With neighbors Deborah and Alaina over this past Sunday night, and governed by a hopeful intent to meet the vegetarian needs therein, the dinner hour allowed us to partake of a delicious salad treat as well as a mix of vegetables for the main course.
The salad was a spiced pecan and goat cheese special, with cherry tomatoes and cucumbers, mixed in with homemade sweet and sour vinaigrette.
On the dinner plates we had roasted garlic-and-parmesan asparagus cuts, feta-stuffed balsamic sweet bell peppers, squash casserole, and sweet southern cornbread.
I don't think the ladies minded that there were still three servings of Saturday night's butterscotch budinos...
"Spiced Pecan and Blue Cheese Salad," inspired by the signature salad at Ryan's Steaks, Chops, & Seafood (an excellent Winston-Salem restaurant). "Sweet and Sour Vinaigrette" from The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 373. "Cinnamon Vanilla Glazed Walnuts" recipe from McCormick & Company. Thanks as always to Jimmy Randolph for helping me track down those recipes.
"Squash Casserole," recipe from Margaret Holmes southern canned vegetables.
Feta-Stuffed Peppers, first made for me by Sheryl Cohen of Los Angeles, CA.
"Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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