What's for Dinner, Mon., Mar. 20, 2017

[NJCher]

Roasted red pepper over spinach salad. Also has feta cheese and toasted walnuts.

Butternut squash spiralized, tossed with a little butter, and topped with a little blueberry hemp granola for crispness.

Soup with rutabaga and pork. Topped with caramelized onions.


Cher

[democratisphere]

1. Yum, Yum!

[oldtime dfl_er]

2. I just recently

discovered how YUMMY roasting makes most veggies. Tonight I'm roasting some red potatoes and asparagus: drizzle a little olive oil and sea salt over the top, roast at 450 degrees for 30-40 minutes (I put the asparagus in after 15 minutes have elapsed). Sooooo good! (hint: even BRUSSELS SPROUTS are delish after roasting!)

[Galileo126]

5. Roasting veggies rocks

That's the only way I do asparagus and Brussels sprouts now. When making artichoke soup, I roast them too, along with the carrots, onions and celery (garlic too!) before they hit the blender.

Roasting just brings out any of the natural sugars. Especially squash - roasted butternut is my fave.

[oldtime dfl_er]

7. I'll have to try that!

I love butternut squash anyway.

[Dalai_1]

9. The soup sounds wonderful! N/t

[livetohike]

3. Mushroom/Barley Pilaf, beets and a tossed salad

Your dinner sounds delicious

[Galileo126]

4. The last of the frutti di mare

I don't like leaving leftover seafood for more than a day.

Got a road trip coming soon, so I froze the chili I made a couple of days ago. (Great for when I get back.)

[bif]

6. Homemade chicken noodle soup.

[Yonnie3]

8. Ham, Potato, and Salad

I was out of time and energy this evening so I threw this together a few minutes ago.

A piece of a ham steak warmed in a skillet, white potato cooked in the microwave with butter, salt and pepper and some salad mix from the refrigerator with a ranch dressing.

Cookies and spice tea for afterward.