(you know someone else could get up early and do this once in a while... )
What's on for dinner - the only thing I really miss being retired is soooooo looking forward to Fridays (or in my line of work - whatever day was my Friday!! )!
someone mentioned pizza earlier this week and tonite we're having it for the 2nd time this week! I have lots of veggies left from last weekend's do that really must be used, so will probably be a mish-mash with a little sausage thrown in for good measure.
But, I am trying a new recipe tonite - a friend to some of us, Marlene made this earlier this week and it sounds really good!
Tomato and roasted red pepper salad
I started with a recipe that I found on a c2c search and played with it a bit.
1 tsp. dijon mustard
2 tsp. honey
2 Tbls. balsamic vinegar
juice of half of a lemon
2 cloves minced garlic
1/4 cup EVOO
3 Tbls. chiffonade fresh basil
Salt & pepper (a good grind of each)
5 Roma tomatoes
1 roasted red pepper
2 Tbls. capers
Whisk the dressing to emulsify. Dice the tomatoes and red pepper into 1/2 inch dice, add capers and toss with the dressing.
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I also had the other half of the late harvest Riesling from making the sorbet last weekend, so that's in the works today too.
P.S. I'm so glad I chose the cook book I did this month, I'm really learning to love green tomatoes!
What's on for dinner - the only thing I really miss being retired is soooooo looking forward to Fridays (or in my line of work - whatever day was my Friday!! )!
someone mentioned pizza earlier this week and tonite we're having it for the 2nd time this week! I have lots of veggies left from last weekend's do that really must be used, so will probably be a mish-mash with a little sausage thrown in for good measure.
But, I am trying a new recipe tonite - a friend to some of us, Marlene made this earlier this week and it sounds really good!
Tomato and roasted red pepper salad
I started with a recipe that I found on a c2c search and played with it a bit.
1 tsp. dijon mustard
2 tsp. honey
2 Tbls. balsamic vinegar
juice of half of a lemon
2 cloves minced garlic
1/4 cup EVOO
3 Tbls. chiffonade fresh basil
Salt & pepper (a good grind of each)
5 Roma tomatoes
1 roasted red pepper
2 Tbls. capers
Whisk the dressing to emulsify. Dice the tomatoes and red pepper into 1/2 inch dice, add capers and toss with the dressing.
----
I also had the other half of the late harvest Riesling from making the sorbet last weekend, so that's in the works today too.
P.S. I'm so glad I chose the cook book I did this month, I'm really learning to love green tomatoes!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com