The table this week features two tarts with fresh produce from the farmers market. I expect until the market closed is October, most menus will feature my purchases from the market. Here is what is on Marilyn's Table this week.
Cornish Hen with Tapenade
Tomato and Goat Cheese Tart
Peach Tarte Tatin
It has been a long while since I had a Cornish hen. When I saw them in the supermarket, I decided it was time. I had a recipe that split the hen and roasted it flat in a pan. I cut out the back bone and then pressed on the breast so it would break and lay flat in the pan. The hen is sprayed with a bit of EVOO and tapenade is pressed under the skin before roasting. A bit of salt and pepper and a squeeze of lemon and the hen was ready to roast.
While it was in the oven I prepared the tomato tart. A sheet of puff pastry is defrosted and rolled out on a lightly flowered surface. A salad plate is laid on top and with a sharp knife a circle is cut out, the bottom pricked and refrigerated on a parchment covered cookie sheet. Onions and garlic are sauteed in a pan with salt and pepper and a bit of white wine and fresh thyme leaves. When they are lightly browned they are removed from the heat. The cookie sheet is removed from the oven, grated Parmesan is sprinkled over the bottom of the tart leaving about half an inch boarder. The onion mixture is put on top of the cheese. Crumbled goat cheese is put on top of the onions. Next comes a half inch slice of an heirloom tomato. Shaved Parmesan is placed on top of the tomato. the edges of the pastry are brought up over the sides of the mixture and the pastry is baked until the pastry is golden brown. This was excellent and quite simple to put together.
There is enough of the puff pastry left to make the top for the peach tatin. Peaches are sliced, tossed with sugar, lemon zest and lemon juice. Sugar and butter are placed in a cast iron skillet and cooked until the syrup bubbles. Drain the peaches and arrange in a circle covering the bottom of the syrup is covered. The pastry is rolled out and laid over the top of the peaches. Make a few cut in the top to release the steam. Bake until the pastry is browned and puffed. At this point the tarte is inverted on a serving plate. It looks very pretty, but the pastry gets a bit soggy so I would leave it in the pan and serve wedges of the pastry and spoon the peaches over the top. Perhaps some ice cream? I made a honey, lemon and chopped mint sauce to drizzle over the peaches. This too was an easy dessert and would work with most any seasonal fruit.
This was a mouth watering table and there was enough leftover for another evening meal. Next week is a mystery. I need to check out my cookbooks for something seasonal. Stop back and see what appears.
Tuesday, August 14, 2012
Monday, August 6, 2012
Feasting on Fresh
Since this is the height of the fresh fruit and vegetable season, I decided to prepare some of my favorites for Marilyn's Table. This week the table is vegetarian from beginning to end. Here is what's on the table:
Chopped Mexican Salad with Citrus Vinaigrette
Pesto Filled Oven Roasted Tomatoes
Fresh Peach and Brie Quesadillas with Lime- Honey Drizzle
Building the salad was a bit tedious because of all the chopping, but well worth it. Not only is it pretty to look at, it's very tasty. First one red and one orange pepper are cut in half lengthwise. The stem, seeds and membranes are removed. Two ears of corn are husked and the silk removed. The peppers (cut side down) and corn are placed on a foil covered baking sheet, rubbed with EVOO and the corn salt and peppered. They are roasted for about 20 minutes or until the peppers begin to blister. (rotate the corn once during roasting). Cool until the skins of the peppers can be removed easily. Dice the peppers into bite sized pieces (keep separate piles) Do the same dice with tomatoes which have been seeded and cored, jicama, and avocado, and drained and rinsed canned black beans. Cut the corn from the cob. Arrange the vegetables in rows on a plate and drizzle with the dressing. Outstanding!
The dressing is made with mashed garlic and salt, lime and orange juice, minced shallot, honey and cumin. Whisk together adding EVOO until correct consistency. I added minced mint leaves, a bit of black pepper and a bit more salt.
Early in the season I bought several large bunches of basil and made a large batch of pesto. I poured it into ice cube trays and froze it. I now have a large plastic bag of pesto cubes in the freezer to use as needed. These tomatoes were straight from the farmers market. The top cut off and the center core scooped out. I filled the center with thawed pesto cubes and topped with Panko crumbs. They were roasted on the same cookie sheet as the peppers and corn for the salad though they did take a bit longer. One is served with a serving of the salad. No question this is one of the most colorful plates ever. I was very pleased with the flavor of the pesto in the tomato and the crunch of the Panko.
