Although the Pacific Northwest isn't generally known for it's hot weather, you wouldn't know it by looking back at last summer, and seeing how this one has started! I had thawed out some country pork ribs for dinner and a cold salad, at the end of a hot day, to accompany the grilled ribs I was planning to cook on the smoker...sounded good! So for those of you looking for a nice cold side dish, on a hot summer day, to go with whatever you are grilling...this one is a good one! You can't go wrong with apples and pork!
3 broccoli florets~washed, dried and cut into bite size pieces, washed and pitted 1 1/2 cups fresh bing cherries, and cut in half.Chopped one half red onion,chopped one large granny smith apple,1/2 cup sunflower seeds, tossed together in a big bowl. For the dressing~1/2 cup non-fat greek yogurt, 1/2 cup low fat sour cream,2 Tbsp vinegar,1 Tbsp sugar,salt and pepper to taste. Mix it together with the salad, and refrigerate. Next time I will add celery and bacon..just for fun, and maybe switch out the sunflower seeds for hazelnuts.
Our motto around the farm is...all chores done by cocktail hour. So, I pulled the ribs out of the fridge and smothered them with a dry pork rub, and let them sit for a bit. Just before cocktail hour, I put them on the smoker. I cut some sweet potatoes into thick discs, drizzled them with olive oil,salt and pepper, threw them in the oven to cook. Once they were soft, I smashed them a little with a potato masher, put them back in the oven to cook until a little crispy...and we were ready to eat!
Give it a try! It was super delicious and plenty left for our lunch the next day!
From my farm house kitchen to you! Enjoy!
City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!
A family-owned 220-acre farm offering "haycation" farm house vacation rental stays and raising natural lamb, pork, and beef.