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 steady white flakes, the silence, filled him with a sense of excitement and peace." ~ Kim Edwards (The Memory Keeper's Daughter)
Snow fell on snow again this week… falling steadily and gently… marking the official start of winter and forecasting that this December will be the snowiest on record.
RECIPE OF THE WEEK
I love salads with both fruits and vegetables, and I also love the cute, tasty, easy-to-peel-and-separate clementines in abundance at this time of year. Sounds like the beginnings of a salad. I found the inspiration for the week's recipe at Epicurious.com… delicious combination… delicious dressing. This presentation is beautiful for a buffet. I think I may also try a variation easier for passing… breaking the asparagus into pieces, adding some cashews or walnuts with some sturdier greens and serving as a tossed salad.
GREEN SALAD with ASPARAGUS, CLEMENTINES and RED ONION
- 2/3 cup regular or low-fat mayonnaise
- 1/2 cup buttermilk
- 3 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon
Whisk all ingredients in medium bowl to blend. Chill until cold.
SALAD
- 24 asparagus spears, trimmed
- 4 clementines
- 12 cups mixed baby greens
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1/2 cup thinly sliced red onion
- optional – cashews or walnuts
Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain and chill.
Peel clementines and separate into sections. Cover and chill.
Arrange asparagus spears in a sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter and top with basil, tarragon and red onion. Drizzle some dressing over, serve with additional dressing.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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