There were so many great recipes, dishes, and ideas last week that I feel like our menu was terribly boring by comparison. The challenge of so much lettuce was primarily met by multiple salads: a simple steak salad with ranch dressing, a pasta and veggie stir fry (including wilted greens), and a chicken Caesar salad. The picture is of the latter dish.
The CSA surely has us eating more veggies already this summer, which is a good thing. We’re especially looking forward to enjoying this week’s trio of peas!
Lovely! And how did you dress the salad? I was asking Tionna about salad dressings, and she said that they use a lot of Penzy’s Spices, her favorite being the Italian. With all this beautiful lettuce, I feel that I let it down with some of my dressings. In Italy I just remember using olive oil and a little sprinkle of parmesan cheese. Of course I was in Reggio Emilia where they make the cheese, so it was great! They would also put a tiny bottle of balsamic vinegar on your table if you would like.
We need to get to Penzey’s, but right now the refrigerator just has a small selection of Kraft dressings. When I’m feeling more creative, it’ll be olive oil and balsamic.