Black Bean Hummus

It's fun when you're typing up a recipe and you realize that you misread the directions when you made it. Luckily, this doesn't happen too often. And typically its nothing so significant as to ruin a recipe. But often I think "Oh, that would have been nice to know!". This time I got carried away and threw everything in the food processor (my baby processor that is my most utilized kitchen tool), including the Kalamata olives. Just now I read that they are meant as a garnish. Well, they tasted good mixed right in!

So it's up to you- follow the recipe (which I suggest if you have any aversion to olives, and in that case why even bother with the garnish?) or be a rebel and throw them in (if you like their briny saltiness- I do!). If you are including them, you might want to cut back on that 1/2 tsp. salt. You don't want to overdo it.

Now I'm wondering what this hummus would taste like without the olives. It was creamy and tangy and delicious with them- it should be smoother and more mild without them. This is a fusion of Greek and Southwestern flavors and somehow it works! We ate ours dipped in fresh homemade pita bread, but I bet good old tortilla chips would also hit the spot.

Black Bean Hummus

INGREDIENTS
1 can black beans, drained and rinsed
1 clove garlic
2 Tbsp. water
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tahini
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4 tsp. paprika + extra for garnish
10 Greek (Kalamata) olives, pitted
drizzle extra virgin olive oil (optional)

DIRECTIONS
1. Mince garlic in the bowl of a food processor. Add black beans, water, lemon juice, tahini, cumin, salt, cayenne pepper, and paprika; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika, olives (optional), and a drizzle of olive oil (optional).

(Adapted from All Recipes)

French Dip Panini with Au Jus

 
This is an upgrade on the Caramelized Onion and Gruyere Panini that I posted earlier this week. I've added thinly sliced deli roast beef and a hot Au Jus sauce for dipping. Voila! You have French Dip. The Au Jus presented a problem. The authentic homemade version comes from the drippings of cooking a roast. On a school night? Not happening. Nor did I want to buy a packet that you mix with water and is supposed to mimic the flavor of beef broth. Not natural; not for me. So here's what did work: shallot, garlic, and a box of natural/organic beef broth/stock slow simmered over the stove until reduced to 1/4 of it's original volume. Delicious concentrated beef flavor. Your hot panini will want to dive right in. My only warning is this: use low sodium stock unless you have a passion for salt.

INGREDIENTS
1 large onion per sandwich, thinly sliced
extra virgin olive oil
salt and pepper, to taste
Gruyere cheese, sliced
roast beef, thinly sliced
whole wheat bread
butter or cooking spray

Au Jus:
4 cups low-sodium beef stock/broth (1 box)
2 cloves garlic, minced
1 shallot, minced
dab of butter

DIRECTIONS
1. To caramelize the onions, heat several drizzles of olive oil in a large saute pan over medium heat. Add the onions and stir to coat with oil. Continue cooking over medium heat and stirring often until the onions are soft, deep brown, and caramelized. Season to taste with salt and pepper. The onions can be made ahead of time and refrigerated until ready to use.

2. To make the au jus, melt a dab of butter in a large saute pan over medium heat. Add the shallot and garlic and saute for several minutes. Add the beef broth, bring to a boil, then reduce heat to medium and simmer until reduced to about 1 cup. Season to taste with salt and pepper (boxed or canned broth is already very salty so you probably won't need to add salt). The au jus can be refrigerated until ready to use and reheated.

3. To assemble the panini, preheat panini press to high heat. Layer cheese, onions, and roast beef on slice of bread. Top with a second slice of bread. Spread butter on both sides of the sandwich or spray with cooking spray. Place on the preheated panini press and grill for several minutes until the outside is crispy and golden brown and the cheese has melted. Serve hot with warm au jus for dipping.

Makes about 1 cup of au jus.

(Adapted from Panini Happy)

Whole Wheat Walnut Boule

Bread baking is my passion... yeast bubbling, flour flying in my face! It's like creating a living organism. One with an insatiable sweet tooth that feasts on sugar, resulting in a bad case of gas. It's the yeast expelling carbon dioxide that causes the dough to rise. Yeast happens to be a finicky eater. For example, it will only tolerate its beverages at certain temperatures (ideally between 85 and 99 F). Too cool and it won't grow, too hot and it dies. Talk about particular. Like I mentioned before, it loves sugar, and isn't as fond of salt.

Yeast can be brutal on the novice baker. But once you've got down the basics, you can conquer bread. Nothing makes me more satisfied than pulling out a high-rising loaf of golden brown bread or batch of pillow-soft rolls. If I had to live on one food alone for the rest of my life, it would be bread. No question. In fact, I wish I could live on bread alone. I can't get enough of it.

Most of you know, I try to use as much whole wheat in my baking as possible. It's 100% healthier than the white variety. It can make the process trickier though. I've had a lot of success with King Arthur's 100% White Whole Wheat Flour and I recommend you try it. It improved my bread a bunch!

This is a free-style loaf. You shape it into a blob and let it rise. It bakes into a crunchy-crusted round with a soft savory inside. I love the subtle walnut flavor from the oil and bits of toasted walnut baked right in. The only hiccup I ran across in this recipe was that my dough deflated when I tried to cross-hatch the top. I had to let it re-rise and it never reached its former peak. So I'll skip that step next time. (And be very gentle when brushing it with the egg wash.) The less you mess with risen dough the better.

