Mint Meal 3: Greek Salad

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.

Mint Meal 2: Flank Steak with Thai Summer Salad

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
  • Sugar
  • Chopped shallot

The summer salad included:

  • Baby bok choy
  • Radishes
  • Cucumber
  • Carrots
  • 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!

Week 4: 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!

SNOW!

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

Delicata Squash Meal 2: Squash with Mushrooms and Quinoa

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:

  • Quinoa
  • 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

Delicata Squash Meal 1: Roasted 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!

Roasted squash

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