A blog by ordinary people about living an extraordinary life
Tuesday nights during the spring are busy around our house. Meg has her yoga class after work, and I generally umpire a couple of softball games. That means we are often like ships in the night before I get home around 10PM. Thankfully, tonight softball was rained out, so that meant we could enjoy dinner tonight. The plan was a salad and sandwich dinner, with a twist on each.
Peach and spinach salad
The original recipe called for nectarines, but they appear to be out of season since I cannot find them anywhere. However, peaches abound, so peach it is. And while the recipe called for slivered almonds, I used the remaining pine nuts from last night. Shallot was replaced with onion. Finally, white balsamic vinegar was replaced with white wine vinegar. The salad was still a success.
In a microwave-safe bowl, combine the onion and marmalade. Microwave for 1 minute. Add the vinegar and oil, and season with salt and pepper. Stir to combine.
In a large bowl, combine the spinach and peaches. Top with the marmalade mixture and toss to coat. Top with pine nuts and some course salt.
Portobello, avocado and sprout sandwich
Remove the stems and ribs from the mushrooms. Season with the steak seasoning and cook in a cast iron pan for about 10 minutes. Slice the mushroom. Stack mushroom, spouts and avocado on a roll.