Roasted Root Vegetable Platter with Lemon, Shallot & Thyme Vinaigrette | Thanksgiving Sides Recipe

<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqztMqsfUWE79Jz2O_bWBHnE1qdWyddTUu5M3TS2BuJ1vdFfxr_7Ws3k0mWOEeLaIJ31Vvg-1IjgwjWfVP2wMeJX1nhxuogEnyZGFgMARPAK-XrlFSzlYGUpdBklp1zD6m5ROHZMfINKIE/s1600/IMG_6163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqztMqsfUWE79Jz2O_bWBHnE1qdWyddTUu5M3TS2BuJ1vdFfxr_7Ws3k0mWOEeLaIJ31Vvg-1IjgwjWfVP2wMeJX1nhxuogEnyZGFgMARPAK-XrlFSzlYGUpdBklp1zD6m5ROHZMfINKIE/s1600/IMG_6163.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NQFrlHz6h70wDqdE99H9rZC3HrzaiibVxGu2SFwqqi5coL88JVjY6Gj5U2JYMEdxhbm1ZHIv1pYDvRsFz8WbtMXVssoXhiopdOlHlc48UztzWwUc2kJ-WkY1VaHGTehfqm6M3ImEMw4r/s1600/IMG_6179.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NQFrlHz6h70wDqdE99H9rZC3HrzaiibVxGu2SFwqqi5coL88JVjY6Gj5U2JYMEdxhbm1ZHIv1pYDvRsFz8WbtMXVssoXhiopdOlHlc48UztzWwUc2kJ-WkY1VaHGTehfqm6M3ImEMw4r/s1600/IMG_6179.jpg" width="426" /></a></div><div style="text-align: left;">We haven't had a home large enough (or close enough) to host Thanksgiving for the last couple of years, so we do the traditional dance around town to two Thanksgiving feasts - My family around noon, then Mike's family in the evening.  Oddly enough, it seems I'm always asked to bring vegetables.  I know it doesn't sound very exciting when I could be baking beautiful pies, but I really kind of like being in charge of "vegetables."</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I really love, love the mashed potatoes and the herbed stuffing with gravy, so instead of another heavy, saucy vegetable casserole (you know the ones...), I prefer something fresher and more colorful.  </div><div style="text-align: left;"><br />For the last two years, I've prepared this Roasted Vegetable Platter that is roasted with a Lemon, Thyme & Shallot Vinaigrette.  It is fresh, seasonal, colorful, bountiful... and very easy.  The vegetables can go into the oven to roast just as the turkey comes out to rest.  After 25 minutes in the oven they are ready for the table.  Easy. </div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K5S41bGH8qBjkUvIkEFNGAxU4E_RLk37AM6d0gvifaor6j1iu4_XnIFkWi0JHTyXws88fjLN71M8pnoazBTMPBNNF123MCAqzeJX1uOFAujbAQNThtvPJ5slLiU_uteLYYbw5vVbyLzG/s1600/IMG_6141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K5S41bGH8qBjkUvIkEFNGAxU4E_RLk37AM6d0gvifaor6j1iu4_XnIFkWi0JHTyXws88fjLN71M8pnoazBTMPBNNF123MCAqzeJX1uOFAujbAQNThtvPJ5slLiU_uteLYYbw5vVbyLzG/s1600/IMG_6141.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjsSqCatRxupz0wxyxn6J6_VYY78By0vmjCSx2MnITFzkEkkjcEIC97bZekGQwtPMByL38QUkhLPd6riIJ4uchP97chLCESf2KMLd15tYE0px7cwA3tDYCt0HCqCF0oRREpq8aUtCNBo-/s1600/IMG_6143.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjsSqCatRxupz0wxyxn6J6_VYY78By0vmjCSx2MnITFzkEkkjcEIC97bZekGQwtPMByL38QUkhLPd6riIJ4uchP97chLCESf2KMLd15tYE0px7cwA3tDYCt0HCqCF0oRREpq8aUtCNBo-/s1600/IMG_6143.jpg" width="426" /></a></div><span style="font-size: large;"><i>Roasted Root Vegetable Platter </i></span><br />with Lemon, Shallot & Thyme Vinaigrette<br /><br />1 pound of carrots<br />1 pound of parsnips<br />1 sweet potato<br />1 acorn squash<br />1 red onion<br />1 pound of brussels sprouts<br />4 beets<br />....<br />2 lemons, juiced<br />4 cloves of garlic, sliced thinly<br />1/2 cup of olive oil<br />1 tablespoon of sea salt<br />1/2 teaspoon of cracked pepper<br /><br />400 degree oven<br /><br />Prepare all of the vegetables by cutting them into wedges, long stripes or cubes.  You can do any shapes you like, but I like to keep long vegetables long, and round vegetables into wedges or cubes.  Place on sheet pans (you'll need two).  Mix together lemon, oil, garlic, salt and pepper.  Drizzle half of lemon oil mixture over the vegetables and toss to coat.  Roast in the oven at 400 degrees for 25 minutes, or until vegetables are tender and browned.   Drizzle the rest of the lemon oil over warm vegetables.  Serve warm or at room temperature.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI12Oh9IygHkHknmJ9zBLfvs3RiTX74ax0qIxpk1Xroy7NaxAi0TpffvqNgJC7bftghSVLNGTck_H2agWQNzguX0zY677hwuNRsaM331Yrew9tW4zo2p_enfczvayXpCX1t0ZNjCFaDbw/s1600/IMG_6145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI12Oh9IygHkHknmJ9zBLfvs3RiTX74ax0qIxpk1Xroy7NaxAi0TpffvqNgJC7bftghSVLNGTck_H2agWQNzguX0zY677hwuNRsaM331Yrew9tW4zo2p_enfczvayXpCX1t0ZNjCFaDbw/s1600/IMG_6145.JPG" width="640" /></a></div><br />You can prepare vegetables the night before, but wait to drizzle the lemon oil over until just before roasting.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJhp5ZeN7HEuo03W0mGJBiM3n5LaOPuIYliiYdi7nAjcunldoifsnmwCYeD1tw2nduR7wI9C8X19Qd_p-kKX8hzLjDw3molcvWa6i-ABu_sfTTLymin0Ki02jfNaMsoiJV2zjkvwpT5W0/s1600/IMG_6149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJhp5ZeN7HEuo03W0mGJBiM3n5LaOPuIYliiYdi7nAjcunldoifsnmwCYeD1tw2nduR7wI9C8X19Qd_p-kKX8hzLjDw3molcvWa6i-ABu_sfTTLymin0Ki02jfNaMsoiJV2zjkvwpT5W0/s1600/IMG_6149.JPG" width="640" /></a></div><br />I love how the carrots and parsnips look in long pieces.<br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP70wGUUnu5JrpOu8et-_9xvR114etEHCUjxxI8AQXbhdwANY47V4Gke6gE_iLroz1Y2GO0Bqd6Vjyo4CBENjKTiAqjqNz2WFauSCp92AMz3PG_Eu4L335vXkQSw7wTU0Kc9xQ7SeJWS-p/s1600/IMG_6150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP70wGUUnu5JrpOu8et-_9xvR114etEHCUjxxI8AQXbhdwANY47V4Gke6gE_iLroz1Y2GO0Bqd6Vjyo4CBENjKTiAqjqNz2WFauSCp92AMz3PG_Eu4L335vXkQSw7wTU0Kc9xQ7SeJWS-p/s1600/IMG_6150.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Acorn squash looks great in wedges.  I keep the skin on the sweet potatoes for extra color and texture - same with the beets.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JUPI98Ka5hJ1f5CETZxstASiQ2VZWZQ37nPIp7Qs89ZLLJ7cvzi5l_CF9stnRGDnvAUAKquMW3hRQsbqEgF5BTfFp60Lj-IT16CbHOrTjEjnUUAjy_QgHQoYnVLJlMbPz5Qwzj3GdLus/s1600/IMG_6187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JUPI98Ka5hJ1f5CETZxstASiQ2VZWZQ37nPIp7Qs89ZLLJ7cvzi5l_CF9stnRGDnvAUAKquMW3hRQsbqEgF5BTfFp60Lj-IT16CbHOrTjEjnUUAjy_QgHQoYnVLJlMbPz5Qwzj3GdLus/s1600/IMG_6187.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXAsRR6nN43lhCCZZ_Zbn_39UsHVEoO6HcDib0Tvr5yTR0aEsY5QyS3mcJWkBc-5WLhY8z2_-I1KJAgEVg9_96_Rw6IJ4iKLd2tPCxdmO790OriPRL_GG-WujW5j4t5pm6eb26UUUZYnS/s1600/IMG_6191.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXAsRR6nN43lhCCZZ_Zbn_39UsHVEoO6HcDib0Tvr5yTR0aEsY5QyS3mcJWkBc-5WLhY8z2_-I1KJAgEVg9_96_Rw6IJ4iKLd2tPCxdmO790OriPRL_GG-WujW5j4t5pm6eb26UUUZYnS/s1600/IMG_6191.jpg" width="426" /></a></div> Yum, yum!   I just love how bountiful and colorful this looks.  I make this same platter all of the time to serve with a roasted chicken or just toasted bread smeared with goat cheese. <br /><br />If you eat all of these veggies along with your Thanksgiving feast, you won't feel so bad about all of that pie later :)<br /><br /><br /><br />Products Featured :<br /><br /><a href="http://everyday-occasions.myshopify.com/collections/linens/products/natural-cream-striped-linen-collection">Natural & Cream Striped Tablecloth, $88</a> (also available in <a href="http://everyday-occasions.myshopify.com/collections/linens/products/natural-cream-striped-linen-tea-towels">Tea Towels</a> & <a href="http://everyday-occasions.myshopify.com/collections/linens/products/natural-cream-striped-linen-runner">Runner</a>)<br /><br /><a href="http://everyday-occasions.myshopify.com/collections/linens/products/linen-tea-towels-napkins-warm-grey-plaid">Warm Gray Plaid Tea Towels, $24 for 2 (on sale!)</a><br /><div class="separator" style="clear: both; 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Roasted Root Vegetable Platter with Lemon, Shallot & Thyme Vinaigrette | Thanksgiving Sides Recipe

