Sunday after mass, the temps were already reaching 75 degrees. The high was planned for 85 so I had to get my chores done quickly. Two hours spent shoveling chicken poo out of the babies chicken coop, shoveling new hay in the babies coop and adult hen's nesting boxes, lead to an hour of digging up Day Lillies since they were growing in a very inconvenient spot, right in the middle of the lawn (very hard to mow around). I gave the Day Lillies to Sue next door to decorate her side of the barn. She doesn't have free-range hens that eat all her flowers, like we do.
After showering off all the poo, we had dinner Alfresco! With a gorgeous purple sunset, chilled glasses of wine and my favorite chicken recipe of Bobby Flay's, chicken with lemon, cumin, parmesean cheese and a fabulous mango sauce on a bed of cilantro pesto mashed potatoes.
Yummy!
I also came up with another dandelion salad, even better than the last one. This one is adapted from my favorite Mediterranean salads with sliced oranges and olives. Pick your dandelion greens before the plant blooms. Baby greens are best.
3 cups baby dandelion leaves, washed and cut in half.
3 small oranges, peeled, seeded and thinly sliced
1very small red onion, sliced thinly
1 cup green olives with pimentos, sliced
5 tbsp olive oil
3 tbsp white wine vinegar
1/2 tsp smoked paprika
1/2 tsp ground cumin
salt & pepper to taste
In a platter, lay greens on bottom and layer sliced oranges, then red onion slices and top with sliced green olives.
Wisk dressing ingredients together and drizzle over salad. Let set about 5 minutes to meld flavors and spoon onto individual plates. Enjoy!!!!!!
By the time Spring is over, you shouldn't have any dandelions left in your yard! Send gifts as thank you's.
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