Do You Build Dishes Around One Ingredient?

Idon't really know what else to call this salad but Blueberry Salad. It was inspired by a salad we ate while on vacation. One night at Family Camp, we were served a salad of mixed greens, dried blueberries, and feta cheese in a vinaigrette dressing. We all raved at how those blueberries popped and made the salad so dynamite. I wanted to build a salad around dried blueberries as well but I wanted to use some different ingredients than I am used to using in salad. No tomatoes or cukes here. I wanted different textures and flavors as well as a bold salad dressing. So here is what I came up with and it is delicious and refreshing, bold and flavorful. I hope you enjoy this great way to eat wonderfully sweet dried blueberries.


Blueberry Salad
1 bag mixed baby salad greens
1 1/2 cups sugar snap peas, rough chop
2 handfuls slivered almonds
3 stalks green onions, sliced
3 handfuls dried wild blueberries

Soyaki Orange Dressing:
1/3 cup Trader Joe's Island Soyaki Sauce
3 T. orange marmalade
2 T. olive oil

For the dressing mix ingredients well until the marmalade is incorporated. If you do not have a Trader Joe's nearby then you may try to substitue another type of teriyaki marinade and adjust recipe to taste. Toss the salad ingredients and dress salad. Serve immediately. Serves 6.

Did you know...that about 1 out of every 100 blog readers leave comments? I just read that on Problogger. I love the comments I get, in fact it's what keeps me going. I do encourage you, no, I respectfully ask you to leave a comment on any of my posts. I am a very social person and I love engaging with my readers. I think those of you who have commented have added so much to my posts and most of the time I am learning from you! I do prefer clean comments free of naughty words though! So please comment to the following question:

What ingredient have you built an entire dish or meal around?

New to Commenting?- Click on the word "Comments" at the bottom of the post (story). Type your comment then click on "Select Profile." Choose Anonymous if you do not have a Google Acount or any other account (you can make one too if you want). If you want, you can type your name in your comment if you choose Anonymous. Once you have completed your comment, click "Post Comment." Very easy, no accounts, no passwords, right Ma? My mom comments using Anonymous all the time.

Robin Sue

Hearts of Lettuce Salad

Isn't that picture dreamy? Doesn't it remind you of years gone by when we used to sit for hours after church on Sunday eating a wonderful supper and sipping lemonade then taking a long slow stroll. That's what we did yesterday. We had good friends over after church for just that. Eating. Sipping. Strolling. The above picture is of the children cooling off with a nice wade in the stream below our house. It was about a half a degree cooler down there.


Hearts of Lettuce Salad is an oldie but goodie. I had many of my older clients order this when I was a waitress so long ago. I had to laugh at the price of these simple salads too. Six bucks for a chunk of lettuce, iceberg no less! It is probably more now. This is a nice salad, a pretty salad. I like the tray of individual wedges and toppings. We joked with our friends and said that we were having a Wedgie Bar because everyone loves a good wedgie. Do you have friends whom you can be silly? Well the wedgies were a hit and I really liked these with my homemade Ranch Dressing, bacon, hard boiled eggs, shredded cheese, and tomatoes. I think everyone liked picking out their own wedgies.


I also served Rotisserie Roast Beef Sandwiches, a platter of watermelon, and my Easy Mac and Cheese. Oh and lemonade and limeade too.



Keep your eye on the cute little girl in pink. She is mine as well as the two toe-headed boys.


Do you think Diddle Boppus had to go potty or was she just lifting her shorts up to prevent them from getting wet?






You decide....


I have a list of things my children will never do. I think we all have (had) those lists. I will never have a child who picks their nose in public. Cross off. I will never have a child misbehave in a restaurant. Cross off. I will never have a child who has temper tantrums. Have two. Cross off. I will never have a child who holds their privates, especially in public, when they have to go potty. Cross off. Tear up list and just, well, surrender and laugh.

