When Max (my 4 year old) got home tonight he proposed to me...he asked if he could marry me a couple weeks ago and I told him I would have to see a ring first! He said he was going to make me a pink triceratops ring but instead he found this lovely gem in the toy box. (Very Kate Middleton-esque I think). He got down on one knee and everything. It was pretty fabulous. A great way to end a Monday!
We celebrated with Monday's menu of Garlicky Spinach Lasagna. It was quite tasty and I thought I would share some pictures and the salad dressing that complimented the red butter lettuce with diced tomatoes.
The lasagna had a few more steps and a few more pans than I like on a Monday, but it was worth it and perfect for the special occasion!
The lasagna calls for pesto. Jennifer from Garden of Eden shared a great recipe last week and in case your looking for the ol' standby, here's the basic basil, pine nuts, garlic recipe. I like to freeze it in an ice cube tray or egg tray and then pop them out when I need them as the week or the month goes on.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra virgin olive oil
kosher salt and freshly ground pepper
1/2 cup pecorino or Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor or blender and coarsely chop. Add olive oil gradually as it processes until smooth and incorporated then add pecorino or Parmesan.
Here's the salad dressing. I make a bunch ahead and keep it around...saves me money on salad dressing (I don't like any of the store bought stuff anyways!)
Mustard vinaigrette
1/2 cup red wine or champagne vinegar
2 teaspoons Dijon mustard
1 1/2 cups extra virgin olive oil
1 teaspoon whole-grain mustard
Mix together and keep in refrigerator for up to two weeks
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