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What's for Dinner, Wed., Oct. 25, 2023 [View all]
Lentil and bell pepper salad with lemon-orange dressing. This is from Am. Heart Association's Healthy Slow Cooker cookbook, which I got from the library.
It has diced yellow and gold pepper, chopped cherry tomatoes, and kalamata olives. The dressing, as described in the title, uses frozen orange juice concentrate, microplaned lemon rind, and fresh lemon. A little olive oil and garlic, of course.
Roasted red pepper and tomato soup with a large bocconcini. Sliced basil over the top.
Toasted rustic bread half to go with the soup.
Ginger-lemon kombucha.
Dessert: Half a five-seeded almond bar. (TJ's) Great fall treat. Decaf coffee.
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