At breakfast this morning, I asked that age old question.
“So, what do you guys feel like for dinner tonight?”
Yes we discuss dinner at breakfast.
After the feeding frenzy at the super bowl party this weekend, we were all fooded out.
We attended a big party in a friends barn/game room.
Invite 60 people and ask them to bring a dish to pass and this is what you get:
Chicken wings, chili, potato skins, jambalaya, hot dogs, swedish meatballs, macaroni and cheese, turkey ruben sandwiches, beans and franks, pizza and assorted chips and dips.
So needless to say we needed something light and clean for dinner.
It was my Son, the carnivore, who suggested having salad.
Now I couldn’t just serve some lettuce leaves on a plate.
Within an hour of dinner they would all be rummaging around the fridge looking for more.
It had to be a salad with some sustenance.
Spinach salad with butternut squash, roasted red potatoes, caramelized red onion, and some candied pecans.
I added to that some big hunks garlic bread.
No one here was complaining that was for sure.
With tomorrow’s nights dinner already planned.
I guess we will have to discuss the weather and current events at breakfast tomorrow.
- 2 1/2 cups unsalted pecans
- 1/4 cup butter, melted
- 1/2 tsp cayenne pepper
- 3 Tbs brown sugar
- 1/4 tsp salt
- 1 medium butternut squash, peeled de-seeded and diced
- 1.5 lb bag of baby red potatoes
- 1 red onion, diced
- 6 Tbs olive oil, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp herbes de provence
- 3 cups fresh spinach leaves
- 1/4 cup crasins
- juice of 1 lemon