Sun Dried Tomato Jam Crostini

I am simply mad about appetizers - not upset, just obsessed. They are my absolute favorite thing to make. I believe it is the small package that packs brilliant flavor in one to two bites.

Last night my husband and I hosted a dinner party. One of the couples is relocating from the East Coast to the here in the West Coast. While they were out here for the week house hunting, we thought it would be fun to have them over for dinner and welcome them to beautiful Northern California. Once both couples arrived, we poured a glass of wine and toasted the couple relocating on finalizing their offer and soon becoming residents in the Bay Area.

Planning, preparing, cooking and hosting a dinner party are one of life’s little pleasures for me. The entire process is quite relaxing and let’s my creativity surge. Purchasing all of the ingredients the day prior is one of my tips on time management, since it leaves the entire day to simply cooking and preparation.

Just in case you are curious, here is my menu from last nights dinner party:

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Appetizers

Sun Dried Tomato Jam Crostini

Pecan and Parmesan Dip with Endive Spears

Starter

Sugar Snap Pea Salad with Radishes, Carrots, Mint and Feta

Salad

Roasted Cauliflower Salad with Sherry Vinaigrette

Main

Roasted Pork Tenderloin with Coffee Rub and Rhubarb & Fig Chutney

Shaved Brussels Sprouts with Truffle Oil and Parmesan

Roasted Potatoes

Dessert

Vanilla Ice Cream with Balsamic Macerated Strawberries

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Thought I would share with all of you the Sun Dried Tomato Jam Crostini that I adapted slightly from Giada De Laurentiis. Enjoy!

Sun-Dried Tomato Jam

1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1/2 onion, thinly sliced
1 clove garlic, minced
2 T. sugar
1/4 C. red wine vinegar
1 C. water
1/2 C. chicken broth
2 t. chopped fresh thyme leaves
1/2 t. salt
1/2 t. freshly ground black pepper

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 2 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.

Crostini

1 baguette, cut into 3/4-inch slices
1/4 C. olive oil
5 ounces goat cheese, room temperature

Preheat the oven to 350 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Bake until lightly toasted, about 8 minutes.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese. Transfer to a serving plate and serve.



Ultimate Orzo Salad

Do you ever have one of those crazy busy weeks? I am sure that most of you do. This last week was all positive but super busy. From work getting super busy, to attending a baby shower, celebrating Father’s Day and entertaining friends in between, the week just flew by.

On Saturday, I attended a beautiful baby shower. There were about thirty attendees who celebrated this very happy occasion. It was held at a lovely home outside in the backyard and the weather was just splendid – not too hot or too cold, just perfect. I was asked to bring my famous Ultimate Orzo Salad by the hostess and I was quite happy to oblige.

This Orzo Salad is the one “go to” salad that is most requested for large events, parties and celebrations of all kinds. It is such a simple salad yet the combination of flavors will often bring folks back for seconds. I highly encourage you to make the dressing a day prior, so the flavors combine and develop.

At the shower, we had such a wonderful assortment of summer salad with vibrant color, flavors and textures. The mother-to-be is not a big fan of the traditional baby shower games, so those were kept to a minimum. Instead, one of her friends shared a brilliant and unique idea with everyone.

It was an interactive activity that everyone could participate in. When I walked in, there were ironing boards set up with irons – I thought it was a bit strange that you would not put away your iron for a shower. I continued on my way to the backyard, but while eating our lunch, soon realized the purpose for the irons. She purchased 30 white onesies from Target and provided cute decals that were specific to the personalities of the parents to be. We were able to, at our leisure, personalize our very own onesie and when completed hang on the clothes line with a clothes pin. What a super cleaver idea!

Ultimate Orzo Salad

1 pound box of Orzo pasta
¼ C. Olive oil
2 C. Red cherry tomatoes or assorted colors
¾ C. Toasted pine nuts
2 C. thinly sliced radicchio
1 Large red onion – small dice
1 ½ C. Basil leaves – chiffanade
1 C. Crumbled feta cheese

Dressing:

1 C. Red wine vinegar
1 C. Vegetable oil
2 t. Garlic powder
1 T. Salt
Fresh ground pepper

Cook the orzo pasta according to the package. Best done al dente. Rinse and add about ¼ cup olive oil to coat pasta after it is cooled, into large bowl.

For the dressing - in a plastic airtight container, add red wine vinegar, vegetable oil, garlic powder and salt and pepper. Shake well and refrigerate.

