Thursday, June 20, 2013

Good-bye Spring, Easy and Satisfying Dinner, It Looks Like a Star

1. Another day of open windows and no need for air conditioning. Thank you spring, for being true to your name and not trying to be winter or summer. I have enjoyed every raindrop and cool breeze.
2. For dinner, we had my favorite salad of mixed spring greens topped with mandarin oranges, avocado slices, and toasted sunflower seeds.* The apricot Dijon dressing really makes this salad. A crusty, multigrain artisan bread and slices of Havarti and Asiago on the side rounded out this delicious meal.
3.We sat on the porch under Steve's homemade fan blades and admired the rush of air. We sampled each setting and experimented with the fan operating in reverse. We're funny beings when I think back on this. Stand up, make an adjustment, sit down, assess. Stand up, make and adjustment, sit down, assess, and so on until every setting was tried. Once that was settled, we sat back and discussed our weekend plans.

* The salad is easily changed by using other greens such as Bibb lettuce, grapefruit slices and other toasted nuts as you like. For the dressing, mix 1 Tbl. grated shallot, 2 tea. apricot preserves, 1 tea. Dijon mustard, 1 Tbl. orange or lemon juice, 2 Tbl. white wine vinegar. Whisk in 1/3 cup extra virgin olive oil and season with salt and pepper. I usually double the amount of dressing and save any leftover in the fridge.

1 comment:

  1. I will definitely try your salad - we seem to have similar tastes there. I could see some grilled shrimp on it, too. Yum.