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Last week I had a sweeping intervention of good luck and was both relieved and joyous about my good karma.  This week the universe is taking it all back with a vengance.  Almost every task I’ve gone to do this week has proven more difficult than reasonable and often doomed to failure.  I won’t bother you with all my disasters, but leave you with a few highlights mostly to account for the scarcity of my posts this week.  I bought some beautiful broccolini (aka asparation) which was going to make a lovely post, then I totally overcooked it.  It’s pretty rare that I overcook something beyond any point of edibility, but sure did this time.  I took my children to a birthday lunch for my daughter at an actual restaurant and probably gave myself high blood pressure from the immensity of bad behavior in public.  I swear to remember that children are not fit for restaurants, at least not *my* children.  Then to top it all off, I left the house to do some work on this blog, only to be totally thwarted by a call to return home, at which point, my stupid now to-go coffee literally leapt out of the cup holder spilling coffee all over the car and my laptop which had only seen five words typed during it’s excursion out of the home. 

In fact the trend continues, while typing that last sentence, my son managed to pull an entire bucket of diluted Murphy’s Oil Soap off the kitchen counter and all over the floor.  Luckily I’m no stranger to liquids and laptops.  I think on my last one I replaced no less than five keyboards due to spills.  In general, I am just a total and complete klutz.  If there’s an accidental damage policy, I absolutely have to buy it because without a doubt, I will trip, fall down, drop, kick, burn, or let the preschoolers to close to anything remotely breakable.  So fear not Internet, my accidental damage policy is in place and I will get this fixed.  But even being without my computer for 30 minutes feels like I lost an appendage.  

We have another saying in my house that you know it’s going to be a good meal if I burn myself while cooking.  That’s just like a tiny testament to my inescapable clumsiness.   I can’t actually recall if I burned myself while making this comfort sandwich, but I think destroying a laptop when trying to write it up should count for something.  Melted cheese is always a comfort to me, and I’d make another sandwich right now if I hadn’t run out of ciabatta. 

Grilled Pesto, Fresh Mozzarella, Red Onion, and Tomato Sandwich

loaf of ciabatta bread

olive oil

1/4 lb. basil pesto

8 oz fresh mozzarella, sliced into 8 slices

2 tomatoes on the vine, sliced

1/4 red onion, sliced very thin

Murray River Salt

Slice your ciabatta in half lengthwise, then into 2-3 inch sections for sandwiches.  Brush the top and the bottom of the bread with olive oil.  Generously smear the bottom half of the ciabatta with pesto, top with 2 slices mozzarella per sandwich, then tomatoes, then red onion.  Sprinkle with salt and place top of ciabatta.   Grill sandwich in a grill pan over medium low heat.  Grill on bottom until you see mozzarella begin to melt, then use tongs to flip sandwich and grill the top.  Remove when cheese begins to melt from other side.

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The other day my best friend from high school’s facebook status update said, “Ate pancetta for dinner, which is basically bacon for snobs.”  I doth protest!  Apart from joining a very Italian family through marriage, I likely would have jumped on the pancetta bandwagon anyway since I’m always trying new foods.  I had a leftover 3 oz package of pancetta from making Martha Stewart’s Pancetta Wrapped Pork, Central Market’s fresh tortillas, and the ever ubiquitous eggs, onion and cheese in the frigde.  All combined to make a delicious breakfast taco, lovingly topped with Hell on the Red salsa, to jump start our day.  Before I extol the virtues of pancetta, I recognize that pancetta is not a traditional ingredient of a breakfast taco.  The beauty of a breakfast taco to me lies in it’s ability to be personally customized to one’s liking.

I normally don’t cook breakfast since I have an inability to function before a more reasonable hour like 9 or 10 and after I’ve consumed an appropriate amount of coffee that hopefully someone else (you know who you are) has lovingly prepared for me.  If I’m eating breakfast, about 90% of the time, that means cheerios and milk.  Others in my family seem to desire more variety in the AM so occasionally when I am strong, I humor them.

Pancetta is from the same cut of pork that bacon is, but bacon is smoked in addition to being cured, thus leading to a slightly different flavor.  I’m sure it also comes down to personal preference, but I am very fond of the extremely thin cut slices of pancetta, whereas with bacon, I almost always choose the thick cuts.  To me, pancetta adds a crunch and depth to your flavor but doesn’t take over as the centerpiece of attention.  Bacon feels more like a main component, edging it’s way in to mask the flavors of other things entering your mouth at the same time.  Imagine a BLT, there I find the bacon to be like the replacement for turkey or other deli meats and the lettuce and tomato are garnishes and flavor enhancers.  On the flip side, if you made a PLT, it would be more like a lettuce and tomato show complemented by the pancetta.

