Food for My Family » Side Dishes

Honey Sesame Dressing for Asian Chicken Salad

Shaina — Sun, 18 Sep 2011 15:19:57 +0000

A simple salad for the last days of summer with an Asian-inspired honey sesame dressing and marinade.

Every year I feel as though I’m hanging on to the last bits of summer, wishing the sun’s rays to remain warm and strong just a bit longer so as to delay the inevitable winter, the graying of the plants and the whiteness that will eventually come and blanket my little piece of the earth.

I appreciate the seasons. I suppose any true Minnesotan must, lest you drive yourself crazy. There’s a peace and calm that comes with the winter, a stillness as the world rests and waits to spring forth again, green and beautiful once more.

While it’s still here, though, I’m holding tight to the green, the lushness of the end of summer and the welcoming of winter, as leaves turn and the produce at the market changes from shades of bright berries and herbs to the warm colors of fall with its orange pumpkins and a rainbow of winter squash.

For now, we snap peas in the garden wearing jeans and sweaters instead of shorts and t-shirts. We snack on crisp apples rather than melon and berries and start backyard fires before the sun goes down for warmth.

Winter always brings a sense of melancholy for me, as I say goodbye to my garden and clear the yard to prepare for its snow blanket, but what I’ll miss most of the warm summer sun is the salads and meals thrown together with abandon, pulled from the ground and placed directly on the table for all to enjoy.

Our menu is changing with the seasons, but I’m not quite ready to give up with the last two days of summer left to celebrate. Here’s to tailgating, backyard campfires and a new season before us, but for now – today – I’ll enjoy a salad, fresh with greens, snow peas and a hint of orange to show that fall is here and winter is coming.

Asian Chicken Salad with Honey Sesame Dressing

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Honey Sesame Dressing:
1/2 cup soy sauce
1/3 cup honey
1/4 cup rice wine vinegar
1 clove minced garlic
1 tablespoon minced ginger
2 tablespoons toasted sesame oil
1/2 cup + 3 tablespoons grape seed oil, divided

Sesame Crusted Almonds
1 tablespoon grape seed oil
1 tablespoon sesame seeds
1 cup raw almonds

Chicken Salad:
2 large or 4 small chicken breasts
6 cups salad greens
1/2 cup snow peas, ends snipped
2 mandarin oranges, peeled and sectioned
3 green onions, diced

In a small bowl, whisk together soy sauce, honey, rice wine vinegar, garlic and ginger. Slowly drizzle the sesame oil and 1/2 cup grape seed oil into the bowl while whisking continuously until emulsified. Remove 1/3 cup of the marinade to a separate bowl. To that bowl drizzle and whisk in the remaining 3 tablespoons of oil. Set aside for dressing the salad. Separate 3 tablespoons of the marinade and set aside. Add chicken breasts to the remaining marinade.

In a small pan over medium heat, heat grape seed oil. Add sesame seeds and stir to coat in the oil. Toast for 30-60 seconds until lightly golden. Add in almonds and 3 tablespoons of the marinade mixture. Continue cooking until almonds and sesame seeds are caramelized, stirring frequently.

Heat grill to medium. Place chicken on the grill and cook for 4 minutes on each side. Turn once more and cook a final 3-4 minutes. Remove chicken to a plate, tent with foil and allow to rest for 5 minutes.

While the chicken is resting, layer greens, snow peas, oranges and green onions in a bowl. Sprinkle almonds over the greens. Slice chicken breast thinly and place on top of the salad. Drizzle with honey sesame dressing and serve immediately.

Makes 4 servings.

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Spicy Orange Wasabi Fries: Boiled and Broiled

Shaina — Fri, 05 Aug 2011 13:15:29 +0000

Togarashi is a spice blend often seen in Japanese cooking, dating back many centuries. Borrowing some traditional seasonings there and adding in the element of wasabi, these spicy orange wasabi fries are a perfect mix of East meets West, giving you a fry worthy of standing next to a sushi night or bowl of ramen, but just as easily finding a place on a plate next to a burger.

There was a green bush in the garden last year that sparked several conversations between Ole and I. What was it? How did it get there? As I was a disorganized gardener last year with way too much crowding in the new beds and working on starting both a strawberry and a raspberry patch in other beds, I was at a loss. What had I planted in the far corner of the strawberry bed?