Dessert featured the fresh peaches so readily available. They are thinly sliced and tossed with a bit of sugar to wake up the juices. Fresh chives are snipped and added to the peaches. One tortilla is covered with thinly sliced Brie and covered with the peaches. A second tortilla is laid on top and put in a heated skillet. Flip after a few minutes when the cheese begins to melt. When both sides of the tortilla have been browned transfer to a serving plate and cut into wedges. Drizzle with a mixture of honey, lime juice and more snipped chives. I served extra slices of peach on the top. Yum!
This table was one of my favorites. Next week more fresh produce will be featured. Stop by and check it out.
Chopped Mexican Salad with Citrus Vinaigrette
Pesto Filled Oven Roasted Tomatoes
Fresh Peach and Brie Quesadillas with Lime- Honey Drizzle
Building the salad was a bit tedious because of all the chopping, but well worth it. Not only is it pretty to look at, it's very tasty. First one red and one orange pepper are cut in half lengthwise. The stem, seeds and membranes are removed. Two ears of corn are husked and the silk removed. The peppers (cut side down) and corn are placed on a foil covered baking sheet, rubbed with EVOO and the corn salt and peppered. They are roasted for about 20 minutes or until the peppers begin to blister. (rotate the corn once during roasting). Cool until the skins of the peppers can be removed easily. Dice the peppers into bite sized pieces (keep separate piles) Do the same dice with tomatoes which have been seeded and cored, jicama, and avocado, and drained and rinsed canned black beans. Cut the corn from the cob. Arrange the vegetables in rows on a plate and drizzle with the dressing. Outstanding!
The dressing is made with mashed garlic and salt, lime and orange juice, minced shallot, honey and cumin. Whisk together adding EVOO until correct consistency. I added minced mint leaves, a bit of black pepper and a bit more salt.
Early in the season I bought several large bunches of basil and made a large batch of pesto. I poured it into ice cube trays and froze it. I now have a large plastic bag of pesto cubes in the freezer to use as needed. These tomatoes were straight from the farmers market. The top cut off and the center core scooped out. I filled the center with thawed pesto cubes and topped with Panko crumbs. They were roasted on the same cookie sheet as the peppers and corn for the salad though they did take a bit longer. One is served with a serving of the salad. No question this is one of the most colorful plates ever. I was very pleased with the flavor of the pesto in the tomato and the crunch of the Panko.
Dessert featured the fresh peaches so readily available. They are thinly sliced and tossed with a bit of sugar to wake up the juices. Fresh chives are snipped and added to the peaches. One tortilla is covered with thinly sliced Brie and covered with the peaches. A second tortilla is laid on top and put in a heated skillet. Flip after a few minutes when the cheese begins to melt. When both sides of the tortilla have been browned transfer to a serving plate and cut into wedges. Drizzle with a mixture of honey, lime juice and more snipped chives. I served extra slices of peach on the top. Yum!
This table was one of my favorites. Next week more fresh produce will be featured. Stop by and check it out.
Tuesday, July 24, 2012
Yet Another Hot Summer Weekend
First let me say, that I am not a fan of sandwiches, at least not those served on a bun the size of a football. Generally I do like what is inside. So during this very hot weather, I decided to prepare a sandwich, salad and grilled fruit for Marilyn's Table. In place of a large bun I have used a spinach tomato tortilla wrap. Here is what is on the table:
Portobello Wrap with White Bean Chile Spread
Shaved Asparagus and Edamame Salad
Grilled Peaches with Bourbon Sabayon
The filling for the wrap included some of my favorites. I purchased a large Portobello cap at the farmers market. It is wiped clean and the stem and gills removed. Italian salad dressing is brushed over all and then it is grilled. While it is grilling on both sides, a can of cannellini beans is drained and placed in a blender with garlic, EVOO, salt, chile powder and blended until smooth. Fresh baby spinach is tossed with a bit of the dressing and set aside with the bean spread for assembly. A wrap is spread down the center with a thin layer of the bean spread about 3 inches wide. The mushroom is sliced, laid down the center of the wrap and topped with the dressed spinach and crumbled goat cheese, wrapped and cut in half diagonally. I was a little heavy handed with the garlic in the paste and would adjust that in the future. Pretty to look at and very tasty.