INGREDIENTS
1 cup warm water
3 Tbsp. natural cane sugar
2 1/4 tsp. active dry yeast (1 packet)
1 Tbsp. toasted walnut oil
2 cup white whole wheat flour
1/2 cup bread flour
1 1/2 tsp. salt
1/2 cup walnuts, toasted and chopped
cornmeal, for dusting
1 egg white
1 Tbsp. milk

DIRECTIONS
1. In a large bowl, dissolve sugar in warm water. Add yeast and let sit for 10 minutes until foamy.

2. Add walnut oil, salt, and 1/2 cup bread flour. Mix to incorporate. Add in the whole wheat flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl. Turn out onto a lightly floured surface and knead, adding more flour if necessary, for about 5 minutes, until smooth and elastic. Place dough inside a bowl coated with cooking spray, cover, and let rise for approximately 1 hour, until doubled in size.

3. Punch dough down and knead in walnuts. Shape into a round and place on a large baking sheet sprinkled with cornmeal or a on a piece of parchment paper. Cover and let rise for approximately 1 hour, until doubled in size.

4. Preheat oven to 350 F. Uncover dough. Whisk together milk and egg white. Gently brush the mixture over the dough. With a sharp knife, make perpendicular slits in the top of the bread (optional- this caused mine to deflate so I'll skip it next time). Bake in preheated oven for 15-30 minutes, until browned/the bread sounds hollow when tapped. Remove form the oven to cool on a wire rack.

NOTE: You can also bake this loaf on a pizza stone for a more artisinal quality. Preheat pizza stone in oven to 350 F. Allow dough to rise on a piece of parchment paper sprinkled with cornmeal and transfer the whole thing to the oven, placing the parchment paper directly on the stone when ready to bake.

Makes 1 loaf.

(Adapted from Cooking Light)

Spinach Bacon Salad with Warm Cider Dressing

Dustin declared this his favorite salad. Bacon. Hard boiled eggs (he'll eat them by the dozen with a sprinkle of salt and pepper if you let him). Warm cider dressing. Yeah, yum. Not a "light" salad, but they boys love it.

My only qualm with this salad is this: Should you (and it's unlikely) have a problem finishing it off in one sitting, it doesn't keep very long after it's been dressed. So for that reason, make it in small quantities. And it wouldn't be the same without the hot dressing that slightly wilts the spinach leaves. So take two seconds to heat it over the stove. You'll see what I mean.

INGREDIENTS
6 oz. baby spinach
4 eggs, hard boiled and sliced
red onion, thinly sliced
4 slices bacon, cooked until crisp and crumbled
half a package of Cremini mushrooms, sliced

Warm Cider Dressing:
1 Tbsp. cider vinegar
2 tsp. natural cane sugar
2 Tbsp. extra virgin olive oil
1/4 tsp. Dijon mustard
salt and pepper, to taste

DIRECTIONS
1. To make the dressing, heat sugar, cider, olive oil, and Dijon in a small saucepan over medium heat until sugar has dissolved. Season to taste with salt and pepper.

2. In a large bowl combine salad ingredients. Pour warm dressing over salad and gently toss. Serve immediately.

Makes about 1/4 cup dressing, enough to serve 4.

(Recipe adapted from a friend.)

Deep Dish Apple Pie with Sweet All-Butter Pie Crust

When we came home with 25 lbs. of Virginia grown apples, I knew apple pie was in our future. This dessert is extra special because Dustin helped out. He drove us to Charlottesville on our apple-picking adventure, braved gravity and climbed to the top branches to find the finest and ripest, and even helped make the pie! He's usually not very involved in the cooking around here. Partly it's my fault for being so territorial in the kitchen. That, and he lacks the desire. (Unless he's having a sugar craving and wants cookies- NOW!)

But this dessert bears Dustin's magic touch. He peeled and cored and sliced all the stunning Granny Smiths that filled the dish. In my time of need, he came to the rescue and he was indispensable! I was busy rolling out pastry and boiling caramel and fretting over what I wanted to be the perfect pie. And my cute husband rolled up his sleeves and chopped through those apples in no time! (Or just in time, rather, to smother them in cinnamon, butter, and sugar, pour them into a deep dish, cover them with a blanket of pastry, and send them off to bake).

It's no wonder that I thought this pie was a sweet success. I made it with my honey. (Awww!) So my opinion might be a little jaded. Together, curled up on the couch under laptops, lecture slides, and books, we finished off half a pie. Including several scoops of vanilla ice cream. Dustin has never loved apple pie, but he agreed that this was a good one. My favorite part? The most amazing, buttery, flaky, spectacular crust I've ever had! I swear- I'll never, ever buy one again. Reserve a little of the filling "juice" to brush on top and it will turn golden, sweet, and crunchy.

I was surprised that with all the butter and sugar, the filling was not super sweet. I liked that the tart-ness of the Granny Smiths snuck through. You could always mix in a few apples of a sweeter variety for a sweeter pie. I sure have a crush on that crust, though! Crust + thick caramel-apple filling + frozen vanilla ice cream = Ahhh.

INGREDIENTS
1 recipe sweet all-butter double pie crust (below)
7-8 Granny Smith Apples, peeled, cored, and sliced
1 heaping tsp. cinnamon
dash of nutmeg
1/4 cup butter
1/4 cup water
2 Tbsp. all-purpose flour
1/2 cup natural cane sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg white

DIRECTIONS
1. Make the pastry dough according to directions (below). Chill until ready to use. Roll out each pastry on a floured surface until large enough to cover pie dish. Place one sheet of rolled out pastry in the bottom of the dish. Brush with egg whites.