I vaguely remembered being at the farmers market, picking up plants that were on my list of things to put in the ground when this compulsiveness had led me to grab a few more than I had originally intended. It’s how I ended up with a spaghetti squash and a pumpkin that were taking over a good portion of my backyard together.

While compulsiveness did lead to a gorgeous carving pumpkin for my daughter and plenty of pumpkin puree and pepitas for pesto, this particular plant was a bit different. For one, it was huge, taking up a good two-foot square in the corner, leaning precariously over the edge of our rock-sided bed and looking rather invasive next to my small strawberry plants. And I couldn’t remember what it was.

Not appearing to produce any edible fruit or vegetable, I was confounded. What had I purchased in my farmers market folly? Only later, after I pulled up the large mass of green would I discover the mass of potatoes in the ground. Perfect and tiny and ready to boil. Today, however, there’s a bit of a broil after the boil.

I shared my process of testing the perfect method of baking french fries last week for the Alexia Foods Reinvent a Classic Challenge, and then I boarded a plane for Pennsylvania, where I was then driven out into a gorgeous setting for Big Summer Potluck only to realize there would be no chance for me to upload the recipe for my post once I arrived. I appreciate your patience, especially my neighbor, Mike, who only heard of said french fries while his wife had the privilege of tasting them, and has been bothering me for the last five days to share already.

Start by cutting potatoes into matchsticks. I left the skin on because I was told growing up that all the nutrients are in the skin.

Cover the fries in a mix of rice wine vinegar and water. Boil for just 8 minutes. The goal is to have soft potatoes that are nowhere near that overcooked state where they get grainy and fall apart if you even bring a fork remotely near to the surface.

While the potatoes boil, grind the spices together: dried orange peel, wasabi, red pepper flakes and ground ginger all add to these fries.

The partially cooled potatoes get tossed in a bit of oil and the spices.

They’re laid out evenly and we’re ready to broil until golden, crisp and perfect for snaking on.

The balance of acid and spice here made these great for snacking, and between my neighbors and my eldest daughter who was home at the time, they disappeared quickly, leaving none for the men. Poor guys.

A huge thank-you goes out to Alexia Foods for letting me be a part of this campaign! There really is nothing like getting paid to do what you love.

Spicy Orange Wasabi Fries

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2 pounds russet potatoes, julienned with skin on
12 ounces rice wine vinegar
1″ knob fresh ginger
2 cups water
1 teaspoon wasabi powder
1 teaspoon toasted sesame seeds
1 teaspoon dried orange zest
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
½ teaspoon kosher salt
3 tablespoons grapeseed oil

Place julienned potatoes in a small saucepan. Cover with rice wine vinegar. Peel ginger and chop into large chunks. Add to saucepan. Pour in water to cover potatoes. Bring the saucepan contents to a boil. Reduce heat and simmer for 7 minutes. Allow to cool in the liquid for 10 minutes. Drain. Place the potatoes in a bowl and toss with grapeseed oil.

Using a mortar and pestle, grind together wasabi powder, sesame seeds, orange zest, red pepper flakes and ginger until no large chunks remain. Mix in salt. Sprinkle wasabi mixture over the oiled potatoes and toss gently to coat.

Spread the potatoes onto a parchment-lined baking tray and broil approximately 6 inches from broiler. Broil on high for 5-7 minutes until golden brown. Flip and broil the second side 3-5 minutes until brown and crisp. Remove from broiler and let rest slightly before serving.

Serve with an orange-zested aioli for dipping.

Makes 4 servings.
Copyright © Food for My Family.

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Grilled Vegetables in Easy Foil Packets

Shaina — Tue, 24 May 2011 13:01:39 +0000

Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at GoodLife Eats this morning about a certain Roasted Potato and Spinach Frittata and striving for grace during moments of stress, and I’m excited to welcome Tara from Unsophisticook to Food For My Family where she shares one of her go-to grilled vegetable recipes in easy foil packets :

Much like Shaina, I place a high priority on feeding my family wholesome and healthful meals. This can be challenging with five active kids, but my husband and I have managed to become pretty adept at squeezing a nutritious dinner in between school and one of the myriad sports practices scheduled each evening. Often you’ll find him manning the grill while I whip up a couple of easy sides — our version of a 30-minute meal.

