I promised a #pinmakeeat today, but I couldn’t let the day go by without reminding you about the one day only sale at the Squirrelly Minds Paper Shop. Head on over to get 25% off your entire order, for today only!
And now back to regular programming…
Brussels Sprouts with Bacon, Red Onion and Avocado from Heather Christo
Kale and Wild Rice Casserole from Half Baked Harvest
Baked Pumpkin Kale Macaroni & Cheese from Some The Wiser
Yes I only got to 3 recipes last month. But man I tell you they were worth it.
Brussels Sprouts with Bacon, Red Onion and Avocado: I’m a bit of an anomaly in that I LOVE brussels sprouts. Yes, I love them so much that the word warrants capitals. But man, when you add them to bacon, red onion and AVOCADO!? It’s a freaking dream of a side dish friends…or main dish if you like to gobble them all down like me.
Kale and Wild Rice Casserole: At first I was miffed at having to cook the onions for a whole 20 minutes. I mean, that’s an entire episode of Full House! But I decided to stick to the recipe and I tell ya, that 20 minutes was well worth it to get those caramelized delights on top of the casserole. I ended up cooking then baking the entire dish (minus the onions) in our cast iron skillet and it turned out perfectly.
Baked Pumpkin Kale Macaroni & Cheese: I don’t make mac and cheese a whole lot. I feel like the lack of nutritious value negates the delicious factor. I know it’s minor on the grand scale, but having kale in this mac and cheese made me feel a teensy bit better about eating it, especially paired with pumpkin. I’d love to try it with real pumpkin sometime too. And those bread bits thrown on top? Nice touch.