Perhaps it makes me a food snob, but I am a big fan of pancetta.  And also of bacon.  Just at different times and in different places.  To forgo it would be like limiting myself to red onions for life and never allowing myself the yellows, the whites, the greens, the shallots and so on.

Breakfast Tacos

3 oz pancetta, diced

7 eggs, beaten

5 tortillas

1/4 of a white onion, diced

sprinkling of cheddar/jack cheese

kosher salt

fresh ground pepper

Hell on the Red Salsa

In a skillet, cook pancetta on medium heat until crispy, stirring to ensure even cooking.  Remove pancetta to a plate and reserve.  In the fat rendered from the pancetta, cook the onion, also on medium until soft.  In a non-stick skillet, combine the eggs with a large pinch of salt and 8 turns of pepper.  Cook on medium heat, scrambling with a spatula.  Warm tortillas wrapped in foil in a 250 degree oven for 10-15 minutes.  Top one tortilla with eggs, and a sprinkling of onions, pancetta, and cheese.  Serve with plenty of salsa for dipping.

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Fridays are my easy cooking days, last night we had a nice, healthy meal which didn’t really encompass anything new, but brought together several of the techniques I’ve discussed earlier.  As summer has finally arrived in Dallas (allelujia!), it was quite warm at 5:00 so I decided to forgo the oven in favor of the grill.  Since moving to Texas from the great midwest, the most interesting weather change has been the temperature by time of day.  In the midwest, I would have always called 2:00 the hottest time of the day.  Here, it’s just as likely to be the hottest temp of the day at 5:45.  FYI, if you’re going to be parking in an outdoor lot in the middle of downtown, I would highly encourage you not to buy a black car with black interior.  I almost died that first year working, just literally almost melted right into the driver’s seat.  But actually, I’m not complaining.  I’ve missed the sun and the heat this year, and we spend the big chunk of our time outdoors.

I wrote about the Mama Houdyshell chicken recipe here.  This was super easy dinner night, so I didn’t even make the chimichurri sauce. We accompanied it by our favorite canned black beans lightly sprinkled with my favorite Murray River Pink Salt.  For our salad, we had baby spinach, topped with kirby cucumbers, carrots, tomatoes, blue cheese and a combo dressing of Brianna’s Blush Wine Vinaigrette and the Garlic Balsamic vinaigrette I wrote about the other night, recipe found here.  The Balsamic dressing was even better the second time, as dressings and sauces often are.

My husbands life-long best friend and his wife bicycled over to share our meal, as they often do on Fridays, and we even managed to have a lovely patio dinner with complete with intelligent conversation.  I do need to correct some misinformation I relayed, however.  Nutrition and food science have long been a hobby of mine.  In college, I did about 1.5 years seriously pursuing my nutrition degree, which was by far my most pleasant education during my years.   Misguidedly, I switched to my MIS major, because computers/technology had such better income and job stability prospects (HA!).   Anyway, I soaked up those nutrition classes like a sponge and I am almost certain that I’m remembering this accurately as taught, so perhaps research has changed or perhaps my google linguistic skills are just not yielding the desired results.  Anyway, tomatoes are high in lycopene, which studies have shown to have a preventative effect for some forms of cancer, most notably prostate cancer.  And though I can find no documentation on it, I swore I was taught that the jelly surrounding the tomato seed contained the highest amount of lycopene.  Anyhow, 2005 studies led the US FDA to severely limit the claims made concerning lycopene and cancer prevention in favor of encouraging people to simply consume whole tomatoes as they make contain some as of yet undiscovered cancer preventing compounds.  So I don’t know the real story other than – tomatoes are good for you, and likely a diet high in these and other fresh fruits and vegetables as opposed to say oreos and cheetos should provide some level of cancer prevention.  But that’s just plain common sense anyway.

Ruth’s Chris in Austin is one of my favorite dining experiences.  We tried the one in Plano and unfortunately it just wasn’t the same thing at all.  I tried to make our date night dinner a re-creation of things we would have eaten if we could have been in Austin.  Of course I don’t have an 1800 degree oven, (though wouldn’t *that* be cool) so ours were prepared on the grill.  Then I ran out of red wine vinegar, and Genny moved so I couldn’t borrow hers, so I tried a balsamic vinaigrette instead.

