Roasted Red Onion, Goat Cheese and Spinach Salad with Citrus Vinaigrette

If you could sum up a season in a salad, this one would be called Fall. Roasted red onions, creamy goat cheese, sweet cranberries, and crunchy pecans. Spinach lightly dressed in a vinaigrette featuring lemon, orange, honey, and Dijon. Such a perfect fit. My posts often focus on what's available fresh and local. And sometimes you might get sick of reading about spring asparagus or autumn apples. But the seasons truly come alive when you cook with what they provide. A pear that traveled halfway across the globe to become my summer snack, isn't going to taste as good or feel as satisfying as the crumbly pear crisp served at Christmas. It isn't easy to go without certain foods for part of the year (especially when anemic looking versions of themselves can still be found on the shelves). It requires significant self-discipline for me not to grab a pint of strawberries when I've got the winter blues. But I've learned to relish in what's available here and now, knowing that spring (or summer or fall) will return again. And think how awesome that strawberry will taste then!

The roasted red onions really made this salad spectacular. I was nibbling on slices of them straight off the roasting pan. Soft and mild and sweet. Dustin thought they were a little slimy. I'll give him that. But I love how they slip right down. Make sure to take the time to toast your pecans. Place them in a dry skillet over medium-heat, tossing them every so often until fragrant and golden brown.

INGREDIENTS
1 medium red onion
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
5 oz. baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup goat cheese, crumbled
1/3 cup sweetened dried cranberries

Citrus Vinaigrette:
1/2 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1 1/2 tsp. Dijon mustard
1/2 tsp. honey
salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. Preheat oven to 400 F.

2. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt and pepper, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

3. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, and salt in a small bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

4. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Serves 4.

(Adapted from Food Network)

Rustic Apple Crostata

Here it is! The first (of probably many) apple dishes/desserts of the season. Using the Virginia apples we just picked, of course! About that apple picking trip. I was really looking forward to the Saturday afternoon drive to Charlottesville, cruising through the hills blanketed in the colors of fall. And the drive was enjoyable. But the minute we pulled off of the freeway to wind our way up to the orchard (Carter Mountain is situated on the top of the mountain and comes with a stunning view of the valley below), the fun was over. All of a sudden we found ourselves stopped in a endless line of cars. What?! We weren't even off the freeway ramp and we were stuck in several miles of traffic. I was desperately hoping that there was a reason for this mess. Some huge accident on the other side of the bridge (selfish and morbid, I know) or the President flying in to visit Monticello (also just up the road). Something good. But no. It was the apples. All these people had come from apparently everywhere wanting some apples. I can't blame them. But it was frustrating. Who knew that apple picking was so popular? (To further explain my surprise, we have picked apples here for several years now and never experienced any delays.) It took us another hour to reach the top of Carter Mountain. I hate to admit that on the way up I was seriously questioning my commitment to this outing. Had turning around even been an option, I might have succumb.

So I guess the secret's out. The whole world knows about our apple orchard. But I suppose I can share. Once I'd taken my first bite of a Golden Delicious right off the tree, I had already forgotten about the traffic. I'm willing to endure that drive many times over if it means months of local fresh apples and desserts like this. This crostata made it worth it. A crostata is essentially a free-form pie crust, topped with fresh fruit and a spicy-sweet crumble. This is another awesome Ina Garten recipe. I loved the buttery, flakey crust and that the filling is not overly sweet (which is why I used a sweeter variety of apple- which I recommend). Definitely don't skip the orange zest. And serve it warm with a scoop of vanilla ice cream.

INGREDIENTS

Pastry:
1 cup all-purpose flour
2 Tbsp. sugar
1/4 tsp. kosher salt
1/2 cup (1 stick) cold unsalted butter, diced
2 Tbsp. ice water

Filling:
1 1/2 lbs. (3 large) Fuji apples (or another crisp and sweet variety)
1/4 tsp. freshly grated orange zest
1/4 cup all-purpose flour
1/4 cup sugar
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 Tbsp. (1/2 stick) unsalted butter, diced

DIRECTIONS
1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

2. Preheat the oven to 450 F.

3. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

4. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

5. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool several minutes. Serve warm with a scoop of vanilla ice cream.

Serves 6.

