Saylor Storm

Yesterday’s storm produced quite a bit of rain, but not much snow. We are hoping for a better winter than last year.

Beautiful sunset from the Charthouse last night. The Christmas decorations add a coziness to the decor. They are offering a special food and drink menus during happy hour, 4:30-6:30. Just in time to catch the perfect sunset!

Difficult to beleive that it is warm enought to still hike in late November. There was a little snow and ice on the ground on the way from Kingsbury grade up to Castle Rock. By the time we made it half way up, the slow steady climb, it was warm enought to shed our jackets. The views are panoramic views are spectacular. The hike is moderate and takes 30-40 minutes in each direction. If you try to climb out to the left side of the rock, you won’t get the same incredible views as you will by going out a little further to the right side.

Baby roamine leaves

1 cup cooked quinoa spiral pasta

1/2 yellow bell pepper, chopped

1 broccoli floret, chopped

1/3 lb. shrimp

1/2 large can crab

2 roma tomatoes, chopped

2 oz. pepper jack cheese, chopped

Dressing:

juice of 2 lemons

equal part extra virgin olive oil

1/4 teaspoon sea salt

1/4 teasppon frsh ground black pepper

Place fresh ingredients in a large bowl. Place dressing ingredients in a jar and shake well. Drizzle sparingly over salad. Serves 4.

Mixed greens

2 fennel bulbs, chopped

3 green apples, chopped

1/4 cup walnut pieces

1/2 cup craisins

2 oz. shaved asiago cheese

Dressing:

Juice of 2 limes

2 oz. sherry vinegar

1 oz. extra virgin olive oil

1/4 teasoon beau monde

1/4 teaspoon celery salt

sea salt to tast

fresh ground black pepper to taste

Serves 15

Mixed greens

2 cucumbers, sliced

4 roma tomatoes, sliced

1/2 cup cooked red quinoa

1/4 cup cooked green peas

1/4 cup pumpkin seeds

3 avacados, sliced

1/4 cup shredded sharp cheddar cheese

generous sprinkling of garlic nuggets

Dressing:

Juice of 3 lemons

equal part extra virgin olive oil

4 garlic cloves, minced

1/4 teaspoon sea salt

1/4 teaspoon fesh ground pepper

Layer ingredients in a large wood bowl, starting with the lettuce and adding the avacado last. Prepare dressing in a glass or plastic container with a lid, shake well before adding to the salad. Dressing is best if used fresh and not refridgerated. Toss well. Serves 15.

1-2 sweet potatoes, thinly sliced

1 cup extra virgin olive oil

sea salt, to taste

freshly ground coarse black pepper, to taste

Heat olive oil on medium heat. Add 1 layer of sweet potatoes, turning with a slotted spoon when brown, about 5 minutes. Drain on paper towels. Add salt and pepper.

Pear Salad

Spring Mix

1/2 cup cooked red quinoa

1/2 cup green peas

1/2 cucumber, sliced

1/2 avacado, sliced

2 tablespoons pumpkin seeds

1 red pear, chopped

1 oz asiago cheese slivers

4 mint leaves, finely shredded

Dressing:

1/2 lime

drizzle sherry vinegar

drizzle extra virgin olive oil

sprinkle beau monde

sprinkle celery salt

sea salt to taste

fresh ground black pepper to taste

serves 3

Greek Salad

Butter lettuce leaves, torn

2 roma tomatoes, diced

1/2 cucumber, diced

3 small sweet peppers, chopped

1 jalapeno pepper, chopped finely

1/4 red onion, chopped

1/2 cup feta cheese

10 kalmata olives, sliced

4 basil leaves, shredded finely

2 stalks oregano

Dressing:

1 lime

drizzle extra virgin olive oil

sea salt to taste

fresh ground black pepper to taste

Serves 4

Italian Market Salad

Iceberg lettuce, shredded

Small mozzarella balls, fresh

shredded mozzarella

Salami, slices

1 tomato, chopped

black olives, slices

4 artichoke hearts, chopped

2 peppercinis, sliced

basil, shredded

Dressing:

1/2 lemon

drizzle red wine vinegar

jalapeno infused olive oil

sea salt to taste

fresh ground pepper to taste

Layer ingredients in a large bowl, starting with lettuce, and ending with the shredded cheese, add dressing and toss.