Green Bean Casserole "Revisited": Why I'll Never Buy Canned Fried Onions Ever Again

Ingredients: 

• 1 1/2 lb haricot vert (fancy long, thin green beans, found in the produce section, usually shrink wrapped on a foam tray---all I could find was long "snipped" grean beans)
• 3/4 lb bacon (YES BACON!!!)  (I freeze this for a bit to make it easier to cut it into thin strips) save the bacon fat!!! 
• 1 8 oz package sliced white mushrooms 
• 3 T flour
• 1 C chicken stock
• 1 C heavy cream (it is OK...it is a holiday) 
• the juice of 1/2 lemon
• 2 medium vidalia onions, cut into small rings
• 4 eggs, whisked together with 1 T heavy cream
• 1 1/2 Cups flour well combined with 1 T each of onion powder, garlic powder, and chili powder
• Oil for frying the onions (canola is best) (2-3 C)

1. Steam the haricot vert until they develop a rich, dark green color (typically 5-7 minutes, but my daughter was not a fan and so I did an additional 3)
2. Transfer the cooked beans into an ice bath immediately to shock them and stop cooking.
3. Line them up on an oven safe platter, and squeeze lemon juice and add salt and pepper to taste.
4. Fry the bacon pieces over medium heat in a frying pan. Remove bacon pieces once they become crisp and allow to drain on a paper towel or coffee filter-lined paper plate. (easy clean up)
5. Carefully drain out all but 2-3 T of the bacon fat.
6. Saute mushrooms in the bacon fat and add a liberal amount of salt and pepper.  
7. Remove mushrooms from the pan once they are softened.
8. Return pan to the stovetop and add another 3T of bacon fat, along with 3T flour and whisk until well combined. 
9. Slowly add in the chicken stock, whisking continuously. 
10. Reduce heat and slowly add cream while continuing to whisk. 
11. Allow sauce to reduce until it is a thick consistency (much like cream of mushroom soup).
12. Add back the mushrooms, and add salt and pepper as needed.
13. Heat canola oil in a small, deep pan over medium high heat.
14. Dip raw onions in egg mixture and then in flour mixture, and make sure to shake off excess flour.
15. Fry onions until they are golden brown and drain on a paper towel or coffee filter-lined paper plate.
16. Spoon mushroom sauce over the haricot vert and top with bacon.  Sprinkle the onions around the plate as a garnish.  Place in the oven on "warm" until ready to serve.  Enjoy! 

$70/Week Challenge - Day One: Mushroom Gouda Salisbury Steaks with "Potatoes Au Gratin" and Sauteed Spinach

Well, $10 for a dinner for five is a much bigger challenge than I anticipated.  I did go over budget, but am way under budget for tomorrow, so I am hoping that I will still keep to $70 for the week.  These "steaks" were a huge hit at my house, but the processed potatoes?  Never again.  I can come up with something not processed for $1.  Look for that recipe later this week.  This would pair perfectly with a 2009 Betz Family Clos de Betz Columbia Valley Red.  But since we are on a budget, it paired great with water and lemon.  Enjoy!

Ingredients:

• 1 pound ground beef or turkey                                      $3.99
• 1 packet of Mushroom/Onion soup mix                      $0.50
• 1 egg                                                                                 $0.17
• 1 14.5 oz can Beef Broth                                                 $0.89
• 1 package box of processed potatoes au gratin           $1.00
• 3 T butter                                                                        $0.25
• 1/2 C milk                                                                       $0.16
• 2 C water                                                                         freeish
• 1 package pre washed baby spinach                            $1.50 (bogo)
• 1 lemon                                                                            $0.50
• 1 8 oz package sliced mushrooms                                 $1.99
• 6 slices Gouda Cheese                                                    $1.20
• 2 garlic cloves                                                                 $0.10
• 2 T flour                                                                           N/A
• 2 T olive oil                                                                      N/A                                                                   

