The seasons are changing. The berries and tomatoes are done, and the root vegetables and fall squash are getting going. I do my best to enjoy every last nice day before it gets über cold 😦
The boys love this salad, mainly because of the dressing. Mix in whatever vegetables look good and protein of your choice, but don’t skip the goat cheese, cranberries and dill. And dressing!
Flank steak
- 1.5lb flank steak
- 1/4c soy sauce
- 2tsp ginger
- Red pepper flakes
Marinate steak at least 2hours and up to 8. Grill or broil to desired temp.
Salad dressing
- 3roasted beets, cooled and sliced
- Orange pepper, julienned
- 3oz goat cheese, crumbled
- 4 tbsp dried cranberries
- 1tsp dried dill
- 1tbsp pine nuts
- 8cups mixed greens
Pan roasted garlic butter dressing
- 3 cloves garlic, thinly sliced
- 2 tbsp butter
- Juice of a lemon
- 2 tbsp olive oil
- 1 tsp dijon mustard
Saute garlic in butter. Cool. Add olive oil, lemon juice, dijon, shake to combine. Season with salt and pepper.
Sensational – I’ll go for that, minus the steak, and plus some more goat’s cheese. Many thanks, Kris, one for the kitchen archives, to be sure!
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I often make marinated tofu to throw on my salad. Usually just soy and sesame, then saute.
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Thanks Kris. I have to be honest, tofu is a bit of a disaster in my eyes. I lived with it for a year or two at one time but it was always a case of masking its fundamental and intrinsic unpleasantness. I’ll stick with the extra goat’s cheese – yum!
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I don’t care for the texture but have found that extra firm, pressed to get all the water out, then marinated and fried is pretty good 🙂
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Fair enough; I’ll give it whirl, Kris – thanks! It’s probably been a good 20 years or so since I last bought the stuff, and I daresay things have changed.
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Beets! I always forget about beets, but I do like them. This looks great.
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It’s very colorful and quick too (except the beets, but you could buy canned and/or do them ahead, which is what I do). I just wrap in tinfoil whole and roast at 400 for 45 or more depending on how big. Stick ’em with a knife to check they’re soft, then let ’em cool before scraping off the skin. Messy 🙂
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Thanks! I’m
Totally going to try it out
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Cold so soon? We’ve got a week of temp’s fluctuating around 30 degrees coming. How far north are you?
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I’m jealous. Minneapolis is cold (lows starting to dip into 40sF and highs in 60sF. It’s “pleasant” but not warm. And in just 6 weeks there will be occasional snow 😦
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Each climate has its advantages. Serious heat takes a toll as well. It can be terribly unpleasant. Not to mention the cost of keeping the garden from going brown in the dry months.
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They say water is going to become the new oil–and living here in MN “land of 10,000 lakes” will be desirable despite winter 😉
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Already is! Watering a full acre in southern Spain in summer costs nearly US$2000 p/ month (€1750 to be exact). Here it’s half that. Where you are, it’s probably nearly free. That means you can have a stunning lawn for much of the year at no cost!
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Wow, that’s steep. I think you should post more pics of your beautiful gardens (with the dogs!)
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Another delicious…and fine looking…recipe. Can’t wait to try it out.
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