Epilogue- Diddle Boppus did "fall" in at one point but we will never know if it was a true fall or if she left a small donation to Wolftrap Creek. Or maybe she just had a Wedgie....Smile.

I will never have a child who picks their wedgies in public. Cross off. Give it up already.

Dig Deep

You remember this picture from Friday, don't you? It's Monday and I promised the answer to the UFO. Just a little longer, let me talk first. I got this recipe from my old roommate, Sara. I met Sara in 1990 at Deborah Heart and Lung Center in NJ. We were both going through the ICU preceptor program, she SICU and I MICU. We happened to live next door to each other in the Nursing Quarters behind the hospital as well. Those were the cutest little studio apartments. It was a greatroom which included a small kitchen with an Easy Bake oven, no lie, it was about that big, a walk-in closet, and large bathroom. Perfect for a single nurses who worked 12 hour night shifts.

Sara and I became great friends, she was even my maid of honor! When my folks moved out to California, Sara's family adopted me and I spent many Sunday afternoons at her folks' house. Sara had 7 other brothers and sisters so it was a full house with them and the grandchildren. The best though were the feasts. Her family could cook some amazing foods. And that is how I got this recipe. It is called Dig Deep.


Some of you may know it as Seven Layer Salad but Sara's family called it Dig Deep because when her mother made it, she layered it all in a huge and very deep lasagna pan. Hence the name Dig Deep because we had to dig deep if we were going to get to the lettuce. Plus it is just fun to say. Dig Deep, Dig Deep, Dig Deep.


I thought it would be interesting to layer the ingredients in individual cups, just for the wow factor of course. I loved it this way. Very pretty on a tray. The great thing about this salad is that it can be made ahead, even up to 8 hours, so that the flavors will marry. Romantic huh? Either way this salad is delicious and beautiful.






Dig Deep Salad
One head Romaine, not just the heart
1/2 red onion, finely chopped
frozen baby peas
shredded cheddar cheese
6 slices bacon, cooked crisp
3 hard boiled eggs

Dressing:
One heaping cup mayonnaise
2 t. white balsamic vinegar
1/4 cup shredded parmesan cheese
1/2 cup sugar
pinch kosher salt

Tear lettuce into bite-sized pieces. Wash and spin very dry. In 6- 9 ounce plastic cups fill halfway up with lettuce. Press lettuce down firmly until the cup is filled halfway, don't worry it will bounce back when turned over. Now layer the following items in this order being sure that you can see the items in each layer and tamping down each layer firmly before adding the next ingredient. Also be sure that there is at least 1/2 inch head space for the dressing, so tamp hard!

1 T. red onion
2 T. peas- I did not defrost
2 T. cheddar cheese
one piece bacon crumbled
1/2 hard boiled egg chopped

For the dressing; mix the ingredients for dressing well and divide evenly over the 6 salads. Be sure to spread the dressing to the edge of each cup. Top with dried cranberries, nuts, seeds, or what ever else you think is pretty. To eat, either Dig Deep! Or turnover on to plate as shown above. Enjoy. This can also be layered in a small glass casserole dish. Serves 6.

Perfect Potato Salad

There are so many different styles of potato salads out there. But I like the traditional recipe made with a mayonnaise base, celery, onions, eggs, and sweet relish. Don't get me wrong, a good new potato salad with a Ranch Base, cheese, bacon and green onion is another favorite but when I think of a good ole cookout I think of a more traditional potato salad. This recipe does it for me. It is from one of my favorite cookbooks, my old, old church cookbook. The recipe comes from a sweet Southern Belle, Juanita. Sadly Jaunita is gone but I have a few of her wonderfully homey recipes. One of our favorites from her is Creamed Chicken which I will have to blog about soon as it is probably our family's most favorite supper. Well give this potato salad a try, it is simple and delicious.