(Adapted from Food Network)

Spice-Rubbed Pork Tenderloin with Roasted Carrots

I'm crazy about pork tenderloin. It's tender and juicy, easy to prepare, and healthy and lean. The only con? It's not cheap. So it's not for everyday. But if you've never tried to roast (or grill) a pork tenderloin, it's time! I'm always coming across new methods of making it, and this recipe was one of the best. You rub a few smoky spices over the surface of the meat, sear it on the stove to create a lovely crust, and finishing roasting it in the oven. The carrots that accompany it take much longer to cook so they have to be started ahead of time. If you've never tried a golden-sweet roasted carrot, you're  in for a double treat!

In order to properly cook your tenderloin, make sure you have an instant-read meat thermometer. It would be such a shame to overcook this succulent piece of pork. Once the internal temp reaches 145-150 degrees F, remove it from the oven and tent it with aluminum foil. Let it rest for at least 5 minutes before slicing. This step is essential in preventing all the juices from escaping. 

INGREDIENTS
Roasted Carrots:
2 lbs. baby carrots with stems (not the pre-cut packaged kind), peeled and trimmed leaving 1/2-inch of the green top attached
1 Tbsp. extra virgin olive oil
2 Tbsp. water
1 Tbsp. butter, diced
2 garlic cloves, minced or thinly sliced
1 small jalapeno, deveined, seeded, and minced
1 tsp. honey
1/2 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. kosher salt

Pork Tenderloin:
2 1-lb. pork tenderloins
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. smoked paprika
1 tsp. kosher salt
1 Tbsp. extra virgin olive oil

DIRECTIONS
1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil.

2. Preheat oven to 400 F. Roast carrot mixture covered until just tender, about 30 minutes.

3. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.

4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145 F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Remove from the oven and let rest 5 to 10 minutes.

5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6.

(Adapted from Bon Appetit)

Roasted Butternut Squash, Caramelized Onion, and Rosemary Pizza

I managed to get all of my clothes on right-side-out this weekend, but apparently my streak of embarrassment isn't over! On Saturday evening we met my family in Charlottesville to go apple picking, which was followed by dinner and walking around UVA enjoying the uncharacteristically warm fall. We left after dark and returned to Richmond for the night. On our way out the front door Sunday morning we were greeted by our car eagerly flashing its emergency lights! At first I thought our little blue civic might have magical powers or that one of the neighborhood cats had set it off. But then we remembered. We had pulled over on the side of the road for a moment the night before, responsibly turned on the blinkers, and then forgot to shut them off. We made the entire hour-long drive home with our emergency lights blaring and not realized it. We then parked our car in front of our house, got ready for bed, and slept soundly all the while our emergency lights flashed on through the night. So if you happened to pass us on Route 64, or drive by our house that night, be assured that there was no emergency. Just us, having a little too much fun blasting club music to notice something silly like that.

I did make it home with 30 lbs. of apples. You know what that means. Apples in everything...! But for now, enjoy one of my other favorite foods of fall- roasted butternut squash. On a pizza no less. With sweet caramelized red onions, fresh rosemary, and sharp Parmesan and Asiago. It's wonderful.

INGREDIENTS
1 recipe pizza dough
1 Tbsp. extra virgin olive oil
fresh rosemary, chopped
Parmigiano Reggiano, freshly grated
Asiago, freshly grated

Roasted Butternut Squash:
1 small butternut squash, peeled, seeded, and diced
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
kosher salt
freshly ground black pepper

Caramelized Onions:
2 red onions
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, preheat oven to 425 F. In a large bowl, toss to coat squash and garlic with olive oil. Season with kosher salt and pepper. Spread in an even layer on a baking sheet lined with aluminum foil. Roast in preheated oven for 25 minutes, turning occasionally, until tender and golden brown. Remove from the oven and set aside to cool.

3. To caramelize the onions, heat the olive oil in a large skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until the onions are soft and caramelized, 30-40 minutes.

4. Preheat oven and pizza stone to 450 F. Brush the prepared crust with the remaining Tbsp. of olive oil. Sprinkle with a little cheese. Distribute the roasted squash and caramelized onions over the crust. Sprinkle with the freshly chopped rosemary, Parmesan, and Asiago.

