Attention Pittsburghers! If you’d like to bake treats (granola, cookies, brownies, chocolate-covered goodies, etc.) for the Great American Bake Sale, please get in touch. The bake sale is on April 17th and will be held outside a local Giant Eagle. If you can help or contribute baked goods, email [email protected]. You can also sign up on the organizer’s spreadsheet. We promise it will be a great time!
Mr. How Sweet was away this week, so I had free rein of the kitchen.
Well, I always have free rein of the kitchen, but if dinner doesn’t involve chicken or steak, I practically have a toddler on my hands.
For Mr. How Sweet, salad is never a complete dinner.
Usually salad isn’t a full dinner for me either — unless I load it with non-veggie items.
Fruit and cheese are essential in my salads.
Bacon is another must — but not a lot. Maybe half a slice, crumbled.
Right now, shockingly, there is no bacon in my house. I know. It feels like a sin.
Figs are another must-have for my salads.
Fresh figs are hard to find here except briefly when they’re in season. Dried figs taste like dessert to me, which is funny since my idea of dessert usually includes lots of chocolate and cheesecake. Occasionally I even joke about eating bacon for dessert.
I’m in love with these marinated strawberries — they’re really, truly delicious. I can imagine them in crepes or on ice cream, and if I find a way to pair them with bacon, I will.
Marinated Strawberries
1 cup sliced strawberries
2 tablespoons balsamic vinegar
1 teaspoon sugar
Toss the strawberries with the balsamic vinegar and sugar. Let them sit for 1–2 hours to develop flavor.
Fresh Mozzarella Salad
Serves 2
4 cups romaine and spring mix lettuce
2 oz fresh mozzarella, sliced
2 oz walnuts, chopped
4 dried figs, chopped
Combine all ingredients in a bowl and toss gently. Dress with your favorite vinaigrette — a balsamic or light citrus dressing works really well.
Now that Mr. How Sweet is back, my nights of fruit, s’mores, and chips for dinner are over. It was fun while it lasted.