Mixed Greens and Roasted Pear Salad

Source: Raising the Salad Bar cookbook

serves 4-6

Ingredients:

3 anjou pears, peeled, halved and cored
Olive oil
1 small head red leaf or bibb lettuce, washed and dried
1 bunch arugula, large stems removed, washed and dried
1/2 small red onion, thinly sliced
4 oz goat cheese or blue cheese, crumbled
1/3 cup chopped, toasted walnuts

Pear Vinaigrette:
1/2 roasted pear
1/4 cup olive oil
1/4 cup apple or pear juice
2 tablespoons red wine, sherry or apple cider vinegar
1 teaspoon fresh lemon juice
salt and pepper

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Brush the pears with a little olive oil, place them on a baking sheet cut sides down, and bake for 20-25 minutes. The pears should be browned on the bottom and easily pierced with a fork. Set aside to cool. Reserve half of one pear for the dressing.
2. In a large bowl, mix the lettuce, arugula, and red onion.
3. To make the vinaigrette, place the reserved roasted pear half, oil, fruit juice, vinegar, lemon juice, and salt and papper in a food processer or blender. Process until mixture is pureed. Add a little more oil or juice to thin the mixture, if necessary. Add enough dressing to coat the salad; mix well, then divide the salad among individual plates. Top each serving with a roasted pear half and sprinkle cheese over them all. Top with toasted walnuts.

Pasta Primavera

Source: Dad

serves 6

Ingredients:

1 lb. broccoli, washed, trimmed, and cut into bite-sized pieces
2 small zucchini, washed, cut into thin slices
1/2 lb. asparagus, washed, trimmed, and cut into 1-inch pieces
1 lb. linguini
1 large clove garlic, chopped
2-3 large roma tomatoes, skinned, seeded, and chopped
1/4 c. olive oil
1/4 c. chopped fresh or 1 tsp. leaf basil, crumbled
1/2 lb. mushrooms, sliced
1/2 c. frozen peas
1/4 c. chopped parsley
1 1/2 tsps. salt
1/4 tsp. black pepper
1/4 c. butter
3/4 c. heavy cream
2/3 c. freshly grated parmesan cheese

Directions:

1. Cook broccoli, zucchini, and asparagus in boiling salt water until crisp-tender; drain and put aside in a large bowl.
2. Cook and drain linguini according to directions on package.
3. Saute garlic and tomatoes in oil in a large skillet for 2 minutes. Stir in basil and mushrooms and cook for 3 minutes. Stir in peas, parsley, salt, and peppers and cook 1 minute more. Then add mixture to vegetables in bowl. 
4. Using the same skillet, melt butter and stir in cream and cheese. Cook over medium heat, stirring constantly until smooth. Add linguini; toss to coat. Stir in vegetables, heat gently until just hot.

Roasted Chicken

Ingredients:

boneless, skinless chicken breasts
olive oil
salt and pepper (to taste)
marinade of choice

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Line clear baking dish with aluminum foil (I sometimes double line it).

2. If using a marinade, discard the marinade and place the chicken breasts in the pan for baking.

3. If not using a marinade, add several tablespoons of olive oil, minced garlic, spices, and perhaps balsamic vinegar. A squeeze of lemon or lime juice is also good. If I have a strong salad dressing, I may just add that or a rub without marinating the meat. 

4. Bake for 20-25 minutes until cooked through.

5. Broil for 2-3 minutes

Roasted Brussels Sprouts

source: AllRecipes

Ingredients:

1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Roasted Garlic Cauliflower

• This was delicious! Bruce and I ate almost all of this in one sitting with green beans.
• 
  
• Source: AllRecipes.com
• 
  
• Ingredients:
• 1 1/2 - 2 tablespoons minced garlic
• 2 - 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Grease a large casserole dish.

2. Mix cauliflower florets with olive oil and garlic (shake in a large bag or covered dish). Pour into the prepared casserole dish.

3. Cover and bake for 25 minutes, stirring halfway through. Top with parmesan cheese and parsley and broil uncovered for 2-3 minutes, until golden brown.

Green Beans

• This is one of Bruce's favorites. I serve it with roasted cauliflower or roasted chicken.
• 
  
• Source: AllRecipes.com
• 
  
• Ingredients:
• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham (optional -- bacon works, too)
• 1/4 cup butter
• 1/4 cup chicken broth (or water)
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Combine all ingredients in a saucepan. Cover and simmer for 15-20 minutes or until beans are tender.

Nauvoo Gingerbread Cookies

Ingredients

• 1 cup white sugar
• 1 cup molasses
• 3/4 cup lard
• 1/2 cup hot water
• 2 eggs
• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons ground ginger

Directions

1. In a large bowl, mix together the sugar, molasses, lard, and hot water until smooth. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
2. Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
3. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.