Facebook is the source of truth for all things going on in our community, especially when it comes to craft beer – one of my life’s true passions. Our little corner of southwest Michigan is FULL of great little breweries and we take full advantage. It’s rare that a weekend goes by without a brewery event of some kind going on.
Yesterday there was a “Battle of the Brewers” at a brewery we don’t frequent as often. The event was outdoors, which I wasn’t expecting, but I’m always up for a kid-free afternoon spent with my husband and sampling some local brews.
I left smelling like a campfire and my beloved winter coat may never smell the same, but it was probably worth it. On our way back, I suggested we grocery shop – I had our menu planned and my list ready to go…and with me. (I’m one of the few people who still use paper, I guess). We rarely get a chance to grocery shop without kids and so I was happy to do so…but Mark opted to drop me off for some solo fun.
A whopping $254 later, I met him in the parking lot to load up my haul and we proceeded to have our sale rotisserie chicken pluck-a-thon for those curious minds who recall his mid-week email informing me of the sale and his willingness to pluck chicken from the bones with me. ROMANCE PEOPLE. Gosh, do we ever need spring around her…
Sundays are always our day to get our lives in order and vegetables back front and center in our diets. If only there weren’t a few paczkis remaining in the box that’s on my kitchen counter. Why must they be SO good? Torment!
Getting creative with our vegetables is a must. Some the kids love (BRUSSELS SPROUTS!) and some they aren’t as keen on (this recipe). None of this makes sense to me. None at all. Full of flavor, texture, and taste this Black Bean Salad with Roasted Sweet Potatoes was perfect as a side or served as-is for lunches for the week. Packed with fiber, color, and everything you could want from a salad, my kids are the ones missing the boat on this one!
- 2 lbs sweet potatoes, peeled and diced into ½-inch pieces
- 1 small red onion*, roughly chopped
- 6 Tbsp olive oil, divided
- ½ tsp salt
- Juice and zest from 2 limes
- 2 cloves garlic, minced
- 1 tsp chili powder
- 2 (15 oz) low-sodium cans black beans, drained and rinsed
- ½ cup chopped cilantro
- ½ cup pepitas
- Preheat oven to 400 degrees F.
- Line a large, rimmed baking sheet with parchment paper. Place diced sweet potatoes and red onion on the parchment. Drizzle with 2 tablespoons olive oil and sprinkle with salt; toss well to coat. Arrange in a single layer and bake for 35-40 minutes or until potatoes begin to brown.
- Meanwhile, combine remaining 4 tablespoons olive oil in a jar with the lime juice, 2 teaspoons lime zest, garlic, and chili powder. Shake well.
- Transfer roasted sweet potatoes and onion to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. Serve warm, at room temperature, or chilled.
Recipe from Naturally Ella
Weekly Menu: March 10th – 14th
- Sunday: Crispy Beach Fish Tacos with potato wedges
- Monday: Fish Florentine and Basil Pesto Pasta with Roasted Veggies
- Tuesday: Easy Asian Chicken Salad Wraps with veggie
- Wednesday: leftovers
- Thursday: Spicy Chicken Sandwiches with homefries