Sticking To What Works

Today’s post is going to look and feel very familiar.

But when it works it works, right?

After gorging myself with mashed potatoes and turkey last week/this weekend, I’ve been craving fresh and light meals. And since these ingredients have captured my attention lately, I’m sticking with them: pomegranate seeds. persimmons, and spiced candied walnuts, to be exact.

And so I present to you the world’s most perfect post-Thanksgiving salad:

It is everything a salad should be – fresh, colorful, crunchy, sweet, tangy, and delicious.

Pomegranate and Persimmon Salad

Serves 2

Ingredients:

  • 4 cups mixed greens
  • 2 persimmons, sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup red onion, thinly sliced
  • goat cheese
  • spicy candied walnuts
  • balsamic vinaigrette or favorite dressing of choice (recommend keeping it tangy)

Directions:

  1. In a large mixing bowl add mixed greens, persimmons, pomegranate seeds, onion, goat cheese, and walnuts. Dress with vinaigrette and mix well.

I feel silly including directions, but you never know…

The only thing that would perhaps make this better? Crumbled bacon. But that’s a given; bacon makes everything better.

Happiness Is A Four Letter Word

Wine people. I’m talking about wine.

Get your minds out of the gutter. Freaks.

Tonight was especially wonderful – one of my favorite wines was on sale — I purchased it at Vons for $5.49. It’s usually $15.99.  That’s 66% percent off (I think).

Killer.

I was so excited over my amazing find that dinner was quite the  afterthought. Basically, I plopped a handful of greens from a bag on a plate,and then added a handful of cucumber, red onion, goat cheese and  pomegranate seeds. It took all of 2 minutes.

So pretty.

I was pretty proud of myself.

Oh yah, then I threw a rotisserie chicken leg on it.

But not before I ate most of the skin off of it.

Not quite as pretty. Note to self: practice plating.

If I’m not going to have any bread then you better believe I’m going to choose dark meat and east most of the skin (Valentino got the rest….)

So yah. Wine was on sale. It was a good night.

P.S. You all know how to get the seeds from a pomegranate off without the mess, right? You fill a large bowl with water, quarter the pomegranate and seperate the seeds from the pith/skin emerged in said water. All the pith/skin rises to the top and you are left with the seeds on the bottom. No mess and super easy. Pomegranate stains, yo.

Don’t Eat This

Salad with romaine, carrots, bell peppers, english cucumber, pepperoncini, hearts of palm and leftover jalapeno chicken sausage and BASIL VINAIGRETTE

 

Unless you like delicious things… I honestly don’t think I can ever consume another salad dressing. EVER. (Clearly this is a lie). But seriously. This stuff rocks my socks off.

What am I talking about? That brownish-green gloppity gook slathered all over my veggies. It punchy and refreshing and so freaking flavorful.

Basil Vinaigrette

Yield: 4 servings

Ingredients:

  • Handful of basil (about 1/2 cup)
  • 2 garlic cloves
  • 1/2 tbsp Dijon mustard
  • 4 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • Salt and pepper to taste

Directions:

  1. Place all ingredients into a blender/food processor and turn on until everything is nice and emulsified.
  2. Taste and adjust ingredients to your liking.

Yes, this will serve 4 but if you’re like me I would go ahead and double or triple the recipe so you have some on hand AT ALL TIMES. It will stay fresh in the refrigerator for a week or two. It it lasts that long….

 

My supply is already running dangerously low