July 2, 2022
This was a dinner for 4, with some leftovers for lunch the next day!
Blue Cheese Scalloped Potatoes
GF
There's something about potatoes that beckons my attention all year long. I can't seem to get in the mindset that warm & creamy is just for winter. I do, however, try to limit the space of dairy on my plate, all year round. In a small casserole dish I layered potatoes, diced green onions, cream, dabs of butter, a sprinkling of thyme from my garden, and thin Point Reyes blue cheese slices & crumbled pieces. I lightly salted each layer as I went. And sprinkled some pepper on top. The potatoes were a small side to go along with a large salad and roasted pork loin with bourbon glaze.
Roasted Pork Loin with Bourbon Glaze
GF
The recipe for Roasted Pork Loin with Bourbon Glaze is from David Lebovitz's book, My Life in Paris. Some members of the family made the pork their main, but I prefer the salad take center stage on my plate...30mn later my stomach thanks me. Otherwise, yes...I do love meat and potatoes!
Baby gem lettuce, with asparagus, cucumber, & radish slices
DF/V/GF
Dressing: Whisk a little finely diced red onion, white wine vinegar, a half-spoon of dijon, EVOO, salt & pepper. I whisk the dressing together in the bottom of the bowl about 30 minutes ahead of dinner time so the flavors can develop, then add the veggies at the last minute and toss. I saute the asparagus quickly first and shock it in ice water, then add the cleaned & chopped baby gem lettuce and the slices of cucumber and radish. Toss to coat.
Applesauce spice cake with caramel drizzle
I don't often make dessert because I'm drawn much more to salty than sweet, but my husband loves sweets...so for a weekend treat I made some applesauce spice cake with caramel drizzle (Ruth Reichl's recipe, from My Kitchen Year).
Comments