The artichokes were added because they were beautiful and giant.  Normally at Ruth’s Chris I would have ordered the creamed spinach – if you’re craving that, you can find my version here.  I eat my artichokes with melted butter, Cory likes them with mayonnaise.  The idea of eating anything with mayonnaise is absolutely horrifying to me, but some people seem to like it so that’s an option.  Every now and again I run into someone whose never eaten an artichoke like this.  Just in case that’s you, you don’t eat the whole leave, just scrape the fleshy part with your teeth, then discard the rest.  GourmetSleuth has a better description here.

Sliced Tomato, Onion, and Blue Cheese Salad

2 beefstake tomatoes, sliced

1/2 a red onion, sliced into rings

blue cheese

1/4 c. balsamic vinegar

1/2 c. olive oil

1/4 c. water

1.5 tbsp garlic, finely chopped

1/2 tsp Murray River salt

8 turns fresh ground pepper

Alternate slices of tomato and onion, top with blue cheese.  For the vinaigrette, combine vinegar, oil, water, garlic, salt and pepper.  Drizzle over salad.  Save remainder for future use.

Braised Artichokes

2 artichokes

water

4 cloves garlic

Trim stem from artichoke to make a flat bottom, trim top 1/4 inch of leaves off, then clip the remaining tips off with scissors to cut off thorns.  Place artichokes in a large pan, then fill with an inch of water.  Pour lemon juice over artichokes and add garlic to water.  Bring to a boil, cover, and cook for about an hour – or until leaves pull out easily and are tender.  Be sure to check pan periodically to ensure you haven’t boiled off all your water, add additional water as needed.

Ina Garten, aka Barefoot Contessa, is kind of my culinary hero.  I like so much of what she does.  Last December I saw an old episode of her show on the Food Network doing a Roasted Shrimp dish.  We’ve always been boilers of shrimp, but I had to give my hero’s way a shot.  I’ve only attempted this twice, but both times I’ve been thrilled with the results.  I roast mine quite a bit longer than she does, but I like almost all my seafood well done.  It possibly has something to do with the fact that it took me a nearly a quarter of a century to even eat seafood at all.  I’ve grown up going to the ocean, but I have the smallest little issue with my food resembling the animal it came from.  I know weird.  Most people forgo red meat or pork.  Me, I skipped the whole seafood category.  But when you love food and the beach like I do, eventually you have to cave.

By nature I’m a little bit of a pacifist.  I don’t really like to kill anything, even bugs, but I found my brief vegetarian phase very unfulfilling.  Plus, since gestational diabetes and family history have left me with a 50% chance of diabetes later in life, I think meat is always going to be an important part of my diet.  Seriously, I wonder what happens if you’re a life-long vegetarian and you get diabetes?  I really don’t know how you could ever get your blood sugar in line.

My sous-chef, or husband, made our cocktail sauce from a 50/50 mixture of ketchup and chili sauce, with a ton of horseradish and a bunch of fresh lemon.  I’ve been reading about homemade ketchups, and I will soon be working on that once I can decide which direction I want to go from the hundreds of recipes I’m reading.  I’ll post on that soon, and hopefully that will be the jumping off point for my own cocktail sauce, barbecue sauce and a host of other sauces all made from raw ingredients.

In Austin I used to be able to find frozen uncooked peeled and deveined shrimp, which definitely cuts down on the labor involved in a shrimp meal.  I haven’t seen them in Dallas, but that doesn’t mean they aren’t here, I probably haven’t looked very hard.  These were fresh 20-24 shrimp per pound Gulf of Mexico White Shrimp.  Delicious!  This amount serves 3 nicely or 2 adults and 2 kids.

Roasted Shrimp

1.5 lbs raw shrimp, peeled, deveined, tail off

olive oil

kosher salt

fresh ground pepper

Preheat oven to 400.  Place shrimp on a cookie sheet in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper.  Shake to coat.   Cook 12 minutes, until curly, pink, and opaque.

