Good Friday Meal for Two
Good Friday is a special occasion, a holiday for some – or a simple meal for two. Easter weekend has become famous for deviled eggs, dyed Easter eggs, and Easter egg hunts – and if you grew up like I did from the South – vegetables and salads.
At this time of the year, fresh fruit stands fill up with the sweetest fruit and wonderful green herbs and veggies. Organic. Nutritious. Healthy. Fresh out of the garden.
Vegetables are filled with nutrients that you can easily combine into any meal. Green veggies may not tempt you the first thing when you wake up in the mornings. But they are so good for you and good with any meal.
Find a Farmers’ Market
Love vegetables? Go to your local farmers’ market. Stand near sweet strawberries and fresh cilantro. Take a deep breath, inhaling the aromatic scents. You can’t resist purchasing them.
Hmmm. Did you see what I saw in that last paragraph?
Not just strawberries but sweet ones. The kind that sends an amazing aroma right to your nose as the wind blows it your way while you’re standing by the farmers’ market vegetables and fruits.
Seriously, I bought a bunch of cilantro at the farmers’ market because I was standing at a table with tons of veggies and fruits and a delicious herbal waft kept coming my way. Ah! Cilantro! I took out a dollar bill from my wallet and handed it to the farmer lady.
Make a vegetable and fruit salad with something green and something red – cilantro and strawberries. Add other colorful veggies. You don’t even have to use lettuce. I’m all about becoming creative with vegetables because I love them. However, they can be quite boring if you aren’t sure how to cook them or what other foods to mix them with.
Greens, as we call them down south, refer to turnip greens, mustard greens, and collard greens. My favorite as a young girl was the middle of the three, mustard greens. I love bacon and remember my family dipping mustards (greens) in a skillet of bacon grease. If you love bacon like I do, the flavor of freshly cooked bacon is good with no matter what you eat it with. Okay, I admit that the grease was not the healthiest way to cook organic greens from the garden – but it was good.
In later years, my mother often cooked a big pot of collard greens or turnip greens. Special occasions meant a pot of collards or turnip greens were served with another huge pot of crowder peas, also called field peas.
Oh, and I must not forget to mention the cornbread. Always, there was what my mother, grandmother, and aunts called pones of cornbread. A pone of cornbread usually means cooked in an iron skillet. However, a pone also refers to cornbread cooked over a fire in a particular type of iron pan.
Now for that meal for two I made today, are you ready for the vegetable and fruit salad recipe? Here you go:
Veggie & Fruit Salad
Vegetable and fruit salad medley
- 1 Each Apple
- 6 Each Strawberries
- 10 Each Grape tomatoes, cut in half
- 1/3 Cup Ken's Steak House Lite Sweet Vidalia Onion Dressing
- 3 Ribs Celery same as 3 sticks or stems of celery, not the whole stalk
- 2 Servings Kerrygold Dubliner aged cheese
- 1 Cup Broccoli spears, divided into small pieces
Slice the strawberries thinly, and cut the apple into slices then into small pieces.
Mix all the veggies and fruits together.
Pour the dressing over the salad and mix well.
Serve with your choice of sandwich, cut in half.
My husband and I eat leftovers and love them. Our Good Friday meal for two included this beautiful red and green veggie and fruit salad with a sandwich of leftover hamburger and chicken fried steak. We decided to share the sandwiches, so I cut the two portions of meat in half. We each ate a half hamburger sandwich and a half chicken fried steak sandwich made with:
- sandwich spread
- bread and butter pickles sandwich size slices
- a slice of cheese
Pretty simple, right? But we didn’t have to cook. It only took a few minutes to make the salad. Dinner was great, easy, and perfect for two!
Happy Good Friday,
and “Peace be unto you.” (Luke 24:36, KJV)