What's For Dinner? Week 2

I passed a local farmers market on my way back from lunch today and they have multiple signs posted out front saying: "8 more weeks till we re-open!" and "Closed for the season - see you April 1st!" Yay! I can't wait for spring to arrive and bring with it the asparagus, baby lettuces and rhubarb, etc.

Here's a quick pic of the kids having their peas-and-carrots "snack" while I make dinner. Seriously, they get so hyped up over this... You'd think I was giving them candy. Maybe because I let them sit at their little table and serve it in a tea cup?

We're having a food-filled week in our house so my list is kind of long this time. Also, none of these pictures are new. I pulled them all from the archives of my "food" photo file. :) It's kind of nice to browse that file and see a bunch of our favorite meals in picture form. And, in fact, it gives me an idea! Wouldn't it be cool to print pictures with the recipe below it and make each of the kids a cookbook of "mom's recipes" when they're all grown up and helping in the kitchen or getting ready to leave home and do their own cooking? I wouldn't even mind a copy for myself so I have all our favorites collectively in one spot. Right now I keep a 3-ring binder with internet print-outs and magazine tear-outs/copies, organized by food category/type. But that is way more extensive than this would be.

On the menu this week are:

1) whole wheat oat pancakes

2) "That Illinois Salad" (recipe from my friend Julie) and Magic Cookie Bars (recipe from my friend Jennifer) - both taken to game night last Saturday and definite favorites! - I'll share the recipes below - sorry no pictures.

3) more pumpkin pie popsicles and squash cubes for Sophie (I just ordered these new popsicle molds from Amazon so I'll be able to make more at a time now - the kids get cranky when they're not available)

4) pumpkin chocolate chip bread with dark chocolate chips and walnuts... yum!

5) lasagna rolls with steamed broccoli and cauliflower

6) taco salad

7) tomato bisque (pulled from the freezer from last week) and grilled cheese

8) tropical lassis for breakfast

9) oatmeal in the crock pot - LOVE this! Such a yummy comfort food!

10) squash ravioli with brown butter sauce (walnuts, dried cranberries and sage)... Food Network is being weird right now and not letting me link, but you can find a similar recipe to this on Food Network's website

Here are the other two recipes I mentioned above:

"That Illinois Salad"

1 cup sliced almonds + 1/4 cup sugar - stir together in pan over med heat until sugar melts and almonds are toasted - pour onto aluminum foil to cool.

8 cups torn lettuce (Romaine or green leaf), 1 11-oz can mandarin oranges (drained), 2 tbsp sliced green onions - tossed together with cooled almonds.

Dressing: 1/4 cup canola oil, 2 tbsp each of honey & cider vinegar, 1 tbsp chopped parsley - whisk and toss with salad.

Fruit & Chocolate Dream Bars

Crust: combine 1 1/4 cups flour and 1/2 cup sugar. Cut in 1/2 cup (1 stick) of butter with pastry blender. Press onto bottom of greased 9" square baking pan. (I used a 13x9 and they were just less dense/thick.) Bake in a 375 degree oven for 18-22 minutes or until set but not brown.

Spread 1/2 cup raspberry or strawberry jam over hot crust.

For Topping: Combine 2/3 cup flour, 1/2 cup chopped pecans, 1/3 cup packed brown sugar. Cut in 6 tbsp (3/4 stick) of butter with pastry blender until it resembles coarse crumbs. Sprinkle crumbly topping over jam and crust. Then sprinkle 2 cups milk chocolate chips over topping. Bake at 375 for 15-20 mins or until golden brown. Cool completely in pan on wire rack. Cut into bars.

**Side note: I used apricot preserves and dark chocolate chips instead per a suggestion from the friend that shared the recipe. It was an unexpectedly delicious combination!! I love dark chocolate.

Happy eating, friends!