Lemon Basil Orzo

3/4 c. orzo

olive oil

kosher salt

juice from half a lemon

20 or more leaves fresh basil, cut into ribbons

3/4 of a tsp Murray River Salt

5 turns Fresh Ground Pepper

Bring a large sauce pan of water to a boil.  Add a generous pinch of kosher salt, about a tablespoon of olive oil, and orzo.  Boil 9 minutes or until al dente.  Drain.   Add another tablespoon of olive oil, lemon juice, basil, salt and pepper.  Stir and serve.

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We’re back from a trip to Houston to christen my new godson. Something around a million bug bites later, we’re itchy and exhausted, but had a wonderful weekend playing outside and staying up too late. After a brief discussion of child-friendly restaurant options on Sunday, we decided to go to the store and cook at home instead. Kid friendly usually equals an oddly overpriced beatdown for a mediocre meal in my book. All of the options I find that are truly kid friendly have absolutely awful food. I know some children exist on Kraft mac and cheese and plain pasta, but does that mean their parents should have to suffer bland, uninspired meals as well? I think not.

I’ve mentioned before that my talent usually does not lie in true meal cost savings, but at providing exceptional food for typical casual dining prices. We did pretty well on this one, with a few leftover items, I think our cost including alcohol ran about $40 – maybe $35? for a family of four. One of the fun things about traveling for me is checking out different grocery stores. We went to the Fiesta on this trip. Fiesta is an inexpensive grocery with a larger than average section of Hispanic foods. In college we thought of it as the place to go for the cheapest beer.  Put your preconceived notions aside, if you have them. This was a very nice grocery with very well priced food. You can buy crap food anywhere, even at nice groceries. My prime example for this was our chicken. I like to buy Buddy’s Brand Chicken.  It’s all natural, no antibiotics, free range, vegetarian-fed, etc.  I’ll double check the price per pound in my normal grocery and report back this week, but I’m pretty sure it runs in the 6-8$ range. I could be grossly exaggerating, but I’m pretty sure that’s correct. The cost at Fiesta for the same chicken? $3.99 per pound for skinless, boneless, I am quite certain I can’t find that price anywhere but Costco.  And the taste was exceptional.

Whenever you cook in someone else’s kitchen, it’s usually a trick finding the right supplies and being frustrated by not having your usual suspects.  Luckily, Lisa is my best friend and we have a bunch of the same stuff.  I did get quite a kick out of admiring one of her All-Clad pans, when she said, “uh… you gave me that.  For my wedding.”   Wow, I have excellent taste.  The only equipment she was lacking was totally unnecessary lemon juicer.  You can totally make the recipe without one, you just have to scoop out your seeds.  Anyway, if you’re looking for one, I find this model works best.

Chicken Scallopini

8 boneless,  skinless chicken breasts (thin ones – or pound them out)

1 c. flour

2 eggs

kosher salt

fresh ground pepper

olive oil

4 c. chicken broth

juice from 3 small lemons

3.5 oz jar capers, non-pareil, drained

1/2 of the large bunch of flat leaf Italian parsley, chopped, about 1.5 c

3 tbsp butter

1 large package vermicelli

Put the flour in a wide, shallow bowl.  Add a generous pinch of salt and 3 turns of fresh ground pepper.  Stir with a fork.  Beat the two eggs in another shallow bowl.  Season chicken breasts with salt and pepper.  Dip chicken in the egg, then dredge with the flour, shaking off any excess.

Heat a skillet over medium high heat.  Add enough olive oil to just coat the bottom of the pan.  Brown chicken breasts on each side, three at a time.  You do not need to cook through, just brown.  Adjust heat to prevent over browning, and add olive oil to keep the surface just coated.  When brown, remove to a plate and set aside.

Add chicken broth to skillet and stir with a wooden spatula to scrape up any brown bits.  Bring to a simmer and let cook for about 3-4 minutes, stirring occasionally.  Add lemon juice, capers, and parsley, cook 1 minute.  Add butter, cut into 1 tbsp portions and swirl until combined.  Add reserved chicken back to skillet, cover, and simmer about 10 minutes or until chicken is cooked through.

Meanwhile, cook vermicelli in salted water with 1 tbsp olive oil.  Drain.  Serve chicken and sauce over pasta.

Tonight we had a rotisserie chicken, yep that kind from the grocery store, complemented by homemade mac and cheese and roasted zucchini.   The zucchini also came from the farmers market this week and was far superior to what I’ve been buying at the local grocery.  I was planning to make shrimp, but decided to be lazy instead and picked up the chicken.  They’re such a good bargain, at least when you find them for $5, and generally pretty amazingly consistent.  I’d always prefer to have roasted a chicken myself, but that involves a very hot oven and a long period of time.