We haven't had a home large enough (or close enough) to host Thanksgiving for the last couple of years, so we do the traditional dance a...

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White Cheddar & Parmesan Cauliflower Gratin

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N2-Lh_ySd1H1cqw5-1qwD-6PBGMTFaz7-q2ID7ASJcy43pWMNYsR0OiUCa4EzgyQ-gWmzHj-29lEzm9zgH1T1QZmyllBZKfCeWKTfsn_MXxWTrdVlyG_FF5mhN73Yhg5orEeDIh0pk0/s1600/IMG_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N2-Lh_ySd1H1cqw5-1qwD-6PBGMTFaz7-q2ID7ASJcy43pWMNYsR0OiUCa4EzgyQ-gWmzHj-29lEzm9zgH1T1QZmyllBZKfCeWKTfsn_MXxWTrdVlyG_FF5mhN73Yhg5orEeDIh0pk0/s640/IMG_1358.JPG" width="640" /></a></div><br />I think there is something to be said for leaving room for dessert.  Don't get me wrong, there is nothing I like more than a giant plate filled with tummy filling carbs.  However, too many times when we entertain, we prepare too many filling, rich foods that our guests end up uncomfortably full, rather than pleasantly satisfied.  So, when I'm planning a menu I try to make sure I'm not going to over do it... without under-doing it of course. <br /><br />This Cauliflower Gratin is a perfect example.  It is the almost same sauce as Macaroni and Cheese, but because I knew we were starting our meal with Homemade Soft Pretzels and ending with cobbler and ice cream, I thought I would make a less filling (but just as delicious) version with cauliflower. <br /><br />Trust me, know one will even consider this a second best - the cheesy sauce is so fabulous and the bubbly crunchy top is addicting. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYUu2GYXewHLePBfvoNdTRQHSUqMCXSUIDosvLwCcMO8fqH2e8Vt4xCPFdYlHSWhku4VXAx_ucBn_iYEOhQxLinAi5bxIrv-pk_S_91nwr27p1PU2aw3jNHQcohuXx8Zhr5zpNUROCiA/s1600/IMG_1423.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYUu2GYXewHLePBfvoNdTRQHSUqMCXSUIDosvLwCcMO8fqH2e8Vt4xCPFdYlHSWhku4VXAx_ucBn_iYEOhQxLinAi5bxIrv-pk_S_91nwr27p1PU2aw3jNHQcohuXx8Zhr5zpNUROCiA/s400/IMG_1423.JPG" width="400" /></a></div><i>White Cheddar & Parmesan </i><br /><span style="font-size: large;">Cauliflower Gratin</span><br /><br />1 head of cauliflower<br />1/2 stick of butter<br />2 cloves of garlic <br />1/4 cup of flour <br />2 cups of milk<br />6 ounces of shredded white cheddar<br />1/4 cup + 2 tablespoons of grated parmesan<br />Salt & Pepper <br />1/4 cup panko bread crumbs<br />2 tablespoons of butter<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhnAkJo5VISHF0JvoqQM4elZ5auRLIrddvl-wis76XbbO-ZwWlYgjSDfmIXieiWh_O9uKritNF4FR04CKic6vdCtLCmSamof68HSFyKOwgMAA335QHAP42iVj8A72_qDOQzXBNKQ8CwQ/s1600/IMG_1365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXhnAkJo5VISHF0JvoqQM4elZ5auRLIrddvl-wis76XbbO-ZwWlYgjSDfmIXieiWh_O9uKritNF4FR04CKic6vdCtLCmSamof68HSFyKOwgMAA335QHAP42iVj8A72_qDOQzXBNKQ8CwQ/s640/IMG_1365.JPG" width="640" /></a></div><br />In a pot of salted boiling water, cook the cauliflower just until barely tender (1-2 minutes), then drain and pour into baking dish - I use a pie dish.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVDlbiQbGFKopV6vM0ehjwLk4gNACmZF-ByQjLcElVhCR8V71UrXUlvZSPVbzA51HG0JNiPr5L6MxDgtFJWcgI7OU-dYwixC4G5S3RWpR14mAG8XezHFtYTHx2fdOVUGE3IHD5f4_Oa4/s1600/IMG_1366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVDlbiQbGFKopV6vM0ehjwLk4gNACmZF-ByQjLcElVhCR8V71UrXUlvZSPVbzA51HG0JNiPr5L6MxDgtFJWcgI7OU-dYwixC4G5S3RWpR14mAG8XezHFtYTHx2fdOVUGE3IHD5f4_Oa4/s640/IMG_1366.JPG" width="640" /></a></div><br />To make the sauce (I used the same pan as I used for boiling) melt butter on medium, then add minced garlic and cook for 30 seconds.  Next add 1/4 cup of flour.  Stir constantly and cook for 1 minute.  Whisk in milk and stir until smooth.  Cook for 3-4 minutes on medium low until bubbly and slightly thickened.  Turn off heat.  Add cheddar and 1/4 cup of parmesan.  Stir in until cheese has melted.  Season with salt and pepper to taste.  Add more milk, if necessary. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjix-5pCPuvGxYO_MZicPMKO-RjXgLc8RoYczv2rgQnUZFURK3k_m5GtNvBRaHNOp1OWbnDdoJIsOQlfoAchXPxz_pwSzLBWt8f20sooAvtUB-DpNu_B7hK8M_CdIfi0s-8aNKhyziuN3k/s1600/IMG_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjix-5pCPuvGxYO_MZicPMKO-RjXgLc8RoYczv2rgQnUZFURK3k_m5GtNvBRaHNOp1OWbnDdoJIsOQlfoAchXPxz_pwSzLBWt8f20sooAvtUB-DpNu_B7hK8M_CdIfi0s-8aNKhyziuN3k/s640/IMG_1368.JPG" width="640" /></a></div><br /><br />Pour cheese sauce over cauliflower.  Top with bread crumbs, remaining 2 tablespoons of parmesan cheese and dot with butter.  Bake for 20 minutes at 350 degrees until sauce is bubbly and top is browned.  You may want to turn on the broiler for 2-3 minutes to get an extra brown top.

