The DH’s homemade mac n’ cheese with a variation on Aunt Joan’s salad
We’re on vacation, baby!! This Saturday morning we flew to Florida to enjoy some days in the sun on Captiva Island. We fly back Wednesday…
This week the gluten free Menu swap is hosted by M-Elle of Cooking and Uncooking with a theme ingredient of chocolate. Oh, you temptress M-Elle! As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. You can find more great menus with Org Junkie.
Mushroom Risotto with optional Romano cheese
Pesc. Dish for non veggies
Roasted Honey Green Beans
Fried Corn Tacos
with Vegetarian Refried Beans, homemade guacamole, lettuce, tomato, jicama and cheddar cheese
Tuesday: Fusion Asian
Grilled Sesame Tofu
Pasta and tomato marinara sauce
Vegan Avocado Sushi
Sesame Spinach Salad
Dessert: chocolate fondue and fresh fruit
Recipes from our Trip to Florida Last Year!
Enjoy this week’s Salad of the week- good hot or cold! Use leftovers on another salad or recipe.
Honey Glazed Roasted Green Bean with Pecan Recipe
1/4 cup honey
2 tbsp olive oil
1 tbsp. brandy
2 tbsp rice or white wine vinegar
1 tbsp orange juice
generous amount of your favorite garlic seasoning blend
1 1/2 lbs green beans with ends removed, cleaned and dried
1/4 cup or more pecans
Combine glaze ingredients in a small bowl and whisk together. Do this on a hot surface if the honey won’t blend, so the honey melts into the rest of the ingredients.
Put your green beans on a baking sheet and drizzle with some of the glaze so they are covered but not swimming in the glaze. You will have a fair amount let. Roast the green beans for 20 minutes.
Meanwhile, put the pecans in a small baking dish and put 1 tbsp of honey in the bottom of the dish and add enough glaze to dissolve the honey. Put the pecans in the oven and watch them. They will probably be done in 10 minutes or so.
Combine green beans and pecans in a bowl and serve. You may have extra pecans- no worries. They’re delicious on a salad or even just for snacking.