Last Sunday, I shed my spring skin and jumped into a freezing pool to cheers to summer! It was summer solstice and I thought it would be the best way to toast to the summer of 2015. Sunday is a day that brings sweet memories for me. I was raised in a household that went to church every Sunday. On the rare occasion, my father would bless our family and treat us to lunch! Yes, going out to eat was special to us girls as our family hardly ever went out to eat. My dad either had a coupon or have read about the latest great deal at a local restaurant. Mainly, his plan was that we were going to get the most for our money.
Just picture, a family of six, in the mid 80’s in our red station wagon going to restaurants that had never ending salad bars with bacon bits and Catalina salad dressing, unlimited crab Rangoon and white rice (we were a brown rice family) , and the steady stream of hot fluffy pizza and NOT the frozen kind. If you are a kid from the 80’s, like me, these restaurants were Ponderosa, Shakey’s Pizza, and the local Chinese buffet.
We would spend our time walking around the buffet tables, keeping an eye on the employees to see what their next food dish would be and pounce. These were glorious afternoons!
My Sundays have changed since the 80’s. I am now blessed with Driveway World. Imagine a tree lined street in Milwaukee, a bunch of crazy neighbors that I love dearly, a massive grill and potluck Sundays. Now, this is how I end my weeks in the summer. It’s a treat and it’s my favorite part about the week, second to MasterChef Wednesday's of course. We all bring a dish to pass, so each week I think about what I feel like bringing to the cook out. Believe me, there will be more stories about Driveway World, Block parties, and some of the coolest people I know.
I thought I would share a new recipe with you.
Carrot, Jicama, Fennel, Orange and Parsley Salad.
1 Bulb of Fennel (remove brown stops and core) thinly sliced with a mandolin. Save the tops of the Fennel/Anise and reserve for garnish.
1 Medium Peeled Jicama, julienned with a mandolin
2 Bunches of Spring Carrots, peeled and then grated
3 Oranges cut into supremes (here is a helpful demo: https://www.youtube.com/watch?v=AjOEGQ18FA)
After the oranges are supremed, squeeze the left over orange pith and save the juice. You will use that to make your dressing.
1 bunch of parsley
Reserved orange juice
2 garlic cloves
½ Deseed and deveined jalapeno - I used the whole thing, because I like a little heat
1/2 t ground cumin
1 t Dijon Mustard
2 Limes squeezed
1 T Sugar
1 t Kosher Salt
A few grinds of black pepper
1/4 C Grapeseed Oil
Get out your food processor and blend all of 9 ingredients first, then add the grapeseed oil. Taste and add salt and pepper.
Then mix gently and dressing with the salad. Serve cold or room temperature. Garnish with fennel fronds.