I'd like to say that I'm at my best Summer weight, since in Summer I tend to drop all the lb's I put on while hibernating during the Winter, but I guess my mouth and body didn't quite get the memo that it's still bathing suit season! So I'm trying to eat healthier and drop a few lb's before we head to Florida over Labor Day and once again have to get back into a bathing suit. In light of this healthy eating habit kick, I'm back to cooking again and taking my lunch to work instead of eating out and buying lunch everyday (also trying to save some $$$ while I'm at it).
One of my favorite cooking blogs, Smitten Kitchen, had this great recipe up the other day for an arugula, potato, and green bean salad. I originally thought it would be the perfect accompaniment to the buy-one-get-one-free London broil I picked up at Harris Teeter last week. When B&I go to the grocery store, we try to make a game out of seeing how much we can save. We go nuts every time at the check out when they tell we've saved 70 bucks!
Anyway, I used one of the London Broils to make steak and roasted tomato and onion sandwiches one night (btw, had a bit of a melt down when I realized I'd lost my recipe!) and gave Mabel the leftovers for the next few days, and still had the second one in the freezer. But I'm the worst with remembering to take things out of the freezer to let them thaw while I'm work. So the London Broil still remains in the freezer.
Instead, I took this recipe, altered it to fit what I had in my pantry and fridge and added grilled shrimp to make it a meal! It was delicious and B loved it!! Sorry I don't have any pics to show you. But check out the pics on Smitten Kitchen! Her photos are AMAZING!
Arugula, Potato and Green Bean Salad, with a Creamy Walnut Dressing
Adapted from Martha Stewart
1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
3 ounces baby arugula
Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.
Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.
Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.
My substitutes included using fresh baby greens instead of arugula, EVOO instead of walnut oil, white balsamic vinegar instead of white wine vinegar, and dutch potatoes instead of fingerling (they were buy one get one free!). And when the salad was all put together and tossed, I grilled the shrimp and put them on top of each of the plates.
It couldn't have turned out any better if I was Martha Stewart myself!! :) YEAH RIGHT!
