Full disclosure, many of these meals were from a while ago. Kyle was gone for a week and we have had a bunch of holiday events and whatnot so our bonkers schedules have made meal planning a bit different these days. Some weeks it seems like we barely eat two meals as a family. But it’s not always like that. So here are some of the meals we DID have together.
Per usual, our CSA (and just my general shopping strategy) means I am making things with seasonal produce…in this case squash, pomegranates, and kale.
I didn’t have enough wild rice, so I added in brown rice too.
The Sierra Nevada Bella Capra feta is PERFECTION. If I’m not in the mood to drop $$$$ on the Meredith Dairy marinated sheep cheese, this is the next best option. I hardly want to call it a back up because it deserves the spotlight in it’s own right.
For dressing, I made the lemon miso vinaigrette from the Run Fast Eat Slow cookbook. If you still don’t have these cookbooks (a) you obvs haven’t been reading my glowing reviews for the past year and (b) it’s Christmastime!!! treat yo’self! PS they just came out with a meal planner!!! It has new recipes in it too. Seems right up my alley so maybe I’ll get it for 2020?
Ok, so this salad.
Kale is my kiddos favorite green so we tend to eat a lot of it, over other types of lettuce. Although, to be honest, as long as there’s plenty of dressing on our salads, they pretty much love all kinds.
I may not be able to use these smaller bowls (right) for the kiddos’ salads any more because they want 2-3 servings whenever I use them and it’s annoying to constantly be getting up to refill. A very good problem to have, I know.
This is basically the kind of meal I could eat EVERY SINGLE DAY and never get sick of it.
Moving on…
There’s nothing glam about this presentation, but the mango avocado salad from the How Not to Die cookbook is great. The ingredients for the salad and minimal, because it’s all about the ginger sesame orange dressing.
Sauteed tofu is always an easy dinner. Sometimes I made a stir fry with a bunch of veggies and nuts, and sometimes all I have on hand is broccoli.
Served over brown rice, it’s still a hit.
This trifecta of eats includes: my favorite lentil salad, roasted sweet potatoes, and a side spinach salad.
Who doesn’t love toasted hazelnuts and goat cheese sprinkled all over everything?! Because I made extra for the lentil salad, I ended up doing just that.
The salad was nothing more than spinach tossed in oil and balsamic vinegar.
Another questionable presentation…but really, does pesto ever look fancy? No. No, it doesn’t.
I have already gone through quite a bit of our freezer stash of pesto that I made over the summer. This batch was made with pistachio and walnuts. So yummy. I added it to gnocchi and peas and that’s it!
