours before cutting into squares.

WHAT'S IN YOUR KITCHEN Giveaway

Now that I've been giving you a peek into my kitchen, I'm wondering, what's in yours? We're looking for your favorite fresh, organic and delicious recipes + 4-5 original photos in the same style as my Undressed Burrata Salad photos. Think step-by-step photos with ingredients so that the rest of our readers can whip it up in their own kitchens!

The winner of the What's In Your Kitchen giveaway will get a Deluxe 100% Pure Argan Oil ($92 value!) to keep their chef hands and face moisturized. We'll pick a winner next Wednesday, September 28 so turn in your entries by Tuesday, September 27.

Submit entries HERE.

Photos from one of our favorite food blogs, Stonesoup.

IN THE KITCHEN Undressed Burrata Salad

The simplicity and deliciousness of undresed salad is underappreciated. We're used to topping greens with dressing, covering them in oil and drowning out the natural flavors. While you need some fat in the meal to digest the fat soluble vitamins in vegetables, a great complement is some fresh cheese or raw nuts like almonds or pecans. For this salad, I chose burrata, a fresh Italian cheese made from cream and mozzarella. It's so yummy and rich, it's hard not to want to eat the whole container! With summer coming to an official end, this meal was easy to whip up and a perfect goodbye to the season.

Undressed Burrata Salad

3 Organic Roma or Heirloom Tomatoes
1 Bunch of Organic Sweet baby Basil
1 Container of Burrata
Sea salt (or flavored sea salt if you choose)

Simply wash and slice the tomatoes and arrange on a plate. Top each slice with a small scoop of burrata followed by the basil and sprinkle with salt to taste. Serve!

IN THE KITCHEN Tunisian Vegetable Tagine

Welcome to In the Kitchen, where I'll give you a glimpse into a big part of my life: gathering with loved ones around the table to cook, eat and share. Some days I may be linking to a recipe I love, others I'll try to share a homespun dish, but either way, I'll be trying to give you a meal idea that is dear to me.

I gathered with some friends recently to cook up a savory tagine stew with lots of fresh ingredients from the nearby farmer's market. I forgot to take a photo of the finished product (oops), but I promise you, it was delicious! If you don't have a traditional tagine dish to cook with, a sturdy dutch oven will work. Here is a yummy vegetarian version posted in Marin Magazine from the authors of Organic Marin: Recipes from Land to Table, a natural cookbook centered around Northern California not too far from where I grew up. I hope you enjoy!

Cick here for the recipe for Tunisian Vegetable Tagine.