Along with grilled corn on the cob and baked sweet potato fries, another of my favorite go-to sides is grilled vegetables which can be tossed on the grill right alongside your protein. Wrapping them in aluminum foil packets allows them to cook faster and seals in all of the great flavors that you combine. Plus the recipe can easily be modified to create a variety of different sides that will complement any meal.

The basic recipe is quick and easy. Just slice up your peppers, onions and carrots and toss them with some olive oil, salt and pepper in a large bowl. In this case, I used some organic baby carrots that didn’t need any additional slicing.

Fold a large piece of aluminum foil in half and place your veggies in the center. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.

Grill over medium-high heat for about 15-20 minutes until done. Open your foil packet carefully as it will be filled with steam.

Visit Life…Your Way to see all of the Ultimate Blog Swap participants!

Grilled Vegetables in Easy Foil Packets

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Ingredients:

1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1/2 red onion, sliced
8 oz. baby carrots
4 tablespoons extra virgin olive oil
1 teaspoon fresh cracked black pepper
1 tablespoon kosher salt

Directions:

Slice peppers and onion and place in a bowl with baby carrots. Toss with extra virgin olive oil, kosher salte and fresh cracked black pepper.

Fold two large pieces of aluminum foil in half. Divide the vegetables up and place half in the center of each piece. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.

Grill over medium-high heat for about 15-20 minutes until done. Open your foil packets carefully as they will be filled with steam.

This should make enough to feed 4-6 people; however, it’s always nice to have some left over to use in omelets, soft tacos or sauces.

For a little variation on the basic recipe, you could try these combinations:

Italian
cherry tomatoes
green peppers
white onion
mushrooms
fresh basil
garlic

Asian
baby carrots
snow peas
broccoli
white onion
zucchini
soy sauce

Greek
zucchini
cherry tomatoes
white onion
green peppers
Greek seasoning
feta cheese

Tara Kuczykowski is a married mom of three boys and two girls, ages 2 to 8 years, living in Columbus, OH. As a former career-oriented professional turned stay-at-home mom, reconciling champagne tastes with a tap-water budget was a challenge, especially with a large family. You can ooh and ahh over Tara’s cost-cutting methods on her blog Deal Seeking Mom and then head over to let her feed you as well on Unsophisticook.

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Spring Orzo Pasta Salad with Asparagus and Artichokes

Shaina — Tue, 12 Apr 2011 23:35:58 +0000

This orzo pasta salad is loaded full of spring asparagus and artichokes. A bit of white wine vinegar and lemon juice make this the perfect salad for an early season picnic or a a springy Easter dinner.

Easter is less than two weeks away. It seems like it’s been coming forever, though, as it is so late this year. I’m not complaining, though. Too often there is still snow on the ground when Easter rolls around here in Minnesota, and a snow-covered yard does not make for good Easter egg hunts for the kids.

In preparation for a warm Easter this year, I made a bright and crisp pasta salad to go along with Easter dinner, a Virtual Easter Dinner, that is. I’m joining up with a group of fabulous women to bring you a full Easter Dinner menu, just as we did for Thanksgiving.

Virtual Easter Dinner Potluck

Monday ~ Laura from Real Mom Kitchen shares Orange-Glazed Ham
Wednesday ~ Tara from Unsophisticook shares Cucumber Salad
Thursday ~ Tiffany from Eat at Home shares Goat Cheese Biscuits
Friday ~ Aimee from Simple Bites shares Rosemary Potato Strudel
Saturday ~ Liz from Hoosier Homemade shares an Easter Dessert

I have a love affair with using orzo pasta for pasta salads. I love how tiny and slippery it is, and the dressing coats well. This one starts with thin and crisp asparagus, shallots and garlic.

We’ll also need the juice and zest from a lemon, artichoke hearts and sun-dried tomatoes.

Start by dicing the asparagus into 1-2″ sections. When choosing asparagus, choose the thinnest spears you can find. They are most tender and the least woody. Blanch the spears in boiling water for 2-3 minutes. This is just long enough to cook them so they aren’t completely raw but still retain their snap. While the spears are blanching, sauté the minced shallots and garlic lightly.

Mix up a simple dressing with white wine vinegar, lemon juice, salt and pepper and olive oil.

