|Lentil Dal with Bitter Greens & Curried Butternut Squash
|Eggs in Purgatory with Artichoke Hearts & Capers over Polenta
|Leftovers: Lentil Dal
|Leftovers: Eggs in Purgatory
|Pork Chops with Kale & Brussels Sprout Salad
|Leftovers: Pork & Kale Salad
This is going to be a yummy week. The lentil dal dish from my old, worn Cooking Light cookbook is a really nice vegetarian dish. Filling, nicely flavored and perfect for this time of year. For the butternut squash just chop it up in cubes and coat with olive oil, curry powder, salt and pepper. Roast it at 450 for about 25 minutes, or until soft.
You all know I love eggs for dinner, and this recipe is no exception. The recipe actually calls for potatoes in the dish, but I like to leave them out and serve it over polenta to make it even more filling. If you want to go with the original recipe, just serve it with some hearty toast.
Lastly, I’ve had some nice pork chops in the freezer for a while so I thought I’d pair them with that delicious Kale & Brussels Sprout salad that is always such a hit over Thanksgiving. I’m really looking forward to having that again, healthy, easy & delicious!!