2. Preheat oven to 350 F.

3. Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add water, sugars, and vanilla and bring to a boil. Reduce temperature and let simmer.

4. Toss apples with cinnamon and nutmeg. Pour caramel mixture over apples (reserving several Tbsp. to brush the crust) and stir to coat. Pour apples into pie dish.

5. Cover with the second sheet of rolled out pastry. Trim the edges, pressing them together. Make several slits in the top. Brush the top with the reserved caramel mixture.

6. Bake in preheated oven for about 1 hour, until the top is golden brown and the apples are soft. Place on a wire rack to cool for about 30 minutes before serving warm topped with vanilla ice cream. (If you serve it immediately the filling will ooze out- it needs some time to set up.)

Makes 1 9-inch deep dish apple pie.


Sweet All-Butter Double Pie Crust

INGREDIENTS
2 1/2 cups all-purpose flour
1 Tbsp. natural cane sugar
1/2 tsp. salt
1 cup (2 sticks) COLD unsalted butter, cut into 1/2-inch cubes
6-7 Tbsp. ice water

DIRECTIONS
1. Mix flour, sugar, and salt in food processor (or by hand with a whisk). Add butter and pulse until coarse mill forms (or cut in butter by hand with a pastry blender until only pea-size crumbs remain). Gradually blend in enough ice water until dough clumps (or mix in a Tbsp. at a time by hand). Form dough into a large ball. Divide in half. Flatten each half into a disk. Wrap in plastic and chill 2 hours or overnight.

Makes a double 9-inch pie crust.

(Crust from Epicurious, Filling adapted from All Recipes)

Curried Lentils and Sweet Potatoes

I knew this dish wasn't going to look very appealing on film. It's not photogenic. Cooked brown lentils appear reminiscent or things I'd rather not talk about on a cooking blog. I realize that these photos might not make you excited to rush and try this recipe, so I have to convince you in words. Because it's yummy! It was my first attempt at lentil-anything and I'm hooked. They're superbly healthy, and when combined with sweet potatoes and earthy spices- delicious!

This is a richly flavored, spicy (in a non-hot way), aromatic dish. (As most curries are.) Find a good quality garam masala (a blend of Indian spices) and it will make all the difference. The original recipe called for the addition of leafy greens, such as Swiss chard. I suppose you could use spinach. I omitted it altogether. I didn't think it would improve the texture of the dish. Definitely top it with a handful of freshly sliced scallions.

INGREDIENTS
2 Tbsp. extra virgin olive oil
1 onion, peeled and diced
4 cloves garlic, minced
1-inch fresh ginger root, peeled and minced/grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeno pepper, seeded and minced
4-5 cups vegetable broth (I used 4 cups + 1 cup water)
2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 lb swiss chard (center ribs removed and leaves thinly sliced) or spinach (optional- I omitted it)
1 tsp. kosher salt, more or less to taste
1/2 tsp. ground black pepper, more or less to taste
1/3 cup fresh cilantro, chopped
zest of 1 lime
juice of 1/2 lime
scallions, thinly sliced, for serving

DIRECTIONS
1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock or water, as needed.) Stir in chard/spinach (optional) and salt and pepper, and continue cooking until lentils are tender and chard/spinach is cooked, about 30 to 45 minutes total.
3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with scallions and serve.
Serves 6-8.

(Adapted from Smitten Kitchen)

Caramelized Onion and Gruyere Panini

This is the first time I've had Gruyere, the renowned Swiss cheese. Wikipedia had a lot of complimentary things to say about Gruyere: "it is one of the finest cheeses for baking, having a distinct but not overpowering taste", "adds savoriness without overshadowing the other ingredients", "is a good melting cheese", and "a fine table cheese". It describes it as "sweet but slightly salty" with a creamy, nutty flavor when young that grows more assertive and complex with age. Depending on the age of your cheese, the flavor will vary. Typically the older it is, the stronger it gets.

Gruyere pairs perfectly well with naturally sweet caramelized onions to create a heavenly panini. Because the onions take some time to cook, you can't throw this together in seconds, but I've never regretted spending the time to slow-cook onions on the stove. It's wild how such a pungent, tear-provoking bulb can turn into something so gentle and sweet with a little time and tenderness. And here's a secret: many recipes call for you to add sugar to the pan when caramelizing onions- YOU DON'T NEED TO! They become astonishingly sweet and succulent all on their own. (A good quality extra virgin olive oil helps this process along.) I think it's one of nature's miracles- add a little heat and the onion will turn sweet!

INGREDIENTS
2-3 large onions, halved and thinly sliced
extra virgin olive oil
salt and pepper, to taste
4 slices whole wheat bread
4 oz. Gruyere cheese, sliced or grated
butter or cooking spray

DIRECTIONS
1. To caramelize the onions, heat a splash of olive oil in a large saute pan over medium heat. Add the onions and stir to coat with oil. Season with salt and pepper. Cook, stirring occasionally, for about 25-35 minutes until the onions are soft, golden brown, and caramelized. (At this point the onions can refrigerated until ready to use.)

2. Preheat a panini press or griddle to medium-high heat. Divide the onions and spread over two slices of bread. Top each with 2 oz. of Gruyere. Top with the second slice of bread. Butter the outside OR spray the press with cooking spray. Grill the panini until the cheese is melted and the top is browned. Serve immediately.

Makes 2 paninis.

