Scallop Pasta Salad
Tomato Olive Bread
Berry Yogurt Parfait
For the salad I chopped various vegetables and fresh herbs. I steamed a few market peas for a few minutes and added those to farmers market tomatoes, carrots, radishes and garlic scapes. I included celery and fennel from my refrigerator. The fresh herbs were from my back deck, and I included a little of most: basil, thyme, cilantro, oregano and chives. I do not worry about portion control on these raw vegetables. I cook only the amount of pasta I need, usually a little less than the serving size on the package. The pasta is drained and rinsed with cold water before mixing with the vegetables. The dressing is from Southern Living: (Open this link to see the clever way they serve the salad!)
Mustard Citrus Vinaigrette
2 tablespoon cider vinegar
1 1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1 tablespoon olive oil
I brushed a little of the vinaigrette on the jumbo scallops and broiled, then cooled to top the salad.
The tomato and olive bread recipe is a keeper. The dough fills a large, double round loaf pan and only needs to rise once.
The parfait has layers of chopped fresh blueberries and strawberries between a plain non-fat yogurt, mixed with a teaspoon of honey.
Curtisville Lake Wildlife Management Area (WMA), just outside of Mannington, West Virginia, was the location. We found a picnic table directly by the lake. The wild flowers were full of gold finches and the stocked lake was filled with small, blue fin fishes. A bull frog honked nearby. Since this is only 40 miles from home, we'll be sure and return here in the fall when the leaves turn!