Perfect Potato Salad
5 cups cubed potatoes, about 4-5 large potatoes
1 cup chopped vidalia onion
1/2 cup chopped celery
1 cup sweet pickles, chopped
1 tsp salt
1/2 tsp. celery seed
fresh cracked pepper
2 tsp. apple cider vinegar
2 tsp sugar
1 1/2 cups mayonnaise
4 hard cooked eggs, chopped

In a large pot, cover potatoes and eggs (in their shells) with water, cover and bring to a simmer. Simmer for about 15 minutes or until potatoes are fork tender but not mushy. While potatoes are cooking measure out the rest of the ingredients in a large bowl. Drain the cooked potatoes, peel and chop eggs. While the potatoes and eggs are hot add to the rest of the ingredients, stirring well. Check seasoning and add more salt if needed. Let cool on counter one hour then transfer to the refrigerator and chill. It is even better the next day.

Broccoli Ramen Salad

In my opinion this is the best way to eat broccoli. I like broccoli but it is not in my top five of veggie love. But when put raw in this salad, cut in bite-sized morsels, broccoli is crunchy goodness. This salad has fantastic flavor and texture and is sure to please most. A gal I used to know would bring this to every potluck, shower, or party and it was always the first dish to go with many recipe requests, which she generously shared with all. I made it for our very first potluck at our new church with the same overwhelming response. I even received this thank you letter in the mail from one of the church elders:

"...You may be interested to know that it was an item you brought to our fellowship dinner, week before last that stirred inquiries. It was the delicious salad you brought that was so good that it was all gone in almost no time!..."

Wow! How sweet was that? The letter was even typed on a typewriter. Now that was cool. I keep that letter from our precious elder (82 years old and still going strong) tucked amongst my cookbooks where I hide many of my treasures and mementos. Make this salad for your next party so that you will receive a hand typed letter of appreciation.

Broccoli Ramen Salad
Sauté until golden:
1 cup walnuts or pecans
one package of ramen noodles broken up
4 tablespoons of butter
Drain on a paper towel.

For dressing, mix:
1 cup vegetable oil
1 cup sugar
1/2 cup rice vinegar
3 T. soy sauce
pinch salt
pinch pepper

Toss:
Romaine lettuce, about 3 heads washed and torn
broccoli florets, about 2 bunches washed and chopped
ramen mixture
dressing

Note- Ramen mixture and dressing can be made ahead. Do not toss until ready to serve. Recipe is for a BIG salad. If you feel that the entire salad will not be eaten in one sitting then do not toss salad elements together serve separate and let everyone create their own. This way the greens will stay fresh and not get soggy.

Ranch Dip/Dressing

Been keeping a low profile in the kitchen this weekend. After the three day long bake sale I am all cooked out, so I have been sticking to some old standbys for our lunches and dinners. Today I made a simple lunch of Easy Mac and Cheese and a platter of raw veggies with some homemade Ranch Dip/Dressing, and fresh cantaloupe. As I had stated in an earlier post, I am enjoying homemade versions of salad dressings and this Ranch Dip is a family favorite. My Pacific-Northwest hubby says that this dip reminds him of Uncle Dan's, a brand of ranch dip he grew up with. While I am waiting for my fresh herbs to come in strong, I used dried herbs with great success and convenience. When I am mixing up a batch of this dip I go ahead and prepare two more "dry" mixes to save for future use. I use the smallest containers I can find (see lower right corner in picture) and place the dried herbs in them to mix later with the mayonnaise, sour cream, and buttermilk. These mixes also make nice hostess gifts with a pretty instruction label attached.

Ranch Dressing/Dip
1/2 cup mayonnaise
1/2 cup buttermilk, only 1/4 cup if making dip
1/2 cup sour cream
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill weed
1/4 t. garlic powder
1 t. dried onion flakes
1/2 t. kosher salt
1/4 t. ground black pepper

Whisk all together and chill for at least 2 hours. This can be used as a dressing or a veggie dip.

Note- To use fresh herbs, triple the amount called for, keeping the salt and pepper the same.

Hosting Book Club

Last night I dreamt I went to Manderly again.....