(Adapted from Panini Happy)

Pumpkin Apple Muffins

You can make two versions of this muffin. One is guilt free and the other I'd call dessert. You choose. When I make muffins I typically want a healthy breakfast or snack that doesn't trigger a sugar surge. Many muffins are really just cupcakes in disguise. It's important to distinguish cake-like muffins from the good-for-you kind. Depending on what ingredients you use, and whether you include the crumb topping, this muffin can be either.

My muffin is 100% whole wheat and packed with pumpkin, applesauce (no oil!), apples chunks, and just enough natural sugar for the right balance of sweet and healthy. They are moist, flavorful, and delicious. (And especially good kept in the freezer and reheated in the microwave until warmed throughout.) You could always grate the apple for a less chunky texture.

If you want dessert muffins, you can use white flour, oil or butter, refined sugar, etc. and add the streusal topping. Or use the healthy ingredients and add the crumble anyway. Why not?- some goodness is better than none!

INGREDIENTS
3/4 cup canned pumpkin
1/4 cup applesauce (or canola oil)
1 egg, whisked
1 1/4 cups whole wheat pastry flour
1/2 cup natural cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 cup apple, peeled, cored, and chopped or grated (I used 1 Golden Delicious)

Brown Sugar Streusel Topping (optional):
1/4 cup brown sugar
2 Tbsp. flour
1/2 tsp. ground cinnamon
2 Tbsp. butter

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or place muffin liners in a muffin tin.

2. In a small bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk together the pumpkin, applesauce, and egg. Pour the dry ingredients into the wet and stir just until moistened. Gently fold in apples. (Batter will be very thick.) Divide batter evenly among muffins tins.

3. To make the streusal topping (optional), in a small bowl mix together the sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.

3. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the tin to cool on a wire rack. Enjoy warm!

Makes 10 muffins.

(Adapted from All Recipes)

Bacon Pear Grilled Cheese Sandwich, Revisited

It had been way too long since we sunk our teeth into these cheesy grilled delights. It stuns me that I have been food blogging since January- almost a year now! It has become part of the normal rhythm of our life. (It affects Dustin as much as myself.) He bears the burden (dinner delayed by photo shoots, cleaning up kitchen catastrophes, etc.) and the benefits (pictured above) as well. It has changed our habits, our appetites, and how we spend our time. And I can promise you: food is always on my mind! As for this sandwich, all I can say is... read the original post!

1/15/09: I knew this sandwich would be excellent the minute I came across the recipe, and I was right! Much more interesting than your usual lonely slice of cheese stuck between two slices of bread. Don't get me wrong, classic grilled cheese is still necessary once and a while, but this "gourmet" version has become my new favorite! I don't know why these ingredients meld together so well, but they create a sweet and greasy and crunchy and cheesy goodness.

INGREDIENTS
whole wheat bread, sliced (I used whole wheat sourdough.)
bacon, cooked until crisp
Bartlett Pear, sliced
sharp white cheddar cheese, sliced
butter, softened and spreadable

DIRECTIONS
1. Heat either a cast iron skillet, griddle or panini press to medium high heat. Layer the sandwich: bread slice, cheese, pear, bacon, more cheese if you wish, and another bread slice. Butter the top slice of bread and place it on the pan buttered side down. Then butter the remaining side.

2. If you are not using a panini press, you can use a spatula or heavy pan to press down on the sandwich during grilling to get a similar result.The sandwich is done when the sides are toasted and the cheese is melted.

(Adapted from Simply Recipes)

Grilled Mahi Fish Tacos with Avocado Creme

I updated this recipe with a new sauce- an Avocado Creme. Delicious on just about anything, really.

7/29/09: My favorite meal in Charleston was at a roadside taco shop on our way back from the beach. We had the best fish tacos ever! I would make the 7-hour drive every weekend (if I wasn't short on time and money) just to grab a bite at Taco Boy. It was painful to return home and leave behind the salty ocean air and abundant fresh sea life.

Luckily, fish comes frozen. Good quality wild-caught fish that is flash frozen tastes nearly as good as fresh. So I purchased a frozen fillet of my friend mahi and tried to recreate those unforgettable fish tacos. This is a meal that will forever remind me of summertime on Folly Beach, SC.

INGREDIENTS

Marinade:
2 Tbsp. honey

1 lime, juiced

1 tsp. cumin
1/2 tsp. ancho chili powder
salt and pepper, to taste

Avocado Creme:
1/2 cup sour cream
1 avocado, peeled and pitted
1/4 cup fresh cilantro
1/2 lime, juiced
salt and pepper, to taste

2 6 0z. mahi mahi fillets
cabbage or lettuce (I used Boston leaves)

whole wheat flour or corn tortillas, warmed
Pico de gallo

DIRECTIONS
1. To make the Avocado Creme, combine sour cream, avocado, lime juice, and cilantro in a food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. While grill is preheating, whisk together marinade ingredients in a shallow dish. Marinate fish for 15 minutes.

3. Discard marinade and grill fish for several minutes on each side, until it easily flakes with a fork. Serve with warmed tortillas, cabbage or lettuce, pico de gallo, and chili sauce.

Serves 2.

(Adapted from Love and Olive Oil)

Slow-Cooked Peanut Butter Caramel Apples

I find it funny that this recipe came from Fitness Magazine. Eating bowlfuls of these steaming hot apples dripping with peanut-butter-caramel sauce and vanilla ice cream won't keep you in tip top shape. But there is some nutritional value in eating apples in any form. As with any dessert, just keep it under control!

