just another Sunday

Sunday is a day of filling up the cookie jar, making a nice dinner and catching up on everything that I couldn't focus on during the week.  This particularly weekend I made two batches of cookies.  The first batch on Saturday was gone by Sunday so I had to ramp up again. 

First batch was the chocolate caramel salted cookies.  I have blogged about them before.  You can get the recipe here  Second batch was dried apricot and cranberry oatmeal cookies.  I have made the recipe before which you can get here but I doubled it and added 2 cups chopped dried apricots.

Made a few healthy salads with grilled chicken for dinner.  I know Kale is the new health addition but I not sure this is something I am going to be turning to that often.  I made the Northern Spy Kale salad. 

Kale – I used about 3 cups

One butternut squash, peeled and cut into cubes, tossed with kosher salt and olive oil and then roasted for about 45 minutes in the oven until browned

white sharp cheddar cheese cut into small squares

1 cup of almonds crushed. 

Mix all of this together with the juice of 1 – 2 lemons depending on how you like it and a few tablespoons olive oil.  Mix and salt for seasoning.

Shaved brussels
Grated Brussel Sprout salad

Two containers of Brussel sprouts – I thinly chopped one container and then grated the other

3/4 cup grated Pecorino

dressing:  1 tsp. Dijon mustard, 1 tsp. honey, 3 tsp. lemon juice, 7 tsp. olive oil.  Mix.

Mix together, season with salt and serve.

I also loaded up the fridge with pesto (a constant in our house) and fresh cut fruit.  It was a serious day in the kitchen.  I loved it. 

Comments (Archived):

  1. kirklove

    Love that you led with the cookies. Wise woman you are.

  2. BB

    If you haven’t tried it yet, considering giving this a go: When I serve kale I dress like any salad green (oil, acid and salt are key, I tend to forego mustard here, but often add a squirt of honey) but instead of just tossing, I massage the leaves (with my hands I mix and bunch up fistfuls for a minute or two until thoroughly coated and a little wilted, and then let it sit at least 15 minutes (and well ahead if necessary)  The toughness of the leaf disappears completely and you are left with a bed of greens that are both virtuous as well as sturdy and can support all kinds of fun ingredients (like the stuff you tossed in above). I’m not sure I’ll ever serve it any other way again. Cookies look awesome, can’t wait to give oatmeal apricot cran a go!

    1. Gotham Gal

      That is great advice. I’m moving towards kale massage