By Request

Tuesday, July 22, 2008

On Saturday, we had some good friends over - well, we've probably seen them four times in our lives (counting Saturday's visit), but we consider P and E good friends. We had lunch and conversation that left us laughing, thoughtful, and encouraged in the Lord.

P asked me for a couple of recipes that I used on Saturday, so I decided I would post them here to have them on record.

Summer Steak Salad

1-2 flank steaks, marinated in 3/4 cup olive oil, 1/2 cup lime juice, 1/2 tsp pepper, 1 tsp salt, grilled to taste, and sliced.
2-3 avocadoes, diced
1 small package cherry tomatoes, halved
1 cucumber, peeled and diced
1 bag spring mix or red lettuce

Toss together in large salad bowl and serve. Top with lime-raspberry vinaigrette.

Lime-Raspberry Vinaigrette
This is my own concoction. You can play with amounts as you like.

1/4 cup lime juice
1/2 cup olive oil
1/8 cup raspberry wine vinegar
1/8 cup cider vinegar
1 Tbs dijon mustard
1/2 tsp pepper
1/2 tsp salt

Shake together in well-sealed cruet until blended. Serve over steak salad.

Mom's Zucchini Bread
One of those nice-to-have-if-you-garden recipes

3 eggs
2 cups white sugar
3/4 cup vegetable oil

1 tsp salt
1/2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 cups flour
2 cups grated zucchini

Bake in two greased and floured loaf pans or in one bundt pan for 50 minutes at 350°.


Jessica said...

The zucchini bread recipe is almost (if not) exactly the same as the one that I use. SO GOOD!!! Even though it makes 2 loaves and we only have 2 people in the house, it never lasts long.

Jessica said...

Make that two *adults*. Lucy usually contributes somewhat to the disappearance of the bread as well. ;-) Oh, and that vinaigrette looks great! I'll have to try it sometime.

S. Mehrens said...

I just tried the zucchini bread recipe this morning. It is delicious! Thanks for sharing it!

Kelly Sauer said...

Oh cool! Glad you liked it! Pete likes it best with maple butter... ;-)

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