For some reason, fall tends to make me feel sad. Every year, somewhere between mid-October and mid-November I fall into a funk and it takes me a few weeks to climb back out of it. This year, it really snuck up on me too, because I have absolutely nothing to be sad about. I’m happy…or I should be.
Over the years, I must have explained this little quirk to JiT because he senses it and I think he understands that there really is no rhyme or reason to it. Last week, he actually asked “Are you sad because its fall?” I guess I am. Which is strange because I love fall…I love the turning of the leaves, the sweaters and tall boots, and football and warm, comforty food. If I were going to choose I time of year to be misearble, why couldn’t it be February? February is miserable…
Anyway, my point is that I’ve not been much in the mood to cook over the last few weeks. But after my bridal shower this past weekend, I was really jonesing to test out my new food processor. When JiT requested I make carrot and apple soup, I was actually pretty excited.
Unfortunately, it was a FAIL…at least for him. I thought it turned out pretty delicious. The combination of carrots, apples, ginger, cumin and white wine tasted pretty darn good to me…but he didn’t like the flavor or the texture (he cleaned his entire bowl, mind you, but didn’t give it much of a review). So, you get the picture but not the recipe. We’ll try again on the carrot soup front and hopefully have happier news to report next time.
However, one thing we both liked very much was the salad I threw together to go alongside. And, its hearty enough, you really could make a meal out of just the salad and some hot, crusty bread. I got the idea from a recipe in Real Simple; they have a habit of making recipes based off of those rotisserie chickens you can get at most grocery stores — such a massive time-saver. Unfortunately, trying to find a rotisserie chicken at the Jewel store in our neighborhood is usually next to impossible on a Monday night, so we settled for a rotisserie turkey breast. I think it worked equally well. While you’re at the store, grab a bag of mixed salad greens — I chose a mixture of butter lettuces, a carrot and some green onions.
When you get home, get to work chopping or shredding the turkey (or chicken) from the bone and remove the skin so you’re just left with bite-sized shreds (or pieces) of white meat. Chop your onions and shred your carrot into ribbons. Dump the lettuce in a bowl, top with your meat and veggies, toss in some dried tarragon and add your dressing (a mixture of vinegar, olive oil and dijon). All done. Easy, healthy and very, very tasty….even if you’re grumpy.
Turkey & Tarragon Salad
Serves 2 – 3
Meat from 1 store-bought rotisserie turkey (or chicken) breast, skin and bones discarded
1 small carrot, shredded or finely chopped
3 green onions, chopped
1 bag salad mix with butter or bibb lettuce
1 tsp. dried tarragon
salt & pepper to taste
1 tsp. Dijon mustard
1 Tbs. rice vinegar
1/4 c. olive oil
Toss meat, veggies and tarragon in a large salad bowl and add salt and pepper to taste. In as separate bowl, add dressing ingredients and wisk until combined. Drissle dressing over salad and toss until evenly coated. Serve with warm, crusty bread.
Whats on my iPod: Say, John Mayer