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Roasted Pear and Pomengranate Salad

Roasted Pear and Pomengranate Salad

Growing up in an Italian family we always had salad, served at the end of the meal.  But I never remember having it on Thanksgiving.  As an adult creating my own Thanksgiving meals, I often thought about having salad with our turkey day dinner but in those days my culinary horizons were limited and I only knew about greens, tomatoes and Italian salad dressing AND that doesn’t go well with turkey.

Ahhhh but that was then and this is now and it’s the sky’s the limit!  This year will be different.  I’m including a salad and sharing the recipe with you.

4 red pears, peeled, cored, each half quartered lengthwise

2 TBS olive oil

Salt and Pepper to taste

2 pkg of baby arugula (5 oz each)

5 oz pomengranate seeds

1 cup cashew blend ( cashews, almonds and pecans)

2 oz crumbled goat cheese

1/2 cup lemon vinaigrette

Directions:

Preheat oven to 450 degrees.  Toss pears gently with olive oil.  Season with salt and pepper and arrange in a single layer on foil lined baking sheet.

Bake 35-40 minutes till golden brown, and carmelized on the bottom.  Remove from oven, cool completely.

Combine salad greens, pomengranate seets, goat cheese.  Toss with 1/4 cup salad dressing.  Mound on a serving platter or individual plates. Toss pears with remaining salad dressing and arrange on salad.

Recipe from Wegman’s Menu magazine

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Red, Green and Black Lentils

Red, Green and Black Lentils

BEANS – Yes lentils are beans and they are not only good for you, they taste good too!  This dish can be ready in about 25 minutes.  Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-unami complement (that’s why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill.  Here the combination is especially cozy, as the goat cheese melts into the warm lentils, bathing them in a creamy  dressing.  This delightful recipe comes from Martha Rose Shulman of The New York Times.

INGREDIENTS:

2 cups/14 ounces green, brown, black lentils, rinsed and picked over

1 small or 1/2 large onion, halved

3 garlic cloves, minced

1 bay leaf

Salt

1/4 cup red wine vinegar or sherry vinegar

1/3 cup olive oil

1/4 cup broth from the lentils

3-4 ounces goat cheese (to taste), crumbled

Black pepper

2 cups wild or baby arugula

DIRECTIONS:

In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water.  Bring to a gentle boil over medium-high heat.  Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but sill have some texture (they should not be mushy). Taste and adjust salt.’

Using tongs, remove onion and bay leaf. (you may cook lentils up to four days ahead and store in the refrigerator  Bring back to a simmer and proceed with recipe).

In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil.  Set aside.

Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth.  Return lentils to the pot.  Whisk reserved broth into the dressing, then stir dressing into lentils.  Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper.  Stir in herbs.

Line a platter, salad plates or bowls with arugula. Top the arugula with lentils.  Serve warm.

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