20 June 2018

Wordless Wednesday: Bear!

A black bear at our bay window earlier this week.
Took the window feeder right off & ate all the yummy seeds inside.

14 June 2018

#ImprovCooking: Red, White, & Blue

June's Improv Cooking Challenge theme was red, white, and blue. This would have been the perfect opportunity to trot out a patriotic Battenberg cake, but I just didn't have that kind of time. (Do you know how many years a Battenberg has sat at the top of my "to bake" list? Too. Darn. Many. Someday, Battenberg, someday.) So here's a bright, seasonal salad full of fresh berries and all the right colors. It is simply dressed to taste with a mixture of olive oil and lemon-infused white balsamic vinegar, as I didn't want to overwhelm the berries.

Red: Strawberries
Reddish: Red Onions
White: Jicama
Whitish: Chicken
Blue: Blueberries
Blueish: Blue Cheese


I used canapé cutters to stamp out blossom-shaped pieces of jicama for the "white" in this salad, because I was trying for maximum pretty. Small cubes would work, too, and a Granny Smith apple or Asian pear would be fine substitute if you can't find jicama at your local market. My local grocery stores keeps jicama in two places -- either (already peeled and chopped) next to diced cantaloupe and watermelon or (whole) next to the plantains and coconut.

But what is jicama, you ask? Jicama is as squat roundish root vegetable covered in a rough, bark-like brown skin which should be peeled before eating or cooking. The flesh is white and crunchy with a slightly sweet flavor -- it's kind-of like eating water chestnut or an under ripe pear.


Red, White, & Blue Spinach Salad

Yield: 2

Ingredients

  • 4 oz sliced strawberries
  • 3 oz blueberries
  • 1 oz thinly sliced red onion
  • 4 oz jicama cut into blossoms or small cubes
  • 4 oz chopped cooked chicken
  • 3 oz baby spinach
  • 3 Tbsp lemon-infused white balsamic vinegar
  • 2 Tbsp olive oil
  • 3 Tbsp crumbled blue cheese
  • Salt and pepper, as desired

Instructions

  1. For the salad: in a large bowl, toss together strawberries, blueberries, onion, jicama, chicken, and spinach. Set aside.
  2. For the dressing: in a small bowl, whisk together the vinegar, oil, and cheese. Season, as desired, with salt and ground black pepper. Drizzle dressing over salad and gently toss until well distributed.
  3. To serve: Arrange salad on a large serving platter. Garnish with extra cheese, if desired.


The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page.

If you’d like to see previous creations, check out our Pinterest board.