Tonight (provided the weather holds out) we are grilling up a few grass-fed Delmonico and Porterhouse steaks. We are serving it with some left-over mashed potatoes that my lovely husband made last night, and a fresh salad. I got many of the ingredients for the salad including the lettuce in my CSA share this week, and I can’t wait to use it up! I just made up this yummy dressing to top the salad with:
1/4 cup good balsamic vinegar
3/4 cups cold pressed extra virgin olive oil
few squirts lemon juice
2ish tsp. Dijon mustard
dried herbs to taste:
basil, thyme, rosemary
pinch of sea salt, dried onion, and freshly ground pepper
1 crushed garlic clove
1 tsp. raw honey
Put in a jar or salad dressing carafe and shake well. Best if made at least an hour in advance so the flavors can mix together.
Thank you Plus Other Good Stuff for the inspiration for the dressing!
Oh and I forgot to add that we will be drinking Kefir soda to go with it! I have three different flavors all ready to go. We have ginger-ale, cream soda, and grape! YUM!
Well, it is very wet and rainy here today and we just had some weekend guests leave, so it’s comfort food all the way!
Homemade mac and cheese with our grass-fed milk and butter and brown rice pasta. I think I’ll make a salad from the fresh local greens we got in our food delivery this week along with some strawberries, raw goat cheese, and sunflower seeds. A yummy honey-mustard viniagrette is probably what I’ll whip up to top it with.
Then, if I’m motivated enough, strawberry shortcake with grass fed organic whipped cream! Yum!
Wow! All of that AFTER your guest leave? I would love to see what you eat on a regular night! I love raw goat cheese! My friend just got some in her CSA share this week also. Care to share your shortcake recipe?
Sure!
3 cups freshly ground flour, soaked overnight in 2c buttermilk *(see note below)
1/4 cup rapadura or honey
3 teaspoons baking powder
1 cup pastured butter
1 pastured egg, beaten
3 cups sliced fresh strawberries
3 tablespoons rapadura
Mix flour, rapadura, baking powder, in bowl. Cut in butter, mix in lightly beaten egg.
Turn onto floured surface and kneed for about 2 minutes.
Use hands to press dough 2″ thick then cut into squares or shape into little balls and flatten.
Bake in preheated 350 oven for 20 minutes or until golden.
Brush tops with butter and sprinkle with rapadura. Let cool and then add sliced strawberries.
Serve with whipped cream mixed with a little rapadura and vanilla.
*Note: you may have to add in extra flour to the dough if it is really sticky. It shouldn’t be too sticky after it is kneeded.
Oh that sounds great! I love healthy deserts. I think I will give it a go this week! Did you use whole wheat pastry flour for this? Thanks for sharing!
So glad you enjoyed the vinaigrette recipe!
Yes,whole wheat pastry flour would be best.
I made Potato Skins yesterday for our Memorial Day BBQ and saved half of them to freeze. Now we have potato skins for whenever I want them!! (Which usually ends up being breakfast lunch and dinner!!) I stole the recipe from another blog but I’m going to put it up on my blog too.
And that shortcake looks like the perfect recipe!! I’m going to try and make it for my mom this week