Vinegret - Russian Marinated Vegetable Salad

This is a wonderful salad made with cooked vegetables and a zingy dressing. It's great as a side dish and keeps well for several days. It's also colorful and well-suited to Minnesota vegetables! Try to cut everything into 1 cm cubes (except for the peas of course).

I probably could have diced these better--but taste was outstanding!

Vegetables

1 can beets (or 1-2 beets cooked and peeled)
2-3 red potatoes, skinned boiled just until cooked
2 carrots, boiled until tender
1/2 red onion
1/3 cup dill pickle or cornichons
1/3 cup frozen peas
3 green onions
1/4 cup finely chopped fresh dill
Salt and pepper to tate

Dressing

3 Tbsp. red wine vinegar (or pickle juice)
1 tsp. sugar
1 Tbsp. whole grain mustard
1/4 cup safflower oil or light olive oil

Soak the diced red onions in cold water for 30 seconds and drain (to lessen the bite). Combine cooked, cubed vegetables with, peas and dill. Add dressing and salt and pepper, and toss gently. Let marinate for at least 30 minutes before serving.

Comments

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Graphic pig pictures below! >>

Miele Steam Oven Pulled Pork

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Graphic pig pictures below! >>

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For various reasons, Melanie likes ground turkey more than ground beef, and so I've been making turkey meatballs a lot. Obviously the problem with turkey is that it can be really dry since it's so lean, but one day we made a random hippy turkey burger recipe and it taught us the he secret to making ground turkey not be gross: ground mushrooms! If you grind up the mushrooms and mix them in, they kind of cook away but keep whatever you're cooking moist and give that umami flavor that's also missing from turkey. People who don't like mushrooms won't notice their presence at all unless they're specifically looking for them. This recipe is also designed to cook up really really quickly - you can have these done in the time it takes you to boil the water for the noodles. The spices are loosely based on Lillian's meatball recipe but only use dry spices for convenience. They still come out a little dry, but especially with a wetter sauce (marinara, vodka, etc.

Graphic pig pictures below! >>

Extra Schmaltz!

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