You ever make one of those salads where you’re like WHOA. That is what this salad did for me. I love fresh arugula so one day I threw some in a bowl. Added some diced avocado and sliced mini cucumbers with a bit of balsamic vinegar and olive oil. And then I made these flavorful steak tips.

I mean… HOLY YUM.

This is the salad of my dreams! And I’m so excited to share this recipe with you today!

First things first, I gotta tell you about these steak tips. I got a package (or two) of grass-fed beef top sirloin from which in case you don’t know, is a service that curates boxes of grass-fed, no-hormone-added, humanely raised beef, chicken, and pork, and delivers it right to your home.

I really love getting my box of grass-fed meats and chicken delivered to me. They always have specials going on, like free bacon or free salmon, you gotta check them out! .

Here’s how I made this delicious avocado cucumber steak salad!

How To Make Avocado Cucumber Steak Salad

1. Marinate the steak. In a bowl, toss the sirloin steak tips with Worcestershire sauce, garlic powder, salt, and pepper. Cover and set aside for 20 minutes to marinate. Technically you can marinate these overnight (the longer the better) but it’s not mandatory. You do you.
2. Cook the steak tips. In a skillet, heat olive oil at medium-high heat. Add sirloin steak tips and cook until the desired temperature. I cooked mine for 1 minute on each side until a little crust formed (~4 minutes). Transfer to a plate and let them rest while you make the salad.
3. Make the salad. In a large bowl, add olive oil, balsamic vinegar, salt, and pepper. Add the arugula, cucumbers, and avocado and toss to coat. I like to add the dressing ingredients to the bowl first and then the rest of the ingredients on top. One less dish to wash! Divide the steak into two plates and serve with salad. That’s all folks!

Can’t wait for you to make this recipe!

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Avocado Cucumber Salad with Sirloin Steak Tips

A delicious steak salad made with sliced mini cucumbers, diced avocado, fresh arugula, and balsamic vinegar and olive oil. SO GOOD!

Course Dinner, Lunch

Cuisine American

Keyword avocado cucumber salad, avocado salad, cucumber salad, cucumber salad recipe, sirloin steak tips, steak salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Marinating Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 348kcal

Author Jamie Silva

Ingredients

Sirloin Steak Tips

• 1 lb top sirloin steak cut in cubes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 tablespoons olive oil for cooking

Avocado Cucumber Salad

• 1 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• Salt + pepper to taste
• 3 cups fresh arugula washed and rinsed
• 2 mini cucumbers sliced
• 1 ripe Hass avocado cubed

Get Recipe Ingredients

Instructions

• In a bowl, toss the sirloin steak tips with Worcestershire sauce, garlic powder, salt, and pepper. Cover and set aside for 20 minutes to marinate.
• In a skillet, heat olive oil at medium-high heat. Add sirloin steak tips and cook until desired temperature. I cooked mine for 1 minute on each side until a little crust formed (~4 minutes). Transfer to a plate and let them rest while you make the salad.
• In a large bowl, add olive oil, balsamic vinegar, salt, and pepper. Add arugula, cucumbers, and avocado. Toss to coat. Divide the steak into two plates and serve with salad. Enjoy!

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 12.2g | Protein: 26.3g | Fat: 23g | Saturated Fat: 6.1g | Sodium: 447mg | Fiber: 4.3g | Sugar: 4.6g

You may also like:

• Carne Asada Tostones with Roasted Garlic Chopped Salad
• Cheeseburger Salad with Big Mac Sauce (Low Carb, Keto)
• Salmon Quinoa Salad with Balsamic Vinaigrette
• Healthy Mojo Chicken Caesar Salad with Plantain Croutons (Dairy-Free!)

The post Avocado Cucumber Salad with Sirloin Steak Tips appeared first on A Sassy Spoon®.

Imagine all the things you love about a burger – cheese, pickles, onions, lettuce, tomatoes, special sauce – all in a salad. Sign me up baby! After receiving my Butcher Box order, I had ground beef in my freezer that I wanted to use ASAP. Couldn’t think of a better recipe than a cheeseburger salad!

Oh and by the way, in case you don’t know what Butcher Box is, it’s a service that curates boxes of grass-fed, no-hormone-added, humanely raised beef, chicken, and pork, and delivers it right to your home. I really love getting my box delivered. They always have specials going on, like free bacon or free salmon, you gotta check them out. Click here!

Some people call this salad a “big mac salad” which makes sense because the sauce truly does taste like big mac sauce. Plus, it’s only 5 ingredients to make and tastes better than any store-bought stuff.

Let’s make this big mac salad, shall we?!