What makes these Autumn apples so irresistible is the combination of hot and cold. Right out of the slow cooker the apples are warm and soft, and when the frozen ice cream hits them it immediately begins to melt, forming swirls of vanilla in the bowl. The wonderful contrast of hot sauce and cool cream is a surprise for your mouth with each bite!

I have to mention that you DON'T want to overcook the apples. I kind of forgot about mine during the rush of dinner and left them in the crock pot too long. Some of the apples had begun to turn to mush. If you let them go too long they'll break down and turn into applesauce. You want them to still be semi-firm (like apple pie filling).

INGREDIENTS
12 oz. jarred or homemade caramel sauce
1/2 cup peanut butter
1/2 cup water
2 1/2 lbs. cooking apples (such as Granny Smith), peeled, cored, and sliced into 1/2-inch-thick wedges (NO thinner)
vanilla ice cream

DIRECTIONS
1. Coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray. Add caramel, peanut butter, and water; whisk until smooth. Add apples; stir to coat. Cover and cook on low heat for about 3- 3 1/2 hours, until the apples are tender. Serve immediately topped with vanilla ice cream.

Serves 8-10.

(Adapted from Fitness)

Apple Pecan Salad with Cider-Shallot Vinaigrette

Apple picking we went, and now with refrigerator shelves overflowing with the crisp Autumn fruit, apples recipes I bring you! Here's one: a simple salad that makes use of the harvest abundance. Toasted pecans, sweet shriveled cranberries, and a tangy cider-shallot vinaigrette bring the flavors of Fall alive. For extra flair mix red apples with green or sweet with tart.

I don't measure amounts when I'm assembling a salad, so the specifics are up to you. I suggest tossing your greens in the vinaigrette before adding the other ingredients. Then drizzle with a little extra dressing before serving. (It ensures even coating of the lettuce.)

Apple Pecan Salad with Cider-Shallot Vinaigrette

INGREDIENTS
mixed greens
apples, sliced (use a sweet variety- I mixed Golden Delicious and Jonagold)
pecans, chopped and toasted
sweetened dried cranberries (optional)

Cider-Shallot Vinaigrette:
1/4 cup apple cider vinegar
2 Tbsp. apple cider
1 Tbsp. shallot, minced
1 Tbsp. honey
1/2 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To make the vinaigrette, combine the vinegar, apple cider, shallot, and honey in a food processor and pulse to combine. With the motor running, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.

2. In a large bowl toss greens with vinaigrette to coat. Top with apples, pecans, and cranberries (optional). Drizzle with a little extra vinaigrette and serve.

Makes 1 cup of vinaigrette.

(Adapted from Flavor Diva)

Caramel Apple Layer Cake with Apple Cider Frosting

We celebrated my twin sisters' turning 18 with this spectacular cake. When you are cooking for two (or a family of 8, for that matter) it's hard to please every individual palate. One sister loves peanut butter, another won't go near it. And so it goes. This cake was a compromise, a safe middle ground that I figured no family member could complain about. And luckily, they all loved it! It is perfectly spiced, moist, and delicious.

White whole wheat flour could be substituted for the pastry, but I don't suggest using regular whole wheat. It would be too heavy. You'd be better off replacing it with more all-purpose. This is one of those rare recipes where I wouldn't change a thing. Except, oops, I did! I increased the frosting! This makes a very tall cake and you can't skimp on what is arguable the best part of the dessert. Make sure your cake is completely cooled before frosting it. Otherwise you'll end up with a runny crumbly mess, like I did. After a few hours in the fridge I was able to patch it up, but save yourself the stress and be patient. That's the biggest lesson I've learned from baking... a tasty and presentable finished product is worth the wait!

INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

(Adapted from Whole Foods Market)

Cheddar Broccoli Loaded Baked Potato Skins with Avocado Creme

Since it makes much more sense to buy potatoes in bulk, we have also been eating baked potato skins all week (with this delectable pulled pork)! I'm now in love with baby Idahos (they're just my size!) and the method for making these. Even without all the fancy toppings you can make yourself the most delicious baked potato in several simple steps (detailed below). In summary, you microwave the taters soft, then slice them open and crisp them up in a hot oven. Soft and steaming on the inside and crunchy perfection on the out. With cheese and bacon bits and sour cream... even better!

Stuffing skins with broccoli is an innovative and healthier approach. But of course it doesn't stop there- Cheddar and bacon and scallions and a creamy avocado dip. What more could you want in an appetizer? Serve these warm right out of the oven and your guests will be coming back for more!

INGREDIENTS
8 small Idaho potatoes, scrubbed and dried
canola oil/cooking spray
salt
8 oz. broccoli florets, chopped (about 4 cups)
4 slices bacon, diced (or Canadian bacon)
3/4 cup extra-sharp Cheddar, grated

Avocado Creme:
2 scallions, thinly sliced, greens reserved
1 medium avocado, peeled and pitted
1/2 cup sour cream
2 Tbsp. lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, chopped
1/4 tsp. salt

DIRECTIONS
1. Preheat oven to 450 F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 12-15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop out about half of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil (I sprayed with canola oil cooking spray) and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Cook the bacon over medium heat until crisp and set aside on paper towels to drain.

5. To make avocado cream, combine scallion whites, avocado, sour cream, lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Cover and refrigerate until ready to use.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits. Serve hot.

Serves 8.

