Wednesday, April 10, 2013

Skipping Spring,

apparently. And heading right into summer. The temps warmed a bit, and all the flowering trees came out on the same day, it seemed. Then the temps warmed some more and now it's like full blown summer. 80s. Humid.

Beautiful evenings for walking. Or, if you're a cat, sitting in the bushes and being in charge of everything.

Here, now, is a go-to salad, no matter the weather. Mixed greens—whatever you want—green beans (steamed, 3 or 4 minutes), toasted walnuts, feta, dates. Vinaigrette.

And plated (below) with a chicken cutlet and a super fast warm potato salad (with a very similar vinaigrette: stone ground mustard, honey, white wine vinegar, olive oil, salt and pepper—the salad has red wine vinegar, that's the only difference). The potato salad recipe is, basically, from Mark Bittman. 

One of the nicest things about this dinner: the way it came together: just what was on hand (gotta keep good stuff on hand, of course)... one thing at a time... green salad, potato salad, chicken... just about effortless... while the pussy willow—eye level to the kitchen window—stood along side, keeping company.

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