I’ve decided that while I do love all that Wegmans has brought to Frederick, it’s hard to do regular, everyday shopping there, especially at the times that are convenient for me – and definitely with a kid in tow.
Oglers and wanderers still roam aimlessly, and I have yet to get through checkout without some sort of scanning issue. At this point I chalk it up to the store being less than two months old, but until all that gets ironed out, Wegmans will be my “specialty” store.
During a recent vacation at Dewey Beach, DE, we had dinner at Claws Seafood House along the boardwalk. Soft shell crabs, stuffed flounder, surf & turf – it was all good, not excellent. Worth the visit nevertheless.
But, before any of the entrees were served, at the very last minute when the server was just finishing up taking our order, hubs decided to order a house salad. Seems fairly benign, right?
Best. House. Salad. EVER. Definitely the star of the evening meal, by far. (Sad to say for a seafood house, huh?)
And, there wasn’t anything particularly special about it – field greens, almonds, dried cranberries, blue cheese, a light Dijon balsamic dressing; however, at that moment it was the most perfect thing we could have been eating (and all four of us did end up sharing it).
I had to recreate this salad at home. AND, I finally had a reason to visit my local grocery store specialty store to pick out, as Ina Garten would say, “Good blue cheese.”
Gorgonzola, Almond, Cranberry Salad
1 bag mixed field greens (or fresh if you can find some at the farmers’ market!)
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries
1/4 cup crumbled “good” mild blue cheese, like Gorgonzola*
For the dressing:
1/4 cup balsamic vinaigrette salad dressing
1 tablespoon Dijon mustard
Gently toss the field greens, almonds, cranberries and blue cheese in a large bowl. In a small container with a tight-fitting lid, combine the balsamic vinaigrette and the Dijon mustard. Shake the container vigorously for 30 seconds to make sure the mustard fully incorporates with the vinaigrette.
Add 2 tablespoons of the dressing to the salad, toss and then continue to add dressing, a tablespoon at a time, until it’s dressed the way you like.
Be careful not to overuse the dressing; you don’t want the salad to be soupy – and you can save any extra in the fridge to use another time!
Makes 4 side salads.
*The best type of blue cheese in this recipe is creamy, mild blue cheese – and while I said to “crumble” the blue cheese, it was really too creamy to crumble. I instead had to pull pieces off the Gorgonzola wedge for the salad. Each gooey piece was about the side of a dime.
Thought I’d try something new last night. Lucky for me (and hubs) it turned out well – you never quite know what to expect with a never-before-tried recipe. And by “never-before-tried” I mean “made it up on the spot” recipe.
And I was thrown off by the fact that we were out of olive oil. I know, I know. How does that happen? Olive oil’s a staple in my pantry. Well, it did. So, I substituted canola oil. (Yikes!)
4 medium potatoes (rinsed with skins on), chunky chopped
1 small onion, sliced
2 garlic scapes, diced (substitute 2 minced garlic cloves if you can’t find scapes)
1 teaspoon freshly chopped sage
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons Dijon mustard
¼ cup canola oil
Preheat oven to 450°F.
Whisk all the ingredients, except the potatoes, in a large mixing bowl. Fold in the potatoes, taking care to make sure they’re evenly coated. Spread the potatoes evenly on a 9×13″ baking sheet and bake for 40 minutes, tossing once so that the potatoes brown evenly on all sides. Remove from the oven – potatoes should be golden, and the onions and garlic scapes will be crispy.
(Leftovers go well with eggs and toast in the morning!)
Right now’s the perfect time to buy asparagus in Maryland and surrounding states. Asparagus is in season, so if your farmers’ markets are open be sure to check and see if you can grab a bunch.
No markets in the area? Sometimes you can get lucky and find fresh, locally sourced produce at the grocery store. Just ask the produce manager where they get the asparagus, and how long it’s been there. Their answer may surprise you!
No denying, Chipotle has become a big contender in the fast-food market over the past couple of years. Just ask any of the 50 people that are always waiting in line for a burrito. Is there ever not a line? Seriously.
Anyway, one of the unsung heroes of their burrito – and especially their burrito bol – is the rice. Seasoned to perfection, with just the right amount of garlic and cilantro.
I wanted something similar at home. Because, who wants to wait in a line with 50 people?
(By the way, smart people call their order ahead, and then go to pick it up – no waiting!)
Fan of Chipotle, but don't want to wait for a burrito? Try this rice at home!
Author: Liza | (a)Musing Foodie
Serves: 4 to 6
1 cup long grain white rice
1 can chicken broth*
2 tablespoons water
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
2 tablespoons cilantro, chopped
1 teaspoon garlic salt
Place the olive oil and garlic in a medium sauce pan over medium heat for 5 minutes. Add the rice and let cook for 2 minutes, stirring often. Pour in the broth and water, give a quick stir, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove the pot from heat, and let stand covered for another 5 minutes.
Remove the garlic pieces and fluff the rice with a fork. Add the cilantro and garlic salt, and continue to fluff until combined.
*If you don’t have any chicken broth on hand, use 2 cups of water (omit the 2 tablespoons of water). It works just fine.