Friday, September 9, 2011
What's For Dinner
You really must make this while you can still get good tomatoes, watermelon & basil. My mom actually came up with the recipe for the dressing. We had both had watermelon, feta & tomato salads in the past, but she went out to the Ritz one night and had it with a lime dressing. It was superb. Her recreation is too.
For the salad, use arugula, diced watermelon and cherry tomatoes. Sprinkle with feta and fresh mint and basil leaves. I don't know how much. You can wing it and I'm sure it will be fine. I'm not good at measuring leafy things.
For the dressing, mix 1/2 C of canola oil, 1/4 C of rice vinegar, the juice of two limes, 1 minced clove of garlic, 1 teaspoon of sugar and a little salt & pepper. Unless you have a crowd, you'll probably have some left. Which is good because it keeps a couple days and you are going to want to have this salad again tomorrow!
Easy main course inspiration came from here. I changed it to use pre-packaged crepes (I'm sure homemade are better, but sometimes you just can't put that much effort in). I layered ham, swiss, 1 egg and some cut up raw asparagus. I made the folds as indicated using egg whites as glue. I added some salt & pepper and baked at 350 for 12 minutes. Perfect! Except, we had a hard time getting them off the cookie sheet. Use some Pam.
Plus, I left the asparagus out and subbed american cheese for swiss and my kids loved it! New weekday favorite. It took almost no prep time!