Strawberry-Almond Salad with Orange Juice Dressing

Strawberry-Almond Salad with Orange Juice Dressing

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Salad

the best quality mixed greens you can get (it’s okay if you just use dining hall greens, just try to use the mixed greens instead of all-lettuce)
strawberries, sliced
sliced almonds (toast for a while in a toaster if you have one, as it brings out the flavor)
Optional: mild goat cheese; I used clochette above.

Slice the strawberries on top of the lettuce and top with the almonds and goat cheese, if you’re using it.

Dressing

2 Tbsp orange juice (you can just get one carton and drink the rest; Tropicana is much better than Minute Maid)
1 Tbsp honey (available at the on-campus convenience store)
1 tsp balsamic vinegar (free at the salad station)

Mix orange juice with honey until it’s thickened but not viscous. Add balsamic vinegar, tasting until it’s tangy enough for you and drizzle over salad.

Orange-Pepper Omelet with Spiced Fried Apples

While looking through Harold McGee’s fantastic On Food and Cooking, I saw a chart of herbs along with their various tastes and properties and created this. It’s pretty good, but not an everyday dish as it requires two skillets or washing one skillet between steps. Here you go:

Ingredients
For the apples:
Half an apple, diced (I used Fuji, but Honeycrisp and Pink Lady would probably be just as good, if not better)
Enough neutral oil (like canola oil) to coat the bottom of the skillet
You have two choices for the spice mixture.
For a warm flavor:
1/4 tsp ground nutmeg
1/4 tsp ground cloves

For a woody, “green” flavor:
1/4 tsp rosemary
1/4 tsp tarragon
1/4 tsp thyme

For the omelet:
3 eggs
1/4 cup orange juice
1.5 tbsp pepper
butter
a bit of brie (optional; I haven’t tried it but I think it would be good)

Combine the spice mixture in a bowl and set aside. Put the oil in a skillet and add the spices. Heat the oil on medium heat until you can feel it when you put your hand about an inch above it; toss in the apples. After about two minutes, the apples will be browned but still crisp, turn each one (yes, individually; or just haphazardly, but I’m hardcore .
While the apples are cooking, mix the eggs, orange juice and pepper in a bowl and beat briefly until combined. Heat a non-stick skillet on low-medium heat. Butter dropped in should sizzles but not brown. Drop in a bit of butter, enough to lightly coat the pan, and pour in the omelet mixture. Let it sit just until the bottom sets (the rest of the omelet will be liquid), then move the pan around, moving the mixture to the edges until it’s set. Turn the omelet out onto a plate and put in the apples and the brie, if you’re using it.

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