Seafood salad with young beets;
Corn on the Cob;
Homemade Apple Wine
As far as salads and soups go, I think you can combine just about any ingredients.
Jim had some small, young container-grown beets that I wanted to use for our main meal today. He picked about eight of them, which I boiled, cooled, peeled and cut into bite sized pieces. I gathered about 12 fresh lettuce leaves from the garden, washed and spun them and ripped them into bite sized pieces.
From the freezer I took out some crab flakes and some shrimp, also some pine nuts and some cooked quinoa. I had picked fresh peas today, shelled and blanched them. About a half cup went into the salad, along with all those other ingredients.
I made a fresh dressing from some olive oil, a crushed garlic clove and a bit of lime juice, which I sprinkled over the salad, some before tossing it and some after.
Just before we were ready to eat Jim picked four firm, filled out ears of corn and husked them. I tossed them into a pot of boiling water, enough so that they floated. After the water returned to a good boil, I timed them one minute, and then removed them from the heat. We dressed them with some butter, salt and pepper.
This "Just Exactly Right" meal for a beautiful, warm Sunday afternoon was served with a small glass of chilled, homemade apple wine.
What a treat that all was!
No comments:
Post a Comment