Tuesday, June 22, 2010
Cold Salads and Homemade Granola. Not together.
I got the recipe from Hannaford's free grocery magazine, either Fresh or Organic & Natural. They have great recipes in them, and great coupons in the Organic one since not a lot of those products have coupons in the Sunday circulars. I made a few changes to the recipe (Get Smart Granola Bars), using dried cranberries in place of blueberries, and baking them on a large cookie sheet instead of in a 9x13 pan. Owen enjoyed measuring and mixing, and overall they were way easy, sweetened with brown sugar and honey and containing oats, wheat germ, flax, rice cereal, and only half a stick of butter.
I finally got around to washing up the veggies from the CSA pick up on Saturday, so we had a bunch of salads tonight for dinner, along with Kira's favorite Black Bean and Corn salad. The lettuce from the farm is so tasty, I can't imagine I ever ate out of those bags before. I also made a kale slaw that has a peanut vinaigrette on it with carrots and peppers.
I boiled up the Choiggia beets--I'm learning to only get enough for myself--and sliced them on top of my green salad sprinkled with blue cheese. They are the prettiest beet to slice. Funny aside: when I was looking up info on these beets, and how to spell them, the Google search page showed the following at the bottom of the page!