(Adapted from Food Network)

Sweet and Smokey Slow Cooker Pulled Pork

I just finished one of these juicy tender pulled pork wonders and it's ten o'clock in the morning. I'm not ashamed. I returned home from the gym ravenous. Lunch well before noon... why not? I also had two last night and the night before that. I served these for Sunday dinner to my family, who was visiting to celebrate my twin sisters' turning 18. They took quite a long time to cook, and sauce required some dedicated prep, but I'd say they were worth it. (Especially since the leftovers will sustain us for a week!)

I made the barbecue sauce on Saturday morning, just before we headed out on an apple picking adventure. Saturday night (before crawling into bed) I threw the roast into a very large crock pot, smothered it in sauce, and turned it on low. Sunday morning we were awoken by smokey barbecue permeating the house. During the morning the meat was cooled, shredded, and returned to the crock pot to reheat right before dinner. It was delish!

I have to give partial credit to the buns. This soft wheat sandwich roll recipe is outstanding and in combination with the juicy pulled pork is to die for! You could top these with some coleslaw or onions, but I kept it simple. Over the next few days I'll be sharing with you the rest of the recipes from our feast... Broccoli Cheddar Stuffed Potato Skins, Apple Pecan Salad with Cider Vinaigrette, Caramel Apple Cake with Apple Cider Frosting, and Slow-Cooked Peanut Butter Caramel Apples. So good.

INGREDIENTS
1 6-7 lb. Boston butt roast (pork shoulder)
salt and pepper
soft wheat sandwich rolls

Barbecue Sauce:
2 28 oz. cans crushed tomatoes (I used fire-roasted)
12 oz. molasses
2 small onions, chopped
1/2 cup orange juice
2 Tbsp. Worcestershire sauce
4 chipotle peppers in adobo, chopped (more if you like it extra spicy)
2 cloves garlic, chopped
2 tsp. allspice
1-2 tsp. liquid smoke
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the sauce, combine tomatoes, molasses, onions, orange juice, Worcestershire, chipotles, garlic, allspice, and liquid smoke in a large pot and bring to a simmer over medium-high heat. Season to taste with salt and pepper.

2. Reduce heat to low and simmer for 30 minutes. Remove from the heat and puree with an immersion blender or let cool a bit before pureeing in a regular blender/food processor. Return to the heat and simmer for an additional 45 minutes until thickened. At this point the sauce can be cooled and refrigerated until ready to use.

3. Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6 cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

4. Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

5. Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Serves 8-12.

(Adapted from Andrea's Recipes)

Chicken Cordon Bleu with Cider Shallot Sauce

I updated this recipe from the original post with a new sauce and new technique. The cider shallot sauce is light and refreshing. You don't need a thick creamy sauce when you have a crispy coated chicken breast oozing melted cheese. It would be too much.

I was inspired to revamp this dish after watching Tyler Florence on Food Network form impossibly perfect cordon bleu bundles. (Mine were always unattractively patched together with toothpicks.) His trick? He used plastic wrap to roll the chicken into snug little packages. No touching the meat with your fingers- no mess. Next, the plastic-wrapped poultry takes a rest in the fridge (long enough that it stays stuck when you peel off the plastic, roll it around in the flour, egg, and then breadcrumb mixture, and put it straightaway into the oven). No toothpicks in sight. Ah, another kitchen miracle.

2/23/09: Chicken Cordon Bleu is a classic French dish that is surprisingly simple! I kept with tradition in rolling a thinly pounded breast of chicken around sliced ham and Swiss cheese, and then dredging it in a coat of seasoned breadcrumbs. It can be fried or baked (as I did). I found a wine-less sauce recipe that turned out spectacular! Make the sauce at the last second, just before pulling your Cordon Bleu out of the oven. Your chicken should be golden brown and juicy with the cheese bubbling away inside. Spread your sauce over top, pause to admire, and then devour!

INGREDIENTS
2 boneless, skinless chicken breasts, pounded very thin
whole wheat Panko bread crumbs (you can add seasonings if you wish, such as garlic powder, basil, oregano, etc.)
all-purpose flour
1 egg, whisked
salt and pepper
2 slices ham or prosciutto
2 slices Swiss, Jarlsberg, or Gruyere cheese

Cider Shallot Sauce:
2 Tbsp. butter
1 small shallot, minced
1 Tbsp. cider vinegar
3/4 cup apple cider
1/2 cup chicken stock
1 Tbsp. freshly squeezed lemon juice
dash dried thyme (or fresh)
salt and pepper, to taste

DIRECTIONS

1. Place pounded chicken on a piece of wax paper or plastic wrap. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Using the paper/plastic roll up the chicken breast tightly and wrap up at the ends. Place in the refrigerator until ready to use (refrigerating for a while helps the chicken stay rolled up without using toothpicks).

2. Preheat oven to 350 F. Remove the chicken from the refrigerator and carefully unwrap it. Place the flour, egg, and breadcrumbs in three separate shallow dishes. Gently coat the chicken bundles in flour, then in the egg, and last in the breadcrumb mixture. Place in a lightly greased baking dish and bake in the preheated oven for 20-30 minutes, until cooked through.

3. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium-high heat. Add the shallot and saute until tender, several minutes. Stir in the vinegar, cider, and chicken stock. Bring to a boil, then reduce heat and simmer 8-10 minutes, until thickened. Whisk in lemon juice, remaining Tbsp. butter, and thyme. Season to taste with salt and pepper. Keep warm until ready to serve.

4. When the chicken is done baking, remove from the oven and plate. Drizzle with cider sauce and serve.

Serves 2.

