Roasted Pear Salad and Beef Stroganoff

For last night’s first course we had a green salad with roasted pears, pecans and some mild goat cheese.  The pears were roasted with some honey drizzled on top and some dried thyme giving a nice savory component to the dish.  I wasn’t watching closely enough and the pecans went just a bit dark but really didn’t cause too much of a problem.

For the second course we had beef stroganoff served over buttered egg noodles.

Beef Dip and Coleslaw

Dinner last night was beef dip with au jus, caramelized onions and mayo with horseradish.  The Arthritis Kitchen component is the apple cider vinegar dressing for the coleslaw.

Simple Coleslaw Dressing

Enough for 1/2 bag of coleslaw

• 1  generous Tbs mayonnaise
• 2 tsp apple cider vinegar
• 1/2 tsp honey
• salt and pepper to taste