• Olive Oil
• Salt
• Pepper
• Balsalmic Vinegar

Preheat oven to 375F.  Trim asparagus ends, and place in a glass baking dish – I usually use an 8×8 pyrex (but a loaf pan works as well).  Drizzle with olive oil (probably 1-2 tbsp), sprinkle with salt, pepper liberally, and then add 1-2 tbsp (ish) of balsalmic vinegar.  Toss the asparagus well to coat.  Bake for 10-15 minutes, or until sizzling and the asparagus juuuust start to turn dark.  The skinnier the asparagus, the more flavor they will pick up, and the faster they’ll cook.

(if you overcook them, they’re still delicious, just they get a little brown around the edges instead of staying bright green).

If you are feeling adventurous, you can quickly dip bread in the yummy juice that will be left over – just be warned that it is quite strong (and mostly vinegar!)

For dessert, I’ll be making these apple dumplings.  They do not masquerade as health food.  They look a little strange.  But oh dear lord are they amazing.

Breakfasts:

• Cereal, Yogurt with fruit and granola
• Banana Bread
• Leftover apple dumplings

Lunches:

• Muffuletta (made with 1lb Italian bread loaf – serves at least 5)
• Spinach salad
• Sides: Corn and Black Bean salsa w/ Tortilla Chips; Cauliflower salad

Dinners:

• Flank Steak (woot!  sale!) and roasted potatoes
• Mustard Dill Salmon and wild rice
• Sides:  Roasted Asparagus with Balsalmic Vinegar; Fresh steamed green beans.

Normally things like fish and steak would be… uhh… budget busters.  But I live right near the incoming fish/shrimp boats offload point, so I can get seafood for amazingly cheap!

If anyone wants recipes for any of these, let me know!  Many of them are Anna’s Mama or Anna’s Nana’s recipes