Recommended For This Recipe

OXO Good Grips Ground Meat Chopper

Once you use this meat chopper, you will never go back to a normal spoon. It easily breaks up ground meat in pans for perfect even cooking!

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How To Make Cheeseburger Salad with Big Mac Sauce

First things first, let’s make the sauce! In a bowl, whisk the mayo, ketchup, vinegar, relish, onion, and salt. This big mac sauce tastes SO CLOSE to the real thing. It’s very thousand island-esque too. It’s creamy, tart, sweet, tangy. SO GOOD! The sauce stays fresh in the fridge for up to a week. You’ll want to put it on everything!

Next up, we make the beef. In a skillet, heat oil over medium-high heat. Add garlic then the beef, and cook for about 7 minutes, using this ground meat chopper (SO useful!) to crumble the meat. Add cumin, oregano, salt, and pepper and continue to cook until browned, about another 3 minutes. Remove from heat.

Divide the romaine lettuce and beef evenly among four bowls. Add shredded cheese, tomatoes, pickles and onions. Drizzle with big mac sauce. Top with Everything Bagel Seasoning, if using. That’s it!

An easy, hearty and delicious 15-minute dinner is ready just like that!

Can’t wait for you guys to make it!

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Cheeseburger Salad with Big Mac Sauce (Low Carb/Keto)

Cheeseburger salad with big mac special sauce made with ground beef, romaine lettuce, chopped tomatoes, pickles, onions, shredded cheese and everything bagel seasoning to resemble a sesame seed bun!

Course Dinner, Lunch, Main Dish

Cuisine Keto, Low Carb

Keyword big mac salad, big mac sauce, cheeseburger, cheeseburger salad, salad

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 399kcal

Author Jamie Silva

Ingredients

BIG MAC SAUCE

• 3 tablespoons full fat mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon white vinegar
• 1 tablespoon sweet pickle relish
• 1 tablespoon white onion minced
• pinch of salt

CHEESEBURGER SALAD

• 2 teaspoons extra virgin olive oil
• 2 cloves garlic minced
• 1 pound ground beef (you can also use ground sirloin, ground chuck, lean ground beef)
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• Salt + pepper to taste
• 4 cups romaine lettuce
• 2 small tomatoes chopped
• 1 small red onion sliced
• Pickle slices
• Everything Bagel Seasoning from Trader Joe's

Get Recipe Ingredients

Instructions

• In a bowl, whisk the mayonnaise, ketchup, vinegar, relish, onion, and salt. Set aside.
• In a skillet, heat oil over medium-high heat. Add garlic then add the beef. Cook until no longer pink, about 7 minutes. Add cumin, oregano, salt, and pepper and continue to cook until browned, about another 3 minutes. Remove from heat and set aside.
• Divide the romaine lettuce evenly among four bowls. Divide the beef mixture evenly. Add shredded cheese, tomatoes, pickles and onions. Drizzle with big mac sauce. Top with Everything Bagel Seasoning, if using. Serve and enjoy!

Nutrition

Serving: 1serving (2 tbsp sauce) | Calories: 399kcal | Carbohydrates: 8.9g | Protein: 31.7g | Fat: 25.9g | Saturated Fat: 8.4g | Cholesterol: 102mg | Sodium: 403mg | Fiber: 1.5g | Sugar: 4.9g | Calcium: 50mg | Iron: 5.2mg

This post was originally published in August 2017. Updated recipe + photos in June 2019.

You may also like:

• Healthy Mojo Chicken Caesar Salad with Plantain Croutons
• Carne Asada Tostones with Roasted Garlic Chopped Salad
• Cuban-Style Beef Stew (Ropa Vieja!)
• Salmon Quinoa Salad with Balsamic Vinaigrette
• Cuban-Style Stuffed Sweet Potatoes

The post 15-Minute Cheeseburger Salad with Big Mac Sauce appeared first on A Sassy Spoon®.

I love me some quick and easy meals, especially when they’re healthy and good for meal prep! This salmon recipe is one of my faves. Super to easy make and soooo flavorful. This recipe is actually from 2017. I gave it a much needed makeover both with photos and an updated recipe. Let me show you what I did.

How To Make Quinoa Salad with Balsamic Vinaigrette

So first things first, you make the vinaigrette. It’s simple and uses basic ingredients that you probably have in your pantry right now. Just 4 ingredients. Balsamic vinegar, olive oil, dijon mustard, and garlic. I like to season with a little bit of salt and pepper. Whisk all that together and set aside.

