Yummy, yummy Greek salad
Our third (but really second…) mint meal was a delicious Greek salad. We also had potatoes and chicken (with oregano and salt and pepper) with the Greek salad.
My Greek salad dressing making skills needed some assistance, so I took to the internet for some tips. I found the perfect and uber-delicious dressing mix on the Pioneer Woman Cooks blog.
The dressing included:
- 1/4 cup Olive Oil Duh! Hadn’t crossed my mind before…
- 2 Tablespoons Red Wine Vinegar I usually use way too much vinegar
- 1 teaspoon Sugar (more To Taste) Didn’t think of this either
- 1 clove Garlic, Minced A first on the garlic too…You’d think I’ve never made Greek salad before…
- 6 whole Kalamata Olives (extra), Chopped Fine Genius! Why hadn’t I thought of this?!
- 1/4 teaspoon Salt
- Freshly Ground Black Pepper
- 1 whole Lemon, For Squeezing
I HIGHLY recommend the Pioneer Woman’s Greek salad. It’s so, so good!!
PLEASE NOTE: I did not include lettuce in my Greek salad like the Pioneer Woman does, but I’m sure it’s delicious with or without the lettuce.
It’s the middle of winter, but there is no better time to grill a steak and enjoy a refreshing summer salad. I found the recipe on the Whole Foods website and discovered a really great recipe database.
Flank steak and Thai summer salad
The steak marinade included:
- Lime juice
- Hoisin sauce (instead of fish sauce)
- Reduced-sodium soy sauce
- Chopped shallot
The summer salad included:
- Baby bok choy
- Fresh basil leaves
- Fresh mint leaves
- Fresh cilantro leaves
It was so, so good! We paired the steak and salad with some potatoes and the whole meal was quite tasty as leftovers. Expect this to be a regular on our menus once the weather warms up!
My most sincere apologies for my delay in mint meal postings. Never fear, we’ve been eating mint– and loving it– everyday! (I don’t know if this counts of not, but these are two of my most favorite things and they just happen to be mint!)
My favorite daily doses of mint
Week 4: MINT
The next adventure ingredient is… MINT! Thanks, Krissie for the suggestion!
I realized that I’m not really a fan of delicata squash (or butternut squash), so this week’s ingredient is VERY welcome!
We’ve got some great ideas for this week… Check back soon!
We had a snowstorm in Seattle this past week and it was pretty nice to stay inside and work from home the bulk of the week.
Brandon and I tried to help our plants out — they’re not used to snow — and we had a fun time grabbing huge chunks of snow and ice off of the plants and throwing them at one another. Here I am posing with one. The snow has almost completely melted now and the roads are certainly passable, so I will be working at work tomorrow.
Me and the snow
We made another squash dish — it was ugly, but it was good — and paired it with pork tenderloin. Brandon created a unique and kind of spicy (I’m a spice wuss) rub for the pork tenderloin and I was in charge of the squash dish.
I took a recipe that looked good and then substituted ingredients that we had around the house:
- White mushrooms
- Dried thyme
- Minced onion
- Delicata squash, peeled, seeded, and cut into small cubes
- Chicken broth
Pork tenderloin and quinoa with mushrooms and delicata squash
For our first delicata squash meal, I cut and roasted the squash and added it on a super-sized salad. All-in-all, pretty tasty!
Preheat oven to 400F. Wash and trim the ends, cut the squash in half and clean out the seeds. Slice the squash in 1/2″ strips and coat with olive oil and salt and pepper. Roast for about 20 minutes and VOILA! squash strips.
Our super salads with squash