In my book club, we have read some books that have been challenging (boring), fascinating, unforgettable, emotional, and adventurous. Sometimes we are able to serve some of the foods that are described in the book as our snack for the evening. For “Princess Bride” we ate plenty of chocolate and a chocolate “ball” that represented the “pill” that was made by Miracle Max for Westley to get him well again. For “A Day No Pigs Would Die” we snacked on bacon, crackers and cheese, and chocolate cake with nuts on top (you’ll have to read the book to figure that one out! Ewww…!) And for “The Five People You Meet in Heaven” we sampled cotton candy, popcorn, fruit kebabs, lemonade and other boardwalk goodies. However, this time we read the gothic romance and thriller, "Rebecca" by Daphne du Maurier, a gripping and suspenseful read.


We dined on tea items reminiscent of Manderly, the looming mansion described in the novel. Here was our menu and if you click on the highlighted words you will find the recipes...

On page 24 of "Rebecca" the protagonist is sipping her citronade explaining her unusual name to Mr. de Winter. Therefore we sipped lemonade and of course hot tea as well. Page 187 describes the visit the new Mrs. de Winter makes to her husband's grandmother and with great joy it was "watercress day." We joined them with these delicious (best egg salad I have ever had) Watercress and Egg Salad Sandwiches only I added 1/2 tsp. curry powder and served them closed. Early on in the book a foreshadow occurs describing the relationship between the soon to be Mrs. de Winter and Mr. de Winter while eating a sour tangerine. I transformed the sour dish into a sweet dish of St. Joe's Oranges, recipe to follow. On page 10 the narrator describes how she is served ill carved ham due to her lowly status. We nibbled nicely carved Ham and Cream Cheese Pickles, a tasty finger food treat where salty meets creamy and crunchy. And then came the chocolate mention on page 87 and chocolate must always be copied. "Chocolate Bars, the easiest dessert and the most appreciated." Susan, a fellow book club member and I blurted that little saying out at the same time. Jinx! But it is true, do not fuss over dessert, simply set out an array of chocolate bars on your prettiest plate and you will have happy guests. Plus it is du Maurier's birthday today so chocolate was in order.

After each member discussed her thoughts on the book we had a little contest naming the un-named Mrs. de Winter. She is the narrator of the story and our low self-esteemed protagonist who does posses an unusual, lovely and fitting first name, but the author chose not to reveal it. We took it upon ourselves to reveal the poor gal's name and here it is: Emilia. From this day forth the second Mrs. Maximilian de Winter is hereby Emilia de Winter. Has a nice ring, don' it?

St. Joe's Oranges
6 oranges, peel and pith removed
olive oil
fresh cracked black pepper

Slice oranges and arrange on pretty plate. Drizzle with oil and sprinkle with pepper. Serves 6-8.
Note- The above version is the sophisticated version. Here is how we make them most of the time. Leave the peel on and slice, then drizzle with vegetable oil and sprinkle with sugar. Everybody digs in and goes to town. They love peeling the "wheels" while eating. The name of this dish comes from my cousin Joe of California who created it.


I hope this has inspired you to either read "Rebecca", join/start a book club or both. Happy Reading!

PS I'm in 2 book clubs- so much time, so little books.

Honey Dressing

For the last few months I have been collecting and trying various homemade salad dressings. I, like most, like a good salad, especially a classic like the Caesar, Chef, or Cobb. But I have been disappointed in bottled dressings. I have found homemade dressings to be livelier than their bottled relativesCan one even begin to read and understand the ingredients list? My favorite Ranch dressing brand contains MSG which enhances umami, but I am rendered a useless migraine wreck after it's indulgence. I have been working hard to decrease artificial preservatives and chemicals in my family's diet which has led me to make my own salad dressings. Homemade salad dressing is not as hard to make as it may seem. Many of the ingredients are in one's pantry and the ingredient amounts can always be altered to adapt to one's tastes. I have found homemade dressings to be livelier than their bottled relatives and improve even the most drab salads. Honey Dressing is one I have been enjoying for a few seasons. The sweet honey coats the vegetables nicely while the lime gives it all a pleasing tang. The celery seed is a special surprise as it gives a savory, vintage taste to this dressing.