I served a salad with the wrap. It was an unusual combination of vegetables, but it too was very pretty and lots of nice flavors. A bunch of cleaned raw asparagus is shaved into strings and placed in a large bowl with a bit of EVOO. Thin sliced red onion is added along with thawed edamane beans. Orange and lemon juice are added with champagne vinegar and tossed with the vegetables. Season to taste with salt & pepper. Toasted walnuts and grated parmesan cheese are added and the salad is garnished with torn basil leaves. Serve chilled. Excellent.
Grilling a stone fruit is one of my favorite ways of serving them. This time I used fresh peaches, but plums would work well also. A sabayon is a custard made with eggs and sugar cooked over a hot water bath. This recipe called for 2 teaspoons of bourbon for the flavoring. Well I grabbed the wrong measuring spoon and added 2 tablespoons. Oops! Quite a zing but yummy over the warm peaches. A sprig of mint for garnish.
All in all this was a great meal for yet another very hot weekend. I have no idea what will be on the table next week, but it will depend on the weather. Perhaps another cold meal. Have a great week and stop by again.
Portobello Wrap with White Bean Chile Spread
Shaved Asparagus and Edamame Salad
Grilled Peaches with Bourbon Sabayon
The filling for the wrap included some of my favorites. I purchased a large Portobello cap at the farmers market. It is wiped clean and the stem and gills removed. Italian salad dressing is brushed over all and then it is grilled. While it is grilling on both sides, a can of cannellini beans is drained and placed in a blender with garlic, EVOO, salt, chile powder and blended until smooth. Fresh baby spinach is tossed with a bit of the dressing and set aside with the bean spread for assembly. A wrap is spread down the center with a thin layer of the bean spread about 3 inches wide. The mushroom is sliced, laid down the center of the wrap and topped with the dressed spinach and crumbled goat cheese, wrapped and cut in half diagonally. I was a little heavy handed with the garlic in the paste and would adjust that in the future. Pretty to look at and very tasty.
I served a salad with the wrap. It was an unusual combination of vegetables, but it too was very pretty and lots of nice flavors. A bunch of cleaned raw asparagus is shaved into strings and placed in a large bowl with a bit of EVOO. Thin sliced red onion is added along with thawed edamane beans. Orange and lemon juice are added with champagne vinegar and tossed with the vegetables. Season to taste with salt & pepper. Toasted walnuts and grated parmesan cheese are added and the salad is garnished with torn basil leaves. Serve chilled. Excellent.
Grilling a stone fruit is one of my favorite ways of serving them. This time I used fresh peaches, but plums would work well also. A sabayon is a custard made with eggs and sugar cooked over a hot water bath. This recipe called for 2 teaspoons of bourbon for the flavoring. Well I grabbed the wrong measuring spoon and added 2 tablespoons. Oops! Quite a zing but yummy over the warm peaches. A sprig of mint for garnish.
All in all this was a great meal for yet another very hot weekend. I have no idea what will be on the table next week, but it will depend on the weather. Perhaps another cold meal. Have a great week and stop by again.
Tuesday, July 10, 2012
Hot, Hot, Hot...
This week has been over the top HOT. My table needed to be food that could be done early and eaten later in the day. I chose a quiche for just those reasons. I found a great recipe in Tupelo Honey Cafe's cookbook which I purchased in Asheville a couple of months ago. At a later date I will recreate the Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce I had when I visited. It needs to be a lot cooler. This is what was on this weeks table:
Broccoli and New Potato Quiche
Watermelon Wedge Salad
Making pie crust has never been successful for me, so I purchased frozen pie shells. The bottom of the shell is pricked with a fork, prebaked for 10 minutes and set aside to cool. Red potatoes are boiled just until soft and also cooled. Broccoli florets are blanched in the hot water for a couple of minutes and put in an ice bath to stop cooking. I sauteed thin slices of shallot until crispy and set aside. Grated sharp cheddar cheese is sprinkled on the bottom of the crust. The potatoes and cubed and added to the pie along with the blanched broccoli. Eggs, heavy cream and seasonings are beaten and poured over the potato, broccoli, cheese mixture. The crispy shallots are sprinkled over the top and the pie is placed on a cookie sheet (in case it cooks over) and baked until a toothpick comes out clean and the top is golden brown. Let cool to room temperature before slicing.
Wedge salads were a big deal while I was growing up. Lately they have come back in to fashion and appear on many menus. This salad is a variation. Instead of wedge lettuce, watermelon is cut into wedges and feta yogurt dressing is pour over and garnished with a sprig of basil. The dressing is made up of yogurt, buttermilk, lemon juice and chopped chives. Crumbled feta is folded in at the end. The dressing is drizzled over the wedges of melon. I enjoyed this combination very much. It set off the richness of the quiche. I had pomegranate iced tea with the meal.
