Jewel Salad & Friday Menu #7
Okay... so WOW... Thanksgiving is already next week.
To be honest, I'd pretty much forgotten until I sat down to plan the menu for next week. Lucky for me, Thursday's covered, baby. We'll plan on keeping the meals for next week simple and delicious, in an effort to keep things manageable as we prepare for the holidays! This year, I'm responsible for a cranberry relish, green salad, apple pie, and an appetizer (hmm...what should I make?!). I think I'll try and prepare a homemade eggnog too — just for fun.
All that to say, we have two orders of business today. First, I want to share a quick and delicious salad recipe with you. I think it would be a delicious accompaniment to any Thanksgiving table. And it is healthy to boot.
Okay, now order of business numero dos. Our menu.
Sunday
Breakfast: Scrambled eggs & kefir smoothies
Snack: Homemade popcorn
Lunch: Pancakes. Yep, you read right.
Dinner: Pizza with fresh tomatoes, cheese, grilled pepper, and onions
Monday
Breakfast: Soaked oatmeal with fresh fruit
Snack: Cheese sticks, almonds
Lunch: Leftover pizza
Dinner: Rice linguine with chicken and cream, green salad with pomegranate and candied nuts
Tuesday
Breakfast: Fried potatoes, eggs, sprouted corn tortillas, fresh fruit
Snack: Bananas, homemade protein bars
Lunch: Leftover pasta & salads
Dinner: Curried chicken salad sandwiches, roasted butternut squash with cinnamon, butter & nutmeg
Wednesday
Breakfast: Pear tart with cream and cinnamon & scrambled eggs
Snack: Homemade protein bars, sliced veggies
Lunch: Curried chicken salad sandwiches, fresh fruit
Dinner: Chicken and rice soup with roasted garlic and kale, baguettes, and green salad
The menu is only going to Wednesday this week. Because after that, it's turkey, sweet potatoes, creamed corn, cabbage salad, and pumpkin pie. Watch out now.
I hope you all have a wonderful weekend preparing for the fun to come! And if you're planning on eating Thanksgiving dinner alone, call me up. Ain't nobody should be eatin' alone on Thanksgiving. The more the merrier, I say.
Have a wonderful weekend, my friends!
Jewel Salad
Original recipe from The Homesteader's Cookbook
Ingredients:
2 apples, diced finely (I wish I had a red or pink one for color!)
2 stalks celery, diced finely
1 cup shredded carrots
1 orange, diced finely
1 cup pomegranate seeds
1 pear, diced finely
6 tbsp freshly squeezed orange juice
2 tbsp rice vinegar
1 tbsp raw honey
Instructions:
Cut all the fruit into beautiful “jewel” sized pieces, trying your best to keep the cut size consistent in all the fruits. Then, mix together the orange juice, vinegar, and honey. Pour this over the diced fruit and allow to marinate for an hour at room temperature. Enjoy! Note: I also really, really wanted to top this salad with some toasted almonds, but since we were having steak for dinner, it seemed like overkill. But if I were you, I'd totally do the almonds. We had this salad for dinner last night, and it was a wonderful, bright note to our plates. Make it — you'll see what I mean!