Honey Dressing
1 t. dry mustard
1 t. paprika
1/4 t. Kosher salt
1/2 C. honey
2 T. fresh squeezed lime juice
2 T. cider vinegar
1/2 cup vegetable oil, olive oil works well too
1 t. celery seed

In a small bowl add the first seven ingredients. Blend with a immersion blender until smooth and thickened. Stir in celery seed and toss with favorite salad or citrus fruits. Makes 1 1/4 Cups.

Ground Beef Series: Pound #2- The Donair

For a while I have been collecting and trying Micro-Regional Food recipes. When I started writing the Ground Beef Series, I remembered the Donair, famous only to those from Halifax, Nova Scotia. The shop from which it hails is called King of Donair and has made their Donairs based on the Middle Eastern (Lebanese), Doner Kebab that I was so fond of eating while living in Germany. Do not be put off by the sweet Donair sauce because with the spice of the meat and the bite of the onions it is surprisingly delicious. Here is the Donair recipe I like.

Donair Building- Once you have cooked the meat and made the sauce, heat meat slices in a lightly greased iron skillet turning once. Also heat the pitas in the skillet turning once. Top each pita with a serving of meat, shredded mozzarella, sliced tomatoes, chopped onions, and the special sauce. Fold the pita closed, more so in a cone shape instead of a taco shape and wrap the end with a piece of wax paper because its going to get messy. This recipe makes 4 large Donairs.

Note- The meat alone is a fantastic pizza topping and once sliced it will top 3 large pizzas. The meat freezes well.

Another Note- If you have leftover sauce which you may, make this salad with it. Cucumber Salad- Slice one peeled cucumber thinly as well as one vidalia onion. Toss in bowl with remaining sauce and stir in 1 tsp. dried dill. Chill to marry flavors and serve up cold. This salad is usually made with a sour cream mixture but it was the perfect salad to use up this delicious sauce.

Coleslaw

I especially like my coleslaw heaped up high on a pile of North Carolina Barbecue with that vinegary sauce, hush puppies, beans, and some corn bread. Oh baby. Hubby and I ate that meal frequently while living in NC, and boy that was some good barbecue. I like to make my own coleslaw and my hubby likes it flavorful, tangy and sweet. I have been making it for years but finally thought to write the recipe down, you know just in case something happens to me because every day I tell my kids that they're killing me- a slow and painful death. Dan and I have joked that I need to write out all my recipes, we would call it "The Just In Case I Die Cook Book" so that his next wife can make all my good cooking for him, she'd just better be ugly. This coleslaw went great with the Best Ever Meatloaf and Oven-Fried Potato Wedges.

Robin Sue's Coleslaw
16 ounces shredded cabbage
1/2 C. sugar
2 T. cider vinegar
2 T. dried onion flakes
1/2 t. dry mustard powder
1 t. celery salt
generous pinch fresh ground black pepper
1/4 t. celery seed
1 cup mayonnaise

Mix all ingredients together well and refrigerate for at least 2 hours before serving. Serves 4-6.

Grilled Rosemary Chicken and Peaches

I found Rosemary Grilled Chicken Thighs on Attifood and thought I would give it a try. I liked the kid's idea of placing a chunk of crystallized ginger into the water while cooking the rice. The marmalade sauce sounded great too, as we are a sauce kind of family, but I felt I could add to this meal. Something to take chicken and white rice over the top. Yadda yadda, orange marmalade sauce, it’s good but hmm... I need something unique but not too far-fetched, something that is quick, has color, and some pizzazz. Peaches! What if I brush peach halves with the marmalade sauce and grill them up too? Perfect. I think that Attifood guy and I would make a great culinary pair, he needs me.