It's a bit cooler right now, but I understand it will be back into the 90's by the weekend. The farmers market had bison sirloin which I will marinate for kabobs over the weekend. Stay tuned to see what else will be on Marilyn's Table. Stay cool....
Broccoli and New Potato Quiche
Watermelon Wedge Salad
Making pie crust has never been successful for me, so I purchased frozen pie shells. The bottom of the shell is pricked with a fork, prebaked for 10 minutes and set aside to cool. Red potatoes are boiled just until soft and also cooled. Broccoli florets are blanched in the hot water for a couple of minutes and put in an ice bath to stop cooking. I sauteed thin slices of shallot until crispy and set aside. Grated sharp cheddar cheese is sprinkled on the bottom of the crust. The potatoes and cubed and added to the pie along with the blanched broccoli. Eggs, heavy cream and seasonings are beaten and poured over the potato, broccoli, cheese mixture. The crispy shallots are sprinkled over the top and the pie is placed on a cookie sheet (in case it cooks over) and baked until a toothpick comes out clean and the top is golden brown. Let cool to room temperature before slicing.
Wedge salads were a big deal while I was growing up. Lately they have come back in to fashion and appear on many menus. This salad is a variation. Instead of wedge lettuce, watermelon is cut into wedges and feta yogurt dressing is pour over and garnished with a sprig of basil. The dressing is made up of yogurt, buttermilk, lemon juice and chopped chives. Crumbled feta is folded in at the end. The dressing is drizzled over the wedges of melon. I enjoyed this combination very much. It set off the richness of the quiche. I had pomegranate iced tea with the meal.
It's a bit cooler right now, but I understand it will be back into the 90's by the weekend. The farmers market had bison sirloin which I will marinate for kabobs over the weekend. Stay tuned to see what else will be on Marilyn's Table. Stay cool....
Thursday, July 5, 2012
Happy 4th of July
The weather is very hot, so my 4th of July picnic has been moved indoors. Though I am not a fan of burgers (mostly the bun is too much for me) I picked up a pound of ground bison meat at the farmers market. The burger turned out to be fabulous. Here is what was on Marilyn's Table for the holiday:
Bison Burgers with Caramelized Onions and White Cheddar on a toasted Pretzel Roll
Broccoli Cauliflower Salad
Mango-Peach Sangria
Thinly sliced onions are sauteed over a low flame in a small bit of EVOO until they are browned and sweet. Then removed from the heat and kept warm.Grass fed bison meat is very red and only slightly resembles ground sirloin of beef. The texture is tighter since it is much leaner than beef. The burger is mixed gently with minced shallots and dry thyme. I cooked the patties on a griddle over low heat, lightly seasoning it with salt and pepper until medium rare. Sharp white cheddar cheese slices are melted over the burger before it is placed on a split toasted pretzel roll which has been spread with Dijon Mustard. The onions top the burger and consumed with much pleasure. A great burger and pretzel rolls are a favorite of mine. Perhaps more burgers are in my future?
The salad is made earlier in the day. A large bowl is filled with broccoli florets, cauliflowerets, julienned red pepper, thinly sliced carrots, thinly sliced red onion, chopped Kalamata olives and cubes of sharp cheddar cheese. The dressing is mixed in a separate bowl: low fat mayo, Greek yogurt, Italian seasoning, garlic powder, and dill weed. The dressing is poured over the vegetables, mixed to coat and covered with plastic and refrigerated at least 1 hour. I really like this salad; lot of flavor and texture. It made an excellent side for the burger.
The Sangria was a nice surprise. Most Sangria I have had is made with red wine; this was made with white. Sugar and water are heated in a saucepan until the sugar dissolves into a simple syrup. When cool it is poured into a pitcher and refrigerated until cold. A bottle of chilled white wine is added to the pitcher along with Grand Marnier (or other orange flavored liquor). Chopped mint, mango and peaches are added. This makes a very pretty drink when poured over ice. Garnish with a sprig of mint.
This was an excellent meal, I just wish the weather would not have been so warm. Eating it outdoors on the balcony among my plants and flags would have made it a bit more festive. I was very pleased with the bison so I may purchase another cut for this weekend. Stay tuned to see what will grace Marilyn's Table.
Stay cool!
