Stoney Point - May. 4, 2014: It's nice to make weekends easy when it comes to food and to be able to take what you have on-hand and whip up something delicious. The other consideration are those sitting around the table and their eating choices. Cobb Salad came to my mind and not necessarily sticking to the traditional Cobb but using it as my inspiration. Start with a base nest of torn romaine and bed your lines of yumminess on top. This presentation allows your guests to build their plate.

I had some yellow peppers in the fridge that needed to be eaten so they hit the grill along with some fresh corn. Baby cucumbers got sliced and I had blue cheese left over from a sauce I made during the week. Leftover roast beef found the cutting board along with the traditional black forest ham. Toast some walnuts and put in a bowl on the side. A simple wine vinaigrette dressed the goodness.

As always, make it your own and use what's in your fridge. I was eyeing an unopened old cheddar but wanted to use up the blue cheese. I suppose when you start mucking about you no longer have a Cobb Salad so we will call it a Kinda Cobb - works for me along with the sipping suggestions I listed below.

Vinaigrette
2 tablespoons white or red wine vinegar
3 tablespoons olive oil
juice of half lemon juice
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
1 minced garlic clove
Salt and pepper to taste

To sip: Domain Franck Millet Sancerre available at the LCBO or your favourite champagne.