Berry Spinach Salad Gone Nuts

I had this salad at a recent potluck and just had to ask for the recipe.  It combines all the wonderful flavors of summer.  It would be great with some shrimp or grilled chicken or grilled fish added in for a dinner salad.

1# spinach leaves
1 c. blueberries
1 c. sliced strawberries
1 c. raspberries
1 c. nuts (I used mixed nuts)
1/2 c. feta or blue cheese
Combine all these ingredients well.  Mix with dressing.

Dressing:
1 T. red wine vinegar
1/4 c. olive oil
1/2 t. Dijon mustard
Mix well and add to salad.

Lou's Vegetable Salad

Yesterday at the bus garage potlluck there were too many tasty dishes to describe.  This one was brought by Lou and is a perfect summertime salad.  No need to worry about mayonnaise spoiling in the heat.  Lots of vegetables so very healthy.  Other vegetables can easily be added or used to replace ones your family doesn't like.

1 head of cauliflower, broke into small pieces
1 head of broccoli, but into pieces
3 carrots, diced
(Optional:  green pepper, red onion, olives, mushrooms)

Marinate all the vegetables in Bernstein Italian dressing overnight.  Use 1/2-2/3 of the bottle.
Nest morning, crain all dressing and add the following vinegar dressing:
Vinegar dressing
1 c. sugar
1 c. vinegar
1 T. salt
Bring this to a boil and cool. 

After mixing in vinegar dressing add optional vegetables.

3 Berry Slab Pie

Wednesday is the last day of work for all the staff at the bus garage where my sweetheart works...another end of a school year.  The day will be celebrated with a BBQ potluck.  I decided a nice slab pie would be a great addition as a dessert.  It can be served topped with ice cream or whipped cream.

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
6-8 c. of berries in any combination-I used strawberries, blueberries and raspberries

Pie crust
Mix flour and salt.  Cut in butter using a food processor until the butter is crumbly.  Slowly mix in the milk and egg yolk.  Form into 2 balls of dough-one larger than the other.  Flatten the balls to disc shape, wrap in saran wrap and put in freezer for about 20 minutes.

Take dough out, roll the larger ball into a large rectangle, slightly bigger than a 13 x 9 pan.  Put into a 13 x 9 pan.  It should cover the bottom and sides.  Roll out the remaining dough for the top.

Mix the berries, sugar,  and cornstarch.  Pour onto the pie dough in the 13 x 9 pan. Spread to cover crust.  Add top crust over the berries.  Cut several slits on the top crust.  Bake at 375 for 45 minutes.

A Chicken is Going To Scarborough Fair

My sweetheart suggested the name for this because of the main herbs: parsley, sage, rosemary and thyme that flavor this dish.  This is a light meal that is perfect just by itself.  It would be equally good with substitutions of zucchini or broccoli for vegetables.  It is an easy one skillet dish.

2 chicken breasts, cut into thin slices
2 carrots, sliced
2 stalk celery, sliced
1 can bamboo shoots, drained
1/2 c. lemon juice
1/2 t. thyme
1 t. parsley
1/4 t. sage
1 t. rosemary
1 1/2 c. cooked rice (I used wild rice)

Put 1T. canola oil in the skillet.  Add all the vegetables and chicken.  Cook, stirring frequently, until the chicken is well done.  Stir in the lemon juice, spices and rice.  Serve