1. Prepare sodium laden, processed potato product per box directions. (seriously, this is the last time I will ever make this, $1 or not!  I can get the ingredients and make it fresh for around $1)
2. Preheat oven to 450 degrees.
3. In a large mixing bowl, combine beef or turkey, soup mix, and egg.  Mix well.
4. Shape meat mixture into six, equal sized oval shapes. Tip  half the meat mixture and then divide each half into thirds for a universal size
5. Place steaks relatively spread out on a sheet pan and bake for 10 minutes, or until cooked through, turning over after 5 minutes.
6. In a small saucepan over medium high heat, melt 2 T butter and whisk in 2 T flour.
7. Slowly add beef broth and whisk until well combined.  Reduce heat to low.  Simmer for 10 minutes.
8. In a small saute pan, add 1 T olive oil and lightly saute garlic that has been finely minced and add spinach and salt and pepper to taste.
9. Add the juice of one small lemon to spinach.
10. Remove spinach.  Add 1 T olive oil to the same pan and saute mushrooms until they have sweat and become soft (about five minutes).  Add salt and pepper (to taste).
11. Top each "steak" with mushrooms and a slice of Gouda cheese.
12. Return to oven for 2 minutes.  
13. Enjoy! :) 

CAHD tip:  line your sheet pan with aluminum foil and spray with cooking spray for easy clean up!  It is the only dish that got done tonight.

Basil Tangerine Infused Cranberry Sauce

Think outside the box!  That is the theme of our Thanksgiving day this year.  We had a bag of fresh cranberries, and some tangerines, and I was thinking of different ways to bring them together.  I looked over at my wilting basil plant, and it hit me!  I would try making a simple syrup infused with basil and tangerine zest, and see what would happen (we had two cans of the gelatinous stuff as back up).  I have to say, folks, culinary win!  This sauce has such a depth of flavor, with sweet, tart, floral, tangy notes abound!  I don't anticipate it lasting long on our dinner table.  Enjoy!

Ingredients:

• 1 C sugar
• 1 C water
• 3 basil leaves, torn (to bring out the natural oils)
• zest of 1 tangerine
• juice of 1/2 tangerine
• 1 12 oz bag of fresh cranberries

1. In a medium saucepan over medium high heat, combine sugar, water, basil, and tangerine zest.
2. Bring to a boil.
3. Reduce heat and continue to whisk well and add tangerine juice.
4. Remove basil leaves.
5. Add cranberries and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes stirring occasionally.
7. Bring to room temperature before serving. 

Asian Style Turkey Burger Atop Guiltless Sesame Slaw

In honor of Dare and Do, I promised the folks in Sarcasmom's 30 day challenge group that I would provide some healthy recipes.  I had this for dinner last night, and I have to tell you it was so filling and satisfying even I could not believe it was a turkey burger.  I came up with the slaw on the fly, dreading the thought a mayo-less recipe.  I will never use mayo again for coleslaw.  Enjoy!

Turkey Burger:

• 1 lb lean turkey meat
• 1 T Sesame Seeds
• 1 T Brown Sugar
• 1 T Lite Soy sauce
• 1/2 t sesame oil
• 1 pinch of dried ginger
• black pepper (I omit salt on this because of the soy sauce)

1. Combine ingredients in a medium mixing bowl being careful not to overwork.
2. Cook on a low flame grill, and flip when the burger looks almost done (do not squeeze out juice with spatula).
3. Temperature should be 160 degrees.

Guiltless Sesame Slaw

• 2 C cole slaw mix (found in the produce section of your supermarket)
• 2 T extra virgin olive oil
• 2T Sesame seeds (chia seeds can be substituted, though cut it down to 1 T, to help assist with appetite suppression)
• 1 t Sesame oil
• 1 t garlic powder
• 1 t red wine vinegar
• 1 pinch of dried ginger

1. Combine all ingredients in a serving bowl and combine well.
2. Let stand for at least 20 minutes.
3. Tastes even better the next day!

Grilled B.L.T. Salad

There are only two words to describe this grilled salad/meal:  surprisingly perfect!  The caramelizing of the lettuce and balsamic vinegar lend to a deep, rich, sweet/savory, and full bodied flavor.  I was literally floored when I took my first bite.  There is something about the way that "grilled" flavor permeates the flesh of the Romaine and elevates it to the level of art!  I served this as our main course, and it kept everyone satisfied (yet wanting more of this deliciousness) throughout the rest of the evening. Thanks to my friend CJ over at CJ'sCulinaryJourney/LifeJustShowUp for the amazing technique and inspiration behind this new go-to salad/meal idea! Enjoy!!