Next, you make the salad. This is the part when having a cooked grain ready to go is key. I always like to have either cooked rice or quinoa in my fridge for moments like these. Aside from that, you can always chop up your veggies and store them in air tight containers. That way it all comes together super quick!

So, you grab cooked and cooled quinoa, chopped tomatoes, onions and arugula. Mix it all up and add the dressing. Taste test and season with salt + pepper, if needed. I loooove me some chilled quinoa with veggies.

How To Make Pan-Seared Salmon

Once you have the salad ready to go, set that aside, and let all the flavors marinate. Meanwhile, you make the salmon. We’re keeping the salmon simple by only adding salt and pepper. I’m usually a season queen with my recipes but I didn’t want anything to overpower the salad. You are more than welcome to season the salmon with oregano, basil, paprika, cumin…whatever you’d like. Go easy, maybe start with a 1/4 teaspoon at a time, and taste along the way. You could also squeeze some lemon on top! Mmm.

The way I like to cook salmon is by pan frying it. No need to turn on any broilers or ovens. Just make sure the salmon is thawed well. Season with salt and pepper. Don’t be stingy with the seasoning either. Salt and pepper it up!

Heat olive oil in a skillet then cook, skin side up, for about 4-5 minutes, until golden brown and crispy. YUM. Flip and cook the other side. Once the salmon fillets are cooked and cooled, break them apart with a fork and toss them in the quinoa salad. That’s all folks!

This salmon recipe makes 4-6 servings. It can be used for meal prep, dinner, lunch, brunch, or for entertaining.

Can’t wait for you guys to make it!

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Salmon Quinoa Salad with Balsamic Vinaigrette

Pan seared salmon served with tricolor quinoa, chopped tomatoes, chopped onions, arugula, and a simple balsamic vinaigrette. 

Course Dinner, Lunch, Main Course

Cuisine Dairy-Free, Low Carb

Keyword quinoa salad, salad, salad recipe, salmon quinoa salad, salmon salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 464kcal

Author Jamie Silva

Ingredients

Simple Balsamic Vinaigrette

• 2  tablespoons  balsamic vinegar
• 3 tablespoons  olive oil
• 1 teaspoon dijon mustard
• 1 clove garlic minced

Salmon Quinoa Salad

• 2  cups  cooked quinoa cooled or chilled
• 4  cups  arugula
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1 pound wild salmon skinned, (2-3 fillets)
• Salt + pepper to taste
• 2  tablespoons olive oil
• Lemon wedges optional

Get Recipe Ingredients

Instructions

• In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.
• In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.
  
• Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.
• Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 19.6g | Protein: 33.4g | Fat: 28.4g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 88mg | Potassium: 887mg | Fiber: 2.5g | Sugar: 4.3g | Calcium: 50mg | Iron: 2.5mg

This post was originally published in March 2017. Updated recipe + photos in February 2019.

You may also like:

• Blackened Salmon Burgers with Queso Fresco Cream Cheese Spread
• Quick + Easy Honey Garlic Salmon Skewers
• Spicy Lime Tuna Cakes with Yogurt Sauce

The post Salmon Quinoa Salad with Balsamic Vinaigrette appeared first on A Sassy Spoon®.

Have you ever roomed with a stranger? I have.

Two years ago, I met my friend, Molly from Spices In My DNA, in person, in Orlando, after only being Instagram friends. I know.

I got tickets to BlogHer (a blog conference) and asked her if she wanted to come with me. She agreed and we literally bunked together! Only in this world would 2 people meet on a social media platform and end up rooming in a hotel room for work. Haha!

But I knew that Molly wasn’t just a stranger. She was a great friend and support system. Still is! She listens, empathizes, and becomes your biggest cheerleader no matter what. Why am I telling you all this? Because she birthed a cookbook and I want to celebrate this amazing achievement on the blog today!

This is her new cookbook, Eat More Plants!

To know Molly is to know that she (A) has an incredible work ethic, one that I truly admire, and (B) loves veggies! Molly not only created this masterpiece of a cookbook full of plant-based entree, appetizer, drink, and dessert recipes but she also photographed every single photo while continuing to post THREE times a week on her blog! Yeah, she is seriously no joke.

This book is full of delicious recipes like this Chimichurri Three Bean Salad which was incredibly easy-to-make!

How To Make Chimichurri Three Bean Salad

First things first, you add vinegar, lemon juice, garlic, jalapeño, parsley, cilantro, oregano, oil, salt, and black pepper into a food processor and blend until smooth. This is a classic chimichurri sauce and it’s perfect.

