“I have no special talents. I am only passionately curious.”– Albert Einstein
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We were back at the Guthrie this week, this time with our family for “Murder on the Orient Express.” Of course it was a great production. One grandson said he had been on that stage and it’s not that big… he wondered how they made it seem so big for the moving train effects… the other grandson said he guessed the murderer was the only one who wasn’t!
RECIPE OF THE WEEK
Spring always makes me think of a strawberry spinach salad. I have some favorites linked below, but I am always looking for my next favorite. Here is the latest one I tried. This recipe also calls for rotisserie chicken, which I didn’t add but would be good… maybe another time.
Spinach salad with strawberries, pecans and feta
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups packed baby spinach (5 ounces)
- 2 cups thinly sliced strawberries
- 3/4 cup toasted pecans, chopped if desired
- 1/4 small red onion, thinly sliced
- 5 ounces feta cheese, crumbled
In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
Add spinach, strawberries, 1/2 cup pecans, and onion to the bowl with the dressing and toss to combine. Top with the remaining pecans and a generous crumbling of feta.