Ingredients:

• 2 Hearts of Romaine
• 8 slices of cooked bacon, crumbled (For a healthier version, use turkey bacon)
• 1 package of grape or cherry tomatoes, halved (not pictured)
• 1/4 C reduced fat bleu cheese crumbles
• 1/4 C chopped walnuts
• 2 T extra virgin olive oil
• 2 T balsamic vinegar
• 1 t garlic powder
• salt and fresh ground black pepper

1. Fill a clean kitchen sink 3/4 full with cold water and 1 T vinegar.
2. Place Romaine hearts in sink for at least 15 minutes (this will remove any debris).
3. Rinse the Romaine well and dry thoroughly.
4. Carefully slice the Romaine hearts in halve lengthwise and discard any leaves that get disconnected (keep the bottom on).
5. Drizzle each Romaine half with 1/2 T olive oil and 1/2 T balsamic vinegar (front and back).
6. Sprinkle garlic powder and liberally salt and pepper the Romaine halves.
7. Place on a medium low grill (about 300 degrees) cut side down.
8. Grill for 3-4 minutes being sure to check frequently to ensure they do not char.
9. Flip and cook an additional 3-4 minutes.
10. Cut the bottom core off each Romaine heart.
11. Top with bacon, tomatoes, walnuts and bleu cheese.

Goes perfect with a Pouilly-Fouisse by Jardot. Can be served warm or cold.  ENJOY!

Ratatouille: Who would've thunk it?

In researching this recipe, I found many different vegetables used.  Most called for bell pepper, but I felt the sweetness would take over the dish.  The way I prepared this had a perfect and surprising (much like the food critic's response in the movie of the same name) delicious, rustic, natural flavor.  Most recipes also called for only using tomato paste...by thinning it out a bit, it made for a perfect balance and consistency.  I thought I was putting an Italian spin on it, but found it did not taste Italian at all.  ENJOY!

Ingredients:

• 1 small zucchini
• 1 small eggplant
• 1 small yellow squash
• 1 small sweet onion
• 2 garlic cloves
• 4 T extra virgin olive oil
• 1 pinch red pepper flake
• 1 pinch dried basil
• 1 small can tomato paste
• 1 large can crushed tomatoes
• salt and fresh ground black pepper

1. Using a mandolin, slice veggies into even cuts.  (For the eggplant you may need to use a knife)
2. In a medium sauce pan saute' garlic cloves with 2 T olive oil until golden brown.
3. Add pepper flake and basil once the garlic has browned. I eat garlic every day and made sure that the two cloves went into my serving.  You can remove and discard, or mince the garlic and recombine in the sauce
4. Slowly and carefully add the crushed tomatoes.
5. Stir in the tomato paste until well combined.
6. Cover and simmer on medium low for about 10 minutes.
7. In a shallow baking dish, cover the entire bottom with the sauce in an even coat.
8. Fan the vegetables one on top of the other until the pan is covered (the order I placed the vegetables: eggplant, onion, zucchini, squash).
9. Drizzle with remaining olive oil and add a liberal amount of salt and pepper.
10. Place the baking dish in a preheated 375 degree oven for 45 minutes.
11. Allow to cool for 5-10 minutes before serving.

Goes great with a really crispy bread such as ciabatta.  This is a perfect meatless meal and is surprisingly rich, hearty, and filling.

Bacon Basil Chicken with Bleu Crushed Potato and Haricot Vert

Ingredients:

• 2 skinless boneless chicken breasts cut into 1/4" thick medallions
• 5 slices of thick cut bacon
• 2 T butter
• 1/4 cup half and half
• the juice of 1/2 lemon
• 1 dash of nutmeg
• 15 chopped fresh basil leaves (using dry would alter the flavor--you can find these in your supermarket's produce section usually for under $2)
• 5 small russet potatoes
• 1/4 C bleu cheese crumbles
• 2 T olive oil
• 1 C frozen haricot vert (fancy schmancy name for long green beans)
• salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Wash potatoes thoroughly and pierce the surface with a fork several times around the potato.
3. Bake potatoes for 45 minutes. 
4. Using a masher, lightly crush the potatoes to expose the inner potato.
5. Drizzle potatoes with olive oil and return to oven for an additional 10 minutes.
6. Turn off oven and remove potatoes.
7. Fry bacon in a large sauté pan over medium high heat.
8. Once the bacon is crisp (about 7-10 minutes), remove and drain on a coffee filter.
9. Reserve the bacon fat in the pan.
10. Crumble the bacon along the potatoes. 
11. Add bleu cheese and return to the oven to warm.
12. Liberally salt and pepper the chicken medallions and add to bacon fat.
13. Saute until the chicken has turned completely white (about 4-5 minutes per side).
14. Add butter and lemon juice, cover, and reduce heat to low.
15. Allow to simmer for 5 minutes.
16. Whisk in cream and add basil.
17. Cover and turn off the heat and allow to sit for 10 minutes to thicken the sauce.
18. Steam the haricot vert for 4 minutes until becoming a dark green color.
19. Coat with olive oil, salt and pepper and serve.

