I don’t want to be bossy, but I think you need to go out and buy a loaf of good crusty bread this weekend. And then you need to make these two grilled cheese sandwiches.
(Really, you’ll thank me.)
Wild Mushroom Melt Panini from Panini Happy // Dang you guys, I love mushrooms. I could eat this everyday and I would never get tired of it.
Sweet & Spicy Caramelized Onion BBQ Grilled Cheese from Ring Finger Tan Line // And then since we still had bread left, I made this. Yes, it is a mess of onions and crumbs and cheese and barbecue sauce. But it’s a delicious mess.
Roasted Pumpkin, Kale & Mozzarella Salad with Shallot Vinaigrette from Baker by Nature // I thought I’d make this with some of the salad greens I’m growing since the kale isn’t quite ready yet. Everything was going well until I finished this photo and transferred the greens from one bowl to another. And then I looked into the just-emptied bowl–bugs! Bugs everywhere! Hundreds of tiny bugs! So there’s no photo of the finished product because after several washings, the lettuce was wilted. Just a tad. But aside from the insect drama, we loved this salad.
Cavatappi Shells with Browned Brussels Sprouts and Buttery Breadcrumbs from Cooking Light // Although I’m partial to roasted brussels sprouts, sauteing comes in a close second. This is a nice, quick fall dinner.
Peppermint Candy Truffles // It feels a little bit weird to be working on Christmas recipes and photos in October, but I got over the weirdness while eating these truffles. Ooh, truffles. I made these for another blog’s holiday gift guide, so no link yet–sorry!