Barley salad with mint, a recipe from Whole Foods
Low-fat granola, which I make regularly from a recipe I have adapted from Vegetarian Times. This time I added small amounts of pecans, sunflower seeds, and pepitas, as well as raisins, apricots, and Chia seeds. I don't use the frozen apple juice concentrate, and I always need to bake it for 20 minutes longer than they say. (Last time, I used a little orange juice and probably a bit too much water, and it just never crisped up, but this time it turned out really well.) I think this jar will last us about two weeks.
Gluten-free banana bread with walnuts and chocolate chips that I made from this recipe I found online: http://chowdivine.com/gluten-free-dark-chocolate-chunk-and-walnut-banana-bread.
And as the recipe suggested, my loaf pan wouldn't hold all the batter, so I spread some thin and made some snack bars too. Delicious!
I had planned to make dill pickles and mustard too, but I'll need to save those ventures for another day.
