The Way to a Father's Heart…

……is through fiscal responsibility.  This week’s sale ad features ribeye steaks, crab legs, and jumbo prawns.  Delightful.  Delicious.  Delovely, for sure.  But even at their sale price, they’re some pricey menu items.  The father of my children would not appreciate a meal of such extravagance at this particular moment in time, I can guarantee you that right now……oh yes, I certainly can.

However, leave it to me to justify ribeye steaks on Father’s Day.  I can justify just about anything.  In fact, if our credit card company gave away points for justifying purchases, I’d have earned a round trip ticket to the moon and back for every member of this whole DamFam by now.  I’m not proud of it.  It’s an illness.

Anyhoo, I will be surprising The Hub’ with some juicy, grilled ribeye steaks on Father’s Day (it’s also our 16th wedding anniversary – how’s that for justification?).  I don’t have them here to show you today, because they are quite a splurge, and I’m only making them once.  And that would be on Sunday.

Alongside our decadent steaks, we’ll probably have some kind of yummy potato dish – haven’t decided yet – and of course, a salad of some sort.  I’m thinking it will be this one…my husband is a fool for fresh tomato salad, and this one is a winner!  My husband is a winner too.  J  Awwwe!

Happy Father’s Day!

Serves 6

5 large, ripe tomatoes (stem tomatoes are on sale)
1 small red onion, thinly sliced
¼ c. good quality olive oil

4 oz. feta cheese, crumbled
¼ c. Kalamata olives or other brine cured black olives, pitted
1 T. chopped fresh Italian parsley

Arrange tomatoes on platter.  Top with onion slices.  Drizzle oil and vinegar over. Sprinkle with salt and pepper.  Let stand at room temperature for at least one hour.  Sprinkle cheese, olives and parsley over salad and serve.

Featured, Fresh, Frugal, Fabulous | June 18th, 2010