NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"The aging process has you firmly in its grasp if you never get the urge to throw a snowball." ~ Doug Larson
Last Saturday created the perfect snowball opportunity… first snow of the winter, with 7-1o inches falling in our part of the metro! I was out showing houses that day, and we came back to a buried car after each stop. Then off to a beautiful wedding at the James J. Hill Reference Library on Rice Park in St. Paul… even our 1-year-old granddaughter thought it was pretty cool…
RECIPE OF THE WEEK
This week's recipe really seems more like a spring recipe than one for the first week of snow, but salads are good any time of the year! This is the delicious creation of good friend Beata Rydeen, who is not only a fabulous hostess and cook, but also a fabulous life coach!
BEATA'S CHOP SALAD with SHRIMP
recipe by Beata Rydeen
SALAD
- 1 12-16 oz pkg. frozen, cooked shrimp, tails off
- 1 bunch asparagus, trimmed & steamed (4 min)
- 6 cups romaine lettuce, chopped
- 2 cups celery, chopped
- 2 large crisp apples, cored and chopped
- 1 cup dried cranberries, chopped
- 1 cup large grapes, cut in half
- 1 cup pecans, chopped & toasted with a bit of salt & sugar
- 6 oz. crumbled feta (or blue cheese)
Defrost the shrimp. Steam the asparagus. Toast the nuts. Chop everything else. Toss together in a large salad bowl. Just before serving, top with pecans, cheese and shrimp. Pass dressing.
DRESSING
Buy or make your own version of balsamic vinaigrette; add a couple tablespoons of orange juice. Voila!
FONTINA CROUTONS
- 1 loaf French bread, cut diagonally into 1” slices
- 2 cups grated Fontina (Italian or Danish) cheese
Put the bread slices on a baking sheet, brush or drizzle with a little olive oil. Toast until lightly golden brown. Remove from oven and top each slice with a little Fontina. Return to over for a few more minutes until cheese is bubbly.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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