Another quick update on last week's menu plan, plus some ideas for this week. Last week, the real winners were the impromptu Asian noodle salad and the Italian pot roast. If you've never tried John Baricelli's take on pot roast from http://everydayfood.com/ , go there now and print that sucker. It's pretty much like every other slow-cooker pot roast recipe, with the addition of garlic and canned whole tomatoes in puree. The tomatoes cook down with the juices from the meat to form a delectable sauce. It's a nice un-brown break from traditional gravy.
The broccoli and cheese quiche that was planned for Tuesday turned out to be Sunday brunch and another wedge of it pulled lunch duty today with a green salad. Got some jealous glances cast toward my desk at 12:35 while folks paraded to the break room to microwave their cup-o-whatevers. Heh.
The brats were terrific as usual. The meatloaf never quite made the cut last week, due to schedule changes and the previously- mentioned near-heatstroke I suffered last Monday. SOME of us, *cough* dawn *cough* are off enjoying the refreshing breezes of the Alaskan coast right now while their dearest friends are still workin' the grind during the day and having their ankles gnawed by children in the evening.
Seriously, though, D, I hope you and Mr. NTM are having a big ol' time. Don't forget to give those guys from The Deadliest Catch a wink and a pinch from me, if you see them. Go a little further if it'll score you some crab legs to bring home for me. I won't tell.
This week's menu musings are quite slim, in fact, it's one, singular musing. Tonight (Monday) we'll eat at home, and then Tuesday there's a "get acquainted" picnic supper for Nate's kindergarten class and Wednesday's kind of a free-for-all since we'll be packing for a long-weekend at the beach.
Anyway. Due to a sale at the local bright, shiny, overpriced store on fresh spinach, I am the proud owner of two pre-washed bags of baby leaves. My plan is to do a hot bacon dressing for one of them and I'm not sure about the other one yet. Ideas, anyone? Bueller? Frye? Daaawwwn???!! (Did you hear that echo over the icy mountaintops? Have a blast, girl; get home safe.
Wilted Spinach Salad With Hot Bacon Dressing
1 bag baby spinach leaves
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp sugar
1 tsp dijon mustard
5-6 slices bacon, chopped.
2 hard boiled eggs, chopped
1 8-oz pkg fresh sliced mushrooms
about 1/2 a red onion, thinly sliced
This is so good, people. Although it's usually a side with chicken or steak (we're having it with rotisserie chicken from the deli), you will ignore the main course, inhale this salad and lick the bowl afterward.
Place spinach, mushrooms and red onion in a large serving bowl (stainless, ceramic or glass). Saute bacon in a medium-hot skillet until crispy. Drain off a little of the drippings, but leave about 1-2 tbsp in the pan. Add the olive oil, vinegar, mustard and sugar and whisk together quickly in the pan until the sugar dissolves. Pour all over salad ingredients and toss to coat. Garnish with chopped eggs.
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