Need a quick meal everyone in your family will enjoy? Pasta and salad will do the trick even for the pickiest of eaters. If you aren’t in a time crunch, we included a recipe for spicy pecans that may exceed 20 minutes but it’s so good we couldn’t leave it out. If you are in a hurry, try a store-bought version or regular pecans work too.
Market Pantry Frozen Tortellini
Simply Balanced Organic Tomato Basil Pasta Sauce
Market Pantry Parmesan Cheese
Market Pantry Garlic Texas Toast
1 1/2 lbs Spring Mix Lettuce
6 oz Blue, Gorgonzola, or Feta Cheese
1 pt Fresh Blueberries
1 cup Spicy Pecans (see below)
1/2 cup Maple Vinaigrette Dressing
If you are able to make ahead of time, here is a pecan recipe worth trying. Otherwise, use regular pecans or store-bought spicy pecans.
- I made 1/2 batch. Keep in covered container for 1-2 weeks-not as fresh but OK.
- Roast on a cookie sheet at 350 degrees for 15 minutes or when smells like roasted nuts. Stir every 5 minutes. Remove from oven. Cool for 5 minutes.
- Mix spices together and toss cooled pecans in seasoning. Pour melting butter over seasoned pecans and mix well (One time I accidentally mixed the seasoning with butter and then mixed with pecans-that works too). Cool for one hour on cookie sheet.
1/3 cup Apple Cider Vinegar
1/4 cup Finely Chopped Yellow Onion
2/3 cup Authentic Maple Syrup
1 Tablespoon Brown Mustard
1 cup Canola Oil (I use olive oil)
- I made 1/2 batch and used about 1/3-1/2 of it on a large salad. It keeps for a while in the refrigerator.
- Place all ingredients in food processor except oil. Drizzle in oil slowly and mix very well.