Bison Burgers with Caramelized Onions and White Cheddar on a toasted Pretzel Roll
Broccoli Cauliflower Salad
Mango-Peach Sangria
Thinly sliced onions are sauteed over a low flame in a small bit of EVOO until they are browned and sweet. Then removed from the heat and kept warm.Grass fed bison meat is very red and only slightly resembles ground sirloin of beef. The texture is tighter since it is much leaner than beef. The burger is mixed gently with minced shallots and dry thyme. I cooked the patties on a griddle over low heat, lightly seasoning it with salt and pepper until medium rare. Sharp white cheddar cheese slices are melted over the burger before it is placed on a split toasted pretzel roll which has been spread with Dijon Mustard. The onions top the burger and consumed with much pleasure. A great burger and pretzel rolls are a favorite of mine. Perhaps more burgers are in my future?
The salad is made earlier in the day. A large bowl is filled with broccoli florets, cauliflowerets, julienned red pepper, thinly sliced carrots, thinly sliced red onion, chopped Kalamata olives and cubes of sharp cheddar cheese. The dressing is mixed in a separate bowl: low fat mayo, Greek yogurt, Italian seasoning, garlic powder, and dill weed. The dressing is poured over the vegetables, mixed to coat and covered with plastic and refrigerated at least 1 hour. I really like this salad; lot of flavor and texture. It made an excellent side for the burger.
The Sangria was a nice surprise. Most Sangria I have had is made with red wine; this was made with white. Sugar and water are heated in a saucepan until the sugar dissolves into a simple syrup. When cool it is poured into a pitcher and refrigerated until cold. A bottle of chilled white wine is added to the pitcher along with Grand Marnier (or other orange flavored liquor). Chopped mint, mango and peaches are added. This makes a very pretty drink when poured over ice. Garnish with a sprig of mint.
This was an excellent meal, I just wish the weather would not have been so warm. Eating it outdoors on the balcony among my plants and flags would have made it a bit more festive. I was very pleased with the bison so I may purchase another cut for this weekend. Stay tuned to see what will grace Marilyn's Table.
Stay cool!
Monday, June 25, 2012
FARMER'S MARKET REVISITED
Another beautiful day at the Farmer's Market. I have read much about grass feed beef as being healthier and more flavorful than grain fed. This week I decided to try it. After spending a lot of time looking at the offerings and speaking with the vendor, I chose a flat iron steak. It proved to be everything I had been told and more. Here is what was on the Table:
Grilled Flat Iron Steak
Asparagus Risotto Cake
Cucumber, Radish and Jalapeno Salad with a Parmesan Tuile
Summer Fruits with Sorbet
The steak was a nice size and I marinated it for about 4 hours in EVOO, garlic, white balsamic vinegar, soy sauce, honey and salt and pepper. I used my stove top grill and cooked it about 7 minutes on each side. The meat was very tender in spite of having very little fat. The marinade brought out the flavor of the meat. I will try another cut next week, perhaps one of the bison offerings.
Along with it I prepared a risotto cake. The risotto was left over from dinner the day before and had blanched asparagus and sauteed leeks with the rice, wine and broth. Parmesan and fresh mozzarella were stirred in at the end. The leftover risotto was formed into a patty, dipped in egg and coated with Panko. The cake was browned in a bit of canola oil.
The salad was a simple one: curled strips of cucumber, thin slices of radish and a bit of minced jalapeno were tossed with a bit of oil, sugar, vinegar and salt and pepper. Years ago during a cooking class I had learned to prepare tuiles and thought it might make a nice base for the salad. A tuile is made from a Parmesan cheese, butter and flour mix. It is spooned into a non stick skillet and cooked until lightly browned. After it is cool, it firms up and is much like a cracker. The saltiness of the cheese went well with the salad.
Summer fruits are coming into their own. I chose a number of berries, a peach and some watermelon for my dessert. A simple syrup is simmered until the sugar dissolves. I had added some lemon zest to tang it up a bit. When cooled the syrup is poured over the fruit, spoon fulls of the fruit are ladled into a tall glass and topped with a couple of small scoops of raspberry sorbet and a mint sprig. Very refreshing after my meal.
This proved to be a lot of food. I think next week I will prepare fewer dishes as part of the Table. Have a good week and if you have not visited you local Farmer's Market, do attend.