Rosemary Grilled Chicken Thighs
1 1/2 pound boneless, skinless chicken thighs
1 T. minced fresh rosemary
2 t. brown sugar
2 t. kosher salt
1 t. freshly ground black pepper
1 t. crushed red pepper flakes (optional)
2 T. olive oil
8 peach halves– I used Trader Joe’s jarred peach halves in white grape juice.

Toss chicken with all the spices and oil. Marinate in the refrigerator for at least 30 minutes. Heat grill to med-high and grill chicken 5 minutes per side. In the last minute of grilling the chicken, brush the peach halves with the marmalade sauce and grill for 20 seconds per side. Serve grilled chicken and peaches on a big and pretty platter with a side of jasmine rice boiled with a few pieces of crystallized ginger. Pickled Cucumber Salad went great with this meal.

Marmalade Sauce
1 t. minced fresh rosemary
1 cup orange marmalade
1/4 cup rice vinegar
2 t. brown sugar (optional)

Warm all ingredients in saucepan , mixing well, or in the microwave for 1 minute.

Pickled Cucumber Salad
1 pound cucumber peeled, cut into 1/4 coins
1/2 Vidalia onion sliced-I used red onion
One handful baby carrots, cut into matchsticks
1/4 of a red pepper, cut in small strips
1/3 cup white sugar
2 t. salt
1/2 t. celery salt
1/3 cup white vinegar

In a deep bowl mix all ingredients by hand until the sugar is dissolved. Cover and let marinate in the refrigerator for 3 hours. I make mine in the morning for that night’s dinner. These veggies can be stored in the refrigerator for 3 months, stir occasionally.

Fish and Chips: Salmon Toasts and Italian Potatoes

Salmon Toasts are fish sticks all grown up. Salmon has been proven to be a very healthy fish loaded in the healthier Omega 3 fatty acids instead of the (boo hiss) Omega 6's. We are also not as concerned with the mercury levels in salmon as we are in tuna. Better yet. The toast is a simple slice of artisan bread brushed with olive oil and a sprinkle of garlic powder, salt and pepper instead of hydrogenated oil laden breading found on most fish sticks, although I think the food industry is cleaning up their act, snicker. We could argue that the bread is white and therefore still an inflammatory food, true, but I am healthing my family up in baby steps and the bread I have chosen is preservative free. A nod to progress. I served the toasts with Italian Potatoes (chips) which is a quick side dish made with homemade Italian Dressing, hence less preservatives. I served our Fish & Chips with fresh Strawberries, handles (stems) intact and a Garden Spinach Salad with the Italian Dressing I used on the potatoes.

This meal was made in 30 minutes!

Steps
1. Prepare the potatoes and bake.
2. While the potatoes are baking, prep the toasts, and season fish, also prep salad.
3. In the last ten minutes of the potatoes' baking time, cook fish.
4. While the fish is cooking toss salad and wash strawberries or any other fruit.
5. In the last two minutes of the fish's cooking time, toast bread.
6. Place all items in serving platters or bowls and serve while the fish and chips are hot.


Italian Potatoes
4 medium baking potatoes, washed and very thinly sliced
1/4 cup Italian Salad Dressing, homemade (recipe below) or prepared
1 T. parmesan cheese

Preheat oven to 500°. Line a large baking sheet (with sides) with aluminum foil. Spray foil liberally with cooking spray. Place the thinly sliced potatoes (I used a mandoline to slice mine)in a large bowl and toss with the salad dressing. Evenly line the baking sheet with 1-2 layers of the potatoes, pouring any dressing over top. Sprinkle the parmesan cheese evenly over the potatoes. Bake for 16 minutes.

Italian Salad Dressing Mix
2 t. garlic powder
1/2 t. onion powder
1 1/2 t. unrefined sugar
2 t. Italian seasoning
1 1/2 T. kosher salt
1/2 t. fresh cracked black pepper

Combine all ingredients and store in airtight container.
For Dressing: 1/4 cup vinegar (your choice), 2/3 cup olive oil, 2 T. water, 2 T. mix. Shake well in lidded jar. Store in the refrigerator.