Assemble:

In a large bowl, add cooled pasta. Add tomatoes, pine nuts, radicchio, red onion, basil leaves, feta cheese and toss quickly. Shake the dressing before adding. Add all of the dressing and toss well. Add salt and pepper to taste.

Roasted Cauliflower Salad with Sherry Vinaigrette

Don’t you just love when you have a salad that has the “wow” factor? I know I do. Sometimes we get set in our salad making ways. I have my dozen favorite recipes that are repeatable and proven.

Late last year, my friend Helen invited me to join her book club that she has been involved in for over ten years. There are a total of eight women who are dynamic, smart, well read and great cooks. How wonderful it is to have gained six new friends to share a passion for reading and cooking.

Last month our book club selection was The Tigers Wife. Unfortunately, the reviews from the group were not as favorable as the selection for the month prior which was The Girl Who Fell from the Sky. This month we are reading Unbreakable.

Last month our hostess made the most incredible salad with roasted cauliflower. I asked her what she put in it and came up with my own version. My husband and I enjoyed on a Friday evening and it was completely satisfying. It would be perfect with a Pinot Noir.

Roasted Cauliflower Salad with Sherry Vinaigrette

1 Head Cauliflower
2 C. Mache
2 C. Curly Endive
2 C. Arugula
8 to 10 Shitake mushrooms
½ C. Toasted pecans
1 C. Gruyere cheese, grated
Olive Oil
Salt and Pepper

Dressing

2 T. Sherry Vinegar
6 T. Extra Virgin Olive Oil
Salt and Pepper

Mix together in a glass container with a lid and taste. Adjust seasonings as desired.

Preheat oven to 350.

Use a non-stick baking pan with sides. Pull apart the cauliflower and break into desired pieces. Sprinkle with olive oil and season with salt and pepper. Bake in the oven for 35 to 45 minutes or until golden brown. Remove and let cool.

De-stem the shitake mushrooms and slice. In a sauté pan, add about 2 T of olive oil and heat over medium to high heat. Add mushrooms with a bit of salt and pepper. Cook until golden brown. Remove and let cool.



Rhubarb Crumb Cake

Rhubarb is a unique vegetable. Typically considered a vegetable, however in 1947 a New York court decided that since it was primarily used as a fruit, it would be counted as a fruit for the purposed os regulation. To me it looks like a pink peice of celery yet it has toxic leaves. You can usually find it early spring through mid summer.

My first memory of Rhubarb is from my Mom who would cook it in sugar with a bit of water until soft. We would eat it in a small bowl and enjoy the slight tartness. It was not until I was older that I realized there were so many variations of how to prepare rhubarb. One of rhubarb’s best companions is the beautiful and lush strawberry. From pies to jams, these two are a perfect marriage of complimentary flavors.

Recently I had one of my all hands on meetings with my team and thought it would be nice to bring a treat to everyone for the morning meeting. Found a recipe for rhubarb crumb bars on Martha Stewart’s site. After making, I realized it was much like a coffee cake than a bar cookie. All in all, simply delicious. I left the cake for the rest of the office and by 5pm, only crumbs were left on the plate.

Rhubarb Crumb Cake

(Adapted from Martha Stewart)

Streusel

½ C. butter, melted
1 C. flour
½ C. packed dark-brown sugar
½ t. salt

Cake

1 pound rhubarb, cut into 1/2-inch pieces
1 T. dark-brown sugar
1 C. flour
1 t. baking powder
¼ t. salt
½ C + 2 T. butter, room temperature
1 C. confectioners' sugar
2 large eggs
2 t. pure vanilla extract

Directions

Preheat oven to 350 degrees. Spray with non-stick spray an 9-inch square baking pan.

Streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into 16 bars.

Guest Post on "Love & Olive Oil" - Cherry Strawberry Jam

Recently I was asked by Lindsay of Love and Olive Oil to do a guest post.  I was thrilled.  Lindsay and I met virtually about a year and half ago through Adopt-a-blogger.  In case you missed it, please click here to see the post and feel free to browse her beautiful blog.  Thank you Lindsay!

Savory Breakfast Bread Pudding

Last weekend it was sunny, with our Bay Area weather being just perfect. Last weekend I feasted with foodie friends at a very special brunch. Last weekend was a long holiday weekend.

