So simple, so quick, so good - do it…

Wilted Spinach and Asparagus Salad:

6 cups fresh spinach leaves, washed, dried, and chilled
1 pound asparagus stalks, washed and trimmed
3 tablespoons good-quality balsamic vinegar
1 teaspoon olive oil
2 tablespoons minced red onion
1 clove garlic, minced
1/4 teaspoon freshly-ground pepper
1 hard-cooked egg, chopped

Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates

Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook

Remove from heat and refresh under cold water; drain and dry well; set aside

In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot, stirring occasionally

Add cooked asparagus spears to dressing mixture, tossing to coat and reheat

Remove from heat

Place asparagus spears over the top of the spinach

Pour warm dressing over asparagus and spinach

Sprinkle with chopped eggs and serve immediately

Susan Powter

Soccer mom, special olympics, system abuse, way too early…

Susan Powter

Just outside the window…

Susan Powter

                                                  Click Here to Learn More

Mixed pickled vegetables

This recipe, 2 1/2 pounds, you might be tempted to put it all into one big jar, you’ll be better off using several smaller jars because the contents of an open jar loose their freshness

Simple….

Ingredients:

10 ounces button onions, peeled and soaked in cold water for an hour
10 ounces baby carrots, peeled and cut into sticks
10 ounces celery, stalks only, stripped of filaments and cut into short lengths
A medium-sized cauliflower
1 quart white wine vinegar (have more handy)
Olive oil
A couple of bay leaves
2-3 cloves
1 teaspoon peppercorns
1 tablespoon salt
Preparation:

Feel free to add baby mushrooms, green beans, zucchini, baby cucumbers, or artichoke hearts…

Set the vinegar to boil with the herbs, spices and salt
While it’s heating separate the cauliflower florets
When the vinegar comes to a boil, add the vegetables and cook them for about 15 minutes

Remove them to the jars with a slotted spoon and pour the boiling hot vinegar over them; have more boiling vinegar handy should that in which you cooked the vegetables not be sufficient
Sprinkle a tablespoon of olive oil over the top of each jar, cover them tightly, and let cool
Store in a cool dark place for a couple of weeks, and they’re ready for use

Expect them to keep for a year