Tuesday, June 28, 2016

Farm Spinach Salad with Peppers and Capers

Remember a few months ago I shared with you my conspiracy theory on Invasion of the Body Snatchers at my house?  Well, the other morning as I was enjoying the early sunrise fresh air and a cup of coffee out on my patio, my suspicions came true!

I noticed something out of the corner of my eye.  This giant stalk has magically shown up overnight in the corner of our yard.  I have no idea what this plant (or creature) is!

It is about three feet tall and does not resemble anything else in our yard or the neighborhood for that matter.  Now perhaps I am a little behind on my landscaping duties and weeding, but really? What the heck is this thing?  All I know is...it's outta here ASAP, before it snatches my body too!!

Anyway, I digress...

Last month was our 19th wedding anniversary.  The actual day came during the middle of the week, so we really didn't feel like going out on a "school night", as we say.  I was up for trying some new recipes and playing with new ingredients.  I found a tasting menu dinner for my inspiration, from a world renowned restaurant in Boulder called The Kitchen.  Their focus is on farm-to-table menus with tastes of the season, served family style.

I decided to try my hand at recreating their seasonal menu with my own spin for our special dinner that night.

Anniversary Menu

 Farm Spinach Salad - Spinach Leaves, Parmesean, Capers, 
Bell Peppers & Peppercorn Dressing

House Made Tagliatelle - Bacon, Asparagus, Sunchoke Cream & Parmesean

Braised Chicken with Mushrooms and Almonds - Fingerling Potatoes, Crimini Mushrooms

Orange Olive Oil Cake - Orange Coulis & Pistachio Chantilly

I have to admit, I was pretty excited about how everything turned out...(check back to see future posts for remaining recipes soon). Wonderful fresh ingredients with so many different layers of flavors... and let's just face it, anything that I put capers in, I get the "Wife of the Year" award!

Cure Farm Spinach Salad
Courtesy (and adapted from) The Kitchen, Boulder

Spinach Leaves, stems off
Shaved Parmesean Cheese
Capers, drained
Orange, Red and/or Yellow Bell Peppers, thinly sliced
Peppercorn Dressing (your favorite brand)

In a large salad serving bowl, toss all ingredients until well combined and serve on chilled salad plates.

** The Kitchen also incluced (Radishes, thinly sliced and Fennel, thinly sliced) in their menu's salad version. A little too strong of flavors for me, so I opted to keep them out and the salad was still amazing.  If you like radishes and fennel though, I'm sure it would also be terrific.

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