This weekend it is rainy, cloudy and I feel as though we have been propelled into a new month called – “June-uary”. The hammering rain that inundated the Bay Area yesterday set plenty of records and put the kibosh on plenty of outdoor activities. By mid afternoon yesterday, a little over an inch of rain had fallen in San Francisco, smashing the record of 0.49 of an inch set for this date in 1934.

Hubby and I nestled inside for the majority of the day. We snacked on frozen breakfast sandwiches in the morning while sipping our coffee and watching the weekend edition of Good Morning America. It was quite a different weekend that just a week prior. Yes – I do like a bit of frozen food every now and then. :-)

Yesterday was my birthday. As one of my friends on Facebook commented, - “Happy birthday, Miss Lisa! You look stunning for 29!” - It brought a smile to my face. My hubby showered me with little gifts all day long – certainly made it special. He set reservations at a new Italian restaurant in our city for dinner for us and my parents. Can’t remember ever having a rainy birthday before, but overall it was a wonderful day.

For the brunch last weekend, I brought a savory breakfast bread pudding to share. I promised to post this tasty recipe. I have been making this for years and is typically always a crowd pleaser. The ingredients can vary with either additions, substitutions or deletions but the core dish is completely savory. Enjoy!

Savory Breakfast Bread Pudding

2 Lbs. Ground Pork, cooked and crumbled
1 Loaf, French Bread (Semifreddi’s) – Cut into one inch cubes
2 Leeks, cleaned and finely diced
2 C. Cherry tomatoes, cut in half
2 C. Baby spinach leaves, tighly packed
½ C. Grated pecorino romano cheese
½ C. Grated parmesan cheese
2 C. Gruyere cheese, grated

Custard

7 Eggs
4 C. Half and half
1 t. Nutmeg
1 t. Salt
1 t. Garlic powder
8 to 10 grinds of fresh ground pepper

Preheat oven to 350 degrees

Use a 9 x 13 ceramic pan that is oven proof. Spray with a non-stick spray prior to adding ingredients.

Cook the ground pork in a large skillet until cooked all the way through. Add the leeks and cook for about 2 to 3 minutes. Take off the heat.

In a large bowl add all of the custard ingredients together and mix well. Set aside.

In a super large bowl add the bread cubes, ground pork and leek mixture and toss well. Next add the the parmesan and pecorino cheese and toss. Now add the spinach and tomatoes and toss. Add the custard filling to the bread mixture and toss well until all is coated. Let sit about 30 minutes until will soaked.

Add all of the mixture to the 9 by 13 pan. Sprinkle the grated gruyere to the top of the breakfast break pudding. Bake for about 55 to 60 minutes. Remove and let cool for about 10 minutes and then serve.

Lazy Daisy Cake

Do you ever just have “one of those weeks”? Hopefully you don't too often. This week it was my turn. Quite glad today is Friday. I thought posting this cake would give a nice start to the weekend.

The Lazy Daisy Cake is one of the old fashioned cakes that your Grandmother or Mother would have made. Once I saw the recipe card, it brought back such wonderful memories. It is often referred to as a “hot milk” cake. The topping is similar to a german chocolate cake but a tad lighter. My Mom  would make this cake quite often when we were kids and it brought back such wonderful memories when I made it.

We are suppose to have a big storm blow through the Bay Area starting tonight and through the weekend. If you live either here or somewhere else where the weather is winter like, this might be a perfect cake to feast on.

Enjoy your weekend my foodie friends!!

Lazy Daisy Cake

Cake

2 Eggs
2 t. Vanilla
1 C Sugar
1 C Flour
1 t. Baking powder
½ t. Salt
½ C. Milk
1 T. Butter

Topping

3/4 C. Dark brown sugar
2 T. Heavy cream
½ C. Butter
¾ C. Shredded coconut
¼ C. Finely chopped pecans

Preheat oven to 350F. Use a 8 x 8 inch square cake pan.

Beat vanilla and eggs. Add sugar and beat well. Add flour, baking powder and salt to mixture to the sugar mixture. Blend until a smooth consistency.

Heat the milk and 1 T butter in small saucepan. When butter has melted, stir the milk mixture into the batter and mix. Bake for 23 to 25 minutes or until the knife test comes out clean. Remove cake from oven.

To make the topping, Mix ½ cup butter, brown sugar, cream, pecans and coconut together in small saucepan over low heat until all is melted. Stir until well blended. Spread over hot cake and brown lightly under the broiler for a minute, otherwise it may burn. Let cool then serve.

