Summer Berry Salad

Summer Berry Salad

On the weekends lunch is a struggle. I usually get caught up in little house projects, checking items off my to-do list, or driving around town running errands. All of a sudden my stomach starts growling and I look down at my phone – it’s already past noon! Where did the time go?!

Summer Berry Salad

At this point I should have eaten an hour ago and Ian knows he is treading on dangerous territory since I’m likely to become #hangery. In situations like these time is not on our side. I don’t have half an hour to tediously work my way through a recipe, so we often resort to this delicious (and quick!) summer berry salad.

Summer Berry Salad

It’s simple and fresh. The perfect combination for lunch on a summer weekend. Since I never know when I will be in a pinch I keep my fridge stocked with produce from the farmers market, but if you are better at meal planning on the weekends make sure to add these items to your weekly shop!

Summer Berry Salad

Ingredients:

  • Spinach
  • Blueberries
  • Strawberries, sliced
  • Dried cranberries
  • Feta Cheese
  • Walnuts, crushed
  • Balsamic glaze

Recipe:

  • Wash and dry your produce
  • Layer a handful of spinach, blueberries and strawberries on a plate
  • Sprinkle with feta cheese, walnuts and cranberries
  • Drizzle with balsamic glaze, or a salad dressing of your choice

Beet Chips

Beet Chips

Honestly, I had never eaten a beet besides a little taste-test nibble of my mom’s homemade pickled beets. After reading numerous articles raving about the health benefits of beets, I decided it was time I give the root vegetable another chance. I started off slow by adding them to our green juice (now referred to as “pink juice”) then I felt ready to go one step further and make beet chips!

Beet Chips

I burnt my first batch, but thankfully the smoke alarm didn’t go off! I felt a bit silly that I had messed up, but I didn’t let it defeat me and I tried again. With a close eye on the oven, I finally achieved a crispy (not burnt!) batch of beet chips.

Beet Chips

Paired with a creamy yogurt ranch dip these chips will disappear in no time! They are a delicious side dish to add to your dinner rotation and a great way to increase your consumption of beets! Enjoy!

Beet Chips

Ingredients:

  • 2-3 Beets
  • 2 Tbs olive oil
  • Pinch of sea salt

Directions:

  • Wash the beets and cut their stems off
  • Slice the beets into thin strips using a knife or mandolin
  • Toss beets slices with olive oil
  • Spread out evenly on a baking sheet
  • Sprinkle with salt
  • Bake at 350˚ for 15-20 minutes (keep an eye on them)
  • Let cool on a wire rack then serve

Cornbread Muffins

Cornbread-Muffins

There is a little brewery resultant in Mount Horeb, WI that we visit every time we are in the area. Aside from their famous beer cheese soup (seriously, Ian never stops talking about it!) their cornbread muffins are at the top of the list. They accompany their soups and salad orders and make you feel good about your choice to forgo a side order of French fries (I know I’m not the only one who does this!)

Cornbread-Muffins

While I love the salad + cornbread muffin combo at the Grumpy Troll, I’ve never made them at home. So I thought it was time to mix up our dinner menu and try to bake a batch myself.

Cornbread-Muffins

They are delicious plain, but can be spiced up with a drizzle of honey or spread with butter. Enjoy!