When I sat down with Yuseff to make our menu/ grocery list for the week, he said something truly awful to me: Baby, I’m really trying to go back to the low-carb thing. Low-carb is really difficult for me because I love all things bready. Sometimes, when Yuseff asks me what kind of food I’m in the mood for, I just say: Carbs.
So– I was faced with the daunting task of planning 5 meals that minimalized the use of carb-y foods. I think I rose to the challenge, though and I’m looking forward to kicking off this blog with the line-up we have planned.
Unfortunately, I planned the meal before I planned to officially start the blog, so there isn’t a recipe for the Steak or Shrimp. That’s just Yuseff’s specialty.
But I CAN share with you how I make the Bacon-Spinach Salad!
This recipe originally came from a meal that I made us a couple of weeks ago. It’s one of Rachel Ray’s 30-Minute Meals: Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette. I made all three components of this– and it was all rather tasty– but for some reason we both just really loved the salad! So, I decided to make it again.
My version is different from Rachel Ray’s in three ways: 1. I use bacon instead of pancetta (mainly because I always have a ton of bacon on hand). 2. I toss the vinaigrette with raw spinach rather than letting it wilt on the stove (because I really don’t like the texture of cooked spinach– too slimy! gross!) 3. I used two shallots instead of one, because I had to buy a whole package and I figured, why not? They’re here.
So, here’s how to do it: