Quickie Supper

We went to the Farmer's Market today... and despite living in a large city, this was an errand on the level of "expedition." First of all, it was in another city, an hour away. Secondly, I had completely forgotten that Earth Day was coming up, and that it might be celebrated more-conveniently by some today... right next to the Farmer's Market. Thirdly, we have kids. 'Nuff said.

I had pulled a flank steak out of the deep freeze yesterday, to "do something with" for dinner today. Yeah... never good to leave it so vague. By the time we got home, got things put away, and caught our breath, it was too late to start the necessary marinating for a chewable flank steak. Oops.
And with all my food allergies, just ordering pizza isn't an option.
The kids both had a light lunch and really needed something that would stick to their ribs... some protein. What on earth do I do?

I thawed some sausages (in hot water in the sink), made some rice, and threw together a salad.

Turned out to be one of the best dinners I've had in a while. And we eat good 'round here.

The sausages were duck, pork, and fig... French-style if not actually French. We love these... they are fabulous beyond reason. I first got some at Exotic Meats (which is local for us), but bought some on sale through a website . The Grill Geek grilled them... took about twenty minutes, during which time I tossed together a salad. I've mentioned before that we get local produce delivered every week, thanks to Greenling. Well, one of the lovely surprises this week was pea tendrils. I think they are simply the young shoots of the pea plant (cut off in it's prime, poor thing). They taste like... well... peas. Quite possibly the best salad I've ever had, which really isn't saying much, because I'm generally a very lazy salad-maker.

Pea Tendril & Spinach Salad with shiitakes and bacon

1/4-lb bacon
3 1/2 tablespoons olive oil
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oz fresh pea shoots
4 oz baby spinach leaves
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks

Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.

Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and ½ teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.

Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.

Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.

I used a kohlrabi instead of the radishes, and didn't have any mushrooms... so just skipped that part. I also used some red leaf lettuce instead of all spinach. I'm not a big fan of spinach. It was so, so good!