White Cheddar & Parmesan Cauliflower Gratin

I think there is something to be said for leaving room for dessert.  Don't get me wrong, there is nothing I like more than a giant plate...

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Nine Color Salad - The Perfect Spring Salad

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ykyhbxm4uNG9WdkmOYQS5JYhciPk-MzRmPB2_Witrsm6jH_r3ITnfrbD8h5C9nN-7ABEWCmAYLEDaBMRIamDpEmTDDcAWQPjslnxNACNKkKAhQ-Uj3teZpvzy5S9sCqLBaZPNsW7YqM/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ykyhbxm4uNG9WdkmOYQS5JYhciPk-MzRmPB2_Witrsm6jH_r3ITnfrbD8h5C9nN-7ABEWCmAYLEDaBMRIamDpEmTDDcAWQPjslnxNACNKkKAhQ-Uj3teZpvzy5S9sCqLBaZPNsW7YqM/s640/IMG_2194.JPG" width="640" /></a></div><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F04%2Fnine-color-salad-spin-pizza.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-hQCYuY6uNNg%2FUUoPJ8w7bLI%2FAAAAAAAARfA%2FdnFklhU5CYw%2Fs400%2Fnine-salad.jpg&description=Spring%20Salad%20-%20The%20Nine%20Color%20Salad"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />This "Nine Color Salad" is from a place in KC called Spin Pizza.  They specialize in gourmet wood fired pizzas with really high quality, simple ingredients.  This salad is so tasty.  I'm not sure if it is the combination of all of the different greens, or the crunch of the radishes and celery, or how the feta combines with the vinaigrette and coats the leaves of lettuce, but whatever it is - it is great.  And totally cravable.  Yes, a cravable salad.  This is how I recreated it for our friends last weekend:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Vp_vS-JQt4FFmg5Hbex29d5n-WI2ahPxzr32lETqbKDEwKH1VwbpkNjHL-qJQJsE07T13hIeoPaA_Ix_AgpF_gbEqrFR61GfNn6j0TYXD7erq-zQvmdR6KAHHKg4FuANVXCXcjGMUtI/s1600/IMG_2198.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Vp_vS-JQt4FFmg5Hbex29d5n-WI2ahPxzr32lETqbKDEwKH1VwbpkNjHL-qJQJsE07T13hIeoPaA_Ix_AgpF_gbEqrFR61GfNn6j0TYXD7erq-zQvmdR6KAHHKg4FuANVXCXcjGMUtI/s640/IMG_2198.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MSxqSWZgKNelNBKZ4utexQF_FaM5c8jKzmRvf0jsacEKZDIHwCP6nCWrjPP-Z7MRFSWVB7ICckPn8LHC05i2RcfBYwdkSnYQG01qkxzU_9NR35bYKfqUfXDEcazKzoVViO8AXWlX0s/s1600/nine-salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_MSxqSWZgKNelNBKZ4utexQF_FaM5c8jKzmRvf0jsacEKZDIHwCP6nCWrjPP-Z7MRFSWVB7ICckPn8LHC05i2RcfBYwdkSnYQG01qkxzU_9NR35bYKfqUfXDEcazKzoVViO8AXWlX0s/s400/nine-salad.jpg" width="280" /></a></div><span style="font-size: large;">Nine Color Salad</span><br /><i>a cravable salad from Spin Pizza</i><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F04%2Fnine-color-salad-spin-pizza.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-hQCYuY6uNNg%2FUUoPJ8w7bLI%2FAAAAAAAARfA%2FdnFklhU5CYw%2Fs400%2Fnine-salad.jpg&description=Spring%20Salad%20-%20The%20Nine%20Color%20Salad"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />Boston Bibb Lettuce<br />Radicchio <br />Radishes<br />Red Onion <br />Celery<br />Scallion<br />Feta Cheese<br />Roasted Cherry Tomatoes<br />Dried Italian Herbs<br />Olive Oil<br /><br />Red Wine Vinaigrette <br /><br />1/4 cup of Red Wine Vinegar<br />1 tablespoon Dijon Mustard<br />1 tablespoon Lemon Juice<br />1 teaspoon of Dried Italian Herbs<br />1 tablespoon of Sugar <br />2 teaspoons of Sea Salt<br />1 teaspoon of Cracked Pepper<br />1/2 cup of Olive Oil<br /><br />Roast the cherry tomatoes by drizzling them with a couple of tablespoons of olive oil, then sprinkling with dried Italian herbs.  Roast at 425 for 5-8 minutes.  Let them cool while you prepare, wash and chop the other salad ingredients.  To make dressing, shake together all of the ingredients in a jar or stir them together with a whisk.  Toss all of the ingredients and serve. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Nine Color Salad - The Perfect Spring Salad

This "Nine Color Salad" is from a place in KC called Spin Pizza.  They specialize in gourmet wood fired pizzas with really high qu...

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Simple Summer Supper Menu | Lemon Orzo & Squash, Teriyaki Marinated Steak & Heirloom Tomatoes