Add all the salad fixings to the bowl: orzo pasta, quartered artichoke hearts, julienned sun-dried tomatoes, asparagus, shallots, garlic and dressing. Mix it all together and let it cool and combine in the refrigerator.

I personally couldn’t help myself. I ate this for lunch, even though I was supposed to be saving it for dinner. It’s the perfect light side dish, and the bright flavor profile pairs well with the richer dishes at Easter like Aimee’s rosemary potato strudel.

Spring Vegetable Orzo Pasta Salad

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1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
12 ounces orzo pasta, cooked to al dente and cooled
15-ounce can artichoke hearts
1-1/2 cups sun-dried tomatoes in olive oil, julienned
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.

In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.

In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

Makes 12-15 servings.
Copyright © Food for My Family.

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Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

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Creamy Macaroni and Cheese Ireland Style

Shaina — Sun, 03 Apr 2011 18:22:18 +0000

A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in.

Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had. Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. Rather than growing up on lunches made from blue boxes and smeared on sandwich bread, our kids are generally dining on leftover fried rice, sandwiches made from leftover meat and a variety of soups and pastas, which do, in fact, include macaroni and cheese every so often.

So, when our Costco recently started stocking their shelves with Kerrygold products, I felt inclined to share one of my favorite macaroni and cheese recipes with you. When the Irish Dairy Board formed in 1961, the result was a coming together of small, independent dairy farmers selling their cheeses under the Kerrygold name. Loaded down with a few of my favorites, I was ready to serve my family the macaroni and cheese they were apparently lacking in their diet. Ahem.

The secret to this mac and cheese is in the farmhouse cheese that goes into the sauce. Rather than using a larger amount of butter and flour to make a classic roux, it starts with a smaller butter-and-flour ratio and uses the farmhouse cheese to help thicken the sauce instead.

Start by cooking the pasta just to al dente. Overcooked pasta and a thick, creamy sauce are a no-no.

While the pasta cooks, get ready for the sauce by shredding the cheese. I used a combination of Red Leicester and Dubliner, which is basically a medium cheddar and an extra sharp white cheddar. In a small sauté pan or frying pan, sauté a minced shallot in a bit of butter. Set both aside.

Once the noodles are ready and drained, melt two tablespoons of butter over medium-high heat and then whisk in flour and cook for a minute. When the flour is golden brown, whisk in milk and the farmhouse cheese, which is a crumbly white cheese. (Note: You can substitute cream cheese here for the farmhouse cheese for a similar creamy texture to the sauce.) Once the cheese is melted in, stir in your pasta.

Stir in the Dijon, black pepper and a pinch of salt and stir in the sautéed shallots. Continue cooking for a few minutes while the mixture thickens. Once it is thick, melt the shredded cheese in a handful at a time.

We served the macaroni alongside a steak salad for Kiera’s 11th birthday dinner, and the next day the kids enjoyed leftovers for lunch with giant smiles on their faces. Perhaps it won’t be quite so long until we make it again.

Kerrygold did not compensate me for this post. They don’t even know who I am. I just know who they are and wanted to share my love of their grass-fed, hormone-free products with you. You’re welcome.

Creamy Macaroni and Cheese

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8 ounces small shaped pasta (mini shells, ditalini, elbows, etc.)
3 tablespoons butter
1 shallot, minced
1 tablespoon flour
1 1/2 cups milk
6 ounces farmhouse cheese (Duhallow, can substitute cream cheese if you can’t find it)
1 teaspoon Dijon mustard
1/2 teaspoon cracked black pepper
pinch of salt
1 generous cup shredded medium cheddar cheese (Red Leicester)
1/2 cup shredded sharp white cheddar (Aged Cheddar or Dubliner)

Cook the pasta to al dente, drain and set aside. In a saucepan or larger sauté pan melt 1 tablespoon of butter over medium-high heat. Add in shallot and sauté for 1-2 minutes until tranlucent. Remove from pan and set aside.

Melt the remaining butter in the pan. Quickly whisk in the flour and continue cooking, whisking continuously for 1 minute until the flour starts to brown. Slowly whisk in the milk. Stir in the farmhouse cheese, mustard, black pepper and salt. Continue to cook over medium heat until thick and creamy, about 5 minutes. Stir in the shallots and then the cheese a handful at a time, allowing it to melt in before adding the next handful. When all the cheese is melted, add the pasta and stir.

