Now that the warmer weather is definitely here, most people are wanting lighter meals and a menu that includes more salads. With this in mind we wanted to come up with a light “Warmer Weather” salad dressing. This was a first attempt that most of us felt succeeded at doing just that.
First we chose a light olive oil and a mild rice vinegar as our base. To this we added a touch of spring from our herb garden by blending in a bit of fresh mint and several tender young green scallions. Into this, a little onion salt, some frozen orange juice concentrate, and just a hint of lemon zest gave our mixture just the right touch of brightness we were hoping for.
Spring Citrus Mint Vinaigrette
- Blend all ingredients together. Toss with your favorite salad greens and veggies.
Last week lamb was on sale (something that does not occur too often), so I happily took advantage of it and bought a nice leg. In general, most people either really like this meat or do not like it at all. Few seem to be neutral about it, mainly, I think, because of its distinctive flavor, which is precisely what makes it appeal to lamb lovers.
I myself prefer it simply roasted or broiled, but for the sake of those whom I knew would like it a little more dressed up I decided to make colorful kabobs with a few favorite vegetables and serve it with Greek rice, the way my father always prepared it.
- The first step is to marinate the lamb preferably overnight, if possible, then cube the vegetables and add to the marinade for whatever length of time is convenient.
- Arrange both meat and vegetables on skewers that have been soaked in water for at least 1 hour.
- Broil for 12 to 15 minutes or until browned and to desired doneness, turning frequently.
- Prepare rice well in advance.
- Saute rice in oil and butter. Add salt, parsley, mint, garlic and water.
- Cover and simmer on low heat untill all liquid is absorbed and rice is thoroughly cooked, adding additional water if needed. The earlier the rice is cooked, the more flavorful it will be when served.