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xgWRW4VoyRUvgPFX1Xfgvdw4f1QhCYClmIVITQ0pkXHgrqPJBvDn51sdqZS5RMcEMXSu3N19NdArdLkgU2AfEH-jn2caz3ywzW9d_x4wPNuMQebRUGE4xn1xLnmKpNAW_bj9yvh8WtzN/s1600/IMG_8739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xgWRW4VoyRUvgPFX1Xfgvdw4f1QhCYClmIVITQ0pkXHgrqPJBvDn51sdqZS5RMcEMXSu3N19NdArdLkgU2AfEH-jn2caz3ywzW9d_x4wPNuMQebRUGE4xn1xLnmKpNAW_bj9yvh8WtzN/s640/IMG_8739.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Our dinners have been really simple lately - just fresh vegetables and some sort of protein like grill steak or fish.  I've enjoyed eating so freshly and seasonably, but needed a little something more... um, interesting.  Is that the right word?  I just needed something that was more complex than sliced vegetables or steamed potatoes.  Yesterday, I made this orzo pasta salad that had sauteed yellow squash, green onions and lemon.   It was a great new dimension to our sweet teriyaki marinated steak and sliced heirloom tomatoes with fresh mozzarella. This would be a great menu for a party.  Everything can be made ahead of time - just throw the steaks on before dinner.  </div><div style="text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">I can't wait for the leftovers for lunch... </div><div class="" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDy9xspZ1wFYgCszNRxrD_MbwF3tl9IHzjjmlxQVemd04Eohrewd__qiCufcIAyY2EC6xw3ZoIMsnk-_nCGQYiMLjQ6rg7h6Wdsk63qgjbO1mFrGvbFqj2fKd2RB_NHHy8wd2YnEiTiPy/s1600/IMG_8733.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDy9xspZ1wFYgCszNRxrD_MbwF3tl9IHzjjmlxQVemd04Eohrewd__qiCufcIAyY2EC6xw3ZoIMsnk-_nCGQYiMLjQ6rg7h6Wdsk63qgjbO1mFrGvbFqj2fKd2RB_NHHy8wd2YnEiTiPy/s400/IMG_8733.JPG" width="400" /></a><span style="font-size: large;">Lemon Orzo Pasta Salad </span></div><i>with Yellow Squash & Green Onions</i><br /><br />1/2 box of orzo pasta<br />1 tablespoons of olive oil <br />2 cloves of garlic, minced<br />1 small yellow squash, small dice <br />8 green onions, sliced<br />...... <br />juice of 2 lemons <br />2 tablespoons of olive oil<br />1 teaspoon of sea salt<br />1/2 teaspoon of pepper<br /><br />Cook the orzo pasta in salted boiling water just until it is cooked, but still firm.  Drain - do not rinse.  <br /><br />Saute garlic and squash in 1 tablespoon of olive oil until the squash has softened slightly.  Add to the cooked orzo.  Also add the sliced green onions. <br /><br />For the dressing, mix together lemon juice, olive oil, salt and pepper.  Pour over the still warm pasta and toss.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzh15WPnbecKLk5UhZudQbmfyCo6A4NBDpvsK0HUMa7ZaB8RibblP60D9VGBM3gyWwmk5geCi9cBj5h2EaI6YigZo5XML6lCjM-LWN6K1NI8xOQyeewnu6CnXbX6H6ywoNzNhhmzWxycb/s1600/IMG_8742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzh15WPnbecKLk5UhZudQbmfyCo6A4NBDpvsK0HUMa7ZaB8RibblP60D9VGBM3gyWwmk5geCi9cBj5h2EaI6YigZo5XML6lCjM-LWN6K1NI8xOQyeewnu6CnXbX6H6ywoNzNhhmzWxycb/s640/IMG_8742.JPG" width="640" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmV_yxZxqd_KNRFGlXfJU41MS149sH3z5QaanhtZ8JsJoZ9QOQJEeDLbKfANLw4ONqmF5jzDirzsi3zWOkQPnVrSauOMn6aQkV0IZ_YzBkMvbmVXktQDfDMJ-3Q_sxjR_RKqgNvFK4cKl/s1600/IMG_8741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmV_yxZxqd_KNRFGlXfJU41MS149sH3z5QaanhtZ8JsJoZ9QOQJEeDLbKfANLw4ONqmF5jzDirzsi3zWOkQPnVrSauOMn6aQkV0IZ_YzBkMvbmVXktQDfDMJ-3Q_sxjR_RKqgNvFK4cKl/s640/IMG_8741.JPG" width="640" /></a><br /><br />I used a homemade teriyaki marinade for our steaks - it was sweet and spicy... so good.   I'll share the recipe next.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WdsuR9FB5AWzhwE7LHr2OjGNhjqk271U4paHbkBVh7Z0LPqK852upbbIBqYflhNX6zVI5cee5oE5uLrEBacutsfbWVDibv4hCtbbwlF67CQR4MClkGGkQSZwzBSq6nqruqhfiBmYbXQS/s1600/IMG_8744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WdsuR9FB5AWzhwE7LHr2OjGNhjqk271U4paHbkBVh7Z0LPqK852upbbIBqYflhNX6zVI5cee5oE5uLrEBacutsfbWVDibv4hCtbbwlF67CQR4MClkGGkQSZwzBSq6nqruqhfiBmYbXQS/s640/IMG_8744.JPG" width="640" /></a></div><br />And of course, a staple around our house... slice heirlooms with fresh mozzarella. 

Simple Summer Supper Menu | Lemon Orzo & Squash, Teriyaki Marinated Steak & Heirloom Tomatoes

Our dinners have been really simple lately - just fresh vegetables and some sort of protein like grill steak or fish.  I've enjoyed eati...

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Greek Pasta Salad

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2-dhvddaivWkRBIJ-XqQaF0LUueFfL01uschyphenhyphenymljFFyW4qqdzTc-gp7fT6EWyjWGtyqoLDxBI3_Mx9IVoXB37PiNyNIl2LxSTyxYArIgTHLK5Y0a0-085rGoTX4ARVpoCm6Nwg_Q7JY/s1600/IMG_6190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz2-dhvddaivWkRBIJ-XqQaF0LUueFfL01uschyphenhyphenymljFFyW4qqdzTc-gp7fT6EWyjWGtyqoLDxBI3_Mx9IVoXB37PiNyNIl2LxSTyxYArIgTHLK5Y0a0-085rGoTX4ARVpoCm6Nwg_Q7JY/s640/IMG_6190.JPG" width="640" /></a></div><br />This summer I've really been into prepared salads.  I made them at the beginning of the week and keep them in the fridge so I have something easy for lunch that is a little better than a PBJ.  I copied this salad from mt local favorite, <a href="http://jennysteffens.blogspot.com/2012/03/around-our-town-verrill-farm-in-concord.html">Verrill Farm</a>. I had it for lunch one day then immediately bought all of the supplies (there) to make it for myself.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9xVXQYTktDzmrmvdI3sZE1ZCtV-G4jf7K6YaYROjgOIRCoBPjA0kzg2-eOx5y2J3k-MF0Btsa1ymfMtpSXeMup_rp-zqqntsC4wFGjEmCM_gV3QjW6H5g3ZY6QcVfkvKvAMdEgWhkEnH/s1600/IMG_6201.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9xVXQYTktDzmrmvdI3sZE1ZCtV-G4jf7K6YaYROjgOIRCoBPjA0kzg2-eOx5y2J3k-MF0Btsa1ymfMtpSXeMup_rp-zqqntsC4wFGjEmCM_gV3QjW6H5g3ZY6QcVfkvKvAMdEgWhkEnH/s640/IMG_6201.jpg" width="426" /></a></div><span style="font-size: large;">Greek Pasta Salad</span><br /><br />1/2 pound of penne pasta, cooked and rinsed<br />1 cucumber, peeled sliced<br />3 medium tomatoes, diced<br />1/4 cup of red onion, thinly sliced<br />1/2 cup of kalamata olives, chopped <br />1 tablespoon of fresh parsley<br />4 ounces of crumbled feta<br />1/2 cup of olive oil<br /> 1/2 cup of red wine vinegar<br /> 1 teaspoon of dried italian seasoning<br /> 1 teaspoon of sea salt<br /> 1/2 teaspoon of black pepper <br /><br />Combine cooked pasta, cucumbers, tomatoes, onions, olives, parsley and feta in a large bowl.  In a small bowl, whisk together oil, vinegar and seasonings.  Pour over pasta and vegetables, toss.  <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t4ARNZWAghPkrDldVLNy8lHlpt3Q1n0CjlkvKLDW5ZHSdEmNs-pkDGYmh2799210_S6tK253beG-chwLOGDznzOeLFmGIFpNxX-jKArpS3qRo_Owac0oQ5yjRakm7WBVg6GcLCy3lgUu/s1600/IMG_6195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t4ARNZWAghPkrDldVLNy8lHlpt3Q1n0CjlkvKLDW5ZHSdEmNs-pkDGYmh2799210_S6tK253beG-chwLOGDznzOeLFmGIFpNxX-jKArpS3qRo_Owac0oQ5yjRakm7WBVg6GcLCy3lgUu/s640/IMG_6195.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />

Greek Pasta Salad

This summer I've really been into prepared salads.  I made them at the beginning of the week and keep them in the fridge so I have somet...

