Still 70+ degrees, still grillin’.

Grilled portabello mushrooms ( marinated in 1/4 cup low sodium soy sauce, 1/4 cup balsamic vinegar, 3 tbsp olive oil, and fresh garlic)

Garden salad of greens, fresh dill, carrots, red bell pepper, cauliflower, and broccoli

Bean, corn, and quinoa salad (Saute’ 1 onion and garlic in canola oil until lightly browned.  Add 3/4 cup quinoa, 1 tsp cumin,  cayenne pepper to taste, and 1 1/2 cup vegetable broth.  Bring to a boil and then cover and simmer 20 minutes.  Add 2 cans of black beans (drained and rinsed) and 1 cup frozen corn.  Heat until warmed through.  Add 1/2 cup chopped fresh cilantro. Serve warm or chilled.)

Strawberries and grapes

75 degrees in Vermont in March?  What?!  This means trouble for the ski season but it sounds good for all those who, like my carnivorous husband, are looking forward to the coming season – grill season.  Tonight was the first grill night of the year.

Grilled salmon filets and marinated boneless, skinless chicken tenders

Boiled red potatoes tossed with fresh dill

Roasted broccoli and cauliflower

Applesauce

Chocolate chip cheesecake topped with fresh strawberries

Homemade Bean Burgers on  a whole wheat bun (recipe makes 8 so I froze 4 to use for dinner on another night)

Roasted Root Vegetables (Cubed apples, shallots, butternut squash, sweet potatoes, carrots, and idaho potatoes tossed with fresh sage, olive oil, pepper, and touch of dark brown sugar and then roasted until tender)

Green salad of spinach, carrots, and red bell peppers

Sliced apples

Ice Cream

Tonight, I needed a make-ahead meal.  I knew I’d be home late after working at the ski mountain so I prepped this lasagna last night.  I also made an extra large salad for dinner last night to have leftovers available for dinner tonight.  And in case you were wondering, the skiing was fantastic!

Spinach and Black Bean Lasagna

Green salad with spinach, broccoli, red bell peppers, pumpkin seeds, and fresh dill

Sliced apples

Cheese Raviolli

Roasted Root Vegetables (acorn squash, shallots, butternut squash, apples, parsnips – cubed, tossed with fresh sage, olive oil, and a pinch of dark brown sugar, and roasted until tender)

Spinach salad

Leftover christmas cookies (these need to leave my house asap because they call my name, testing my ability to practice what I preach)

Here was tonight’s dinner menu:

Grilled salmon (and yes, my children dipped it in ketchup)

Steamed brussels sprouts (and yes, my husband attempted to adulterate with oodles of butter)

Cranberry relish

Mashed potatoes (have I already mentioned my husband?)

Chocolate chip cookies (and yes, I caught myself before grabbing that second cookie just because it tasted sooo good)

Apparently I am on a big soup kick these days because it seems as though I am blasting out a new soup every four or so days.   The best part is that any uneaten soup gets chucked into the freezer for dinner down the road.  Two dinners for the work of one – gotta love it.

Here was tonight’s menu:

Butternut Bisque

Spicy Almonds

Green Salad with cubed apple and pomegranates

Whole Wheat bread

Potato Cheese Soup

Sauteed Broccoli Rabe

Asian Pears

Chocolate Chip Cookie

Harvested some brussel sprouts from the garden for dinner tonight. The old man and I are big fans but the kids, shockingly, not so much. But, with a little gagging (ignored by my husband and I) and a little ketchup, they still chose to eat some.

Tonight’s dinner:
White bean burgers

Brussel sprouts
Homemade cranberry applesauce
Vanilla ice cream

Bruschetta grilled cheese (mixture of tomato, basil, garlic, and olive oil added to standard grilled cheese)
Roasted parsnips and sweet potatoes (Cook chopped parsnips in boiling water for three minutes. Then transfer to a bowl and add chopped sweet potatoes, olive oil, salt, and pepper. Toss to coat. Spread in single layer on pan and cook at 425 until tender and slightly crisped)
Green salad
Sliced pears