Asian Salad with Fresh Parsnip Slaw and Ponzu Vinaigrette

One of those days that you want something light and crisp...
Ribbons of parsnip, apple, carrot, spring onions
Roasted, peeled red pepper, sliced lengthwise
Baby arugula

4 tbsp vegetable oil
2 tbsp ponzu sauce
2 tbsp rice vinegar
1 tsp sugar
fresh ground pepper

Pour the whisked dressing over the veggie ribbons, let stand for 20 minutes in the fridge to marinate. Mix in the arugula and serve with olive oil toast.


Fillet Mignon with Roasted Mushroom Julienne and Pearl Mozzarella Capresse

I wanted something substantial today, a friend mentioned a seafood Alfredo, but I wanted red meat, which I hardly ever eat (though you wouldn't say that from looking at the blog). Husband is always game for a good steak so I knew it would be a satisfying dinner for both.

Fillet was washed and dried. Roasted in butter on ss pan 1 minute on each side and 7 minutes at 375 for a medium-rare steak. I julienned Spanish onions and roasted on olive oil until dark golden. I roasted the thinly sliced mushrooms separately and then combined with the onions and a bit of salt. The salad was an easy mix of sunflower sprouts, kumato tomatoes (it's rare a tomato has its own website, I couldn't resist the link) and pearl mozzarella.