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Grilled Corn on the Cob | Summer Sweet Corn

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumInE98qEuf9_z81juh6vkJVakGK-lbUYTBL-CE2hMrDz7e34FXbviZsIZqaloC11jjW57_brGoeX1YumTKv8R5TVOBSwkA_6OW3g3qdObe2tHHT9O-IpUzMVkRsoN3C3sskNrRk_q_QW/s1600/IMG_7456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumInE98qEuf9_z81juh6vkJVakGK-lbUYTBL-CE2hMrDz7e34FXbviZsIZqaloC11jjW57_brGoeX1YumTKv8R5TVOBSwkA_6OW3g3qdObe2tHHT9O-IpUzMVkRsoN3C3sskNrRk_q_QW/s640/IMG_7456.JPG" width="640" /></a></div><br />Is there anything better than sweet corn?  Here in Massachusetts the season is toward the end of July to August, but back home in Kansas City sweet corn is perfectly timed (most years...) for the 4th of July.<br /><br />For years, my sister and I would sell sweet corn from our front yard that we had picked and shucked ourselves... similar to a lemonade stand, but people would actually stop.  We spent many summer days under a tree in our backyard with my Mom, Nancy and Granny while we shucked corn to "put up."  Pops (my grandpa) talks about eating 10-12 ears in one sitting when he was a boy.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9uYcdJGtQjF6xxjom_NVCfgNvO7ls7PyavAQJDA3aXZwnGyUOUjr0YvewmGAlucGL53M8w1UqXuafIgWLpsZDjvxJI5hbHnY36ZGJIYTlMMBixTLWnGRYD5jRhSwIc8EhSJPG2s6R459/s1600/IMG_7481.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9uYcdJGtQjF6xxjom_NVCfgNvO7ls7PyavAQJDA3aXZwnGyUOUjr0YvewmGAlucGL53M8w1UqXuafIgWLpsZDjvxJI5hbHnY36ZGJIYTlMMBixTLWnGRYD5jRhSwIc8EhSJPG2s6R459/s640/IMG_7481.JPG" width="640" /></a><br /><br />At home, it seems that there is a fondness surrounding sweet corn- maybe it is the simplicity of being able to grow something that is perfect in its most basic form?  Or maybe that it always feels like the official start of Summer, just as "mushroom season" (morels) is the official start of Spring?  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp18xNY1gScp__55CZ4iakDY4QbgQVL78OVXZrKsctcUs6F0ovwZpg4L2pMRx90kb5sNMJHEJZhFLOGduY-oVw2-iwW976tzgfLAhk4YPOPDqXcQUS5jeEs6pBqgcaP-8FmNfephxOUYid/s1600/corn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp18xNY1gScp__55CZ4iakDY4QbgQVL78OVXZrKsctcUs6F0ovwZpg4L2pMRx90kb5sNMJHEJZhFLOGduY-oVw2-iwW976tzgfLAhk4YPOPDqXcQUS5jeEs6pBqgcaP-8FmNfephxOUYid/s640/corn.jpg" width="422" /></a>I'll admit, this "Grilled Sweet Corn" is not how we prepare corn at home, but it is a great shortcut for me to throw it on the grill with the rest of dinner instead of heating up a big pot of boiling water on a hot day.  And it is delicious.<br /><br /><i>Grilled </i><br /><span style="font-size: large;">Sweet Corn</span><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-corn-on-cob-summer-sweet-corn.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-2bVUbnmo-Ms%2FT-iPljR1VJI%2FAAAAAAAALDk%2FMz05vqQHA0k%2Fs640%2Fcorn.jpg&description=The%20Best%20Grilled%20Sweet%20Corn%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-corn-on-cob-summer-sweet-corn.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><span style="font-size: large;"><span style="font-size: small;">Sweet Corn on the Cob with Husks</span></span><br /><span style="font-size: large;"><span style="font-size: small;">Melted Butter</span></span><br /><span style="font-size: large;"><span style="font-size: small;">Sea Salt</span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">Begin by pulling back the husks, but do not remove them.  Remove all of the silk from the corn and husk.  Soak them in water for 10 minutes. Remove from the water then brush the melted butter on the corn and then sprinkle with salt.  Pull the husks back over the corn.</span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">Place them on a grill for 15 minutes to 25 minutes, depending on the corn and the heat of the grill.</span> </span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE95lJUNLvLKrEpjgvqMGWMkodHn2E3Ogp4cD8e5wOGCTA1zWb59pQU0YOZxVZ6Unt0qQdEaAkKTwnWQ1fDfAx1OfxW69_9TIZyh7i95JevTIKJ5lAuzPqtQp7-xVKgQ_yEwjindy1Pkl/s1600/IMG_7475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE95lJUNLvLKrEpjgvqMGWMkodHn2E3Ogp4cD8e5wOGCTA1zWb59pQU0YOZxVZ6Unt0qQdEaAkKTwnWQ1fDfAx1OfxW69_9TIZyh7i95JevTIKJ5lAuzPqtQp7-xVKgQ_yEwjindy1Pkl/s640/IMG_7475.JPG" width="640" /></a></div><br />If you need a little inspiration, here is a great summer meal with <a href="http://jennysteffens.blogspot.com/2012/06/fathers-day-menu-sliced-flank-steak.html">Sliced Flank Steak with a Chimichurri Sauce, slice heirloom tomatoes and avocados</a>.

Grilled Corn on the Cob | Summer Sweet Corn

Is there anything better than sweet corn?  Here in Massachusetts the season is toward the end of July to August, but back home in Kansas Cit...

