The most delicious things I made this week were 1. The spinach noodles from the new smitten kitchen cookbook 2. A harissa chicken dish I tested for an upcoming SKCC menu 3. Have you had the frozen Kind bars?! I don't like regular Kind bars but the frozen ones are dairy free and the perfect size and the almond one is better than PB, should you be curious. We eat lots of them.

This week! The waffles are like a more fun version of a veggie burger and the salad on top makes for such a satisfying meal. Because you may still be looking at some leftover turkey, we are making turkey noodle soup (can also be made with a rotiserrie chicken) and then a great lentil salad to have on hand for lunches. Lastly, a home for that overripe banana, made more seasonal with some canned pumpkin and lots of spices and a crunchy, turbinado sugar top. It can be made into muffins too!

Let me know what you end up cooking this week. Love to hear from you. Take care.