introducing a glimpse at this week in the barnhart kitchen . . .
if you love your stomach, consider clicking through and trying some of these yums.
mixed greens w/ blue cheese, walnuts, & cranberry dressing
a.k.a. “favorite salad”:
- 3-4 handfuls mixed greens
- 1/4 c crumbled blue cheese
- 1/2 red apple, sliced small
- handful toasted walnut pieces
- puree together:
- 1 T chopped red onion
- 1 1/2 T sugar
- 1/2 T dijon mustard
- 1/6 c cranberries
- whisk into dressing:
- 1/6 c balsamic vineger
- 1/3 c evoo
- pinch of salt
tortellini with brusselsprouts, fake bacon, & pecans (old real simple recipe)
we use smart bacon.
turnip & potato patties (via a cozy kitchen)
with megan’s asian salad
megan’s crunchy asian salad:
- equal parts nappa cabbage & romaine lettuce
- toast toppings over low heat:
- 2 packets of ramen noodles
- 1/3 c sesame seeds
- 1/3 c slivered almonds
- whisk dressing:
- 1/6 c red wine vinegar
- 1/2 c sugar
- 1/2 c evoo
- s/p/garlic powder
- chill before serving
egyptian edamame stew (via eating well magazine)
with naan & cous cous
spicy stuffed peppers (via this week for dinner)
we used smart sausage & add some red pepper flakes when sauteing.
now to decide what to eat this week.
any good “welcome, fall!” recipes to share?
yikes! i almost forgot these yummy bbq portobello sliders (via how sweet eats) from last weekend! yumz.