Happy Mother's Day to all you wonderful Mom's! Sherwood treated me to dinner in Brunswick last night at El Camino- a little Mexican restaurant with incredible ambiance and yummy food. We shared chips and a smoky homemade salsa, a taco salad with marinated steak and nachos with grilled chicken. The salsa was not chunky but a fine-ish puree with a hint of smoky pepper. Both the nachos and taco salad were comprised of diced veggies and meats. Everything was fresh and lively. You can visit them on my space just click here for El Camino Cantina. We've been dancing around the house and most Thursday nights at Great Salt Bay School. I just can't get enough. The more I learn the more I want to dance. The kids made dinner tonight. It was a delicious fruit salad with a lemon pineapple dressing and deviled eggs. If you need to serve brunch for Mother's Day- this is sure to be a hit.
Fresh Fruit Salad with Lemon Pineapple Dressing
3 cups fresh hulled and quartered strawberries
3 cups fresh diced seedless watermelon
1 cup diced fresh pineapple
1 cup fresh blueberries
Toss all of these together and chill.
for the dressing combine: the juice of a lemon
1/4 cup brown sugar
1/3 cup fresh pineapple juice
1 teaspoon balsamic vinegar (OR 1 to 2 Tablespoons spiced or dark rum- very optional)
Whisk the dressing ingredients to dissolve the sugar. (at this point you can opt to whisk 1/2 cup of sour cream, creme fraiche, mascarpone cheese or plain yogurt into the dressing- if you like your dressings creamier) Pour over the fruit and toss well.
Serve in chilled bowls with a sprinkle of brown sugar on top.
Savor. Linger. Enjoy!
-Cynthia
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