Spinach Salad with Strawberries and Vinaigrette

 

Ingredients

• 5 ounces baby spinach (8 cups)
• 1/2 pound strawberries (1 1/2 cups: the smaller the strawberries, the better)
• 3 stalks celery, chopped
• optional: 1/2 cup nuts eg pecan halves (3 1/2 ounces), toasted and cooled, pine nuts, or walnuts

• 2 1/2 tablespoons strawberry vinegar (or balsamic)
• 3 tablespoons olive oil
• 2 tablespoons French full grain mustard

 

Preparation

Whisk together vinegar and mustard, then add oil in a slow stream, whisking well. Put spinach, celery, strawberries, and nuts in a large bowl and toss. Serve with vinaigrette on the side.

First time we made this recipe was:  dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.

Banana Bread with Walnuts

 

Ingredients

• 2 large eggs
• 1/2 cup sugar
• 1 cup smashed ripe bananas (about 6 medium)
• 1/3 cup buttermilk
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup walnuts

 

Preparation

Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk. Sift flour, baking powder, baking soda and salt and walnuts over mixture; beat until just blended. Transfer batter to prepared pan.

First time we tried this recipe was:  after dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.

Hyde Park Crudités