Grilled Flat Iron Steak
Asparagus Risotto Cake
Cucumber, Radish and Jalapeno Salad with a Parmesan Tuile
Summer Fruits with Sorbet
The steak was a nice size and I marinated it for about 4 hours in EVOO, garlic, white balsamic vinegar, soy sauce, honey and salt and pepper. I used my stove top grill and cooked it about 7 minutes on each side. The meat was very tender in spite of having very little fat. The marinade brought out the flavor of the meat. I will try another cut next week, perhaps one of the bison offerings.
Along with it I prepared a risotto cake. The risotto was left over from dinner the day before and had blanched asparagus and sauteed leeks with the rice, wine and broth. Parmesan and fresh mozzarella were stirred in at the end. The leftover risotto was formed into a patty, dipped in egg and coated with Panko. The cake was browned in a bit of canola oil.
The salad was a simple one: curled strips of cucumber, thin slices of radish and a bit of minced jalapeno were tossed with a bit of oil, sugar, vinegar and salt and pepper. Years ago during a cooking class I had learned to prepare tuiles and thought it might make a nice base for the salad. A tuile is made from a Parmesan cheese, butter and flour mix. It is spooned into a non stick skillet and cooked until lightly browned. After it is cool, it firms up and is much like a cracker. The saltiness of the cheese went well with the salad.
Summer fruits are coming into their own. I chose a number of berries, a peach and some watermelon for my dessert. A simple syrup is simmered until the sugar dissolves. I had added some lemon zest to tang it up a bit. When cooled the syrup is poured over the fruit, spoon fulls of the fruit are ladled into a tall glass and topped with a couple of small scoops of raspberry sorbet and a mint sprig. Very refreshing after my meal.
This proved to be a lot of food. I think next week I will prepare fewer dishes as part of the Table. Have a good week and if you have not visited you local Farmer's Market, do attend.
Monday, June 18, 2012
THE FARMERS MARKET IS OPEN
I've been waiting for several weeks for the Buffalo Grove Farmers' Market to open. It turned out that it was well worth the wait. I expect my table each week will feature items I purchased. This week included Michigan strawberries & asparagus; and local rainbow Swiss chard and radishes. They were exactly what I needed to complete my table which featured gingered pork tenderloin.
Gingered Pork Tenderloin
Sauteed Rainbow Swiss Chard
Grilled Lemon Asparagus
Mixed Greens with Radishes, Cucumber and Strawberries: Feta Buttermilk Dressing
The tenderloin is marinated overnight in soy sauce, chicken broth, canola oil, minced ginger, sugar, minced garlic, rosemary and thyme. The tenderloin is removed from the marinade which is discarded. Then the meat is browned on a grill pan and finished in the oven. The chard is sauteed in a bit of oil, garlic, a pinch of red pepper flakes and lightly salted and peppered. The chard served as a bed for the slices of pork.
Asparagus has so many applications, but a favorite of mine is grilled. When it is plated, a dusting of lemon zest, a squeeze of the juice and a pinch of salt and pepper were added.
The salad is simple; mixed baby greens, chopped cucumber, sliced radishes and the smaller strawberries are tossed with a feta buttermilk dressing. The dressing is buttermilk, Greek yogurt, minced shallots, a pinch of red pepper flakes and crumbled feta cheese.
I was very happy with this meal and I look forward to next week. One of the vendors has grass fed beef, bison, chicken and several other proteins. My entree will be one of these so I will need to do some recipe research. Have a great week and keep cool!!!
Gingered Pork Tenderloin
Sauteed Rainbow Swiss Chard
Grilled Lemon Asparagus
Mixed Greens with Radishes, Cucumber and Strawberries: Feta Buttermilk Dressing
The tenderloin is marinated overnight in soy sauce, chicken broth, canola oil, minced ginger, sugar, minced garlic, rosemary and thyme. The tenderloin is removed from the marinade which is discarded. Then the meat is browned on a grill pan and finished in the oven. The chard is sauteed in a bit of oil, garlic, a pinch of red pepper flakes and lightly salted and peppered. The chard served as a bed for the slices of pork.
Asparagus has so many applications, but a favorite of mine is grilled. When it is plated, a dusting of lemon zest, a squeeze of the juice and a pinch of salt and pepper were added.
The salad is simple; mixed baby greens, chopped cucumber, sliced radishes and the smaller strawberries are tossed with a feta buttermilk dressing. The dressing is buttermilk, Greek yogurt, minced shallots, a pinch of red pepper flakes and crumbled feta cheese.
I was very happy with this meal and I look forward to next week. One of the vendors has grass fed beef, bison, chicken and several other proteins. My entree will be one of these so I will need to do some recipe research. Have a great week and keep cool!!!
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