|Fine Cooking Magazine, July, 2012|
When we last met, I declared this to be the summer of Kate's tennis. Well, it's still the summer of Kate's tennis, but it's also turned out to be the summer of Where In the World Are Kate and Nadine?
Let me tell you, we are spanning the continent. Last weekend we were in Albuquerque (more on that in a moment), and this weekend we are off to Rome, Georgia. In a couple of weeks we are off to exciting Indianapolis. I hope you're not too jealous. Junior tennis is just so jet-setty.
Kate had a big tournament in Albuquerque last weekend. Sure, we could have chosen another exciting venue like Dayton, Ohio or Birmingham, Alabama. Even with all those scintillating choices, we decided to throw caution to the wind, start hydrating, and pack our bags and head to New Mexico.
We'd never been to New Mexico before so I wasn't sure what to expect. What I didn't expect was the most gorgeous weather I've ever experienced in the summer. Sure, it was hot, but it was dry with no humidity, and the sky was crystal clear and bright blue. And, as an added bonus, my hair looked fabulous the whole time. There was no flat and limp hair for me. Kate's tennis ponytail was actually manageable. It was heaven on earth.
And, if all that wasn't enough, Kate did well.
Life is good.
This weekend doesn't promise the same good hair karma. We are again packing up, and this weekend we're heading to Rome Georgia. It's going to be hot. It's going to be humid. My mascara is going to give me raccoon eyes and my hair is going to be awful. Kate's tennis ponytail is going to go wild. This isn't going to be good.
Kate will be playing tennis. I hope that goes well go well. That way I'll be able to excuse all the bad hair and sweaty makeup.
The point of all this is that I've barely been home. And I'm barely going to be home for the next couple of weeks. This schedule does not lead to a lot of cooking. It does however lead to Ted and Charlie ordering in a lot.
I feel a little guilty for all this, although Ted is more than welcome to take Kate to some of these tournaments and he's declined. So, tonight I made dinner. I even tried a new recipe for a wonderful little summer salad with baby greens and nectarines. It was light and delicious.
This is the perfect salad to combat the humidity in Rome, Georgia, or where ever you happen to be.
Recipe: Mixed Green Salad with Nectarines and Gorgonzola
(Melissa Pellegrino, Fine Cooking Magazine, July, 2012)
2 firm-ripe medium nectarines, pitted and thinly sliced
1 tsp. chopped fresh thyme
1/2 tsp. finely grated orange zest
1/2 tsp. granulated sugar
4 Tbs. extra-virgin olive oil
1-1/2 Tbs. Champagne vinegar
1 tsp. honey mustard
Freshly ground black pepper
5 oz. (5 cups) mixed baby greens
3 oz. crumbled Gorgonzola
In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.
In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.
In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, and serve.