We had an okay week as far as veg goes. Poor Hannah woofed down a tremendous amount of Green Beans Greek Style. Needless to say, she thought they were tasty and I even enjoyed what little bit was leftover. But the recipe that I'm sharing for this week is Cobb Salad with Roasted Red Pepper Vinaigrette. I must say that I don't really know if it's kid friendly, because we had it on the day that Hannah didn't eat a single thing, but Joel and I really enjoyed it. Cobb Salad with Roasted Red Pepper Vinaigrette lettuce (bibb or romaine, just about any kind will work) chicken breast couple slices bacon hard boiled eggs avocado (if in season) cucumber cheese (shredded or cubed) Tear up the lettuce and put on a plate. Cook bacon in a pan. After bacon is cooked, cook the chicken breast in the same pan the bacon cooked in. This adds a ton of flavor. Dice cooked chicken, place on bed of greens along with crumbled bacon, chopped egg, sliced avocado, sliced cucu