Archive | May, 2014

Summer Eats

Hey friends, hope y’all had a wonderful holiday weekend celebrating with lots of yummy food and friends and family.


We got to go to the beach this weekend and see some Memphis friends and some college friends so we were quite the happy pair! Yesterday we grilled burgers, fried french fries and had corn and salad. I like to make a HUGE salad on Sunday, spin my lettuce, make my dressing and portion out all my toppings so that I have lunch all week and sometimes supper (when Bowen is gone).



My herbs are getting out of control so I decided to make an herb vinaigrette for my weekly dressing. This dressing is man–approved too, Bowen never wants a salad with his burger but he did yesterday after tasting this tangy, vinaigrette.


Herb VinaigretteĀ 

1 bunch basil

1 bunch parsley

2 cloves garlic

2 tsp ground mustard

2 T apple cider vinegar

5 T salad oil (I used 2 T olive oil and 3 T vegetable oil)

2 tsp brown sugar

kosher salt and cracked pepper to taste

The best part about this dressing is there is no chopping involved. I used my food processor and just blended away. Enjoy!





And how about a french fry recipe to go along with your salad? Its all about balance, right?

Crispy Seasoned Waffle Fries

3 russet potatoes, sliced on the mandolin

1/4 c. flour

1 tsp kosher salt, 1/2 tsp cracked pepper

big pinch of red pepper

oil to cover, 2 inches up a dutch oven

Slice potatoes on waffle setting of a mandolin, heat oil. Let potatoes sit in cold water (to remove starches). Dry potatoes and toss in zip lock with flour and seasonings. Fry potatoes in batches until crispy and golden, drain on paper towels and season with salt.