|before: make sure to let this marinate for at least 3 hours!|
|after: way too many ciders and wine consumed, so presentation was extra "rustic"|
served with my extra yummy really easy warm potato salad (recipe below)
Warm Herb and Dill Potato Salad
1 lb small fingerling or red potatoes, washed
3tbsp olive oil
2tbsp white wine or champagne vinegar
1tbsp dijon mustard
salt & pepper
large handful assorted herbs, chopped fine: Italian parsley, chives, basil, dill, etc
Boil potatoes either on stove, or if you're lazy and potentially drunk like me, in the microwave - also safer if the latter applies to you. Meanwhile, combine all of the other ingredients in a steel mixing bowl and whisk to your heart's content. Once the the potatoes are cooked, drain and add to the dressing - mix and serve right away! The dressing can be made ahead of time and left at room temp, but do the potatoes while you're waiting for your protien to "rest".
With a dinner like this, who even needs a salad? Toss a couple of cocktail tomatoes on the plate and dinner is served. Dinner was capped off with more summer white wine, courtesy of the House of Rose, and a lovely peach crumble pie that I whipped up.
|Peach crumble pie: only for someone as awesome as Marilyn!|
So what about all those peaches I bought in the Okanagan? Two nights ago, I made an awesome grilled avocado and peach salad - YES GRILLED AVOCADOS!! Served with a roasted red pepper dressing - so good!
|Grilled Avocados: they should be slightly under-ripe to get a good grill on!|
Todd is gone all week, so this week, I'll be highlighting a few of my "cooking for one" dishes!