Garfield said, “Never trust a skinny chef”. I was reminded of this on three separate occasions this week when people commented that I am far too thin given the treats I bake. I promise that just like everyone else, we have to watch what we eat, even though I definitely make room for testing!
Our day-to-day diet is rather uninteresting from a blogging perspective. Whole foods, in the best quality we can afford, prepared simply so the natural flavors shine through. One day, I promise I will blog about my cereal or the many things I like to serve with eggs. (kidding…)
One of the great things about living on California’s Central Coast is the bevy of fresh produce available year-round. I was about to prepare some for the Godfather and I to enjoy at lunch this week and realized it’s just the thing for this week’s blog! The recipe I’m sharing is for the salad dressing and makes enough to last a few meals for us, adjust accordingly based on your preferred dressing usage. I think this may also make a wonderful marinade, but I haven’t tested so this is pure speculation.
Garlic Honey Mustard Salad Dressing
- 3 tbsp honey
- 2 tbsp mustard
- 1 tbsp evoo
- 3 cloves garlic
- Mince the garlic and place into a small bowl, add the rest of the ingredients and whisk until combined.
- Serve immediately or keep covered and chilled in the refrigerator up to one week (it won’t last that long…).
Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.
The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!
Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”
Inspired by Nigella’s Breakfast Salad
- 4 cups salad mix
- 4 slices of bacon
- 1/4 onion, diced
- 1/2 tomato (I didn’t have this on hand, but would have added one if I did)
- 2 eggs
- 1 tsp whole grain dijon mustard
- 1 tsp maple syrup
- 1 tbsp neutral-flavored oil
- 1 tsp balsamic vinegar
- dash of salt
- Place onion in a cool skillet. Cook over medium low heat, turning occasionally until desired crispness. Add onions to the skillet about mid-way through the cooking process.
- While the bacon is cooking, whisk mustard, maple syrup, oil, vinegar and salt (if desired) in a small bowl to make the dressing.
- Drain the bacon on a paper towel, set aside the onions, and increase the heat to medium and cook both eggs to desired done-ness.
- In a large bowl, toss the salad mix, tomato, dressing and onions. Divide between two plates
- Cut the bacon into bit-size chunks and sprinkle evenly over both salads.
- Place one egg over each salad and serve immediately.