Hey there! As Monica mentioned in her earlier post, it has been crazy and busy for both of our households this spring. My son just celebrated his Jr/Sr Prom this past weekend. My other two have been busy with school-end activities and assemblies. I’m sure your households are no less busy, and taking the time to read through the food, wine, and decorating magazines that show up in your mailbox each month is probably not on your top priority list. Well, let me do it for you! I love to read recipes and I’m glad to peruse these publications and share with you the recipes to try and the ones to maybe hold off on.
This month I fell in love with this Gribiche Dressing recipe from bon appétit magazine.
It is a hearty dressing that works wonderfully on the grilled asparagus that I recently made. It also would be fabulous on any roasted or grilled vegetable. I used the leftover dressing the next evening and tossed it into mushroom and colored pepper studded orzo pasta for a great one dish meal. This is definitely a keeper and one to try!
As you can see from the print in the magazine (pictured above) this can be made up to 2 days in advance. I would also like to share my adaptations. I used pre-boiled and peeled eggs, purchased in the refrigerated section right next to the raw eggs. So much easier and faster, especially helpful for perfect-looking deviled eggs. For the herbs I used what I had on hand that day. It happened to be fresh basil. It was fantastic.
I’ll keep reading, testing, and sharing so check back.
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