Beer-Battered Fried Avocado Wedges with Mango Salsa

Don’t you love when a particular gift keeps on giving? It is magical how something so small can bring so much happiness. Living in the foodie world, is a gift amongst itself. It brings much joy to make something and share with others. The moment that bite is taken, the sparkle brought into their eyes, the smile on their face and the gentle exclamation they share about how tasty it is. This just lights up my heart.

With the iconic Oprah Show bidding farewell last week, it was bittersweet. After 25 years on the air bringing much inspiration to folks around the world, Oprah decided to end on a high note and begin a new journey. With her new OWN network being launched and I am positive that we, as loyal viewers now have a new platform to engage and participate in the next step of her journey. I believe her show was a gift to all of her viewers.  Thank you Oprah for such an amazing gift.

While shopping yesterday at Anthropologie, I came across a magnificent little inspirational book titled – “Words That Matter”. It is a powerful little book of life lessons and ever day truths that guide and inspire. It is a book to keep nearby, so you can be inspired to find new ways to think about life each time you read it. It is published by the editors of O, The Oprah Magazine.

Thought I would share few quotes that resonate with me about giving from the book:

“The habit of giving only enhances the desire to give.” – Walt Whitman

“We make a living by what we get. We make a life by what we give.” – Marlilynne Robinson

“I know for sure that when you shift your paradigm to what you can do for others, you begin to celebrate you own evolution and trigger a bounty of blessings.” – Oprah

“How we treasure (and admire) the people who acknowledge us! A simple gesture goes such a long way.” – Julie Morgenstern

“If you knew what I know about the power of giving, you would not let a single meal pass without sharing it in some way. “ – Buddha

The gift from the California Avocado Commission along with Foodbuzz is one of those foodie gifts that keep on giving. While pursuing the website, I clicked on the recipe section and saw Beer Battered Avocados. My eyes lit up. Typically, I don’t do much frying in our household, primarily to keep us healthy, however it is quite a treat every now and then.

To add a bit of creativity, flair and flavor I whipped up a bit of spicy mango salsa. The combination of the deep fried crunchy outside and creamy green avocado inside, with the side of spicy mango salsa, created a flavor explosion.

In honor of Memorial Day, I want to thank all the men and women who have given their lives, time and dedication to keeping our wonderful country safe.

Beer- Battered Fried Avocado Wedges with Mango Salsa

1 C. Beer
1 C. Flour
2 t. Paprika
2 Garlic cloves, minced fine
½ t. Salt
8 grinds fresh ground pepper
Juice of one lemon

Vegetable oil for frying

To make the beer batter, whisk together beer, flour, paprika, salt, pepper and garlic. Let sit for a couple hours.

To make per order. Peel and cut half avocado into 6 wedges. Sprinkle with lemon juice. Dredge each wedge in the beer batter. Deep fry in 350 degree oil until golden brown, about 3 minutes. Drain well and season with salt. Serve with mango salsa.

Note: you can double or triple the batter recipe based on how many you plan to serve. This recipe should process 4 to 5 avocados.

Mango Salsa

1 large mango, cut into small cubes
½ Red onion, finely diced
1 Jalapeno, seeded and diced fine
3 T. Cilantro leaves, finely chopped
1 T. Lime juice, fresh
1 t. Honey
Salt and pepper to taste

Put all of the ingredients in a bowl and mix well. Let sit at least 30 minutes to help the flavors develop.



Avocado and Grilled Corn Salad with Cilantro Vinaigrette

A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me.

I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. As part of the Foodbuzz Tastemaker Program, I received a box of fresh and nutritious California Avocados from the California Avocado Commission.

The wheels of imagination went off in my head. What do I make with these beautiful green gems? Several ideas surfaced. Since we are on the precipice of summer, a fresh vibrant salad was my choice.

When I opened the box, these avocados were absolutely perfect. The colors were a rich deep green and just ever so slightly ripe, meaning I could make additional dishes with them. Avocados might just be one of those perfect foods. They have exceptional flavor, texture and nutritional value – not to mention their versatility. Avocados grown in California are always hand grown, hand picked and always delicious.

