In less than 24 hours it will be fall! I think I love about every season, but fall is special because of the beautiful colors, its shear coziness, and the prelude to the upcoming holiday season. The Bear and I are just soaking it all in. All of our fall decorations are out on display. My favorite fall scented candles are arranged throughout the house. The only thing left is to find a huge pumpkin or two or maybe three. I'm even thinking about getting some more decor for outdoors. I guess this recent cold front has me feeling pretty domestic today.
This week's menu says sayonara to summer and welcomes fall. Sunday marks the last of the Sunday Salad series with one of my favorite restaurant salads- Spinach Salad with Warm Bacon Vinaigrette. The salty-sweet, warm-cold combination is a perfect match to the changes we experience during the fall season. Meatless Monday this week includes a little veggie stir-fry dish I created last weekend. Super simple, super tasty through the use of a few pantry ingredients and frozen stir-fry veggies. Then later in the week, I am planning on serving classic meatloaf. Nothing fancy, just plain ol' make ahead comfort food. Finally to end the work week, I will be whipping up a stellar deep dish pizza recipe with one of my newest kitchen tools. Bring on the pumpkins because fall is finally here!
Sunday 9/22 Spinach Salad with Warm Bacon Vinaigrette and Cheese Toasts
Monday 9/23 Veggie Stir-Fry with Brown Rice Noodles and Edamame
Tuesday 9/24 Leftovers
Wednesday 9/25 Classic Meatloaf with Chive Mashed Potatoes and Green Beans
Thursday 9/26 Leftovers
Friday 9/27 or Gluten Free Deep Dish Pizza with Caesar Salad
Saturday 9/28
Here is what you will need:
1 lb. lean ground beef
1 package center cut bacon
1 package deli ham
1 bunch fresh chives
1 bag mini Yukon gold potatoes
1 yellow onion
1 shallot
1 bulb garlic
1 bag baby spinach
1 bag chopped romaine lettuce
1 container golden raisins
1 jar roasted red peppers
1 jar kalamata olives
1 jar spaghetti sauce
1 box gluten-free Bisquick
1 package gluten-free brown rice spaghetti noodles
1 package gluten-free flat bread or pizza crust
1 bag frozen stir-fry vegetables
1 bag frozen shelled edamame
1 bag frozen green beans
1 bag shredded Parmesan cheese
1 bag shredded 2% mozzarella cheese
1 bag shredded Swiss cheese
1 package provolone cheese
Eggs
Butter
Milk
Pantry items you will need:
Extra virgin olive oil
Extra virgin coconut oil
Sesame oil
Balsamic vinegar
Brown sugar
Gluten-free soy sauce
Sriracha
Peanut butter
Dried onions
Garlic powder
Poppy seeds
Salt and pepper
Enjoy the beautiful weather!
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