New Years Resolutions - Merritt's Meals and other Morsels Blog at Allrecipes.com - 69702

Merritt's Meals and other Morsels

New years resolutions 
 
Jan. 14, 2009 10:44 am 
Updated: Apr. 7, 2009 2:55 pm
One of my new years resolutions is to cook at home 4 times per week and bring my lunch to work 3 times per week, both for health and money reasons.

The lunch part should be easy.  They have this salad mix at the grocery store that I love called "fresh herb salad", with mixed greens, radicchio, and a little bit of dill, arugula, and watercress. I whip up a little vinaigrette and sometimes cut up some vegetarian chicken patties (I like 'em better than the real thing!) or add some artisan salami (Salumi is our local pride and joy, but I actually prefer San Francisco's fantastic Molinari).

When I cook, I go more by feel/taste/look than by measuring and following recipes and whatnot.  Ironic I know.  But here's my vinaigrette, 1-2 servings:

  1. In a small prep bowl, add 1-2 tablespoons of mustard (spicy brown is my fave), a pinch of coarse salt and fresh ground pepper.
  2. Mince 2 cloves of fresh garlic.  If you have roasted garlic on hand (I usually do), mash up a few cloves of that too. Add to the mustard.
  3. Add 1 tablespoon of olive oil.
  4. Add a generous splash of balsamic vinegar.
  5. Whisk vigorously with a fork.  The mustard acts as an emulsifier for the oil and vinegar, so you don't get any separation.
  6. Variations include adding a bit of mashed capers, or olive tapenade, or pureed raspberries.
It's sharp and pungent, but so dang good and easy. Now I just need to practice saying "no" when my coworkers ask if I want to join them for lunch. ;)
 
Comments
Jan. 14, 2009 3:17 pm
That's basically my vinaigrette as well. I haven't tried it with the spicey brown mustard, only dijon. Will try next time, thanks.
 
Jan. 15, 2009 8:24 pm
Love the dressing recipe and I am so happy to meet you as an all recipes guy not as a techie. It is nice to know though that even the techies love to cook. Sounds like you have a wonderful life. Enjoy it all and nice to meet you
 
Apr. 7, 2009 2:53 pm
I just had to tell you that you are awesome. Not only do you reside in Seattle (my favorite city) but you like Office Space. So that gives you 2 cool points. I am officially jealous of you. Oddly enough, I miss the rain. And the beach. :[
 
Apr. 7, 2009 2:55 pm
Oh and your vinaigrette sounds delish!
 
 
 
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Merrittorious

Home Town
Seattle, Washington, USA
Living In
Bainbridge Island, Washington, USA

Member Since
Apr. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Camping, Biking, Walking, Photography, Reading Books, Music

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About Me
So, the cat's out of the bag on the AR Recipe Buzz: I'm one of the AllRecipes "techie" guys. I do deployment engineering. I'm 39, from Seattle, and have a 14-year old son who is in a punk band. I've been working in the software/tech sector for about fifteen years. I live on an island, I ride my bike (onto a ferry boat) to work every day. I love cooking almost as much as I do eating. I'm getting married in August to my sweetie, Lindsay.
My favorite things to cook
Thanksgiving dinner, semi-traditional. I like getting creative and foodie with it. Like prosciutto- and herb-crusted roast turkey, port wine cranberry reduction, and butternut squash gratin. Mmmm. Oh! Oh! Oh! I got my butternut squash gratin recipe published on Allrecipes! Check it out: http://allrecipes.com/Recipe/Merritts-Butternut-Squash-Gratin/Detail.aspx The last two Thanksgivings, the hosts have deep fried, so I'm starting to go through withdrawal on my prosciutto bird...
My favorite family cooking traditions
Let's see, my mom used to make sh*t on a shingle, milktoast (milquetoast?), and mac n' cheese. Oh wait, these are supposed to be favorites? Uhhhhh... Fondue! To her credit, she also made a flank steak that I really liked.
My cooking triumphs
Thanksgiving!
My cooking tragedies
One time after spending an hour or two peeling and cubing ruby yams (for port wine candied yams) and butternut squash (for butternut squash gratin), I mixed them up and added garlic, rosemary, thyme to the yams while browning them. Thankfully I discovered my mistake before wasting $15 worth of white cheddar and gruyere. Also, once I roasted $20 worth of chantrelles and criminis (light drizzle of olive oil, fresh herbs and coarse salt/pepper) for a side dish to bring to a friend's house, and dropped the whole sheet onto my fir-needle covered driveway. I passed it off as rosemary. :-o Also, never use purple potatoes for gnocchi. They look like death.
 
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