5. Bake in preheated oven for 8-10 minutes, until the crust is puffed and golden brown and the cheese has melted. Remove from the oven and let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from All Recipes)

Cashew Chicken Curry

Do embarrassing things often happen to you? Lately I've been wearing my clothes backwards. Yesterday I was halfway through my shift in the OR when I realized I had my scrubs on inside out! The big tag poking up in the back might have been a clue. Maybe that one I can blame on getting dressed at 4 am in the dark. But the week before I got dressed up for a meeting at the hospital and wore my sweater inside out too! Which I probably never would have noticed if a friend hadn't pointed it out. And that day I got ready well after noon. There was no excuse. While I find these blips rather hilarious, I'm hoping that this string of unfortunate dressing comes to an end. I'm not safe to leave the house. I need someone to check me over for fashion mishaps before going out.

What does this have to do with Indian food? Absolutely nothing. But at this moment I couldn't think of anything else to talk about! This curry is quick. It's easy. And it's really delicious. I lightened up the original recipe (in regards to fat and spice) by using half oil/half butter, boneless skinless chicken breast, a little less curry powder and cayenne, and nonfat Greek yogurt. And it was still creamy and rich. I loved the unusual use of cashews. Make to sure to add a few on top for crunch.

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
2 medium onions, chopped
2 large cloves garlic, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. curry powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne (adjust to taste)
1 1/2- 2 lbs. boneless skinless chicken breast, cut into bite-size pieces
28 oz. can crushed or diced tomatoes (I used fire-roasted)
1/4 cup fresh cilantro, chopped + extra for serving
3/4 cup roasted unsalted cashews + extra for serving
3/4 cup nonfat Greek yogurt
cooked brown basmati rice, for serving

DIRECTIONS
1. Heat olive oil and butter in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring to coat, for 2 minutes. Add chicken and cook, stirring to coat, for 3 minutes. Add tomatoes (and their juice) and cilantro and bring to a simmer, cover, and reduce heat to medium-low. Continue cooking, stirring occasionally, until chicken is cooked through, about 15-20 minutes.

2. Meanwhile, pulse cashews in a food processor until very finely ground. Once chicken has cooked through, stir in ground cashews and yogurt and simmer 5 minutes until slightly thickened. Serve over brown basmati rice with cilantro and cashews sprinkled on top.

Serves 6.

(Adapted from Gourmet)

Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese

I still don't like arugula. Same goes for strong varieties of blue cheese. It must be a bitter thing, because I can't eat either of them straight. But mingled with other flavors on a sandwich, I get by. It pains me to admit there are foods I dislike. Especially ones that a significant percentage of the adult population enjoys. Because it makes me think there's something wrong with me. That I must be missing out. Oh, I forgot about eggplant! Once again, I can't gag it down unless it's disguised within a dish. I might not be buying basket-fulls of bitter greens and cheeses or oblong purple globes, but when they cross my path I'm always willing to give them another try.

This sandwich called for arugula. I went halfway and bought a bag of mixed greens with a few pieces of arugula thrown in. If you're cooler than me, and can handle the peppery leaves, then go with it. There are so many delicious flavors built into this sandwich- garlic and rosemary grilled chicken, briny sun-dried tomatoes, charred red onions, and creamy goat cheese. Like Dustin said, it's a sandwich you might find at a gourmet cafe.

INGREDIENTS
4 small boneless skinless chicken breast halves
2 Tbsp. red wine or balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
2 tsp. fresh rosemary, minced
salt and freshly ground black pepper
8 slices whole wheat boule or sourdough
goat cheese
sun-dried tomatoes packed in olive oil, drained and chopped
arugula, spinach, or mixed greens
red onion, sliced into 1/2-in. thick rings

DIRECTIONS
1. In a medium bowl, combine vinegar, olive oil, garlic, and rosemary. Season with salt and pepper. Coat chicken in marinade, cover, and refrigerate overnight.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill chicken until the juices run clear. Remove chicken and set aside to rest several minutes before slicing. Meanwhile, grill the onions until golden and soft and the bread until sightly crusty.

3. Spread sun-dried tomatoes over half of the grilled slices of bread. Top with the sliced grilled chicken, onions, and arugula. Spread goat cheese over the remaining slices of bread and place on top of the sandwiches. Serve warm.

Makes 4 sandwiches.

(Adapted from Bon Appetit)

Caramel Apple Sticky Buns

This is the same cinnamon roll dough you've seen several times recently around here. Just updated for the season with a caramel apple topping. I found the inspiration for this on Pioneer Woman Cooks. To achieve such sweet sticky goodness, you fill the bottom of your baking pan with a quick homemade caramel sauce. Then you sprinkle it with diced apple and arrange the rolls above. After a second rise, the rolls are baked and come out of the oven golden brown on top with caramel bubbling up from below. Next the entire pan is inverted onto a serving platter so that the caramel seeps into every crack and coats ever corner of these pillowy rolls. They're unbelievable served warm with their chewy bits of apple and oozing caramel sauce.