When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. After reading through, I wanted to share a few of them with all of you:

• Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family
• Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. A medium avocado has approximately 5 servings each. 
• Avocados were once a luxury food reserved for the tables of royalty, but now California Avocados are enjoyed around the world by people from all walks of life
• San Diego County is the Avocado Capital of the U.S., producing 60 percent of all the avocados grown in California
• There are about 6,000 avocado growers in California; the average grove size is around 10 acres
• A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit
• There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95 percent of the total crop volume
• California Avocados grow year-round
• About 43 percent of all U.S. households buy avocados 

I do have a couple other avocado related recipes that I will share with all of you. In the meantime, I want to thank again Foodbuzz and The California Avocado Commission for their kindness and the lovely avocados.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Serves 4

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

Strawberry Lavender Jam

My fascination with homemade jam continues. I love the entire process from deciding which flavor to create to selecting the fruit to processing the jars in the water bath. It brings a sense of accomplishment. In turn, I enjoy sharing with my friends and family the end product.

Sunday was a jam making extravaganza. It was a strawberry festival at my house. My hubby was certainly enjoying the aroma of strawberries. This time of year produces some of the most juicy and flavorful berries. I purchased 16 pounds of strawberries from Fresh and Easy Neighborhood Market. I was shocked to see that each 4 pound container was only $3.72 each. The berries were perfectly ripe and delicious.

It is fun to add a creative touch to a staple flavor of jam, such as strawberry. The first thought that came to mind was lavender. I know, you are probably thinking – what a strange combination. The hint of aromatic floral is just ideal with the sweet berries. The flavor is supreme and unique. By the end of the day, I had produced 26 half pint jars of jam.

If you live in the Bay Area, or want to visit and want to learn to make jam, I have two great resources for you. I discovered Happy Girl Kitchen at the Farmer’s Market at the San Francisco Ferry Building. They have a wonderful story of how they got started on the website and it is very inspirational. They offer jam workshops at their headquarters in Pacific Grove along with classes in Oakland and Watsonville. It might be worth the drive depending where you live.

The second resource is Blue Chair Fruit Company. Classes are held at their beautiful Oakland kitchen. The class size is limited to 12 students so you receive personal attention. I just purchased the Blue Chair Cookbook and it is stunning book and I give it high praise. Both Happy Girl Kitchen and Blue Chair are on my bucket list!

While making my jam on Sunday, a cute little saying that my Aunt would often say, came to mind – “Patience is a grace, grace is a little girl with jam on her face”.

Strawberry Lavender Jam

16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 T. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours.

Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer.

Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest.

Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids.

Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

Arugula and Madjool Date Salad

The world today is complex. With technology changing the way we interact, do business and exchange information, it can be a bit overwhelming sometimes. Granted, it is very exciting but who can live without their smart phone?  Sometimes the simplest things that life has to offer are quite often the most enjoyed. “Life is really simple, but we insist on making it complicated.” ~Confucius

This quote is quite inspirational and makes you think about your approach to how you live each day. Understandably, we all have crazy busy days with work, family, obligations and commitments. Thought I would share a quick list (the list could go on for days) of the simple things in life that I enjoy.

A few favorite simple things:

• The euphoric feeling after a good workout
• The first cup of coffee in the morning
• The smell of freshly baked chocolate chip cookies
• A hug from my hubby
• Doing a good deed for the day
• Smiling
• A whiff of my favorite fragrance
• Reading a "page turner" novel
• Taking an afternoon nap
• Playing a card game
• Laying on the grass looking up at the clouds
• Listening to my favorite play list
• Watching a great movie at home with freshly popped popcorn
• Sleeping in a freshly made bed and the smell of those sheets
• Having a great laugh
• Riding a rollercoaster
• The scent of fresh cut grass
• Spending time with my family
• Cooking and baking
• Watching it rain
• People watching
• Enjoying a favorite glass of wine with cheese
• Driving in my car after it has been washed
• Petting my doggie
• Looking at photos of favorite memories
• Having lunch at a great restaurant with friends
• Watching television with my hubby
• Reading cookbooks
• Going to the farmers market
• Planting flowers
• Entertaining and making people happy

What are the simple things in life that you enjoy?

Arugula and Madjool Date Salad

4 to 5 C. Arugula leaves

10 Madjool Dates, pitted and chopped
½ to ¾ C. Shaved Parmesan Reggiano Cheese

Dijon Vinaigrette

4 T. Olive oil

1 t. Dijon mustard
1 T. Lemon juice
½ t. Salt
8 to 10 grinds fresh ground pepper

Put all of the above ingredients into a plastic container with a lid. Shake until well combined. Taste and adjust seasonings to your taste level.

Assemble:

In a large bowl add the Arugula, dates and parmesan reggiano and then drizzle the vinaigrette and toss. Taste along the way to find the right balance of dressing ratio to salad.