Husband took the cooking reins again and grilled up a delicious dinner. The veal tenderloin was marinaded in red wine, salt, vinegar, and freshly ground pepper and then cooked on the grill. The spinach was steamed and seasoned with salt and a touch of vinegar. The last thing on the main plate is a chunk of blue cheese that rounded out the palate of flavors on the plate. In the salad bowl are mushrooms and snap peas over a bed of mixed greens, dressed with a mix of red wine, vinegar, and olive oil. The wine is from Seven Mountains Winery and isn’t exactly local since it’s about 2.5 hours away, but it’s on the way out to my grandma’s house, so we consider it local since it’s a trip we would’ve made anyway, not a special trip just to pick up the wine. It’s absolutely delicious with hints of honey and a nice, crisp dry finish.
Ingredients:
Cheese – Birchrun Hills, Blue
Veal Tenderloin – Birchrun Hills
Spinach – Jack’s Farm
Mushrooms – Oley Valley Mushrooms
Snap Peas – Jack’s Farm
Mixed Greens – Jack’s Farm
Wine Marinade – Paradocx, Barn Red
Wine – Seven Mountains, Dry Riesling
Non Local – Salt, Pepper, Homemade Vinegar, Olive Oil,