Yam with Ginger/Light Spinach Salad

For Easter this year we decided to stray ever so slightly from the traditional meal, and mix things up a bit with non-traditional flavors.  Of course, we kept the ham...there will never be a deviation from the ham, and though we are two, ham gets devoured in this house with no questions asked and there have never been problematic left-overs.  So the fun comes in at the thought of side dishes.  This year we paired the ham with gingered yam and a zesty citrus spinach salad.  It was phenomenal!

The gingered yam was very simple:
Microwave 2 #'s of yam until soft, drag a knife through the skins in quartering the yam, peel it back and toss it in a large bowl.
While the yams are cooking, peel and chop small a well rounded tablespoon worth of fresh ginger.
In a small skillet melt a tablespoon of margarine and add the ginger, cooking over med-low heat until softened, about 5 minutes from hot.
Add 3 tablespoons margarine to the yams, add the ginger, and add 1/4 cup loose brown sugar (do not pack in measuring cup).
Mash together and you are done!

The salad was simple as well, we made two individual bowls for this:
Spinach
Red onion
Chopped/sliced almonds
Mandarin oranges (drained, from the can)

Dressing I made the afternoon before, so the flavors could develop.  Combine the following:
2/3 C olive oil
1/4 C fresh squeezed orange juice
3 T rice vinegar
1 T honey
1 1/2 t finely chopped red onion
1 t dried tarragon
the fine zest from one orange


Whisk together and let sit covered, refrigerated, overnight.
I made this in a glass measuring cup for easy pouring.  It made more than enough for our bowl salads, and would be fine for the plate salad size too.  It was nice, light, a touch zesty but not overpowering at all, just a subtle hint.  Would be great on an oriental/Asian salad too.

No, there are no pictures.  We were hungry.
!

Fig-A-Licious: Bacon wrapped figs stuffed with feta

Fig Time

It’s that time of the year, when the poor mangled tree in the far portion of the back yard is putting forth its very best effort, and offering some very excellent figs.  Never before had I tasted a perfectly ripened fig right off of the tree, what a treat for the taste buds!  Although, I feel that way about most things that are home grown and ripe-harvested (that they are best), it’s just not practical for everyone or everything, but I certainly feel lucky that I can pluck these beauties.

This dinner has double the fig, so count on double the fun, right?

The first recipe is very simple, take ripe figs, slice in half, gently stuff each side with a small chunk of feta, and wrap with one half slice of bacon (about 4-5 inches long).   

Skewer with a toothpick or bamboo skewer.  

 

Broil for 5 minutes, switch to a middle rack, and bake at 400 degrees for 8 minutes and voile la! 

A very simple recipe, but it delivers outstanding and big flavor results.  The blend of salty from the bacon and sweet from the fig, with the creamy melted feta earns this treat a place on the “make to impress” menu.  This is a great appetizer, but tonight I decided use them on a simple spinach salad.

The dressing for the salad also contained figs and was very easy and quick to make.

1 ¼ C whole figs, not dried

3 T. olive oil

3T balsamic vinegar

¼ C water

1 garlic clove

ground pepper to taste, about 1/4 tsp. or so

First, chop the garlic clove and sauté lightly in a bit of the oil, then add with the other ingredients to the food processor and process until smooth.

Then I chose to cook, using the same pan from the garlic, for about 10 minutes at a simmer, to smooth out the edges of the vinegar.

Cool and refrigerate.

I was not as impressed with this dressing, it was too subtle, but recommend the addition of honey and maybe another small clove of garlic.

Try the stuffed figs!  You won't be disappointed!