Newness (including a Honey Mustard Lime Vinaigrette Recipe)

The boys and I were privileged enough to meet this little 11 day old beauty today; we were delivering a meal to her family and she woke up to great us! It’s not very often that we get to meet someone so new, and we were all thrilled to make her acquaintance.
We also made our Wednesday morning trip to the farmer’s market to pick up our CSA share. We came home with our tote bag stuffed to over flowing with greens, salad greens, mustard greens, more wild amaranth greens, swiss chard, as well as beets, jalepenos, green onions and a summer squash. I have a lot of blanching and freezing to do in the next few days as there is no way we will eat all those greens; I may as well put some of them back for this winter. I’m happy to report that I made a huge batch of wild amaranth stir-fried/steamed with diced onion, tomato, garlic, lemon, and salt last Friday night when my dad and uncle were here and they were a hit. I loved them; especially the stems. And I’m really looking forward to a super fresh salad at lunch tomorrow.
I also made a honey mustard vinaigrette dressing today that made me really happy. I used what was left in an almost empty bottle of stone ground mustard and simply shook the dressing in the mustard bottle. I think it was just shy of 2 table spoons of mustard, and I added 1 T honey, 2 T apple cider vinegar, juice of half a lime, 1 clove minced garlic, about 6 T olive oil, and salt. I sampled it today and almost made myself a salad to put it on at 4 in the afternoon – I would have gone ahead with the salad if I didn’t have two kiddos who needed my attention! Salad tomorrow it is!

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