Helping you answer the question: “What’s for dinner?” This week we are having white ravioli casserole with roasted Brussels sprouts, a spinach pear salad, and honey bun cake for dessert!
And The Weekend Spread, to help you relax with friends and family, featuring: fresh fruit salad, easy granola, homemade pita chips with roasted garlic hummus!
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Meal Prep & Leftover Tips
White Ravioli Casserole: For some added nutrition, feel free to add mushrooms, broccoli, spinach, summer squash, or zucchini.
Roasted Brussels Sprouts: For the best flavor and texture, choose fresh Brussels sprouts that are bright green and firm to the touch.
Spinach Pear Salad: Swap the Parmesan for blue cheese or feta, try walnuts or almonds instead of pecans, switch up the greens, and add apple slices, strawberries, dried cranberries, or pomegranate arils for even more color and sweetness.
Honey Bun Cake: Try turning this into a strawberry honey bun cake by mixing the glaze with pulverized freeze-dried strawberries. Add chopped pecans for a Southern twist. You can also use walnuts or sliced almonds.
Fresh Fruit Salad: I use a combination of red and green seedless grapes, pineapple chunks, cantaloupe, strawberries, and blueberries, but feel free to switch up the ingredients with your favorite fruit or whatever is on sale.
Homemade Granola: Try swapping the dried cherries for dried cranberries, apricots, or pineapple. Any dried fruits will work! For extra sweetness, mix in some mini chocolate chips once it cools. You can also use unsweetened coconut flakes for a bit more texture.
Roasted Garlic Hummus: You can use canned chickpeas (garbanzo beans) for this recipe if you want. I’ve used both canned and dried beans.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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