Dinner ~ Baby Kale Salad & Acorn Squash

Are you ravenous when you walk in the door at the end of the day? Fantastic. Just make sure you have a pantry full of wonderful food so that you make nutritious choices. Open up the refrigerator, take the pans out of the cabinets, and start creating. For the next 30 minutes, enjoy the process, inhale the aromas, and taste as you go along. Then portion-plate the meal. 

The order by which I prepared this meal:
1- Filled 2 pots each with 3 c water.
2- Added 1 c wild rice to one pot. Cook 25 minutes. 
3- Cut into quarters and deseed acorn squash. Add to second pot. Cook 15 minutes. 
4- Husk and cut the corn. Add to second pot for last 5 minutes of cook time.
5- Slice apples and steam for 5 minutes. 
6- Slice french bread, spread homemade pesto on each, and grill for 2 minutes on stove top.
7- Prepare salad of baby kale, cherry tomatoes, summer squash, chia seeds, and fresh oil and vinegar.

Dinner: Baby kale salad with summer squash, cherry tomatoes, chia seeds with garlic oil vinaigrette, acorn squash, rice with mung beans, corn, french bread with pesto, and steamed apples.