To make the salad, combine the chickpeas, black beans, kidney beans, bell pepper, jalapeño, onion, salt, and black pepper in a large bowl. Add 3/4 to 1 cup of the chimichurri, and stir to combine. Adjust the seasonings as needed but it was pretty perfect to me.

This chimichurri three bean salad recipe was SO GOOD. I cannot say enough good things about it. I hope you guys go grab Molly’s cookbook. She’s poured her heart and soul into Eat More Plants. I can’t wait until you guys see it!

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Chimichurri Three Bean Salad

An easy-to-make three bean salad made with black beans, chickpeas, and kidney beans tossed in a delicious chimichurri vinaigrette.

Course Appetizer, Snack

Cuisine American, Latin

Keyword chimichurri, three bean salad, three bean salad recipe

Total Time 15 minutes minutes

Servings 4 servings

Calories 314kcal

Author Jamie Silva

Ingredients

Chimichurri Sauce

• 1/3 cup red wine vinegar
• Juice from 1 lemon
• 2 cloves garlic
• 1/2 medium jalapeño seeds and ribs removed, finely chopped
• 3/4 cup packed fresh flat-leaf parsley
• 1 cup packed fresh cilantro
• 2 tablespoons finely chopped fresh oregano
• 2/3 cup extra virgin olive oil
• 1/2 teaspoon salt plus more as needed
• 1/4 teaspoon black pepper plus more as needed

Three Bean Salad

• 2 cans chickpeas (15-ounces each) drained and rinsed
• 1 can black beans (15-ounce can) drained and rinsed
• 1 can kidney beans (15-ounce can) drained and rinsed
• 1 medium yellow bell pepper diced
• 1 medium jalapeño seeds and ribs removed, finely chopped
• 1/2 cup diced red onion
• 1/4 teaspoon salt plus more as needed
• 1/4 teaspoon black pepper plus more as needed

Get Recipe Ingredients

Instructions

• To make the chimichurri, combine the vinegar, lemon juice, garlic, jalapeño, parsley, cilantro, oregano, oil, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth. Season to taste with additional salt and black pepper, if desired.
• To make the salad, combine the chickpeas, black beans, kidney beans, bell pepper, jalapeño, onion, salt, and black pepper in a large bowl. Add 3/4 to 1 cup of the chimichurri, and stir to combine. Season to taste with additional salt and black pepper, if desired. Serve and enjoy!

Notes

Adapted from Eat More Plants

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 22g | Protein: 6.8g | Fat: 23.2g | Saturated Fat: 3.3g | Sodium: 390mg | Fiber: 5.7g | Sugar: 5g

The post Easy Chimichurri Three Bean Salad appeared first on A Sassy Spoon®.

Boring salads are 100% not my jam. Unless there’s lots of texture and big flavors, count me out. I’m sure you can tell, if you’ve been following me for a while, the types of salads I love don’t really look like regular salads. Case in point: This one!

When you go to a Cuban restaurant, the go-to salad is usually slices of tomato and red onion, avocado, and iceberg lettuce. Nothing fancy. So using that as my inspo, I made this tomato, avocado, black bean salad!

How to Make Blistered Tomato, Avocado & Black Bean Salad

Ok so let me start by saying, this is SO easy to make, you may end up making it every week!

Something to note – if you don’t like cooked / hot tomatoes, feel free to skip this step. I love charred, blistered tomatoes with a little olive oil, salt, and pepper. Tastes SO GOOD. I know some people don’t like the idea of cooked tomatoes. If you prefer not to char the tomatoes, you can still marinate the grape tomatoes in olive oil, salt, and pepper and set aside while you make the black beans.

To make the sautéed black beans, I added chopped onions, cumin, oregano, salt and pepper to a skillet. Cooked for about 2-3 minutes then added the drained black beans. Talk about flavor bomb and protein too!

Although the Cuban salad I mentioned earlier didn’t have black beans, I wanted to add a protein option here to make it a complete vegetarian meal.

Once you have those two components ready to go, assembly is a breeze. You evenly divide the tomatoes, black beans, and sliced avocados among 4 bowls and garnish with more olive oil, salt, pepper or chopped cilantro.

Here’s what you can expect: sweetness from the charred tomatoes, earthy, savory flavored black beans, and a hearty vegetarian meal that your whole family will love!

Can’t wait for you guys to make it!

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Blistered Tomato, Avocado & Black Bean Salad

Flavorful and easy-to-make black bean salad made with sliced avocado, sautéed black beans, and sautéed charred tomatoes. A vegetarian meal ready in just 20 minutes!

