Succulent Strawberries, Salad and Sauce

In my pantry today:

  • Rainbow salad with strawberry vinaigrette
  • Monday Marinara

To be fair, this is two days’ dinner in one lump sum; life is for the living, after all, and I have been doing a great deal of it lately. Yesterday I had to have several items meet their maker (through me rather than by nature’s wicked hand). I had just bought those strawberries and the next day showed why they had been on sale. Shelf life costs.

Rainbow salad:

  • 1 small head Butter lettuce
  • 4-5 leaves rainbow chard
  • 1 c quartered strawberries
  • 1 ear sweet white corn
  • 1 small tomato
  • 2 tbsp crushed walnuts
  • 1/2 tsp red hot chili powder

Take the corn off of the ear, raw, and mix with your crushed walnuts and red hot chili powder. Set aside. Chop everything to your personal liking; toss greens then layer on the corn/walnut mixture, tomatoes and strawberries. Top with…

Strawberry Vinaigrette:

  • 1/2 c pureed fresh strawberries
  • 1/4 c pomegranate red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp lime juice
  • 1/2 tsp sea salt

The remainder of the strawberries were not rotten but were also not pretty. What couldn’t you make with those suckers after a trip through the food processor? Put all the ingredients in a cruet and shake heartily until emulsification happens. 4 spoons!

Monday Marinara:

  • 4 medium ripe tomatoes
  • 1/2 large Vidalia onion
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp hot red chili powder
  • 1/2 tsp dark brown sugar
  • 1/4 tsp sea salt

And today there were four ripe-n-ready vine tomatoes on the counter that looked perfect to blanch. First thing was first; chop your onion and garlic and add to olive oil warming to ML in a large stove top vessel. While that’s doing it’s thing you’ll have time to blanch the tomatoes and dice up the skinless little goons. Sprinkle the naked chunks with salt and brown sugar then have them wait panside until the garlic begins to brown at the edges. Mix tomatoes in along with thyme, oregano and hot red chili powder. Let everything come to a boil and stir periodically for 10-15m. Reduce heat to L and let simmer until dinnertime. Ours was served over spinach tortellini and topped with Parmesan cheese. 4 spoons!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s