For Thanksgiving I was in charge of the vegetables mainly because I wanted that to be my main meal. YES I still had turkey but very little. I always feel a lot better if I eat mostly vegetables. SO I decided to first go with a salad. Yet again I turned to pinterest for some help.
I first started out with picking some beautiful lettuce from my garden. The best part of having a garden is getting to pick and eat what you have grown.
The prep work and amount of time spend on this salad was very little. It was nice and quick and a huge hit. People said it was nice to have a light refreshing salad with such a heavy meal. The salad dresisng you make makes a TON! SO I had leftovers of that to put in the re-fridge and use later
6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
dressing (see note)
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
This week I decided to spice up a veggie that we eat a lot… CARROTS! Depending on the day the kids may or may not eat their veggies so I wanted to try something sweet and I am on a huge cinnamon kick since it is fall time. These are super easy to make and chances are you have everything you need at home already
Brown Sugar Glazed Carrots
1 – lb. fresh baby carrots or regular carrots cut into bite size pieces 4- tablespoons butter (1/2 stick) 6 – tablespoons brown sugar 1 – teaspoon cinnamon 1/2 – teaspoon nutmeg or ginger 1/4 – teaspoon salt
Clean carrots and cut into bite-size pieces. Steam 10 minutes in a vegetable steamer and set aside to keep warm.
In a medium skillet melt the butter over low heat. Add brown sugar, cinnamon, salt and nutmeg or ginger.
Simmer the mixture for a couple minutes (about 1-2 minutes) Add hot steamed carrots, stirring well to coat all the carrots evenly.
Remove when the carrots are shiny and well glazed and place in a serving dish.
I will say the kids are NOT the only ones I have issued with eating their veggies. My boyfriend shys away from veggies and is more focused on the meat which is polar opposite of me. THe kids LOVED these. I will be making these again as a special sweet veggie treat