Kristin over at Maine Momma posted her favorite ‘go to’ recipe when the weather turns warm. Hers is a lovely marinade/dressing to put over greens that works equally well as a marinade on some pork. Looks delish!
I have a ‘go to’ recipe of my own–this one for a fruit dish that I make just about once a week from the time I open my windows to nice, crisp spring air, until I have to shut them again when Autumn blows through. It’s just. that. good. I originally got this from my sister-in-law, a former Miss Kentucky who manages to do everything effortlessly, all while looking like she’s ready for a close up.
I use this fruit trifle as a fruit salad to accompany the meal, however most people would consider it a dessert. I found this out when I had a friend over and told her to bring a dessert, and then she showed up with a similar fruit trifle while I had made this one for a ‘fruit salad’. I then had to clarify that something is only a desert if it has chocolate in it.
Half an angel food cake, torn into bite size pieces.
A packet of vanilla pudding (4 oz. size), mixed and chilled.
A tub of cool whip (any size works, just depends on how much you like cool whip!)
An assortment of seasonal, available, fresh fruits. My favorites are: strawberries, blackberries, blueberries, bananas, and raspberries.
In a deep dish, layer ingredients. This can be a creative choice and differs for everyone, but I do it this way:
angel food cake, fruit, pudding, cool whip, then repeat once again, or as many times as you can fit in your container.
It’s rare that I have any left over, but if I do, it’s even better the next day. And for July 4th, it’s fun to make this with strawberries and blueberries to play up the ‘red, white, and blue’ theme.
I just happen to have some already made up today (I told you I make it every week!) and I’ll have it along with Kristin’s marinade on some salad.
I don’t know which I love more–warm weather or warm weather food!