Sweetheart of a Salad Serves 4 Packed with seasonal produce, this salad tastes and looks great. I recently bought Cocktail Grapefruits and they are very sweet and delicious but smaller so use 2 if you can find them. 8 cups spinach, washed and dried 1 large pink or white grapefruit, peeled and sectioned 1/2 avocado, sliced 2 tablespoons plus 1 teaspoon sesame seeds, toasted 2
Tangy Buckwheat Noodle Stew with Cabbage
Tangy Buckwheat Noodle Stew with Cabbage Serves 4 to 6 This is a great combination of noodles and tangy sweet cabbage. I call it a stew but it really isn’t. The colors are bright and the flavor is perky. 1 tablespoon canola oil 2 cups red onion, coarsely chopped 2 cloves garlic, minced 4 cups finely shredded red cabbage 4 cups finely shredded Savoy or
Curried Pear and Squash Soup
Curried Pear and Squash Soup Serves 4-6 Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. 3 delicata squash, roasted, to equal 2 cups 1 small onion, diced 1 medium D’anjou or comice pear, peeled and cut into chunks 2-3 teaspoons
Pear and Toasted Walnut Salad with Cranberry Vinaigrette
Pear and Toasted Walnut Salad with Cranberry Vinaigrette Serves 4 to 6 This salad has flavors that speak fall to me—pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. 1/4 cup water 1/4 cup orange juice 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/4 cup dried cranberries ¼ teaspoon guar gum 3 tablespoons walnut halves or pieces, toasted
Rainbow Sprout Salad
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