Remove from heat and serve.

Tip: To reheat, stir in a tablespoon of milk or half and half for every 1 1/2 cups of macaroni before heating.

Makes 5-6 servings.
Copyright © Food for My Family.

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Celebrating St. Patrick’s Day with Colcannon

Shaina — Wed, 16 Mar 2011 07:23:46 +0000

Colcannon is a classic potato dish in Ireland and perfect for celebrating St. Patrick’s Day on Thursday. Made with potatoes, sautéed kale and/or cabbage, a few green onions, butter and cream, this is definitely a stick-to-your-ribs dish that is perfect for serving alongside an Irish beef stew.

Last week was a laughable mess. I definitely had my fair share of life going on with identity theft, a 36-hour trip to Chicago, what ended up as a 4-hour appointment to Children’s Hospital for Kjell, losing my voice to less than a whisper and someone hitting our parked car on the street in front of our house. I was looking for the luck of the Irish by week’s end. A week that served as the prelude to spring break.

This week, with all four kids bouncing off the walls and begging me to dance a jig for them, I’m chasing leprechauns in hopes of finding their secret stash of gold, but in the midst of it all, I took a minute to sit and be thankful for what I have because none of what happened was near the devastation that was felt in Japan last Friday when the tsunami hit.

I took a moment to talk to my children about what was going on and how it must feel to no longer have a home or a school to go to, and as we went through the usual weekend steps, I was overwhelmed by calm rather than frustration. I boiled potatoes and simmered a pot of stew, and I sat down with my family for a meal before the next week’s beginning and stopped chasing leprechauns and started chasing time again.

Colcannon is a rather traditional Irish dish of mashed potatoes and kale or cabbage. I suppose that at some point it would have been considered pauper food, but I consider it comfort food. It reminds me of meat and potato meals or at least what I dream they should taste like.

First, potatoes. These are the golden variety because I happen to like their texture and thin skin…even though I peeled it off for these purposes.

I had Lene choose our colcannon cabbage and kale at the store while I was trying to convince Magnus that sitting in the cart was a fun thing and simultaneously cradle my infant niece last week in the midst of everything. Excited to have a task that involved produce selection, she went with a flowering kale and a savory cabbage (“…because it’s prettier than the other cabbage ball, Mom”). Fantastic choices, but you can also use whatever variety of kale you would like or have at the ready. I may suggest a Tuscan or Dinosaur kale for its dark green color that makes colcannon appear fun and exciting.

While the potatoes are boiling away in a stockpot with a pinch of salt, chop up your vegetables. Note: You’ll also need a few green onions that made it into the pot but not the picture.

Once the potatoes are tender, drain them and put the pot back on the burner.

Into said pot heat a bit of oil or butter. Tradition says butter, but nutrition (and it is Nutrition Month, after all) says olive oil for this because I’m going to put butter on top anyway. To the heated butter or oil, add your greens and a pinch of salt and sauté until they wilt.

With the burner now off, the green onions and cream make an appearance to get mashed together with the greens and potatoes.

That’s all there is to colcannon, a side dish worthy of St. Patrick’s Day, for sure. I served mine as a bed to rest a Guinness stew in and sat down with my family for a Saturday dinner, cherishing every minute.

When I find the secret timekeeper, I will let him know you’re in need of a few hours a day to sit and stare out the window (and perhaps a housekeeper). That is, if I don’t steal all the grains of sand first myself. I imagine him to be sort of like a leprechaun hiding his hourglass rather than a pot of gold, yet I find time to be much more valuable. Happy St. Patrick’s Day!

Colcannon

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3 pounds golden potatoes, peeled and diced
sea salt
4 tablespoons olive oil or butter
4 cups cabbage and kale, chopped
6 green onions, diced
1 cup cream or milk

Place potatoes in a large stockpot. Cover with water, and sprinkle with a pinch of salt. Heat and bring to a boil. Simmer for 15-20 minutes or until potatoes are tender and easily mash with a fork. Drain the potatoes and set aside.