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Homemade Beer-Battered Onion Rings

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIp1VOUJDJnIAPbIk2DJuSz_4QKWTgmcZ8ecDKWWi-kUhC34mF6JwI7cawfqexh4mnE77b7AfqxFnE0JAdElaTUXHhtUppV-J9k2H9uvKgPNnc0AxgwYtnvty9X-goJR_6zL8ZcHSRdNu-/s1600/IMG_7534.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIp1VOUJDJnIAPbIk2DJuSz_4QKWTgmcZ8ecDKWWi-kUhC34mF6JwI7cawfqexh4mnE77b7AfqxFnE0JAdElaTUXHhtUppV-J9k2H9uvKgPNnc0AxgwYtnvty9X-goJR_6zL8ZcHSRdNu-/s640/IMG_7534.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love onion rings.  Always have.  Even when I was really young, before I like onions on or in anything else, I loved onion rings.  When I was growing up we had a little diner in town that had been around since my parents were growing up- Dave's.   They talk about going there during their open lunch period in school to buy a burger for a quarter or something ridiculous.  When I was in 6th grade, I remember walking by there after school and stopping in for laffy taffy from their candy bar or an ice cream cone.   But what I really loved was a double (cheeseburger) with ketchup and pickles, only, and onion rings... with a chocolate milkshake, of course.  Even as I type it I can smell the onion rings and burgers frying.  Hmmmm.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dave did not make his onion ring batter with beer (certainly not a Blue Moon), and he did not serve them with a chipotle aioli dipping sauce.  The recipe is an evolution of my grown-up tastes... inspired by my youth.  The breading is similar to a tempura type batter and works great on anything from zucchini to thick slices of portabella mushrooms.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRZafsED2QWAW_CQXSa0StIsHfeDsU42ZNhyFPG400mbm3l3Fp4g66-GmKoZ2btGSud2jJT2mj6fxKE7zwzM8KxJ0T3Qzv5EYaVtS_04ey71zwoBifN0OaPV0XFJLDOgzrQSGEF3g69vz/s1600/onions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRZafsED2QWAW_CQXSa0StIsHfeDsU42ZNhyFPG400mbm3l3Fp4g66-GmKoZ2btGSud2jJT2mj6fxKE7zwzM8KxJ0T3Qzv5EYaVtS_04ey71zwoBifN0OaPV0XFJLDOgzrQSGEF3g69vz/s640/onions.jpg" width="426" /></a></div><i>Homemade Beer-Battered</i><br /><span style="font-size: large;">Onion Rings</span><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fhomemade-beer-battered-onion-rings.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-4F8m54NoptE%2FT9jcvsnHG3I%2FAAAAAAAAK0Q%2FeRquOdruGis%2Fs640%2FIMG_7531.jpg&description=Homemade%20Beer-Battered%20Onion%20Rings%20%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fhomemade-beer-battered-onion-rings.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />2 large Vidalia onions<br />1 1/2 cup flour<br />3/4 cup if buttermilk<br />1/2 teaspoon garlic powder<br />1/4 teaspoon cayenne pepper<br />1/2 teaspoon black pepper<br />1 tsp sea salt<br />3/4 cup beer <br />vegetable oil for frying<br />extra sea salt for sprinkling <br /><br />Slice the onions in thick slices, then separate the rings.  Place them in a large bowl.  Sprinkle them with 1/2 cup of flour and toss, coating them with flour.  <br /><br />In a separate bowl, mix together 1 cup flour, buttermilk, garlic powder, cayenne, pepper, salt and beer.  Whisk together until it is smooth.  <br /><br />Heat oil on medium high in a deep pan for frying.  To test the oil to make sure it is hot, drop a little bit of the batter in the oil.  If it starts to bubble immediately, the oil is ready.<br /><br />Dip each onion ring into the batter, then put it into the frying pan.  Cook only enough rings at a time so they don't over crowd.  With tongs, half way through, flip the onions so they cook evenly on both sides.  Remove from the oil and let them drip on a paper towel.  Sprinkle with sea salt.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYZDm5NEYSiC1Kf0s7SF4eoS67HlsrBFjTdQghzS7XrTQWgD07onIZxJC7gBIZHPUsEKxgk-57F5MtKa19r9rBT2De2wVcFKpX1XRit1d5JHgi37jdmxoqFwg7xSZTQI-d61UCQkWUJWU/s1600/IMG_7529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYZDm5NEYSiC1Kf0s7SF4eoS67HlsrBFjTdQghzS7XrTQWgD07onIZxJC7gBIZHPUsEKxgk-57F5MtKa19r9rBT2De2wVcFKpX1XRit1d5JHgi37jdmxoqFwg7xSZTQI-d61UCQkWUJWU/s640/IMG_7529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here are the onions tossed in flour- it helps the batter stick to the onions. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLPrynZVyZdz2OsUVcc97jkgLRAoS_8DbhQjEX7tZWTMJdkcvCx9Ez5vMyG_5sq1Bqj_m2nFgvpKKA-_ggI6Bg7o8DSOMIqFlLuUxpET9J3wNREkAz63O15uSx8W1-ITGlCa1x6czwTos/s1600/IMG_7527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLPrynZVyZdz2OsUVcc97jkgLRAoS_8DbhQjEX7tZWTMJdkcvCx9Ez5vMyG_5sq1Bqj_m2nFgvpKKA-_ggI6Bg7o8DSOMIqFlLuUxpET9J3wNREkAz63O15uSx8W1-ITGlCa1x6czwTos/s640/IMG_7527.JPG" width="640" /></a></div><br />Here I am, whisking the batter.  It should be like a thin pancake batter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIXbu4UznG_9BNawxDPkwrAlTgfgUuyQImDFZigRfrWXW0CKfgn1ir4Oggi9ouUfd1goxFfWaEE9TeFui45TF2bWaEgb1fimIqqbWYoUbIS1O9aFKpMdewi2zk0BhQ-ufX-aIVby1cVza/s1600/IMG_7537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIXbu4UznG_9BNawxDPkwrAlTgfgUuyQImDFZigRfrWXW0CKfgn1ir4Oggi9ouUfd1goxFfWaEE9TeFui45TF2bWaEgb1fimIqqbWYoUbIS1O9aFKpMdewi2zk0BhQ-ufX-aIVby1cVza/s640/IMG_7537.JPG" width="640" /></a></div><br /><a href="http://jennysteffens.blogspot.com/2012/06/chipotle-dipping-sauce-for-beer.html">Chipotle Dipping Sauce</a> comin' up!

Homemade Beer-Battered Onion Rings

I love onion rings.  Always have.  Even when I was really young, before I like onions on or in anything else, I loved onion rings.  When I w...

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The BEST Homemade White Cheddar Biscuits | Light, Flakey, White Cheddar Biscuits