Enjoy!

Punxsutawney Tomato Bisque

This tomato bisque is one of my favorite summer day recipes and I usually serve it cold.  Thanks to a groundhog's epic fail, we are stuck in perpetual winter.  I made this and served it warm and it was delicious, though not quite the gazpacho-feel it normally has.  Hence, the groundhog spin on this summer classic!

Ingredients:

• one 28 ounce can of crushed tomatoes
• one 28 ounce can of diced tomatoes (I use diced to create a bit of texture when I puree the soup---if you don't like tomato bits, you can use 2 cans of crushed)
• 4 C chicken stock (one 32 ounce box)
• 1 C half and half
• 1 C sour cream (plus more for garnish)
• 1/4 C chopped fresh dill (plus more for garnish)
• 1 head of garlic, peeled (about 10-12 cloves)
• 4 T extra virgin olive oil (plus more for garnish)
• 1 T garlic powder
• 1 t onion powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. Add 4 T olive oil and whole garlic cloves to a large sauce pot over medium high heat.
2. Tilt the pan to create a "deep fry" environment to ensure the garlic browns evenly.
3. Once the garlic has come to a rich golden brown color, add the red pepper flake.
4. Slowly and carefully add the two cans of tomatoes (stirring will help prevent it from spattering).
5. Add the dill and salt and pepper to taste.
6. Bring to a boil.
7. Reduce heat to low.
8. Using a hand blender, puree the bisque to desired consistency (as noted above, I like to leave the diced tomatoes in bits to create texture in the bisque). If you do not have a hand blender, you may ladle the bisque into a blender and carefully blend 1/2 blender full at a time--pulse to prevent it from exploding out of the blender, you will have to place it in a third container until it has all been blended, and then return it to the sauce pot
9. Add garlic powder and onion powder.
10. Slowly whisk in the half and half.
11. Place the sour cream in a small bowl and add one ladle of the bisque to temper (this will prevent the sour cream from curdling in the hot bisque). Stir well and add to the bisque.
12. Cover and simmer on low for at least one hour, stirring occasionally.
13. Serve with a dollop of sour cream and a sprig of fresh dill and drizzle with a few drops of olive oil. This goes perfect with a grilled mozzarella, bacon and avocado grilled cheese on Italian bread.
14. If you are so inclined (and many of us here on the east coast probably are at this point), add some fried groundhog to the bisque.  But I do not condone the actual cooking (or consuming) of groundhog.  I'm just really miffed that Phil was so wrong this year. ;) 

"Whaddyadowithallthese" Deviled Eggs

Ingredients:

• 6 extra large white eggs (guessing that's what you have on hand)
• 2 T mayonnaise
• 1 t Dijon mustard
• dash of garlic powder
• dash of onion powder
• dash of cumin
• chili powder to garnish
• salt and pepper
• capers
• parsley

1. Bring eggs to room temperature.
2. Place eggs in a medium sauce pan and fill with water to cover an inch above the eggs.
3. On high heat, bring water to a rolling boil and cover.
4. Remove from heat.
5. Let eggs sit covered for 17 minutes. This method will help prevent your yolks from turning green
6. Run cold water into pot until the eggs come to room temperature.
7. Tap the egg on your sink going around the entire area of the egg.
8. Under running cold water, remove egg shells and connective membrane.
9. Slice the eggs in half using a sharp knife.
10. Scoop out the yolks in a small bowl.
11. Add the remaining ingredients, with the exception of the chili powder and capers.
12. Pipe the yolk mixture into the indents of the egg whites.
13. Set the eggs atop a bed of greens.
14. Sprinkle the chili powder and top with 2-3 capers on each egg.