Course Dinner, Lunch

Cuisine Low Carb, Paleo, Vegetarian

Keyword avocado and tomato salad, avocado salad recipes, black bean salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 307kcal

Author Jamie Silva

Ingredients

• 2 tablespoons extra virgin olive oil divided
• 1/2 cup chopped white onions
• 1 cup black beans rinsed and drained
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1 cup grape tomatoes
• Salt + pepper to taste
• 2 large ripe avocados sliced
• Fresh cilantro for garnish
• Optional add-ins: arugula, quinoa, mixed greens, sliced red onions

Get Recipe Ingredients

Instructions

• In a skillet, heat 1 tablespoon of olive oil over medium heat. Add white onions, cumin, oregano, salt and pepper. Sauté for 3 minutes then add black beans. Cook for another 2 minutes. Transfer to a bowl.
• In the same skillet, heat remaining olive oil over medium heat. Add the grape tomatoes, salt + pepper and cook until blistered or charred, about 5 minutes. Transfer to the bowl.
• Add sliced avocado, cilantro, and a drizzle of olive oil (if desired) then season with salt and pepper. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 16.6g | Protein: 4.3g | Fat: 27g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 686mg | Fiber: 9.4g | Sugar: 2.5g | Calcium: 2mg | Iron: 7mg

You may also like:

• Cheeseburger Salad with Big Mac Sauce (Low Carb, Keto)
• Healthy Mojo Chicken Caesar Salad with Plantain Croutons (Dairy-Free!)
• Salmon Quinoa Salad with Balsamic Vinaigrette

The post Blistered Tomato, Avocado & Black Bean Salad appeared first on A Sassy Spoon®.

This post is sponsored by Taylor Farms. All opinions are my own.

If you follow my Instagram Stories, you know that I’ve been constantly trying to share my healthy eats. I’m definitely not perfect but I’m determined to make them part of my daily routine.

Even if I have a “treat” meal or an indulgent weekend (like this last one), there’s no point in just throwing in the towel and quitting for the rest of the week. I’m slowly learning that all you have to do is just get right back to your regularly scheduled program (aka your healthy habits). I’m learning that it’s not about perfection; it’s about consistency. And that honestly has been the best advice I’ve received all year.

With all that said, I know most people tell me their biggest struggle with eating healthy is time.

Ugh, time.

If only we can wave a magic wand and get back a few hours of our precious time? Or even better, go back in time and make better health decisions. How amazing would that be, huh!?

While we can’t turn back time, we can however bounce back easily, thanks to Taylor Farms Chopped Salad Kits. They take the guesswork out of healthy eating with their complete salad kit which includes unique toppings and a tasty dressing. No need to scramble around the grocery store looking for all your ingredients. Everything is all in one bag!

I made this Mango Blueberry Asiago Kale Salad using the Asiago Kale Chopped Kit.

What does the Asiago Kale Salad Kit include?

• tender kale
• shaved Brussels sprouts
• radicchio
• aged Asiago cheese
• Parmesan garlic crouton crumble
• tangy lemon vinaigrette

I mean, that on its own sounds delicious, doesn’t it?!

But…

Considering it’s mango season (aka the best season ever), I added soft, juicy chopped mango and fresh blueberries to this kale salad making it the ultimate summer side! Toss everything with the lemon vinaigrette and dinner is ready. You can also pair this kale salad with salmon, chicken, or grilled shrimp. YUM!

Honestly, we’re all trying to be mindful eaters. If you’re serious about getting your healthy on, head over to my Instagram right now for a chance to win a month’s worth of Taylor Farms greens! Talk about motivation. ;)

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Mango Blueberry Asiago Kale Salad

A Summer kale salad made with mango, blueberries, shaved Brussels sprouts, radicchio, Asiago cheese, Parmesan garlic croutons and tangy lemon vinaigrette. Just 3 ingredients!

Course Dinner, Lunch

Cuisine American

Keyword kale salad, mango blueberry, summer salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 299kcal

Author Jamie Silva

Ingredients

• 1 bag Taylor Farms Asiago Kale Chopped Kit
• 1/2 cup chopped mango (fresh or frozen)
• 1/3 cup blueberries (fresh or frozen)

Get Recipe Ingredients

Instructions

• Into a bowl, add the Taylor Farms Asiago Kale Chopped Kit. Top with the Asiago cheese and croutons packets.
• Add chopped mango and blueberries then toss with lemon vinaigrette.
• Serve with salmon, shrimp, or chicken. Enjoy!

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 28g | Protein: 8g | Fat: 19g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 17mg

Thank you Taylor Farms for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo

The post Mango Blueberry Asiago Kale Salad appeared first on A Sassy Spoon®.