(Adapted from Food Network)

Roasted Butternut Squash and Caramelized Onion Ravioli

I've already told you five times how excited I am for Fall. For these flavors. While I don't love cold weather, I appreciate the cravings for richer, heartier dishes that accompany it. This ain't no summer dish. Butternut squash, caramelized onions, cheesy spinach ravioli, toasted walnuts and pepitas, and all that freshly shaven Parmesan cheese. Light, no. Filling and fantastic, yes.

Pasta stresses me out (almost as much as baking cakes-more on that later). It's an issue of timing. I have difficulty reaching "al dente" at the same moment that my sauce is finished and the sides are served. This dish is tricky because you have several components to time together. But don't fret- if I can figure it out so can you! Make sure to toast the nuts and pepitas (this can be done on the stove in a dry skillet over medium low heat). It really deepens the flavors of the dish.

INGREDIENTS
1 butternut squash, cubed (about 3 cups)
2 large yellow onions, thinly sliced
1/4 cup pepitas, toasted
1/4 cup walnuts (or pine nuts), toasted
3/4 cup Parmesan, freshly grated
16-22 oz. whole wheat ravioli (can use fresh or frozen- I used a spinach and cheese combination)
salt and pepper, to taste
1-2 tsp. garlic powder
several cloves of garlic, minced
extra virgin olive oil

DIRECTIONS
1. Preheat oven to 425 F. Toss cubed squash and minced garlic with olive oil. Season with 1 tsp. garlic powder, salt, and pepper. Spread on a foil lined baking sheet and roast for 20-25 minutes, flipping partway through, until soft.

2. Meanwhile, preheat several drizzles of olive oil in a skillet over medium-high heat. Add the onion slices and stir to coat. Season with salt and pepper. Continue cooking, stirring every minute or so, until the onions are soft and caramel brown, about 25-30 minutes.

3. Also meanwhile, bring a large pot of salted water to a rolling boil. When the onions and squash are about done, add the ravioli and cook according to package directions. Drain, return to the pot, and toss with about 1 Tbsp. olive oil.

4. Combine the ravioli in a large serving bowl with the butternut squash and caramelized onions. Gently mix in the Parmesan cheese, reserving a little to sprinkle on before serving. Season to taste with garlic powder, salt, and pepper. Top with toasted pine nuts and pepitas, and serve.

Serves 2-4.

(Adapted from Eliza Domestica)

Buttery Sweet Whole Wheat Dinner Rolls

This is the same dough recipe that I use to make cinnamon rolls- I just "healthified" it by using some whole wheat. On my first try I usually only substitute half of the white flour with whole wheat to see how a recipe holds up. If it's a success, I'll try incorporating more whole wheat on my next attempt. This time it worked wonderfully! The rolls were still light, pillow-soft, silky-smooth, melt in your mouth morsels (all that butter helps)!

I didn't say they were low-calorie, just whole-grain. While I'm always cautious about using butter, I find that a little bit goes a long way in terms of texture and flavor in bread- especially rolls. These beautiful buns are so good that there's no need to dollop on butter before eating. Hot out of the oven or rewarmed later- I like them just the way they are. With a drizzle of honey or a dab of strawberry jam... heaven.

INGREDIENTS
2 cups white whole wheat flour
1-2 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup natural cane sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk (low-fat works fine)

DIRECTIONS
1. In a large bowl, whisk to combine 2 cups whole wheat flour, yeast, salt, and sugar. Pour in butter, egg, and milk. Stir until ingredients form a thick paste. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead, adding flour to prevent sticking, until smooth, about 8-10 minutes. Return the dough to a lightly greased bowl, cover, and let rise until doubled in size, about an hour.

2. Punch down the dough. Divide into 12 even portions and form into rolls. Place in a lightly greased 9x13 baking dish. Cover, and let rise until doubled in size, about 1 hour.

3. Preheat oven to 350 F. Bake rolls for 15-20 minutes, until golden brown on top. Remove from the oven and remove from the pan to let cool on a rack.

Makes 1 dozen rolls.

(My mom's recipe.)

Ellie's Five Layer Mexican Dip

This isn't your everyday bean dip. It takes a little more time and preparation and you can taste it. Canned black beans are pureed with softened onions and garlic, smoky chipotle, and lime. Frozen corn is sauteed and spruced up with fresh cilantro. Then there's the layer of ripe mashed avocados, followed by sharp Cheddar cheese, and finished with plum-tomato and jalapeno pico de gallo.

It's an Ellie Kreager (of Food Network) recipe, so of course it's healthy. A wholesome starter, snack, or even meal. Serve with baked chips for the lowest fat impact, or if you want to splurge, blue corn tortilla chips are our favorite!

INGREDIENTS
2 tsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 Tbsp. chipotle pepper in adobo, minced
4 Tbsp. lime juice, divided
1/4 tsp. ground cumin
1 Tbsp. water
1/2 tsp. salt
2 cups frozen corn kernels
1/4 cup fresh cilantro, chopped
2 ripe avocados, peeled and pitted
4 Roma tomatoes, seeded and diced
1/4 cup green onion, thinly sliced
1 Tbsp. jalapeno, finely diced
3/4 cup extra-sharp Cheddar, shredded

DIRECTIONS
1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 Tbsp. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4. In a small bowl mash the avocado with the remaining lime juice. Season to taste with salt and pepper. (I added more cilantro too.) In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Makes an 8x8 pan.