Pizza Rustica

Ingredients:

• one ready made Pie Crust (with top and bottom crust)
• 3 lb ricotta cheese
• 5 eggs
• 1/2 C each of 3 cheeses, cut into 1" cubes--any combination of mozzarella, American, Swiss, or Muenster
• 1/2 C each of 3 meats, cut into 1" cubes (deli ends work best and you can usually get them for a discounted price...ask your deli clerk)--ham, salami, pepperoni
• 1 T fresh cut parsley
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine eggs, cheeses, meats, salt and pepper and parsley.
3. Unroll pie crust and arrange the two layers of pie crust into two different pie pans.
4. Crimp the sides of the pie crust to form the top using your hands or the tip of a fork.
5. Ladle the filling into the pie crust until it is just under the top of the pie crust.
6. Place on center rack and bake for about 50 minutes or until brown and set.

TIP:  you can bake these in advance and then reheat them at 350 for 20 minutes or until warmed through.
TIP: you will have extra filling which you can prepare in a small glass baking dish for those who do not care for crust.

Kid Friendly Cabbage and Dad Friendly Green Beer

Kid Friendly Cabbage

Ingredients:

• 1 small head of cabbage
• 1 garlic clove
• 3/4 C beef broth
• 2 T olive oil
• 2 T butter
• 1T flour
• salt and pepper to taste

1. Smash the cabbage head on a sturdy counter, core side down, to release the cabbage core and remove and discard the core.
2. Dice the cabbage.
3. Add 1" of water to a double boiler over high heat.
4. Steam cabbage until it is slightly wilted (about 10 minutes).
5. Place a large fry pan over medium high heat and add olive oil and whole garlic clove and cook until golden brown.
6. Remove garlic clove and set aside for a future use (you can store it in the refrigerator for a day or so).
7. Add cabbage to fry pan and cook without stirring until the cabbage begins to brown.
8. Make a circle in the center of the pan by moving the cabbage to the outside edge of the pan.
9. Add butter and flour and whisk to combine.
10. Add beef broth and stir to well combine.
11. Cover and reduce heat to low.
12. Cook for 10 minutes to allow sauce to reduce. 

Dad Friendly Beer

Ingredients:

• 1 12 once light beer
• 1 drop of blue food coloring

1. Add food coloring to one pilsner glass.
2. Pour beer at a 45 degree angle.
3. Remember that it is Sunday ;)

Mozzarella Caprese CAHD style

Ingredients:

• 3 vine ripened tomatoes, medium to large
• 1 small ball of fresh mozzarella
• 3 garlic cloves
• 1/4 C plus 1 T extra virgin olive oil
• 5-6 pieces of Genoa salami, diced
• 15-20 fresh basil leaves, whole
• 1/4 t garlic powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. In a small saute pan over medium high heat, drizzle 1 T olive oil and add diced salami. 
2. Cook until salami is crisp (about five minutes).
3. Remove salami with a slotted spoon and drain on a paper towel.
4. Wash pan.
5. Return pan to medium high heat and add 1/4 C olive oil and garlic cloves.
6. Cook the garlic until it becomes a deep golden brown and then add pepper flake.

If you under cook the garlic the flavor will be too strong, if you overcook the garlic the flavor will become bitter.  When cooked just right the garlic becomes rich and sweet. 

7.  Remove the garlic and pour the now infused oil into a bowl and set in the freezer for at least 15  minutes to bring to room temperature.

8.  Cut the top and bottom off of the tomatoes and discard.

9.  Slice the tomatoes into 1/4 in pieces.

10.  Slice the mozzarella ball in half. 

11.  Slice the mozzarella into 1/4 in pieces.

12.  Arrange the tomatoes around the outside of a large platter.

13.  Top the tomatoes with basil and mozzarella.

This is a great place to have your younger kids assist you.  Have them put the salad together or top with the salami "croutons."

14.  Drizzle the salad with the oil and top with salami croutons, garlic powder (dried garlic has a more concentrated flavor and adds an extra kick to this flavor profile), and fine chop the 3 garlic cloves and sprinkle evenly over the salad with salt and pepper to taste.
15.  Garnish with a bed of lettuce topped with vine-on tomatoes and the top of a basil flower.