I love mac and cheese, of course in typical kid fashion my daughter took one look and pronounced it “disgusting.”  After a few encouraging works, she did take a bite and pronounced it “totally yum.”  The littler one didn’t care much for it, but grown ups generally think its great.

Homemade Mac and Cheese

3 c. milk

1/2 white onion

4 tbsps butter

4 tbsps flour

3 c. shredded extra sharp cheddar

kosher salt

fresh ground pepper

dash of nutmeg

4 tsps Madeira wine

16 oz box small elbow macaroni

In a saucepan over medium heat, place the onion in the milk and warm to a simmer.  Remove from heat and let sit 10-15 minutes.

In a large saucepan, melt the butter, add flour and cook 1-2 minutes, stirring continuously.  Remove the onion from the milk, and slowly pour the milk into butter and flour, whisking continuously.  Heat on medium-high heat, 4-5 minutes or until thickened.  Add one cup of the cheese and stir until melted.  Season to taste with salt and pepper, add a dash of nutmeg and Madeira.  Stir to combine.

Meanwhile, cook the pasta in salted water until cooked al dente.  Drain pasta and place in a buttered casserole.  Spoon sauce over pasta, stir.  Top with cheese and breadcrumbs.  Bake in a 325 degree oven 25 minutes or until bubbly.

This issue of Gourmet was killer.  I’m not kidding.  There are months when I never want to try anything and there are months, like this June issue, where I want to cook EVERYTHING, well nearly everything, except the squid.

Our best friends have a ranch in east Texas.  At the closest highway stop to the ranch, lies a restaurant serving a rediculous multitude of pies.  Seriously, I mean how much traffic can this place get?  And something like 9-12 pie options by the slice per night?  Anyhow, the boys have made it there more often than I, but everyone is always raving about this buttermilk pie.  Hmmm… What??  Again, really, I know buttermilk pancakes, but buttermilk pie?  I’ve never quite gotten it, but I’m not really a dessert person to begin with.  So when I saw this, Raspberry Buttermilk Cake,  I was all, HOLD THE PHONE! I know people that will kill for this. Well, not really, but you get my point.

So I was trying to reference the article tonight to guage the context of said cake, but it appears some water sprite has ferreted the magazine off into her haven of all things unnecessary to a non-reading, almost four year old.  Or as she is otherwise known, our naughty little pixie.  I had the distinct impression this was supposed to be a dessert, but perhaps that was due to the five alarm fire in my head ringing East Texas! Buttermilk Pie! repeatedly over and over.  My husband took one taste and immediately said,  “Mmm can’t wait for this and coffee in the morning”, so I suggest you whip this up for your next brunch.  or Easter with the in-laws.  or hey I’m sorry I failed to call you back three weekends in a row luncheon.  or welcome to the neighborhood!  event.

The batter tasted so delicious I had immediate flashbacks to the strawberry cupcakes.  Again… Let me remind you, I am not a baker, nor a dessert person, so I am flat out floored when I find something of the like blog-worthy.  Then there was also the sign from the gods when Costco had 12 oz of raspberries for sale for about $3.  If you don’t know what 12 oz of rasperries looks like, fear not, take those normal raspberry pints from the store times it by about 2.5 and there you go!  It would be amazing if our local tent at the farmers market carried raspberries, but since I picked those at camp, in MINNESOTA, I am pretty sure they don’t grow here in the deep, deep south.

Bottom line?  Make this cake.  Eat it for breakfast, eat it for dinner, eat it for lunch!  Who cares?  It’s light, fluffy and delicious and we all need more antioxidants in our lives.  My husband’s Men’s Health Magazine recently declared raspberries a better super-fruit than blueberries.  That can’t be right, can it?  What’s next, chocolate chip cookies are good for you?

FYI, this prepares like a cobbler.  So make your batter, place it in pan, dump fruit on top, fret like hell that it won’t work right, then be pleasantly surprised when you open the oven and find the raspberries aligned perfectly in the center layer.

Please, please, visit the Gourmet site and see this recipe here.  I try to be extremely careful in respecting intellectual property rights, and blog etiquette seems to show I can’t reproduce an exact recipe, but instead should link to the original.  So visit them, subscribe to the magazine, and let’s form a book club of sorts!