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYrtSzIDG7F7f78rm566kdrmDGF440HrZ9KKknlqGBdvcg8AHgE9Y6Z5L2XXOFFoEKO9pxqySZ_XiV7jmPJV0w8YpenYgBG3RplBw95x7VnO38GgUH_xT7plLmKLqOCWCocJv-yOPO6HC/s1600/IMG_6751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYrtSzIDG7F7f78rm566kdrmDGF440HrZ9KKknlqGBdvcg8AHgE9Y6Z5L2XXOFFoEKO9pxqySZ_XiV7jmPJV0w8YpenYgBG3RplBw95x7VnO38GgUH_xT7plLmKLqOCWCocJv-yOPO6HC/s640/IMG_6751.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I've said it before (I think...) and I'll say it again- I love serving a really great bread or biscuit as a "side" instead of serving potatoes or rice.  Everyone goes crazy for bread and biscuits but it can be too heavy sometimes to serve them along side another very starchy side.  So, I like to serve them as the side instead.  A great example of this theory applied in a menu would be a <a href="http://jennysteffens.blogspot.com/2012/05/wilted-lettuce-summer-salad-recipes.html" target="_blank">BBQ grilled Pork Loin, Wilted Lettuce Salad</a> and White Cheddar Biscuits.  It is a decadent meal, but not too over the top and your guests won't be passing on the bread basket. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5boTAheyvzXAFA0Fo_KaiTuCWyS3cHztAsZw32GnGN25kZ9GcqLL8a9TsSNgUcmywLQvMIPWgJ8DPffXJRywd7w822oe-Wrim0Az19THPQ4ZJGcWmwSu3eRkMi3r1f-AZxEOTj-raMGHr/s1600/biscuits.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5boTAheyvzXAFA0Fo_KaiTuCWyS3cHztAsZw32GnGN25kZ9GcqLL8a9TsSNgUcmywLQvMIPWgJ8DPffXJRywd7w822oe-Wrim0Az19THPQ4ZJGcWmwSu3eRkMi3r1f-AZxEOTj-raMGHr/s640/biscuits.jpg" width="425" /></a></div><span style="font-size: x-small;"><i><span style="font-size: small;">Homemade</span> </i></span></div><div style="text-align: left;"><span style="font-size: large;">White Cheddar Biscuits </span></div><div style="text-align: left;"><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fbest-homemade-white-cheddar-biscuits.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-3Wbpr1g9mIM%2FT-mw-HcubdI%2FAAAAAAAALEE%2FaDfMcNlaegI%2Fs640%2Fbiscuits.jpg&description=The%20BEST%20White%20Cheddar%20Biscuits%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fbest-homemade-white-cheddar-biscuits.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a></div><div style="text-align: left;"><br />2 cups all-purpose flour (plus more for the board and cutting)<br />1 tablespoon baking powder<br />1 1/2 teaspoons kosher salt<br />12 tablespoons (1 1/2 sticks) cold unsalted butter, diced</div><div style="text-align: left;">1 cup of white cheddar, shredded<br />1/2 cup cold buttermilk, shaken<br />1 cold extra-large egg</div><div style="text-align: left;"></div><div class="instruction">Preheat the oven to 425 degrees. </div><br />Place 2 cups of flour, the baking powder, and salt in the bowl of a mixer with the paddle attachment.  Add butter and cheese and mix on low until it is a rough mixture.  In a small measuring cup, combine the buttermilk and egg and beat lightly with a fork.   Add the buttermilk mixture to the flour mixture and mix only until moistened.  <br /><br />Dump out onto a well-floured board and knead lightly about 6 times to shape into a 2-3 inch high disk.  Using a round cutter, cut biscuits.  If you don't have a round biscuit cutter, you can use the rim of a glass or small bowl... or whatever else you can find!  Place biscuits on a baking sheet lined with a Silpat liner.  Bake for 18-20 minutes, just until they begin to brown on top slightly.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuA5fDtJ-kuLdpzhxrSm-JT73fuQ_1dYaT53ME03oNmxiLoanOXW5QPJsXhka9lMDMdjPAl0R9BBeVvy1ZTHQciswYhvgs4GZB0wwh-RyROJBCQ1httLQ33Xg1sPGy3VVXsSAa3LpWfcR/s1600/IMG_6759.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuA5fDtJ-kuLdpzhxrSm-JT73fuQ_1dYaT53ME03oNmxiLoanOXW5QPJsXhka9lMDMdjPAl0R9BBeVvy1ZTHQciswYhvgs4GZB0wwh-RyROJBCQ1httLQ33Xg1sPGy3VVXsSAa3LpWfcR/s640/IMG_6759.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSaw0YRj-F0FNp7RcqwNps4hi7OomEw1vidRnJWQGRVWElLR7dqHqK1CGA046O-0yVTQqmFy_D68Ely9-KBU2Jpcmz9pR-zaC-0Zo0R-_VW9qRgycRSxtOQo1Yyy1w116lZ8HHuFE5m4S/s1600/IMG_5531_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSaw0YRj-F0FNp7RcqwNps4hi7OomEw1vidRnJWQGRVWElLR7dqHqK1CGA046O-0yVTQqmFy_D68Ely9-KBU2Jpcmz9pR-zaC-0Zo0R-_VW9qRgycRSxtOQo1Yyy1w116lZ8HHuFE5m4S/s640/IMG_5531_2.jpg" width="426" /></a></div><br />Homemade biscuits are such a treat... share them as gifts!  <a href="http://jennysteffens.blogspot.com/2012/05/packaging-baked-goods-in-your-kitchen.html" target="_blank">Here is a post about how to package them for friends and neighbors.</a><br /><br />

The BEST Homemade White Cheddar Biscuits | Light, Flakey, White Cheddar Biscuits

I've said it before (I think...) and I'll say it again- I love serving a really great bread or biscuit as a "side" instead...

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Classic Cucumber Onion Pasta Salad | Summer Salads & Sides Recipe

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ4rplibvrA3vn_9YXUg__6Lqedw1NhKwCSRFtRTJZJJcg3KSMjAdzSSUvPdJCNz_B_YQVTKmEPTNGZr2AEkAfWu1MlM7F3rDlCE86ku10FwTLx6l414coszmkLuY5r7Xnn9kcgQjwd-R/s1600/IMG_6804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ4rplibvrA3vn_9YXUg__6Lqedw1NhKwCSRFtRTJZJJcg3KSMjAdzSSUvPdJCNz_B_YQVTKmEPTNGZr2AEkAfWu1MlM7F3rDlCE86ku10FwTLx6l414coszmkLuY5r7Xnn9kcgQjwd-R/s640/IMG_6804.JPG" width="640" /></a></div><br />Last Summer I posted one of my all time favorite "Summer" recipes - <a href="http://jennysteffens.blogspot.com/2011/07/cucumbers-and-onions-classic-summer.html" target="_blank">Classic Cucumbers & Onions</a> (pictured below).  It is one of those recipes that I grew up with- one of my Dad's favorites.  In honor of Father's Day (this coming weekend), I decided to revisit the old favorite.<br /><br />This time, I've added pasta to the cold, crunchy, sweet and sour salad (pictured above).  Not only is it tasty because all of the lovely vinaigrette soaks into the pasta, but it stretches the dish along way making it great for serving a crowd. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DTCPBVbvLZxsEfqV6do_JAdD7h3VuIvYcHuNSaOG-A54p3B3_RWT1P9FuXs_qG0dfQ-rtc86Z8pcxkRosOuVZe9SEdWFQOZyL9mkiA7zNKCC_POBK4aVZgO3yX4vgMjmKkR1zbqx2Qnb/s1600/IMG_3893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DTCPBVbvLZxsEfqV6do_JAdD7h3VuIvYcHuNSaOG-A54p3B3_RWT1P9FuXs_qG0dfQ-rtc86Z8pcxkRosOuVZe9SEdWFQOZyL9mkiA7zNKCC_POBK4aVZgO3yX4vgMjmKkR1zbqx2Qnb/s640/IMG_3893.JPG" width="640" /></a></div><br />This salad does take a bit of time - you slice the cucumbers and onions thinly, then salt them and let them sit, which brings out the water from the cucumbers.  Then you rinse them and add a simple vinaigrette made of only white vinegar and sugar.  Pictured above is the classic version pre-salting.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwFeMdgjciz_qKF5tnAbg86sWV06Q20wNuUNpKcI46QvBQDYTIFbAeEQX8ab4hbkuc2TK974zkVrHjj6guhHS0Rcnp204ZyZaZVdZcUQ4CWaUbWzX59qJ4-xGhyN_9b3l_JjQdLuBSw53/s1600/IMG_6802.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwFeMdgjciz_qKF5tnAbg86sWV06Q20wNuUNpKcI46QvBQDYTIFbAeEQX8ab4hbkuc2TK974zkVrHjj6guhHS0Rcnp204ZyZaZVdZcUQ4CWaUbWzX59qJ4-xGhyN_9b3l_JjQdLuBSw53/s640/IMG_6802.jpg" width="425" /></a><span style="font-size: large;">Cucumber & Onions</span><br /><i>Pasta Salad</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fclassic-cucumber-onion-pasta-salad.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-ovRlXwe066Y%2FT9iexJDh80I%2FAAAAAAAAKuU%2FXxXKILbqNfs%2Fs640%2FIMG_6802.jpg&description=Sweet%20%26%20Sour%20Crunchy%20Cucumber%20%26%20Onion%20Pasta%20Salad%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fclassic-cucumber-onion-pasta-salad.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />4 cucumbers<br />1 onion (red or white)<br />3 tablespoons of table salt<br />3/4 cup of white vinegar<br />3/4 cup of sugar<br />1 pound of pasta<br /><br />Peel and slice the cucumbers and onions.  Coat with salt, cover and refrigerate for an hour or 2 (or more).  Rinse the salt off of the cucumbers and onions.  Place in a large bowl.<br /><br />Cook pasta 1 minute short of the time according to the package - just until it is al dente.  Drain from the cooking water and rinse with cold water. Add it to the cucumbers and onions.<br /><br />Combine vinegar and sugar.  Pour over cucumbers and let them soak in the refrigerator for 20 minutes.<br /><br />

