Family date night.
Once a week, we try and really put a focus on dinner with each other as a family. Max and I haven’t been able to have our own date nights in awhile, so we fix it by including the girls and elevating dinner a bit! We add special touches like candle sticks, linen napkins, cups that can potentially get broken…
Usually Livy likes to dress herself up, and then dress her little sister, which Ireland happily lets her do. This particular night however, Ireland had nothing to do with it, and rebelled by showing up in her diaper.
This is a time to let the girls feel included in the “special” dinner evening, and get to help out for our date with Daddy. Ireland especially likes to help set, and then unset(?) the table. Things tend to get mixed up, or broken, but I enjoy watching her participate. We usually prepare something that has more than the usual three or four ingredients in the entree. And then whip up some sort of dessert that the girls can make by themselves. As a bonus, Daddy always wins points when he shows up with flowers for all his girls.
I encourage you to try this, even if it’s just one night every couple of weeks, it’s nice to break up the routine, and it’s nice to get in a “date” even if it’s in your own home, with the kids.
Roasted Vegetable and Lentil Salad.
Every once and awhile it’s nice to just have a recipe that’s really more of a suggestion. That’s exactly what this salad is! Pile it high with some seasoned lentils and your favorite roasted vegetables, then top off with some feta and a drizzle of yogurt dill dressing.
If I could eat roasted vegetables everyday for the rest of my life, I would. I usually small or medium dice them, place them on a parchment lined baking sheet, and toss them in a little salt and olive oil. Then just pop them in the oven at 425 degrees for 40-50 minutes, or until tender.
Get creative, go nuts, there’s no limit to what you can do here!
Top your favorite roasted vegetable and lentil salad with this yogurt dressing!
- 1 cup (235 ml) plain full-fat yogurt
- 1 large clove garlic, minced
- 1 tablespoon fresh lemon juice, more as needed
- ¼ cup parsley, chopped, plus more for garnish
- ¼ cup dill, chopped, plus more for garnish
- 1 tablespoon olive oil
- Combine yogurt, garlic, lemon juice, parsley and dill in bowl and whisk until combine.
- Drizzle in olive oil, giving it a light mix afterwards.
- Add it to a nice roasted vegetable salad!