Rainbows for dinner

Rainbow salad

3 big handfuls baby spinach
2 golden beets, roasted, peeled, and sliced thinly
1/2 tomato in thin wedges
2 inches cucumber, sliced
2 ounces feta cheese, in small cubes
1 inch (about 1 ounce) salami, sliced thinly
handful walnuts, toasted
3 slices wheat bread, diced, and toasted with olive oil to make croutons
1/2 lemon squeezed over the top
drizzle olive oil
salt and pepper to taste




Winter veggies with goat cheese

1 butternut squash, peeled, seeded, and sliced (save the seeds!)
2 medium sized rutabagas, peeled and sliced
drizzle olive oil
1 tablespoon Italian spice mix
salt and pepper to taste
4 ounces herbed goat cheese
toasted squash seeds

Arrange squash and rutabagas in a large baking pan. Toss with oil, spices, salt and pepper. Bake at 425 degrees F for 1 hour or until squash can be pierced easily with a fork. Slice the goat cheese over the top and sprinkle on roasted squash seeds. Return to oven for 5-10 minutes until cheese gets melty.


Dinner




Liam eats dinner, too


He even tries to lick the bowl!