Classic Cucumber Onion Pasta Salad | Summer Salads & Sides Recipe

Last Summer I posted one of my all time favorite "Summer" recipes - Classic Cucumbers & Onions (pictured below).  It is one o...

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Tomato, Watermelon and Strawberry Salad by Lorin Fahrmeier of Fahrmeier Farms

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID3jl_qg5-uFxohZ0009E2v7Dc7Q02jD5V1h4i_aIwT_sq3POdyJgXSui-gkrBo-TX2kTDapN7g06slpuPwls9Mq3_V7ssU40RYRE1jbIh8S7obxFkkg-HGoKXxWJvESH_F-gLtdYgOF0/s1600/IMG_6679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhID3jl_qg5-uFxohZ0009E2v7Dc7Q02jD5V1h4i_aIwT_sq3POdyJgXSui-gkrBo-TX2kTDapN7g06slpuPwls9Mq3_V7ssU40RYRE1jbIh8S7obxFkkg-HGoKXxWJvESH_F-gLtdYgOF0/s640/IMG_6679.jpg" width="426" /></a></div><br />I will admit, when I made the salad that I came up with in this photo, I didn't love my recipe... which is why I didn't shared it with you.  Lorin Fahrmeier sent me the recipe (below) as another version to try- it won an award last Spring, so it's gotta be good!  It is very similar to the version I came up with when I took this photo, but the drizzle is a balsamic dressing (yum) with tarragon and feta cheese (yum, yum).  So... The salad in the photo is so, so.  The salad in the recipe is amazing.  I hope that isn't too confusing...  For further clarification, the pictured salad is similar to the recipe below, but is missing the feta cheese and balsamic dressing that is included in the new and improved recipe.<br /><br />Lorin is the newest addition (besides their new son- 6 weeks older than Emma) to the <a href="http://www.facebook.com/FahrmeiersMarket" target="_blank">Fahrmeier Farms</a> crew- she married my cousin a couple of years ago.  Their entire family operates a farm that specializes is growing high quality produce of classic and heirloom varieties.  As I mentioned before, their prize crop of heirloom tomatoes was the inspiration for my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Tomato Tasting Dinner Party</a>- they have countless varieties, and know every detail about each one.  <br /><br />They sell their goods at farmers' markets, grocery stores, local gourmet restaurants and their own farm stands.  Not only are they excellent at growing beautiful fruits and vegetables, but they are truly experts in their field- focusing as much on educating consumers on the importance of eating local as they do sharing great ways to prepare their produce.   They have a vast collection of recipes (probably both out of necessity and abundance of crops...) that they've come up with or that have been shared with them by local chefs and eager customers.  Thanks for sharing this one with me, Lorin - it is much better than the version I originally came up with! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR0rUkmfXhE9yPmmPXnnnSBfsnb51xjP3GowAaxDahEMHhpfrAs-8dtaBlWmklQ6tS_b9R_OnuRVAjof32hB8f0x89QFZSdFHfj9QhEDNDx7e4eFHD8YWhOE7a78PsmbrynZYG2NBv8LB/s1600/IMG_6677.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaR0rUkmfXhE9yPmmPXnnnSBfsnb51xjP3GowAaxDahEMHhpfrAs-8dtaBlWmklQ6tS_b9R_OnuRVAjof32hB8f0x89QFZSdFHfj9QhEDNDx7e4eFHD8YWhOE7a78PsmbrynZYG2NBv8LB/s400/IMG_6677.jpg" width="266" /></a><span style="font-size: small;"><i>award winning</i></span><span style="font-size: large;"><br /></span><br /><span style="font-size: large;">Tomato, Watermelon and Strawberry Salad</span><br /><i>This recipe for a Tomato, Watermelon and Strawberry Salad comes courtesy of Lorin Fahrmeier of <a href="http://www.facebook.com/FahrmeiersMarket" target="_blank">Fahrmeier Farms</a>. </i><br /> <br />Ingredients:<br /><br />2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried. (I like to use colorful heirloom varieties or yellow tomatoes to add a pop of color and keep the tomatoes at room temperature to ensure the best flavor)<br />1 pint cherry tomatoes, stemmed, washed and dried<br />1 tablespoon chopped fresh tarragon leaves (lemon basil is also a good substitute)<br />1 pint local strawberries, hulled, washed and cut into very small pieces<br />2 cups cold watermelon, rind removed, seeded and cut into bite-size cubes<br />Sea salt<br />Freshly ground black pepper<br />1 to 2 teaspoons superfine (or granulated) sugar<br />1 small container feta cheese<br /><br />Dressing:<br />2 tablespoons balsamic vinegar (Use a good quality balsamic. I’ve also used a strawberry balsamic before.)<br />1 tablespoon fresh lemon juice<br />1/2 cup extra-virgin olive oil<br />In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.<br /><br />Place the tomatoes on a flat surface. Cut the cherry tomatoes in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up on a serving platter. Season them with salt, black pepper and sugar. Next arrange the strawberries over the top of the tomatoes. Add watermelon cubes as the top layer. Drizzle the dressing over the top. Finally, sprinkle the tarragon and feta over the top to finish the salad. Serve Immediately.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHKfwn0wU1wzidlTvsg704g4o-Avtp4m7XNzlDfAlSGPOCrfZPS1dqqyHulrgU6TW2IZ5v-zwt2mAv2jdgxY9-NKWJBhPHIZkgy3UrkfNSuZHk2qbGrMpSAOObDlNUH9H1Wmesml4rXFI/s1600/tom-square.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHKfwn0wU1wzidlTvsg704g4o-Avtp4m7XNzlDfAlSGPOCrfZPS1dqqyHulrgU6TW2IZ5v-zwt2mAv2jdgxY9-NKWJBhPHIZkgy3UrkfNSuZHk2qbGrMpSAOObDlNUH9H1Wmesml4rXFI/s640/tom-square.jpg" width="640" /></a><br /><br />To see the entire <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomato Tasting Party</a> with recipes and tips, click <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">here</a>!  

Tomato, Watermelon and Strawberry Salad by Lorin Fahrmeier of Fahrmeier Farms

I will admit, when I made the salad that I came up with in this photo, I didn't love my recipe... which is why I didn't shared it w...

Read more »