Saturday, November 12, 2011

My favorite meatloaf

My mouth is watering just remembering this! Not only is this my favorite meatloaf, but I think this might be my favorite fall salad! The scalloped potatoes were pretty damn good too - if I do say so myself! The only thing I did a little different with the potatoes was instead of fresh mushrooms I used dried mushrooms crumbled in between the layers of potatoes. No need to rehydrate them, cooking in the milk makes them tender.

Best Fall Salad serves 4

2 small delicata squash
couple tablespoons olive oil
about 4 cups arugula
1/3 cup dried cranberries
1/2 cup toasted pecans
1/3 cup feta crumbled

Peel the squash and then cut them in half. Scoop out the seeds to make a hollow round then slice about 1/3 inch thick - kind of like an onion ring. In a nonstick skillet heat the olive oil and then fry on each side about 6 min, turning when brown and tender. Season with s&p and set aside. Toss the arugula with the rest and the dressing and then top each serving with slices of the warm squash.

Balsamic Vinaigrette

small glass jar of dijon mustard about 2 tablespoons (when I'm at the end of the mustard and only a couple tablespoons are left I use it to make this)
add to the jar:
about 1/4 cup olive oil
couple tablespoons balsamic vinegar
squeeze of 1/2 lemon
s&p to taste - then the fun part - just shake the jar to mix it all up. This will keep in the fridge for weeks - then just add to it to make more! No fillers or sugar added!
Balsamic Vinaigrette:

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