Travis surprised me last week with a Moleskin recipe journal. The idea is that I'm supposed to write my recipes within it for future inspirations. I admit that it's a little haunting to me right now.
It's funny how I remember and miss places by the food I enjoy there. For example, I miss Santa Monica due to a wonderful cupcake and sushi dinner that I had. Manhattan has so many memories, but bagels and burgers top the list for me. Each destination has a new memory in food.
Often, I'll return home and recreate a meal to feed these nostalgic pains. This week, I'm missing Oklahoma City - specifically a personal favorite of mine, The Wedge.
My weekly meal there would be filled with the Truffle Shuffle pizza and a spinach salad or just the salad, add chicken. For now, my interpretations will have to calm my wanderlust and nostalgic belly.
Spinach salad with chicken
Dinner serving size - 2 salads with a lot of walnuts left over
1/2 cup of whole walnuts, halved
1 T of flour
3 T brown sugar
1/2 t cinnamon
A few fresh grates of nutmeg
1 T melted butter
4 cups of spinach
Pulled chicken (I boil breasts each week and utilize these during the week for meals)
2/3 c olive oil
1 T Dijon mustard
1/4 - 1/2 t sugar
1/3 c balsamic vinegar
1 pear, sliced thin
Salt and pepper to taste
Toss the walnuts in the flour, brown sugar, cinnamon, nutmeg and butter. Lay flat on a baking sheet lined with parchment paper. Bake at 300 degrees for 10-20 minutes. (I pull these out when I start to smell the wonderful medley of nuts and cinnamon, before they burn. Watch them carefully.
In a small bowl (I use a small Mason jar with a sealing lid), combine the mustard, oil, sugar, and vinegar. Mix until incorporated well. Add salt and pepper to taste.
Assemble the salad with the spinach on the bottom, chicken and sliced pears next, walnuts and then top it off with the dressing. Toss to mix well.
*When I have it on hand, I add shredded asiago cheese to make it more similar to the Wedge.
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