Sunday, March 29, 2015

Citrus Salad with Mint and Tarragon Vinaigrette

Hello dear citrus lovers out there.  I know we could debate the best way to cut an orange, but I'll just make this easy for you: have you ever tried this?

Chop off north and south poles so it stands up nicely.  Then slice off the outer skin and pith, starting at the top and working to the bottom, leaving as much fruit on as possible.  Now with your perfectly sitting ball of juice, turn it on it's side and slice through the center and out come little sunshines, perfect flowers, citrus gems!  About 5-6 per fruit.

For this salad, I used two cara cara oranges, one pink grapefruit and one minola.  Mandarins, tangerines, or blood oranges would be lovely as well.  

Mint and tarragon work wonders with citrus.  The mint is sweet and uplifting while the tarragon memorable and fragrant.  

Layer up your fruit with the prettiest ones on top for presentation.

For the vinaigrette:

2 tbls white wine vinegar 
4 tbls olive oil
2 tbls honey
1 tsp finely chopped fresh mint
1 tsp finely chopped fresh tarragon
season well with salt and pepper

Drizzle your vinaigrette over the top.  Then garnish with a few fresh whole pieces of tarragon and mint so people know what is in it.  I love all the patterns and colors.  Salads should be exciting!

Friday, March 6, 2015

Salad with Citrus Almond Butter Dressing

A salad should never be "just" a salad.  It deserves a little more love than that.  

I spotted a dressing online and before I could even try it, my girlfriend made it FOR us while we were visiting.  It was as good as I had hoped.  I've been varying a few ingredients, to make my own version.

Making a salad can be so mundane.  You can do it, just to do it.  Or because someone told you "you should."  So many things in life like this.  Folding laundry.  Doing dishes.  Picking up after kids.  Changing diapers.  But each time is an opportunity to find beauty in the routine.  I'd be lying if I said, it's easy to be faithful in these rhythm of life tasks, but there's so much to be said for cheerfulness in the doing.  Life is short, and mostly full of daily usuals.  And so... enjoy, find joy, and wink at that list of things to do.  Most of it is a privilege anyway.  

Therefore I give you the humble salad.  Dressed beautifully, thoughtfully, and tastefully.  This will NOT disappoint.

Salad with Citrus Almond Butter Dressing

Serves 4

4-6 cups mixed greens
1 bell pepper, julienned
12 grapes halved
3 tbls crumbed goat cheese
3 tbls roasted pepitas
Salt and pepper

3 tbls almond butter
1 tbls olive oil
4 tbls fresh citrus juice (I like half meyer lemon and half orange)
2 tbls water
1 tbls honey Dijon mustard
2 tsp honey
1 clove garlic, fine mince
1/2 tsp salt

Gather and wash greens, tear into forkful pieces.

Add an exciting sweet, savory, creamy and crunchy component.  Today's was grape, bell pepper, goat cheese and pumpkin seeds.

Always season with salt and pepper.

Then drizzle the dressing goodness.  

Sunday, January 4, 2015

Venison "Back Strap" Medallions

Dinner looks different these days.  Cooking is beyond strategic.  Sautéing anything includes tossing scraps down to my toddler who inevitably thinks he is going to die of hunger 30 minutes before dinner, no matter what time we eat.  Moms, you know how it is, right?

Believe it or not, I still love nothing more than to cook food for my family.  Even cooler is when I know exactly where the food came from!  My buddy Keith brought home a deer this year, and real friends give you meat for Christmas.  

Monday, November 10, 2014

Day Off Banana Pancakes

Banana Pancakes... quintessential to a day off.  And these must be consumed in your pajamas.  They taste better that way.  Monday is our day off, so I finally decided to get this recipe to you.

My husband decided to start making this "pancake making tradition" happen when possible.  He typically lets me do most of the cooking (as I tend to enjoy that sort of thing) but he took it upon himself to find the perfect pancake recipe from scratch.  Of course, I couldn't stay completely out of it.  

After about 10 versions, we are here to share the Ritter's day off pancake recipe!

I personally love the almond milk with the coconut oil in this recipe.  If you don't have banana, they are wonderful without as well.  Enjoy!

Friday, June 27, 2014

Sweet Potato Skins Stuffed with Adobo Chicken, Spinach and White Cheddar

Hi there, crazy mom here!  We have been enjoying summer and enjoying our family!  I've been a bit busy chasing after my running toddler!  He is now saying "trash," puts silverware away in random drawers, enjoys when I set off any alarm in the kitchen, and tries desperately to "help" touching the tongs to every surface he can reach.  I guess this is a good sign that Colton is enjoying the cooking process.  I cannot wait till he can clean too!

We are huge sweet potato fans in my house.  They are ridiculously nutritious, beautiful and SO versatile.  This recipe was adapted from as I modified the chili in adobo, and bumped up the greens content.  Stuffed skins are a great way to impress with leftovers.  Leftover greens, roasted chicken from last night, that last bit of cheese in the fridge.  The options are endless.