Dinner was served family style since everyone had different tastes. I went with cold sides for the most part given the easy prep and seasonal produce available. The steak was barely seasoned with a tiny bit of Salt and Pepper then served a bit closer to medium than medium rare for my liking but luckily it still was quite tasty. The rice blend was done in the electric rice cooker (and again started a few minutes later than it should have been as we had to break into a bottle of wine while we waited for it to pop). The other two sides were a bit of "left overs" from the previous night. After our Lobster Boil we were too stuffed to consider the tomato salad so it was nicely marinaded and juicy....perfect for the 7 grain boule from Fairway. The 3 bean salad started out with beans and ended up with a bit of everything tossed in!
3 Bean & Potato Salad
1 can of red kidney beans
1 can wax beans
1 can garbanzo beans
2 c sliced cooked potatoes (baby red)
1 jar marinaded artichoke hearts
2 shallots- diced
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp fresh sage - diced
salt & pepper
1) drain and rinse the beans - place in large bowl
2) dice artichoke hearts and add
3) add remaining ingredients + 1 tbsp artichoke marinade liquid and mix
This is the vegetarian version with the eggplant in the upper left corner - all the sides were prepared the same way.
Pan-Fried Eggplant
1 eggplant - skin removed and cut in 1/2" slices
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp dry basil
1 tbsp dry parsley
salt & pepper
2 tbsp oil
1 tbsp butter
1) place eggplant slices on paper towel and salt - let sit 20 min to remove excess moisture
2) place in bag with remaining ingredients and let marinade 20 min
3) add oil and butter to hot pan - add sliced of eggplant - cover
4) flip after 5 min - cook 5 more min or until soft
1 comment:
since technically i'm a pescatarian i'll let that "favorite vegetarian" comment slide. hee hee! :) j/k, love you guys :) ~randy
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