cchini, so I decided to do it for tonight so that Russ can eat just a little bit of it and hopefully the others will love the rest of it with me. Since I know he doesn’t love zucchini I decided to do mashed red potatoes too.Since I have been eyeing apple recipes for a while now I decided to go back to the September CL and make the Spinach-Apple Salad with Maple-Bacon Vinaigrette. Russ' Mom invited his sisters and me to meet for a pedicure after work, so I called Russ to tell him that was in charge of getting our food started. He was a little nervous, but up for the challenge. I told him to start with the salad dressing, but he started with a beer and then the dressing. I called on my way home and Russ said he finished the dressing and it was really thick. Ends up he left out the olive oil, but once added the dressing was perfect. He did really well with it and I have cute painted toes!
For the salad dressing you start by combining the mustard, maple syrup, and red wine vinegar. Next you mix the olive oil in while whisking it. Last you add the chopped chives and bacon (or turkey bacon). For the salad you combine sliced red onion and apple slices to fresh spinach. We waited to dress it until we served it.
The salad was really good. I loved the mix of apples, red onion and spinach and the dressing had a wonderful sweet, tangy flavor. We did end up doubling the liquid portions of the salad dressing and next time I think we’ll just double the whole thing. It really needed all of it and would have been a little dry if we hadn’t added to it. Russ rates the salad a 9.
For the zucchini I decided to try a recipe of Ina Garten’s for Zucchini with Parmesan. You start by sautéing chopped onion in olive oil. You then add the zucchini and sprinkle it with a little salt and pepper. At the very last you add grated parmesan cheese to the zucchini and then serve.
The zucchini was delicious! Russ even ate a few pieces. The only problem was that I didn’t head her warning about overloading the pan with the zucchini, so it ended up steaming more than sautéing it. Even though it steamed a little bit I think it still turned out tasty. I’ll definitely repeat this and next time keep the batches smaller and get it to sauté instead of steam. Russ rates the zucchini a 8. I think the zucchini is growing on him...
I also made mashed potatoes with small red potatoes and added a little sour cream, buttermilk, butter, salt and pepper to them. Emily and Dowe grilled beautiful steaks that were very tasty! Seth and Elizabeth each brought their own appetizer tonight. Elizabeth brought a bruschetta with sliced baguette that is brushed with garlic and olive oil and topped with fresh tomatoes and feta. Seth m
ade the classic ants on a log (which were apparently exhausting to make). Both were yummy! Russ and I feel some relief now as everyone seemed to enjoy our sides. We'll still have some pressure next time we host after the not so great shish kebabs, but overall this was our best Bachelor performance on the food side this season. As always it was a fun night and a very entertaining episode!
Russ and I still have lots of yummy vegetables left from Jess and Scott’s farmer’s market run. I am excited to find some new recipes to try with them! Right now I torn between two totally different recipes for the butternut squash, I have one idea for the eggplant so far, and I am still perplexed on what to do with the pattypan squash. So, I’ll be doing some major recipe searching and decision making over the next few days.
The salad was really good. I loved the mix of apples, red onion and spinach and the dressing had a wonderful sweet, tangy flavor. We did end up doubling the liquid portions of the salad dressing and next time I think we’ll just double the whole thing. It really needed all of it and would have been a little dry if we hadn’t added to it. Russ rates the salad a 9.
For the zucchini I decided to try a recipe of Ina Garten’s for Zucchini with Parmesan. You start by sautéing chopped onion in olive oil. You then add the zucchini and sprinkle it with a little salt and pepper. At the very last you add grated parmesan cheese to the zucchini and then serve.
The zucchini was delicious! Russ even ate a few pieces. The only problem was that I didn’t head her warning about overloading the pan with the zucchini, so it ended up steaming more than sautéing it. Even though it steamed a little bit I think it still turned out tasty. I’ll definitely repeat this and next time keep the batches smaller and get it to sauté instead of steam. Russ rates the zucchini a 8. I think the zucchini is growing on him...
I also made mashed potatoes with small red potatoes and added a little sour cream, buttermilk, butter, salt and pepper to them. Emily and Dowe grilled beautiful steaks that were very tasty! Seth and Elizabeth each brought their own appetizer tonight. Elizabeth brought a bruschetta with sliced baguette that is brushed with garlic and olive oil and topped with fresh tomatoes and feta. Seth m
ade the classic ants on a log (which were apparently exhausting to make). Both were yummy! Russ and I feel some relief now as everyone seemed to enjoy our sides. We'll still have some pressure next time we host after the not so great shish kebabs, but overall this was our best Bachelor performance on the food side this season. As always it was a fun night and a very entertaining episode!Russ and I still have lots of yummy vegetables left from Jess and Scott’s farmer’s market run. I am excited to find some new recipes to try with them! Right now I torn between two totally different recipes for the butternut squash, I have one idea for the eggplant so far, and I am still perplexed on what to do with the pattypan squash. So, I’ll be doing some major recipe searching and decision making over the next few days.
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