Life as a Dill

Farmers Market Salad

Finnian and I made a trip to the farm this morning for some fresh, organic produce.  Figuring out lunch was then a cinch.  Peppery arugula, crisp radishes, sweet strawberries, and tangy goat cheese are the stars of this simple and nourishing salad for one.

Farmers Market Salad

2 generous handfuls arugula
3 strawberries, quartered
3 radishes, thinly sliced
1 small carrot, thinly sliced
1 thin slice of red onion
crumbled goat cheese

dressing:

almost 1 T olive oil
splash of sherry vinegar (~1 t)
pea-sized amount of Dijon mustard
salt and freshly ground pepper, to taste

Whisk dressing ingredients together, then toss with veggies and top with goat cheese.  Enjoy!

Raspberry-Spinach Salad

 

6 oz. baby spinach
1 can hearts of palm, drained, and thinly sliced
1 yellow bell pepper, coarsely chopped
1 c fresh raspberries
4 oz goat cheese, crumbled

Dressing:
2 T seedless raspberry jam
2 T white wine vinegar
1 T honey
2 t olive oil

Whisk dressing ingredients until smooth. Toss spinach, hearts of palm, and pepper. Top with raspberries and cheese. Drizzle with dressing.

Avocado Corn Salad

1 c fresh or frozen corn
1 T canola oil
2 T water
1 t ground cumin
pinch of cayenne pepper
1 medium avocado
2 T fresh lime juice
1/2 medium red bell pepper
2 T minced red onion
salt to taste
handful of chopped cilantro

In skillet or saucepan, combine the corn, oil, water, cumin, and cayenne pepper.  Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.

Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Cut the bell pepper into 1/2 inch or smaller pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt to taste, and top with cilantro.

Spinach Salad w/Pan-Seared Scallops and Cider Dressing

Got this recipe out of the free magazine that Hannaford puts out every couple of months (well, it is free if you spend at least $25). It is a keeper! The only thing I would do differently next time is use jumbo scallops instead of the smaller ones. The crisp prosciutto made this an especially satisfying dish.

Tomorrow night we are trying a filet mignon recipe.... more to come on that I'm sure!

Sweet-Spicy Glazed Salmon, Baked Sweet Potato with Pecan-Butter, Orange and Arugula Salad

Yum, yum, yum. Everything was great. Feel like we just ate in an expensive restuarant. The recipe for the salmon can be found here, and the salad here.

I am in love with Cooking Light. Fabulous food, and good for you, too.

Salmon & Spinach salad

Another fine culinary experience took place in the Dill household this evening. This meal was quite simple, and definitely a keeper. In about 17 minutes total prep/cooking time, we enjoyed Spinach Salad with Goat Cheese and Walnuts and center-cut salmon filets seasoned with shallots, garlic, salt, pepper, and chives. I improvised with the salmon, which is hard to mess up.

Yummy Dinner

I absolutely love goat cheese, so this recipe was a hit tonight: Grilled Peaches over Arugula with Goat Cheese and Prosciutto.  A nice, light and satisfying dinner.  Tasted like it came from a fancy-schmancy restaurant.

Denver and I are kinda bored this evening and looking for something to do.  I think we are going to go to Ikea to look at bathroom vanities for our future remodel-on-a-dime.  Yep, that's what we just decided.  Gotta go... :)