For Dip: 8 ounces cream cheese, 8 ounce sour cream, 2 T. mix. Mix well. Serve with chips, crackers, or fresh raw veggies.

For Quiche: Add 1 T. mix to your favorite quiche recipe in place of salt and other seasonings.

Meat Marinade: In zip top bag mix, 3 T. mix, 1/4 cup water, 1/4 cup olive oil, 2 T. balsamic vinegar. Add meat and marinate up to 2 hours in the refrigerator. Grill.


Salmon Toasts
one (plus) pounds wild caught salmon steaks- I had 1.17 pounds
enough artisan bread slices to make toasts- I used 3 slices
garlic powder
kosher salt
fresh ground black pepper
1 T. olive oil plus more for brushing bread

Cut the fish into rectangles the size of a half deck of cards. Brush the bread with olive oil and sprinkle with garlic powder, salt and pepper. Season the fish on both sides with salt and pepper. In a large non-stick skillet over med-high heat, heat 1 T. olive oil. Cook the fish on the first side for about 4 minutes. Turn using tongs. Cook on the second side for about 2 minutes. The time will depend on the thickness of the fish, check frequently so not to over cook. I usually make sure the bright pink has gone to a pale pink on the inside, then quickly remove to a platter. In the last two minutes of cooking fish, toast bread. Once the bread is toasted slice into small rectangles top with fish and serve immediately. Serves 5.

P.S.- I do love the real version of Fish and Chips and order it out a few times a year. I figure everything in moderation. Besides, let the restaurants mess up their own kitchens with all that frying.

Strawberry Salad with Pink Lady Poppy Seed Dressing

Late winter strawberries from Florida are popping up in my local grocery stores. The berries are deep red all the way to the stem without that tell tale I'm flavorless white halo. They are juicy, fragrant and sweet. I love strawberries and when dipped in chocolate my soul sings. I hope and pray strawberries are in heaven, especially chocolate dipped ones, dark chocolate that is. The berries made it into my cart for their extreme makeover. Given their high price, these berries are very special and therefore must be used in a meaningful way. It must be significant, joyful- an ambrosia of all strawberriness.

I thought back to my NC days and my romps to distant white sandy soiled strawberry farms, beyond the drop zones of Fort Bragg. I picked berries from the plant’s long runners until my fingers were stained by their sweet juices, my knees sandy, and my neck hot and pinking from the late Spring sun. I had to work quickly once I got the berries home, a day or two later the little guys would be bruised and smelling quite, hmm, fermenty. I preserved, froze, dried, and pureed every last one. I transformed the over ripe babies into strawberry vinegar, a sweet and pungent syrup used for salad. And of course the most beautiful were saved for the chocolate bath. But over the years I have narrowed my strawberry repertoire to a few select recipes, the crème de la crème of strawberry goodness. The chocolate covered ranks as number one and will never lose that ranking. The second in command is....

Strawberry Salad with Pink Lady Poppy Seed Dressing
1/3 c. white balsamic vinegar
1 c. canola oil
3 T. finely chopped red onion
1 t. dry mustard powder
1 t. salt
1/3 cup sugar
one strawberry, hulled
1 T. poppy seed

In a blender, blend all ingredients except the poppy seed. Once blended, pour dressing into a jar and add poppy seed, cover and shake well.
For the Salad:
Toss together one cup sliced strawberries with 2 cups baby spinach and 2 cups lamb's lettuce. This salad is good just like this or you may further embellish with sugared nuts, chopped red onion, and celery. Adjust amounts according to how many you are feeding. There will be plenty of dressing that will keep refrigerated for 2 weeks.
Note:
Lamb's lettuce, field salad, or feldsalat are dainty, small round-leaf clusters, mild in taste. Be sure to remove any roots that remain attached, no danger, just looks better. Using feldsalat is a memento from a cooking class I took in Germany and I was happy to make it's discovery over here in Trader Joe's.

