|Sunday:||Barley Pilaf Stuffed Acorn Squash|
|Monday:||Slow Cooker Many-Bean Soup|
|Tuesday:||Leftovers: Barley Stuffed Squash|
|Thursday:||Salmon with Roasted Rapini & Tomatoes|
|Friday:||Suz out of town|
|Saturday:||Suz out of town|
I’m heading out of town again at the end of this week, but planning on getting some good fall home-cooked meals in before I take off on Thursday night. Starting with a delicious recipe I found last year, Barley Pilaf Stuffed Acorn Squash. We add a little bit of sweet Italian sausage to the filling to make it even more hearty and will serve it alongside a kale salad with a simple lemon-mustard vinaigrette.
The slow-cooker bean soup I made last weekend (had lots of leftover partially soaked beans from the chili I made!) is actually from my cookbook, “Slow Cooker: The Best Cookbook Ever” and a bit different from the one I’ve linked to above but they’re pretty similar. My soup turned out absolutely delicious which is great since I now have lots of it in my freezer. The main differences between my recipe and the one I linked to above are: I added canned diced tomatoes, thyme was my only seasoning besides salt & pepper and I put a whole ham hock in the soup and then shred it up and added it back in after cooking. Other than that, very similar. I also used different beans than the ones called for in both recipes based on what I had on hand, so feel free to mix up the choice of beans as well.