• Ashleigh Byrne

Byrne Family Weekly Menu: 3/2

We are on our first of two spring breaks in our house. We usually go somewhere for a few days during the breaks, but this year we are getting house projects done + laying low. I'm actually looking forward to spending time in Atlanta and exploring some new places with the kids. This week, I'm trying to keep things very simple when it comes to dinner. I know I'll be a little more tired than usual when 5 PM rolls around, since I'll have both kids with me all week.

Links and the recipes are below. Have a happy week!




Salad with Roast Chicken, Aged Gouda, Apples, Pecans and White Wine Dressing:

This salad is actually a recreation from my favorite salad at Star Provisions. If you are in Atlanta, you must go and try it! It's filling and just so easy to make.

- Lettuce of your choice- I'm going to use 1 small container of mixed greens and 1/2 of a container of butter lettuce

- 1/2 block of Aged Gouda or a Sharp Cheddar roughly cut up

- 2 honeycrisp apples sliced

- 1 container of Caramelized Pecans or Walnuts

- Chicken (I'm going to either buy a rotisserie chicken or one- two chickens breasts already cooked, and then just slice)

- Dressing:

- 1/4 cup of olive oil

- flaky sea salt and freshly cracked black pepper

- 2 tbsp of white wine vinegar or cider vinegar

- 1 tbsp of good dijon mustard

- dash of sugar

In a small bowl whisk your vinegar, mustard, sugar, and S+P. Slowly whisk in the olive oil.

Pour the dressing in a large salad bowl. Add in all of the salad ingredients and toss until everything is coated with dressing. Serve and enjoy!


Roasted Veggie Tacos:

This is a literal throw everything on a sheet pan and you will have dinner in thirty minutes. You can really use any veggies that you want, but here are the ones I usually use:

- Olive Oil

- parchment paper

- aluminum foil

- Sliced Portobello Mushrooms

- 2 Bell Peppers Sliced

- 1 Red Onion Sliced

- 2 cans of black beans

Toppings:

- 1 Container of Pico de Gallo

- Plain Greek Yogurt

- Avocado Sliced

- Shredded Sharp Cheddar

- Trader Joe's Cilantro Dressing

- Shredded Cabbage

- Fresh Cilantro

- Salsa

- Your Choice of Tortillas (I wrap them in the oven in tin foil and let warm up for a few minutes)

Preheat oven to 425. Place all veggies and beans on a sheet pan lined with parchment/aluminum foil. Drizzle with olive oil, salt and pepper and a sprinkle of chili pepper if desired. Roast for 20-25 minutes. During the last five minutes, warm the tortillas in the oven. Assemble the tacos to your liking and enjoy!



Winter Minestrone Soup from Sprouted Kitchen.

2 Tbsp. extra virgin olive oil 2 stalks celery, small dice 2 carrots, small dice 1 yellow onion, dice 1 leek, cleaned, halved and sliced thin 4 cloves garlic, chopped 1 jalapeño, mostly seeded 1 1/2 cups cooked white/canellini beans (about 1 can) 2 tsp. chopped rosemary 2 tsp. thyme leaves 1/2 tsp. dried oregano 2 cups small diced butternut squash (I'll buy frozen, already cut up) 1 13.5 oz. can crushed fire roasted tomatoes 4 cups vegetable or chicken broth 1 bay leaf 8 oz. dilatini pasta, optional 3 big handfuls chopped kale or favorite dark leafy green In a large Dutch oven, heat the oil over medium heat. Add the celery, carrot, onion, 1/2 tsp. sea salt and saute until softened. About 5 minutes. Add the leeks, garlic, jalapeño and saute another 5 minutes to soften. Add the rosemary, thyme, dried seasoning, squash, and fire roasted tomatoes. Cook that another few minutes. Add the broth, bay leaf and bring everything to a gentle simmer. Cook 15 minutes until the squash is just tender. Add the pasta and cook another 10 minutes until cooked. Stir in the greens just to wilt, about 2 minutes. I like to let it cool down on the stove for a bit at this point to settle. Remove the bay leaf. More luscious? Add a splash of cream. Serve your bowls with grated parm on top.



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