Gourmet Club Pork Tenderloin & Apple Arugula Salad

Gourmet Club! The night of adventurous palates, a plate-licking menu, and hysterical conversation was hosted this time by our friends, James and Rindy. Our menu for the January Gourmet Club was titillating beyond measure and the one-panned main course limited soiled dishes, leaving an incredibly moist and succulent piece of meat. Our five course dinner starting with home fried potato chips and three savory dips, lent its way to the Potato Leek Soup, then on to the Arugula and Apple Salad with goat cheese and homemade almond brittle. The main course of Pork Tenderloin had everyone ooh-ing and ah-ing, while the three mouth-watering sides created more interesting yum-yum noises. Then on to the funnel cakes and experimentations with deep fried Oreos® and Reece’s Peanut Butter Cups®. So you can see we ate well.

But how does one take such a glorious menu and adapt it for a week night, made in 30 minutes, for 3 little picky palates? Take the main dish, Pork Tenderloin (adding a sauce) and build kid friendly items around it. I chose red grapes, the same Apple and Arugula Salad minus the goat cheese and brittle, Pepperidge Farms® Garlic Toasts, and Basmati Rice. The following recipes from my friend Rindy, were not improved upon, just adapted from their original form to satisfy tiny palates in under 30 minutes.


Apple and Arugula Salad
One small bag arugula (I used baby spinach, it was all I had)
1 apple cut into match stick sized pieces
For the Vinaigrette:
2 T. white wine vinegar
1 T. apple cider vinegar
1 T. apple juice
3/4 t. minced shallot or onion
1/2 cup olive oil
Salt and pepper to taste
Using an immersion blender, blend the ingredients for the vinaigrette until smooth. Toss with the arugula and apple sticks. Serve immediately.

Pork Tenderloin
For Pork:
2 t. salt
1/2 t. black pepper
1 t. ground cumin
1 t. chili powder
1 t. cinnamon
2 pork tenderloins (2 1/4– 2 1/2 pound total)
2 T. olive oil

For Glaze:
1 cup packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco (I used Texas Pete’s Hot Sauce)

Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in a 12 inch iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.
Make Glaze and Roast Pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°(mine took about 12-15 minutes). Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155° while standing).
Here is what I added for the tiny palates-Sauce!!
To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings stir in 1 1/2 cups chicken broth, heat on medium-high, stirring constantly, until bubbly. Mix 1 tablespoon cornstarch with 2 tablespoons of cold chicken broth or water. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of boiled basmati rice, top with sauce and serve. Serves 6-8.

Spinach Salad with Warm Bacon Dressing

I really enjoy a good spinach salad. So today I tossed this super food with hard boiled eggs, crumbled bacon, and a delicious, warm bacon dressing.

Spinach Salad With Warm Bacon Dressing
3/4 lb. -1 lb. Baby spinach, washed and spun dry
2 hard boiled eggs, finely chopped
4 strips bacon, diced (I use uncured)
2 T. canola or olive oil
1 shallot, finely diced
3 tsp. Sugar
1 tsp. Dijon mustard
3 T. white balsamic vinegar
Pinch salt
1/8 tsp. Fresh cracked black pepper

In a small sauce pan, cook diced bacon until crispy. Remove bacon from pan to a paper towel. To remaining bacon drippings (about 2 T.) add canola or olive oil, diced shallot, sugar, mustard, vinegar, salt and pepper. On low heat, gently whisk the dressing until smooth and warmed through. In a large salad bowl toss together, spinach, eggs, bacon pieces, and warmed dressing. Serve immediately.
A note about this dressing– all measurements can be adjusted to your own taste. I always add a pinch more sugar and vinegar than stated above, as I like my dressing, for this particular salad, on the sweeter/vinegary side.


Spinach Salad with Warm Bacon Dressing just before the toss with those beautiful wooden salad tongs hand crafted by my dad, Ron.