For dinner on Sunday, we had Salmon and Couscous with Greek Seasoning, along with a salad featuring lettuce from the farmers' market and cherry tomatoes from our potted plant on the porch. The plant has two more green tomatoes and recently developed a flower. My husband had cut back most of it, but he is waiting to see what the flower does. We used homemade Ranch dressing that uses the Penzey's blend.
Our dinner tonight was grilled pork chops, the last of the risotto with broccoli, and Brussels sprouts. I halved the sprouts, drizzled them with a tablespoon of olive oil and a tablespoon of maple syrup, and topped them with 3 slices of chopped up raw bacon. Roasted at 400* for 21 minutes. My husband loves them - and doesn't eat Brussels sprouts!! Who wouldn't love these -- maple and bacon!!
For dinner on Monday, I made Lima Beans with Ham, Brown Rice, and Kale (also celery, the last of the red bell peppers, dehydrated onion, and sage). I made yogurt on Monday as well.
I made a sheet pan dinner with chicken sausage, sweet potato, broccoli and red onion with olive oil and Penzey's Now Curry for the seasoning. I had some cranberry sauce with it instead of chutney. As Will is out of town I have dinner for a couple of more nights.
We wound up having some of the chili a bit later than we had originally planned. The BBGA had an online event this evening that we participated in, a honey tasting organized by the National Honey Board with five different varieties of honey. It was very interesting and there were several of the honeys that I had never tasted: avocado and tupelo. I'd had orange blossom honey, buckwheat honey is fairly easy to find around here, and I have sampled alfalfa honey in the past.
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