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By divine intervention, I got the most amazing deal on steaks tonight.  When sorting through the Prime Ribeyes at the the store, a mismarked package of 3 ginormous beautiful steaks appeared for the ridiculous price of $4.50.  That’s right, under 5 dollars for approximately 2.5 lbs of prime cut meat.  All the other packages were marked properly, it was like karma intervened and wanted me to have these steaks.  Hands down, best steaks we’ve bought in the last 3 years.  Wow!

Then again, karma intervened by mail when I got June’s Gourmet magazine today.  The cover photo resembles the meal I’d choose if this were my last.  I can’t find the cover photo online, so if you don’t subscribe, keep an eye out in your local grocery aisle, because to me, this is heaven.  It’s an equally huge ribeye, albeit bone-in, with some beautiful grilled asparagus, and a Guatemalan red cabbage relish.  Heavenly.  That inspired me to grill those fortuitous steaks this evening.

Tonight we had the spinach salad I’ve been craving, and since I’m neck deep in strawberries, those were present again.  I meant to toast some almonds, but forgot.  Otherwise it was just spinach, blue cheese, Kirby Cucumbers, and a homemade classic french vinaigrette.  As these cucumbers get more abundant at the farmers market, I’m planning to tackle pickling this summer.

Growing up, when most kids went to normal camp, I went to French camp.  Okay, really, I’m not that dorky.  Wait, yep, I guess I am.  We did everything normal kids at camp do: canoeing, soccer, hiking, cookouts, singing, with lots of french immersion and an emphasis on french foods and meal prep and more french-centric sports like fencing.  It was just about the most fun thing I’ve ever done.  I loved it.  Of course, I’m probably also one of those people born to be a camp counselor, so YMMV.  Every night at dinner we had salad and someone got the task to make the salad dressing for the table from the staples of a french vinaigrette, oil, red wine vinegar, mustard, salt and pepper.  Of course, I probably begged to have the task every night but had to settle for 2-3 times during session.  Since we’ve found Briana’s I’ve practically quit making salad dressing.  But, I find myself increasingly bored with eating and making salads, so I think it’s something I’m bringing back.  Here’s tonight’s.

Classic French Vinaigrette

1/2 c. olive oil

1 tbsp champagne vinegar

2 tbsp red wine vinegar

2 tbsp dijon mustard

1-2 cloves garlic, minced

14 turns of fresh ground pepper

2 generous pinches of murray river salt

Combine and whisk until incorporated.  ** Notes ** We thought next time it should be zippier.  This was good, but I’ll add an additional tbsp of red wine vinegar and champagne vinegar next time I make it.

Bon appetit!

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The brisket recipe and barbecue sauce information can be found here.  The Green Beans and New Potatoes recipe is one of my sister Amelia’s favorites.  At the farmers market this weekend the green beans and new potatoes were everywhere, and I couldn’t hold back.  Unfortunately, Amelia was out at the lake for the weekend and I couldn’t get the exact recipe.  It turned out fine of course, but not great, so I’m going to hold of on posting the recipe until I make it back to the farmers market for round 2.

I never really thought of myself as an urban person.  Lots of kids grow up with the dream of making it in the Big City or can’t wait to hit L.A.or New York.  I’ve never aspired to that.  Dallas is pretty large and urban and with that inherantly come urban problems.  It’s been an adjustment for me, but I’ve vowed to love the life I’m living no matter where that takes me.  So in my ever growing list of reasons a big city is great, The Dallas Farmers Market.  Most places are lucky to have a farmers market a few hours 1, maybe if you’re really lucky 2 days per week.  Ours is open EVERY DAY OF THE WEEK from 8am til 6pm.  It’s easy to get out of practice visiting the farmers market, but summer is an easy time to visit and get hooked.  I really should post pictures since it’s pretty exceptional, but I haven’t taken any yet.

The Salad used the citrus vinaigrette I made last week.  If you like a sweeter dressing, you can always add a teaspoon of honey or so.  Since we’re nearing the end of strawberry season in Texas, it seems spinach and strawberry salads are everywhere.  I wanted a plain spinach salad, but had mixed greens on hand, so I went with that.  My daughter is obsessed with mandarin oranges, so those were for her.  She’s a much more adventuresome eater that I was at her age, but I always thought mandarin oranges were sort of like candy added to a salad and it definitely encouraged me to try another bite or two.