Add the oil or butter to the stockpot and heat over medium-high heat. Add the chopped cabbage and/or kale and sprinkle with salt. Sauté the cabbage for 3 minutes or until wilted. Add in green onions, pour in cream and mash using a potato masher or ricer until most lumps are removed. Serve with a pat of butter or as a bed for a hearty stew.

Makes 6 servings.
Copyright © Food for My Family.

Recipe adapted from Simply Recipes because after I purchased my kale and cabbage, Elise posted her very authentic colcannon, which gave me no reason to make any other.

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Grilled Romaine with Blue Cheese Vinaigrette and Bacon Crumbles or Not

Shaina — Fri, 04 Feb 2011 14:37:54 +0000

This grilled romaine salad with blue cheese vinaigrette is perfect for a romantic Valentine’s Day meal or any day of the week. It’s easy to do both on a grill pan over a range or on a grill outside if you’re up to braving the cold.

Grilled lettuce is a bit of an odd concept I suppose. What we traditionally serve as cold and crisp is getting thrown on the grill, which is great fun if you love the grill like a certain someone around here. Personally, I love the grill plenty, but in February I also love my grill pan that rests across the burners on my very own stove in my very own house. That’s just me, though.

Valentine’s Day is on a Monday, which makes an interesting day to head out and eat at some fancy restaurant. Chances are good that most people will choose to celebrate on the weekend rather than the first day of the work week. Right? Maybe? Honestly, Ole and I stay at home for Valentine’s Day and always have, so I have no foresight into what you’d choose to do aside from that’s what you’d do if it were St. Patrick’s Day (which we definitely do celebrate).

But if you chose to stay at home on Monday the 14th, then I’d suggest you make this salad to mix up the meal and do a little something special. Grilling your romaine will actually bring out a bit more complexity in the salad, and with a slightly sweetened blue cheese going on top, bringing a slightly smoky flavor to your salad.

We’ll start with the dressing: Minced garlic, salt and pepper, white wine vinegar and a bit of raw honey get whisked together. Add in the blue cheese and then smash it up with a fork as you stir so that it starts to become part of the liquid. I suppose if you have a small food processor or a blender handy (mine was in the garage and it’s cold out there) you could do this in there and avoid the trouble of smashing it by hand.

When it starts to look creamy and still has a few lumps here and there, we’re going to drizzle a bit of olive oil in while whisking constantly. Slowly drizzle. Do not do what I did, which was attempt to take a picture of the drizzling and end up with a pool. No pool. Thin drizzle.

After you cut the romaine hearts in half, a light layer of olive oil is brushed on.

The halves are placed on the grill, and they can share space with a bit of bacon or pecans, too. Just a few minutes and then flip to a different side. We just want to lightly sear the outside so that it’s nice and brown, but not burnt.

A perfectly presentable grilled romaine salad with blue cheese vinaigrette for that special someone, or if you’re like us, you could eat it on Thursday night after the kids have done their homework and the day’s train track creation (courtesy of Magnus) has been cleaned up off the living room floor to prevent massive injury in the post-dinner bathroom dash to see who can wash their hands the fastest. Or for a quiet Valentine’s Day dinner. With mood lighting.

Grilled Romaine with Blue Cheese Vinaigrette

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Dressing:
1 clove garlic, minced
2 teaspoons raw honey
2 tablespoons white wine vinegar
1/2 teaspoon salt
black pepper to taste
1/4 cup blue cheese, crumbled
1/3 cup extra virgin olive oil
Salad:
4 hearts of romaine
1 tablespoon olive oil
2 slices bacon, cooked and crumbled, or 1/4 cup toasted pecans, chopped
Extra blue cheese crumbles

In a small to medium bowl add minced garlic, honey, white wine vinegar, salt and pepper. Whisk to combine. Add in blue cheese and, using fork tines or small food processor, smash into the sauce until partially smooth. It is not necessary to remove all the lumps, but the mixture should become thick. Using a slow, thin stream, pour in olive oil while whisking to incorporate until all olive oil is emulsified into the dressing. Set aside.

Preheat grill to medium-high heat. Cut romaine hearts in half, leaving the root ball on to hold them together. Brush lightly with olive oil. Place heads down on grill, grilling 3 minutes on each side until slightly browned.

Drizzle grilled romaine hearts with dressing. Sprinkle with blue cheese crumbles and bacon or pecans.

Makes 8 servings.
Copyright © Food for My Family.

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