Homemade Ground Beef "Assistant"- Stroganoff Style

 

 

Ingredients:

• 1 lb elbow pasta
• 1.25 lb lean ground beef or ground turkey
• 2 T canola oil or olive oil
• 1 T unsalted butter (note:  2 T are pictured as I typically reserve 1 serving of pasta and keep it plain with the other T butter just in case one of the munchkins is not in the mood for anything other than pasta...and then watch as they eat this recipe anyway)
• 2 T flour
• 1/2 C sour cream
• 1/2 C half and half
• 1 14 1/2 oz can of beef broth (homemade beef stock would be tastier)
• 1/4 t each: salt, pepper, onion powder, garlic powder, nutmeg (dried)
• (optional) 1 4 oz can of diced portabello mushrooms, drained (can be found in any grocery store in the canned vegetable section)

1. Bring 4 quarts water to a rolling boil in a stock pot (most recipes call for five, but I find four is sufficient).
2. Liberally salt the water (this is your only opportunity to flavor the pasta itself).
3. Add pasta and stir occasionally until al dente (about 7-8 minutes depending on the brand). Drain and set aside.
4. In a skillet over medium high heat, add 1 T canola oil, meat and salt/pepper to taste. Cook until thoroughly browned.
5. Remove meat with a slotted spoon and set aside.  Drain fat.
6. Make Roux, following the technique and recipe in below vlog demo (press play to view):

   

7. Add beef stock to roux and bring to a boil and then reduce heat to low. 
8. Whisk in cream and sour cream, stirring continuously to well combine.
9. Add remaining spices.
10. Add meat and pasta to sauce and combine well.
11. Simmer uncovered on low for an additional 5-10 minutes.
12. Mix in portabello mushrooms if desired.
13. Garnish with parsley and serve with a side of spinach lightly sauteed in olive oil with garlic powder and salt/pepper formed in a heart cookie cutter (and make it large--the more on the plate, the more they will feel they need to eat to make a dent) and an apple slice or two (you'll be amazed at how well this works getting your kids to eat).

ENJOY!!

Disclaimer:  I in no way guarantee your kids will eat the spinach, but it works more than it does not work and is certainly worth a try :)  Try making this for your self or your family and let us know how it turns out!

Seared NY Strip and Arugula Salad With Mozzarella and Sundried Tomatoes

Prep time: 2 hours

Cook time: 10 minutes

Yield: Dinner for two, with leftovers for lunch tomorrow.

Mozzarella and Sundried Tomatoes:

• 12 small fresh mozzarella balls
• 8 sun dried tomatoes, jarred
• 2 T extra virgin olive oil
• 2 T chopped fresh basil
• 1 T minced garlic
• salt and pepper

1. In a small bowl, combine all ingredients for mozzarella and tomatoes and toss well.  Cover and set in refrigerator for at least two hours.  The flavors develop the longer it sets, so overnight is recommended.

Steak:

• 2 1" thick New York Strip steaks (about 2 lbs), trimmed
• 1 crushed garlic clove
• 1 pinch red pepper flake
• 2 T olive oil or canola oil
• Salt and pepper

1. Trim 2 NY strip steaks and liberally salt and pepper, being sure to massage into the meat.
2. Heat 2 T oil on medium high heat in a cast iron skillet. 
3. Add I crushed garlic clove and cook until golden brown.
4. Add pinch of red pepper flake once garlic browns.
5. Remove garlic clove and place NY strip in pan.
6. Cook for 4 minutes and then flip the meat.
7. Cook for an additional 3 minutes for a perfect medium rare or until desired done-ness.
8. Remove from heat and set aside.

TIP:  make sure the steak has been brought to room temperature before cooking, and let sit for at least ten minutes after cooking to allow the juices to return to the meat.

Arugula Salad:

• 2 C arugula
• 1/4 C extra virgin olive oil
• the juice of 1 small lemon
• 1 heaping T Dijon mustard
• 1 t sea salt
• 1 t fresh cracked black pepper
• 1/2 t garlic powder

1. In a small bowl, add olive oil, lemon juice, mustard, salt, pepper, and garlic powder.  Whisk until well combined.  Add arugula and toss in the dressing.
2. Place arugula salad in center of plate in a rectangular shape.  Slice the NY strip and place atop the salad.  Arrange mozzarella and tomatoes along the side.  ENJOY!

CAHD Wine Recommendation:  This meal paired perfectly with a Columbia Crest Two Vines Merlot-Cabernet.  Bottled in Washington, this under $10/bottle wine features blackberry and raspberry notes brought home by a core of vanilla and a rich, silky finish.