Dinner -- Organic Veggies & Eggs



I purchased some organic vegetables from the
Millgrove Farm Market in Georgetown.

Gathered some fresh eggs from the hens' nests.

 

 

I mixed up a chilled salad of raw sliced bok choy greens and stalks, cucumbers, radishes and miniature carrots marinated with a dijon mustard, olive oil and red wine vinaigrette dressing -- all combined with cold pinto beans and steamed turnips from last night's dinner and straight out of the refrigerator. 

 

 

 

The hubby had cooked up some fried eggs earlier

in the evening; so when I came home that night,

I feasted on the velvety eggs, marinated veggie salad

and a glass of California zinfandel from Redwood Creek. 

 

All of the flavors and textures were absolutely divine!

 

 

Dijon Vinaigrette Recipe

 

To make a vinaigrette dressing, just remember the simple rule of a 3 to 1 ratio.

 

In other words, 3 parts oil to 1 part vinegar and then you can add any other ingredients you may like to suit your individual taste.

 

For this recipe:

2 TBSP of vinegar, 1 or 2 tsp dijon mustard &

6 TBSP of olive oil  

 

I also add just a touch of honey to mellow out the flavors. 

 

Shake all the ingredients up in a lidded jar or bottle

and then pour the mixture on your salad, vegetables and meats etc.

 

 

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