(Adapted from Food Network)

Disappearing Marshmallow Brownies

This is one of those recipes I grew up on. I had forgotten how much I loved these magical brownies. Unfortunately, there is nothing natural about them. Butterscotch chips (always been a favorite) and marshmallows are full of ingredients I typically avoid. But just this once, I had to make an exception. A mini marshmallow (or a few dozen) won't kill me straight away. If I ate these brownies every day- now that would be death by chocolate.

The combination of butterscotch, marshmallow, chocolate, and walnuts is delightful! The marshmallows really do "disappear" into thin air, leaving remnant puffy little craters. These brownies are meant to be gooey in the middle. They'll leave you with fudgy fingers and a sweet sticky smile!

INGREDIENTS
1 cup butterscotch chips
1/2 cup butter
2/3 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 eggs, lightly whisked
1 1/2 cups all-purpose flour
2 tsp. baking powder
2 cups mini marshmallows
2 cups semisweet chocolate chips
1/2 cup walnuts, chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. Melt butter and butterscotch chips in a large saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.

3.. Stir in brown sugar, egg, and vanilla. Mix well. Add flour, salt, and baking powder. Stir until well incorporated.

4.. Fold in the marshmallows, chocolate chips, and nuts until just combined (at this point the batter should still be warm enough to melt some of the chocolate chips but not so hot as to melt all of the marshmallows). Pour into a greased 9x13 baking dish.

5. Bake in preheated oven for 25-30 minutes. DO NOT OVERBAKE. The center will still jiggle but will firm up when cool. Remove from the oven and cool completely before cutting into squares.

Makes a 9x13 pan of brownies.

(My mom's recipe.)

Coconut Chicken Curry

I have no idea if this recipe is authentic. My experience with Indian cuisine is extremely limited. But I do know that this dish is delicious! Hundreds of All Recipes raters thought so too. It's a slightly sweet, tomato-based, lightly coconut flavored broth with curried chunks of chicken and garlic. Served over brown rice, it's a healthy, satisfying meal. Sprinkle with crushed peanuts and chopped cilantro for a boost of color and complexity.

INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish

DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)

2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)

4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.

Serves 6.

(Adapted from All Recipes)

Maple-Ancho Grilled Salmon

I love this sweet, flaky salmon. It's a breeze to prepare and flavors are wonderful: earthy cumin and paprika, warm chili powders, and coarse sea salt. It seems like a lot of spice for just two servings, but brushing the fillets with maple syrup calms the heat (and finishes the fish with a beautiful copper glaze.) In the dead of winter (or when you're too lazy to fire up the grill) you can prepare this dish under the broiler with a similar result.

INGREDIENTS
2 6-oz. salmon fillets
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ancho chili powder
1/4. tsp cumin
1/4 tsp. brown sugar
1/2 tsp. sea salt
2 tsp. maple syrup

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high.

2. Combine paprika, chili powder, ancho chili powder, cumin, and brown sugar. Sprinkle salmon with salt and then rub with the spice mixture.

3. Coat grill with oil or nonstick cooking spray. Grill the salmon until it flakes easily with a fork, brushing it with maple syrup about a minute before it finishes cooking.

Serves 2.

(Adapted from Cooking Light)

Spinach Salad with Butternut Squash and Sherry Maple Walnut Vinaigrette

Butternut squash is one of the best of fall. It's right up there with pumpkins and apples and pears (also in this salad!). I've got a spinach salad for every season now, and this is Autumn. Welcome, October. I hope to bring you dish after dish of comfy fall favorites.

When cooking is your life, you live each season and holiday through the food. It has brought new meaning and enjoyment to each holiday. Baking a Flag Cake for 4th of July or Pumpkin Pie in November is my celebration of that moment. The tastes, and the smells, the memory of the meals sticks with me a lot longer than what Santa stuffed in my stocking or how many eggs the Easter Bunny delivered. I'll be the first to acknowledge that great meals take a lot of effort. A lot of time and preparation and even sacrifice. But there's a reason everyone looks forward to Thanksgiving dinner and talks about it for days afterwards. While it would be impossible, and is unnecessary, to put that much into every meal, it shouldn't happen only once a year.

So it has become my resolve to make those moments happen more often- to celebrate life (and sometimes even loss) through food, surrounded by the people I love. To make memories linger a while longer in our senses. To not let life happen, without relishing it along the way.

INGREDIENTS
baby spinach
butternut squash, cubed
extra virgin olive oil
salt and pepper, to taste
pomegranate arils (you could substitute dried cranberries)
walnuts, toasted
Bartlett pears, cubed or sliced

Sherry Maple Walnut Vinaigrette:
4 tsp. sherry vinegar
1 tsp. shallot, minced
1/4 tsp. Dijon mustard
1 1/2 tsp. pure maple syrup
2 Tbsp. walnut oil
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. To roast the butternut squash, preheat oven to 425 F. Cover baking sheet with aluminum foil. Toss squash in olive oil to coat and spread on baking sheet. Season with salt and pepper. Roast for 15-20 minutes, until tender (time will very depending on the size of your cubes). Remove from the oven and set aside.

2. To make the vinaigrette, combine vinegar, shallot, Dijon, and maple syrup in a food processor. With the motor running, slowly stream in walnut and olive oils until emulsified. Season to taste with salt and pepper.

3. To assemble the salad, layer spinach, pomegranate arils, walnuts, pears, and roasted butternut squash. Drizzle with vinaigrette, toss, and serve.

Vinaigrette serves 2-4.

(Adapted from Fine Cooking)