Friday, May 8, 2015
What? No Bacon? Who are You and Where is Brigid?
I made this once when a couple I play with airplanes with (actually it was a giant remote control blimp that day) came over afterwards for dinner. Dinner was simple. A pork tenderloin dusted with summer savory and baked, a loaf of bread we picked up at the grocery store's bakery department and fresh salad, The husband of the pair politely said "I'm sorry, I just don't like salad but the rest looks great" His wife, urged him to take a bite, to be polite.
He ate two platefuls of the salad and didn't touch the tenderloin. If you're looking for something good for supper, give it a try. The dressing is sweet, so start with 1/2 cup sugar, adding more as you prefer. Add leftover chicken breast to it, for a little extra protein for a main dish would also work.
Wild Strawberries on the Range
one head iceberg lettuce
one head romaine (or one bag).
2 cups shredded Monterrey Jack
1 small bag walnut pieces
strawberries to taste (I used a couple of cups, in large chunks)
1 cup light olive oil
1/4 cup red wine vinegar
2/3 cup sugar
2 cloves roasted garlic, chopped (you can use a generous teaspoon of the jarred minced)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cracked black pepper
Blend oil and sugar, stirring briskly to dissolve (if you lightly warm oil in microwave first it will blend easier). Add remaining ingredients, and let sit for a bit in the refrigerator to let flavors blend. Toss just before serving. Serves 4-6
Posted by Brigid at 2:00 PM