Taco "Lego" Salad

Our dining room table has recently taken on a whole new persona. Call it Lego space command central, mega star ship depot, Star Wars Republic Commando runway...you get the point. Even a U.S. Coast Guard Fire boat has taken a liking to the table. I'm not sure when all these vessels decided to move in, but it wasn't until I started to set the table last night and was having difficulty finding a spare, shall we say, "landing pad" to place a napkin, fork and knife, that I realized this was definitely becoming a problem.

Not that I mind these heavily ammo-loaded, protectors of our universe objects hanging out on our dining room table. I used to get pretty distressed when, god forbid, the table wasn't meticulously cleared of all the clutter prior to the dinner hour. But, I've learned over the years that you have to pick your battles, and having to ask Mr. Star Wars Republic Destroyer to find a new home was no simple feat. It only became a problem when the Star Wars Destroyer started to attract his friends and, well, suddenly some Lego pieces started to become missing-in-action, and there was barely an empty space for a place mat, and then when I cracked my tooth on a foreign object while eating my Taco Salad last night.

No, I didn't really crack my tooth on a Lego piece, but come on, enough is enough. Sometimes you have to put your foot down and draw the line. I really do enjoy the dinner hour with my family, and I have to say that when the table is nicely set and things are in order, everything seems to go more smoothly. The food tastes better, the kids are less distracted and everyone overall seems to be more relaxed. So, even though I may have to pull in some serious backup, I'd say it's time to end the rebellion and get my dining room table back.

Taco Soup and Salad

Serves 6

4 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1/2 tablespoon oregano
1 large yellow onion, chopped
3 garlic cloves, chopped
Salt and pepper
1 can (15 oz.) stewed tomatoes
1 quart chicken stock
3 limes
1/3 cup medium taco sauce
1 head iceberg lettuce, shredded
1/2 pint cherry tomatoes, cut in half
1 handful fresh cilantro, chopped
1 handful fresh flat-leaf parsley, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, for garnish

Heat medium soup pot over medium-high heat with 2 tablespoons olive oil. Add the ground sirloin and brown. Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt and pepper. Stir to combine and continue to cook for 5 minutes. Add the stewed tomatoes and chicken stock, then bring the soup up to a boil. Reduce heat and simmer for 10 minutes.

In a small bowl, combine the juice of 2 limes, taco sauce, salt and pepper. Whisk in 2 tablespoons of olive oil. Reserve the dressing.

In a salad bowl combine the shredded lettuce, tomatoes, half of the cilantro, parsley and grated cheddar cheese. Pour the dressing over the salad and toss.

Squeeze the juice of the remaining lime into the soup. Ladle the soup into serving bowls and garnish with sour cream and a sprinkle of cilantro.