October 28, 2005
Appetizers
Salad/Soup
Absolutely Delicious California Salad
| 3 bunches of spinach, rinsed and torn | 6 T. red raspberry jam (with or without seeds okay) |
| 1 1/2 c. dried cranberries | 6 T. red wine (or balsamic vinegar) |
| 1 1/2 c. crumbled blue cheese | 1 c. walnut oil (or canola oil) |
| 6 medium vine ripened tomatoes, chopped | lots of freshly ground black pepper |
| 3 avocadoes, peeled, pitted, and diced | salt to taste |
| 1 1/2 medium red onion, thinly sliced | Optional: 1 c. toasted walnuts coarsely chopped |
In a large salad bowl, toss together the spinach, cranberries, blue cheese, tomatoes, avocadoes, and red onion. Set aside. In a small bowl, whisk together the jam, vinegar, walnut oil, pepper and salt. Taste, and adjust seasonings to your liking. Drizzle over the salad just before serving and toss to coat. (Terrific Recipe hint: You can use Strawberry jam instead of raspberry, and substitute almond oil for the walnut ail and use toasted slivered almonds in the recipe or to garnish the salad instead of the walnuts, substitute an apples and pecans variation if you like!)
Main Course
Mongolian Pork Chops
A specialty of the Mustards Grill Restaurant in Napa Valley.
Wine
Gewurztraminer
Chateau Ste. Michelle, Columbia Valley
Dessert