INGREDIENTS
Dough:
3-4 cups unbleached all-purpose flour
1 Tbsp. instant yeast
1 tsp. salt
1/4 cup sugar
1/4 cup butter, melted
1 egg, whisked
1 cup + 2 Tbsp. warm milk

Filling:
1/4 cup butter, melted
3/4 cup brown sugar
ground cinnamon

Caramel Apple Topping:
1/2 cup salted butter (if using unsalted butter, add a pinch of salt)
1 1/2 cups brown sugar
1 Tbsp. honey (probably unnecessary, I used it to replace corn syrup)
2 Tbsp. heavy cream
1 tsp. vanilla extract
1 Granny Smith apple, peeled, cored, and finely diced

DIRECTIONS
1. In a large bowl combine 1 1/2 cups flour, yeast, salt, and sugar. Whisk to combine. Pour in wet ingredients (butter, eggs, and milk). Stir until it is a thick paste. Add the remaining flour, 1/4 cup at a time, until it comes together into a ball.

2. Turn out onto a lightly floured flat surface, and knead the dough, adding more flour to prevent sticking, 8-10 minutes, until smooth. Spray the inside of a bowl with cooking spray, place the dough inside, cover, and let rise in a warm place until doubled, about 1 hour.

3. To prepare the caramel sauce, combine the butter, sugar, honey, heavy cream, and vanilla in a saucepan over medium heat and bring to a boil. Allow to boil for a few seconds before removing from the heat. Set aside to cool. 

4. Punch down the dough. Roll out into a large rectangle. Brush melted butter over the surface of the dough. Sprinkle with brown sugar and cinnamon. Roll up lengthwise. Cut into 12 evenly sized pinwheels. Pour the prepared caramel sauce into the bottom of a lightly greased 9x13 baking dish. Sprinkle the diced apple over the caramel sauce. Arrange the 12 rolls evenly spaced on top of the caramel and apples. Cover the pan and let rise until the rolls have doubled in size, about 1 hour.

5. Preheat oven to 350 F. Bake rolls, covered for the first 15 minutes. Remove the foil and continue baking until golden on top (approx. another 5-10 minutes). Remove from the oven and invert onto a large baking sheet or serving tray. Let cool slightly before serving.

Makes 12 rolls.

(Caramel Apple Topping adapted from Pioneer Woman Cooks)

Pasta with Sausage and Tomato Cream Sauce

I've had a sudden craving for creamy cheesy Italian pasta dishes. Maybe it's because the weather is turning cold and suddenly a steaming plate of pasta hits the spot. All I know is that Dustin, who has been a pasta-lover all along, is thrilled with my new obsession. I've accumulated a pile of pasta recipes much like this one. So get yourselves ready for a pasta-full fall!

I appreciated the simplicity of this dish. Sauteed sausage, onion, and garlic, simmered with tomatoes and cream, poured over a pot of al dente pasta, and finished off with fresh basil and Parmesan. Even though it's not complicated it's full of rich flavors.  As usual, I was trying to be health-conscious when I made this dinner and made several alterations to suit my needs. I've listed the options for you below.

INGREDIENTS
1 lb. whole wheat pasta
1 Tbsp. extra virgin olive oil
3/4 lb. Italian pork sausage (or turkey or chicken sausage)
1/2 tsp. dried crushed red pepper
1 cup onion, diced
3 cloves garlic, minced
salt and freshly ground black pepper, to taste
28 oz. can crushed tomatoes (San Marzano recommended)
1/2 cup half and half (heavy cream if you're feeling indulgent)
1/4 cup fresh basil, julienned
1/2 cup Parmigiano Regiano, freshly grated (more to taste)

DIRECTIONS
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

2. Meanwhile, preheat olive oil in a large skillet over medium heat. Add the sausage and red pepper flakes and cook until no longer pink. Add the onion and garlic. Saute until the onion is soft and the sausage is browned. Stir in the tomatoes and cream. Simmer for several minutes until slightly thickened. Season to taste with salt and pepper.

3. Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce and toss. Thin with a little pasta water, if necessary. Top with a handful of freshly grated Parmesan and fresh basil and serve.

Serves 4-6. 

(Adapted from Bon Appetit)