Mimi’s Mid-Week Attempt at Creativity

My dinners were getting a little “ho-hum” so, I scoured months of Bon Appétit and Food & Wine magazines to introduce a little variety.  I found this salad in Bon Appétit July 2014 — a nice refreshing summer blend.  (Go here for the recipe:  Summer Salad)

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Divas “dish” on Mimi’s dish.  If you checked out the recipe in Bon Appétit you will notice mine looks absolutely nothing like theirs.  I couldn’t find fava beans.  We love Great Northern White Beans and I substituted them.  Pea shoots are impossible to find within 100 miles of Buck Hill Falls!  Finally, surprising to me, Wegmans had not a single head of Bibb lettuce.  Still a great salad!!!  Sue:  Snow peas or blanched sugar snap peas would also work great in this dish.  I love them because they taste great cold and have nice crunch.  I would probably substitute cannellini beans because I always have them in my pantry.  Wegmans didn’t have Bibb lettuce?  That’s insane, I can’t believe it.

 

I rarely make scallops;  I don’t really like them.  In an adventurous mood, I decided to give this dish a try.  Click here for the recipe in Food & Wine Magazine:  Cilantro Scallops.

 

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final_300dpiDivas “dish” on Mimi’s dish.  When you marinate the scallops, don’t leave them in the marinade more than 15 minutes — it’s not a ceviche, you grill these!  We probably could have used a hotter flame to develop a nice golden brown crust on them.  I thought it would be good to serve the scallops on tortillas  that were  “crisped up” under the broiler.  After squeezing the lime juice on the scallops, just pile 1/2 of a scallop and some avocado on a wedge of the tortilla and create one delectable bite!  Sue:  I only like scallops pan seared.  It’s hard to get them just right on the grill … unless, of course,  you have a barbecue addiction like Bobby Flay!

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