I made an awesome salad last week using a combination of recipes. The majority of the recipe can be found here. I didn't have many leafy greens, but I substituted some iceberg lettuce. Acorn squash was sliced and roasted with asparagus to top the lettuce, and for the last 5 minutes of oven time, I warmed mounds of goat cheese rolled in bread crumbs and thyme. A last minute addition of warmed walnuts toasted with brown sugar took away some of the bitterness from the tangy dressing. The dressing was a tad strong, and if I make this again, I will probably hold off on some of he balsamic and red-wine vinegar for more mustard and olive oil, but it did add a ton of zest to the flavorless lettuce.
Over the weekend, we revisited our go to theme: Mexican night. Chase grilled some chicken and flour and corn tortillas, and I made some guac and rice and beans to go with the usual toppings. Yum.
Homemade cinnamon buns go the extra mile to get me out of bed on a Sunday morning.
